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Brown Butter Cake Recipe

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.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 1 8-inch round cake
Calories 320 kcal

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.
Keyword Brown Butter Cake Recipe