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Brown Butter Layer Cake Recipe

Brown Butter Layer Cake Recipe

Learn how to make the best homemade brown butter layer cake with this foolproof recipe. The nutty depth of brown butter transforms this easy baking recipe into a showstopping dessert. Featuring a silky brown butter frosting and moist, tender crumb, this cake elevates butter's flavor to extraordinary heights.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
An overhead shot captures a three-layer brown butter cake on an antique white cake stand, where a slice has been removed to reveal the tender golden-brown crumb and creamy frosting layers. Natural window light highlights the cake's caramel-colored exterior adorned with toasted chopped nuts and delicate brown butter crumbs cascading down the sides. The frosting shows expert knife work with gentle swoops and ridges, while the cut slice exposes the cake's incredible moisture and vanilla bean speckles throughout. A vintage cake server rests beside the cake on a wooden farmhouse table, with scattered pecan pieces and a small dish of caramel sauce suggesting perfect accompaniments.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">340g unsalted butter (for browning, divided)</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 teaspoons vanilla extract</li><li class="ingredients-single-item">1 vanilla bean, seeds scraped (optional)</li><li class="ingredients-single-item">320g all-purpose flour</li><li class="ingredients-single-item">2 teaspoons baking powder</li><li class="ingredients-single-item">1 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">225g unsalted butter (for browning)</li><li class="ingredients-single-item">450g powdered sugar, sifted</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">100g toasted pecans or walnuts, chopped (for decoration, optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Light-colored saucepan (to see butter browning)</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Wire cooling racks</li><li class="equipment-single-item">Cake turntable (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by browning the butter for both cake and frosting. In a light-colored saucepan, melt 450g of butter (340g for cake, 225g for frosting) over medium heat. Continue cooking, swirling occasionally (don't stir), until butter turns amber and smells nutty with brown bits forming at the bottom, about 8-10 minutes. Watch carefully as it can burn quickly! Pour into heat-proof containers, scraping all brown bits (they contain incredible flavor). Allow the brown butter for the cake to cool until solidified but still soft, about 1-2 hours at room temperature or 30-45 minutes in refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 175°C (350°F). Grease and line three 20cm (8-inch) round cake pans with parchment paper, then lightly grease the parchment.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of a stand mixer fitted with the paddle attachment, beat the softened brown butter (reserved for cake) with granulated and brown sugars until light and fluffy, about 4-5 minutes. This extended beating creates air pockets essential for a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, fully incorporating each before adding the next. Scrape down the sides of the bowl as needed. Beat in vanilla extract and vanilla bean seeds (if using).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour (flour-buttermilk-flour-buttermilk-flour). Mix only until just combined after each addition—overmixing develops gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the batter evenly among the prepared pans, using a kitchen scale if available for perfect layers. Smooth the tops with an offset spatula. Tap pans gently on counter to release air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 25-30 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. The cakes should spring back when lightly touched and begin pulling away from the sides of the pans.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely. The residual heat in the pans helps set the structure without overcooking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the frosting, ensure your brown butter has cooled to room temperature but remains soft enough to beat. In a stand mixer with paddle attachment, beat the brown butter until creamy. Add sifted powdered sugar gradually, one cup at a time, mixing well after each addition.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add heavy cream, vanilla extract, and salt, beating until light and fluffy, about 5 minutes. If frosting seems too thick, add a tablespoon of cream; if too thin, add more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To assemble, place one cake layer on a serving plate or cake turntable. Using an offset spatula, spread an even layer of frosting (about 1cm thick) over the top. Place second layer on top and repeat. Add final layer and apply a thin crumb coat of frosting over entire cake. Refrigerate for 15-20 minutes to set.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Apply remaining frosting generously over the entire cake with decorative swoops and swirls. For an elegant finish, press chopped toasted nuts around the base or sides of cake, if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For best flavor, let cake sit at room temperature for 1-2 hours before serving, allowing the nutty brown butter flavors to fully develop. Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to 5 days (bring to room temperature before serving).</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Brown Butter Layer Cake?

