There’s something magical about the aroma of freshly baked cake wafting through the house.
When I think of comfort food, the *Brown Butter Layer Cake* always comes to mind.
It’s not just a dessert; it’s a celebration on a plate.
Whether you’re hosting a gathering or simply treating yourself after a long day, this cake is your go-to.
With its rich, nutty flavor and moist texture, it’s bound to impress anyone who takes a bite.
Plus, it’s surprisingly easy to whip up, making it perfect for both novice and seasoned bakers alike.
Why You’ll Love This Brown Butter Layer Cake
This *Brown Butter Layer Cake* is a game-changer in the dessert world.
It combines simplicity with gourmet flair, making it a breeze to prepare.
The rich, nutty flavor of brown butter elevates the cake to a whole new level.
Plus, it’s perfect for any occasion, from birthdays to casual weeknight dinners.
Your friends and family will be begging for seconds, and you’ll love how easy it is to make!
Ingredients for Brown Butter Layer Cake
Creating a delicious *Brown Butter Layer Cake* starts with gathering the right ingredients.
Here’s what you’ll need:
All-purpose flour: The backbone of your cake, providing structure and texture.
Baking powder: This leavening agent helps the cake rise, giving it that fluffy feel.
Baking soda: Works alongside baking powder for an extra lift, ensuring a light cake.
Salt: A pinch enhances the flavors, balancing the sweetness beautifully.
Unsalted butter: The star of the show! Brown it for a nutty flavor that transforms the cake.
Granulated sugar: Sweetens the cake and helps create a tender crumb.
Eggs: They bind everything together and add moisture, making the cake rich.
Vanilla extract: A splash of this adds warmth and depth to the flavor profile.
Buttermilk: This ingredient keeps the cake moist and adds a slight tang. You can substitute it with sour cream for a richer taste.
For the frosting, you’ll need:
Unsalted butter: Again, brown it for that irresistible flavor.
Powdered sugar: This gives the frosting its sweetness and smooth texture.
Vanilla extract: Just like in the cake, it enhances the overall flavor.
Heavy cream: Adjusts the frosting’s consistency, making it spreadable and luscious.
You can find the exact measurements for these ingredients at the bottom of the article, ready for printing.
Happy baking!
How to Make Brown Butter Layer Cake
Making a *Brown Butter Layer Cake* is a delightful journey that fills your kitchen with warmth and delicious aromas.
Let’s dive into the steps that will lead you to cake perfection!
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C).
While it warms up, grease and flour two 9-inch round cake pans.
This ensures your cake layers slide out easily after baking.
Trust me, there’s nothing worse than a cake that sticks!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
This step is crucial as it evenly distributes the leavening agents.
Set this mixture aside for now; it’ll be ready to join the party soon!
Step 3: Brown the Butter
Now comes the fun part—browning the butter!
In a saucepan over medium heat, melt 1 cup of unsalted butter.
Keep stirring as it cooks, watching for that golden color and nutty aroma.
This step is key; it adds depth and richness to your cake that’s simply irresistible.
Step 4: Combine Ingredients
In a large mixing bowl, combine the brown butter and granulated sugar.
Beat them together with an electric mixer on medium speed until well blended.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, then gradually add the dry ingredients and buttermilk.
Alternate between the two, starting and ending with the dry mix.
Mix until just combined; overmixing can lead to a dense cake!
Step 5: Bake the Cake
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let the cakes cool in the pans for about 10 minutes.
Then, transfer them to wire racks to cool completely.
This cooling step is vital for a perfect frosting later!
Step 6: Make the Frosting
For the frosting, melt another cup of unsalted butter in a saucepan until browned.
Let it cool slightly before moving on.
In a large bowl, beat the brown butter with an electric mixer.
Gradually add the powdered sugar and vanilla extract.
Add heavy cream one tablespoon at a time until you reach your desired consistency.
You want it smooth and spreadable, not too thick or runny.
Step 7: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate.
Spread a generous layer of frosting on top, then gently place the second layer on top.
Frost the top and sides of the cake, making it look as beautiful as it tastes.
For a finishing touch, consider adding sprinkles or a drizzle of chocolate.
Your *Brown Butter Layer Cake* is now ready to shine at any gathering!
Tips for Success
Always measure your ingredients accurately for the best results.
Let your butter cool slightly after browning to avoid cooking the eggs.
Use room temperature eggs and buttermilk for a smoother batter.
Don’t overmix the batter; mix until just combined for a light cake.
Cool the cakes completely before frosting to prevent melting.
Equipment Needed
Two 9-inch round cake pans (or use one 9×13-inch pan for a single layer).
Mixing bowls (a large one for the batter and a medium one for dry ingredients).
Electric mixer (a whisk works too, but it’ll take longer).
Spatula for spreading frosting.
Wire racks for cooling the cakes.
Variations
Add chocolate chips to the batter for a delightful chocolatey twist.
Incorporate chopped nuts, like walnuts or pecans, for added crunch and flavor.
Swap out the buttermilk for sour cream to create an even richer cake.
Try a lemon zest addition for a refreshing citrus note that complements the brown butter.
For a fun twist, layer the cake with fruit preserves or fresh berries between the layers.
Serving Suggestions
Pair your *Brown Butter Layer Cake* with a scoop of vanilla ice cream for a delightful contrast.
Serve alongside a fresh fruit salad to balance the richness of the cake.
For drinks, consider a robust coffee or a sweet dessert wine.
Garnish with fresh berries or a dusting of powdered sugar for an elegant touch.
FAQs about Brown Butter Layer Cake
As you embark on your baking adventure with the *Brown Butter Layer Cake*, you might have a few questions. Here are some common queries and their answers to help you along the way!
Can I use salted butter instead of unsalted?
While you can use salted butter, it’s best to stick with unsalted for this recipe. This way, you can control the saltiness and ensure the flavors balance perfectly.
How do I store leftover cake?
To keep your *Brown Butter Layer Cake* fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week.
Can I freeze the cake?
Absolutely! You can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to three months. Just thaw them in the fridge before frosting.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk replacement!
Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead. Just cool them completely, wrap them tightly, and store them in the fridge. Frost them right before serving for the best taste and texture.
Final Thoughts
Baking a *Brown Butter Layer Cake* is more than just following a recipe; it’s about creating memories.
The rich, nutty flavor of the brown butter transforms a simple cake into a showstopper.
Each slice is a celebration, perfect for birthdays, holidays, or just because.
As you share this cake with loved ones, you’ll find joy in their smiles and satisfied sighs.
So, roll up your sleeves and embrace the magic of baking.
This cake is not just a dessert; it’s a heartfelt gesture that brings people together.
A delicious and moist Brown Butter Layer Cake with a rich brown butter frosting, perfect for any celebration.
Ingredients
Scale
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (2 sticks)
1 ½ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
For the Brown Butter Frosting:
1 cup unsalted butter (2 sticks)
4 cups powdered sugar
2 teaspoons vanilla extract
2–4 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a saucepan over medium heat, melt 1 cup of butter. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the brown butter and granulated sugar. Beat with an electric mixer on medium speed until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, melt 1 cup of butter in a saucepan over medium heat until browned. Remove from heat and let cool slightly. In a large bowl, beat the brown butter with an electric mixer, gradually adding the powdered sugar and vanilla extract. Add heavy cream one tablespoon at a time until you reach your desired consistency.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Notes
This recipe serves 10-12 people.
For a fun twist, try adding chocolate chips or chopped nuts to the batter for added texture.
You can also substitute the buttermilk with sour cream for a richer flavor.
