Brown Butter Cake Recipe
Delight in the rich, nutty flavors of brown butter cake recipe. This recipe offers a perfect balance of sweetness and depth. With simple ingredients and easy steps, it's a treat that's sure to impress. Perfect for any occasion or craving for something special.
Equipment
- Medium saucepan for browning butter
- Mixing bowls (large & medium)
- Electric mixer or whisk
- Measuring cups & spoons
- Rubber spatula
- 8-inch round cake pan or muffin tin
- Parchment paper (optional)
- Wire cooling rack
Ingredients
Dry Ingredients:
- 1 ¼ cups 160g all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 3.7 oz packet instant vanilla pudding mix
Wet Ingredients:
- 8 tablespoons 1 stick unsalted butter (browned)
- ¾ cup + 1 tablespoon 190ml buttermilk, room temperature
- 2 large eggs + 1 large egg white room temperature
- ¾ cup 150g packed brown sugar
- ¼ cup 60ml heavy cream
- 2 teaspoons pure vanilla extract or vanilla bean paste
Frosting (Maple Miso Brown Butter Frosting):
- Prepared separately — includes browned butter white miso, maple syrup, powdered sugar, and cream.
Instructions
Step 1: Brown the Butter
- In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty (about 5–7 minutes). Immediately remove from heat and pour into a heat-safe bowl to cool slightly.
Step 2: Prepare the Dry Ingredients
- In a large bowl, whisk together flour, salt, nutmeg, baking powder, baking soda, and vanilla pudding mix. Set aside.
Step 3: Mix the Wet Ingredients
- In a separate bowl, whisk together the cooled brown butter, brown sugar, eggs, and egg white until well combined. Add in the buttermilk, cream, and vanilla, mixing until smooth.
Step 4: Combine & Mix
- Gradually add the dry ingredients into the wet mixture, mixing gently until just combined. Do not overmix. The batter should be smooth and slightly thick.
Step 5: Bake
- Pour batter into a greased or parchment-lined 8-inch cake pan (or evenly into a lined cupcake tin). Bake at 350°F (175°C) for 30–35 minutes (20–24 minutes for cupcakes), or until a toothpick inserted comes out clean.
Step 6: Cool & Frost
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, frost generously with the Maple Miso Brown Butter Frosting.