Brown Butter Cake Recipe

Get ready to swoon: Brown Butter Cake is like a cozy hug in dessert form, bursting with rich nutty flavor and topped with a swoosh of cloud-like brown sugar cream cheese frosting. Each forkful has that irresistible caramel undertone only browned butter can give, with just enough tang and warmth to keep every bite interesting. Whether you’re baking for a special occasion or just because you crave a soul-satisfying treat, this Brown Butter Cake is destined to become your new favorite — because you really do taste the love in every crumb.

Ingredients You’ll Need

Baking this Brown Butter Cake doesn’t require a mile-long grocery list, just a handful of thoughtful ingredients that each bring something special. The result is a cake with deep flavor, pillowy crumb, and a frosting that’s genuinely unforgettable.

• Unsalted butter: The heart of our recipe, butter is browned to unlock a magical nutty aroma and layered flavor.
• Brown sugar: Infuses the cake and frosting with irresistible notes of toffee and caramel; light or dark — both work beautifully.
• Vanilla extract: Adds warmth and rounds out all the brown butter goodness.
• Egg: Provides structure and richness to keep the crumb tender.
• Sour cream: Keeps the cake moist with a subtle tang that balances the sweetness.
• Whole milk: Creates a silky batter and soft, delicate crumb.
• All-purpose flour: Forms the sturdy, fluffy base that lifts every bite.
• Baking powder & baking soda: Both ensure just the right height and airy texture.
• Salt: Makes those rich, buttery flavors pop.
• Cinnamon: A gentle whisper of spice that enhances every mouthful.
• Cream cheese: Brick-style, full-fat for the creamiest frosting you can imagine.
• Powdered sugar: Sifted for a cloud-like, velvety finish to your frosting.
• Optional: extra brown sugar: A final sprinkle brings irresistible sparkle and crunch.

How to Make Brown Butter Cake

Step 1: Brown the Butter

You’ll kick things off by browning the butter for both the cake and the frosting in one go. Melt 13 tablespoons in a skillet over medium-low heat. Stir occasionally as it foams and begins to turn golden, releasing those glorious nutty aromas. Once amber and fragrant, scrape every last brown bit into a heatproof bowl. Measure out enough for each part of your Brown Butter Cake: 1/2 cup for the batter and 3 tablespoons for the frosting. Let them cool separately — the portion for the cake should be slightly cooled but pourable, while the frosting butter needs to be solid but soft.

Step 2: Prep the Cake Pan

Spray your 8-inch round cake pan with baking spray, then line the bottom with parchment paper and give it another light spray. This simple step ensures your Brown Butter Cake pops out perfectly, with every crumb intact and ready for frosting.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together brown sugar, flour, baking powder, baking soda, cinnamon, and salt. This blends everything evenly so you get a delicate, well-risen cake in every slice.

Step 4: Mix the Wet Ingredients

Grab a large bowl and whisk your cooled brown butter (the 1/2 cup portion) with the egg, vanilla, sour cream, and milk. This mixture becomes smooth and aromatic, setting the stage for a tender, flavorful cake.

Step 5: Combine & Bake

Using a spatula, fold half the dry mix into the wet, then gently mix in the rest just until combined — don’t overwork it! Pour into your pan, smooth the top, and bake at 350°F for 35 to 40 minutes. The top should be golden, and a toothpick comes out clean from the center. Let the cake cool completely in the pan on a wire rack before you attempt to frost it.

Step 6: Make the Brown Butter Brown Sugar Cream Cheese Frosting

In a large bowl or stand mixer, beat cream cheese and the reserved 3 tablespoons of brown butter until creamy and combined. Add brown sugar, mix again, then slowly incorporate vanilla and powdered sugar for a frosting that’s silky, spreadable, and laced with brown butter specks. Pure magic for your Brown Butter Cake!

Step 7: Assemble & Frost

Once cool, place your cake upside down on your serving platter for an ultra-smooth top. Spread the frosting generously over the cake. For extra glamour, sprinkle a bit more brown sugar on top just before serving — it catches the light and adds a tad of crunch.

How to Serve Brown Butter Cake

Garnishes

A simple sprinkle of brown sugar is a classic (and adds a twinkle), but you can also add toasted pecans, a dusting of cinnamon, or even a few flakes of sea salt. A drizzle of honey or maple syrup is lovely for special occasions and really heightens the caramel flavor.

Side Dishes

A scoop of vanilla bean ice cream or a dollop of barely sweetened whipped cream takes Brown Butter Cake totally over the top. For fruity contrast, try a few fresh berries or poached pears on the side — either way, the cake remains the star.

Creative Ways to Present

Present Brown Butter Cake as elegant slices on a pretty platter for a classic afternoon tea or cut them into bite-sized cubes for a whimsical dessert board. Mini rounds look adorable for parties, and stacking slices with extra frosting turns it into a sky-high celebration centerpiece!

Make Ahead and Storage

Storing Leftovers

Brown Butter Cake keeps best covered in an airtight container in the fridge thanks to its cream cheese frosting. It stays moist and delicious for up to four days. Before serving, let it sit out for about thirty minutes to soften for the perfect texture and flavor.

Freezing

Want to save some for later? You can freeze Brown Butter Cake either frosted or unfrosted. Wrap slices or the whole (completely cooled) cake tightly in plastic wrap, then in foil. Freeze for up to three months. Thaw overnight in the fridge before enjoying.

Reheating

If you prefer your cake a little warm, pop a slice in the microwave for about ten seconds — just enough to take the chill off and slightly soften the frosting. For larger portions, bring to room temperature gradually and serve as-is.

FAQs

Can I make Brown Butter Cake in advance?

Absolutely! This cake tastes even better the next day, since the flavors have more time to meld. Just keep it covered in the fridge and frost before serving for optimal freshness.

What if I don’t have sour cream?

No worries — you can substitute with full-fat plain Greek yogurt for a similar tang and moisture, or even buttermilk, though the texture might turn out a bit lighter.

Can I double the recipe for a layer cake?

Definitely! Just double all ingredients and split the batter between two pans. Adjust the baking time down slightly and check for doneness with a toothpick. Layer with extra frosting and you’ve got a show-stopper!

Why do I need to measure the brown butter after cooking?

As the butter browns, some liquid evaporates, so starting with more ensures you end up with the exact amount required for both cake and frosting. Always measure after browning for perfect results.

Can I add mix-ins like chocolate chips or nuts?

For sure! Stir up to 1/2 cup of toasted pecans, walnuts, or chocolate chips into the batter right before baking for a fun twist and added texture in your Brown Butter Cake.

Final Thoughts

If you’re ready to fall head-over-heels for a cake, give this Brown Butter Cake a try. It’s an easy yet impressive dessert that makes weeknights sweeter and special occasions unforgettable — you’ll be hooked after your first bite!

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