This decadent cake requires unsalted butter (for browning), granulated and brown sugar, eggs, vanilla, flour, baking powder, baking soda, salt, buttermilk, powdered sugar, heavy cream, and optional vanilla beans and toasted nuts for decoration.

How to cook Brown Butter Layer Cake at home?

Learn how to cook Brown Butter Layer Cake by first browning butter until amber and nutty, then incorporating it into a vanilla-speckled batter. Bake in three pans, cool completely, then assemble with brown butter frosting between layers. The key is properly browning the butter for both cake and frosting to achieve that signature caramel-like flavour.

What makes brown butter so special in baking?

Brown butter adds a complex, nutty flavour that transforms ordinary baked goods into extraordinary treats. The process of browning cooks off water content and caramelises milk solids, creating deeper, more intense flavours with hints of toffee, caramel, and toasted nuts.

Can I make this layer cake in advance for a special occasion?

Yes! The layers can be baked up to 2 days ahead and wrapped tightly in cling film. You can also fully assemble and frost the cake a day before serving. The flavours actually develop and improve as it sits, making this an ideal make-ahead dessert for parties.

Why does my butter sometimes burn when trying to brown it?

Butter can burn easily because of its milk solids. Use medium-low heat, a light-coloured pan to monitor colour changes, and swirl instead of stirring. Once it smells nutty with amber colour, immediately transfer to a heatproof container to prevent overcooking.

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Set aside." }, { "@type": "HowToStep", "name": "Cream butter and sugars", "text": "In the bowl of a stand mixer fitted with the paddle attachment, beat the softened brown butter (reserved for cake) with granulated and brown sugars until light and fluffy, about 4-5 minutes. This extended beating creates air pockets essential for a tender crumb." }, { "@type": "HowToStep", "name": "Add eggs and vanilla", "text": "Add eggs one at a time, fully incorporating each before adding the next. Scrape down the sides of the bowl as needed. Beat in vanilla extract and vanilla bean seeds (if using)." }, { "@type": "HowToStep", "name": "Combine dry and wet ingredients", "text": "With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour. 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The residual heat in the pans helps set the structure without overcooking." }, { "@type": "HowToStep", "name": "Make the frosting", "text": "For the frosting, ensure your brown butter has cooled to room temperature but remains soft enough to beat. In a stand mixer with paddle attachment, beat the brown butter until creamy. Add sifted powdered sugar gradually, one cup at a time, mixing well after each addition." }, { "@type": "HowToStep", "name": "Finish the frosting", "text": "Add heavy cream, vanilla extract, and salt, beating until light and fluffy, about 5 minutes. If frosting seems too thick, add a tablespoon of cream; if too thin, add more powdered sugar." }, { "@type": "HowToStep", "name": "Assemble the cake", "text": "To assemble, place one cake layer on a serving plate or cake turntable. Using an offset spatula, spread an even layer of frosting (about 1cm thick) over the top. Place second layer on top and repeat. 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I've made it twice now for family gatherings and everyone raves about it. Worth the time it takes to brown all that butter!", "name": "Nutty Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Santiago Rodriguez", "datePublished": "2024-04-08", "reviewBody": "I was skeptical about spending so much time browning butter, but WOW - totally worth every minute! The depth of flavor is incredible and unlike any cake I've ever made. This will be my go-to special occasion cake from now on.", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lena Ivanov", "datePublished": "2024-04-12", "reviewBody": "Made this for my husband's birthday and it completely upstaged the professional cakes at previous celebrations. The frosting is magnificent - silky and not too sweet with that incredible brown butter flavor. Guests were fighting over the last slice!", "name": "Better Than Professional", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Malik Johnson", "datePublished": "2024-04-15", "reviewBody": "This recipe has converted me to brown butter everything! The cake has an amazing depth of flavor that regular butter cakes just don't have. The crumb is perfectly moist and tender. I added some caramel drizzle on top and it was heaven.", "name": "Brown Butter Convert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Helene Dubois", "datePublished": "2024-04-05", "reviewBody": "I served this at a dinner party and all my guests literally begged for the recipe! The complex caramel-like flavor from the brown butter is absolutely divine. The cake stayed moist for days afterward. This recipe is a true masterpiece!", "name": "Dinner Party Sensation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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