This brown butter cake is moist, tender, and absolutely delicious! It’s made with brown butter cake layers and fluffy brown butter cream cheese frosting.

How to Make This Brown Butter Cake

To make sure this cake turns out as amazing as possible, let’s walk through each step together!

I figured it might be helpful to know what tools I use too, so I’ve shared a list below too.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

• Saucepan
• 4, 7-inch Cake Pans or 3, 8-inch Cake Pans
• Spinning Cake Stand
• Electric Hand Mixer or Stand Mixer
• Serrated Knife
• 10-inch Greaseproof Cake Board or Flat Plate
• Large Offset Spatula
• Rubber Spatula

Step 1: Brown the Butter

The first step is to brown the butter for both the cake layers and the frosting. This can be done in advance to speed up the cooling process, I usually make it the day before I want to make this cake.

Place 2 cups of unsalted butter cut into Tbsp-sized pieces in a large, light-colored pan over medium heat. Stir the butter the entire time with a rubber spatula to keep it moving.

Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. The butter will turn golden brown in about 5–6 minutes from when you start.

Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. It should have a strong, nutty aroma.

Immediately remove the pan from heat and pour the butter into a heatproof bowl to stop the cooking process. If left in the hot pan, the butter will burn.

Place the bowl in the fridge for 45 minutes to accelerate the cooling process, or until it solidifies and reaches room temperature.

While you start with 2 cups of butter, you’ll find that you’re left with less because of the water that evaporates from the butter during the browning process.

You should be left with about 1 1/2 cups of brown butter.

Step 2: Bake the Brown Butter Layers

Make the brown butter cake layers next following the recipe card at the bottom of this post.

Divide it evenly between the prepared cake pans and bake for 33-36 minutes or until a toothpick comes out with a few moist crumbs.

Remove the cake layers from the oven and let them cool in the pans for about 30 minutes. Or if you’re in a rush, place the pans directly in the freezer to accelerate the cooling process.

Then gently run an offset spatula around the rim of the cake pans to loosen them and flip them onto wire racks to finish cooling.

These layers bake up pretty flat, so leveling them is optional! If you want to level them, use a serrated knife to level the top of each cake layer. I also like to trim away the caramelization around the sides of the layers.

If you’re making these in advance, you can wrap and freeze them at this point.

Step 3: Make the Brown Butter Cream Cheese Buttercream Frosting

While the cake layers bake and cool, make the buttercream frosting.

If you want to use a less sweet frosting or regular vanilla frosting, I’d recommend making a batch of my Swiss meringue buttercream or 1.5 batches of my hybrid buttercream and swapping out 1 cup of butter for 3/4 cup of brown butter.

This frosting can also be made in advance if needed and kept in the fridge for up to 2 weeks or in the freezer for a month.

Step 4: Stack and Frost the Cake Layers

Then it’s time to assemble this cake! Stack and frost cake layers on a greaseproof cake board or flat plate. Use a dab of buttercream to help stick the first cake layer to the board.

Spread an even layer of cream cheese buttercream on top of each cake layer with a large offset spatula.

Step 5: Frost the Cake

Spread a thick coat of frosting around the cake to fully cover the cake layers.

Use a large offset spatula or the back of a spoon to create a textured look in the frosting around the cake, then enjoy!

I also like to add a sprinkle of turbinado sugar around the top of the cake for a bit of sparkle and texture, but it’s optional.

Substitutions and Swaps – Brown Butter Layers

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this cake recipe.

• All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend or cake flour if that’s what you have on hand.
• Granulated Sugar – I do not recommend changing the type or reducing the amount of sugar because it will change the texture of the cake layers.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
• Egg whites – I like to use the pasteurized egg whites that come in a carton, but you can also separate your own egg whites and use 7 large egg whites or 4 whole, large eggs. If you have an egg allergy you can try using flaxseed eggs or a vegan egg replacer.
• Sour Cream – You can also use full-fat yogurt, whole milk, buttermilk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy-free.
• Vegetable Oil – Any flavorless oil will work in this recipe. Canola or even sunflower oil would work great!

Substitutions and Swaps – Brown Butter Cream Cheese Buttercream Frosting

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and omit the salt)!
• Cream Cheese – Full-fat cream cheese that comes in a block works best. I prefer the Philadelphia brand (not sponsored – just truly the best for baking!).
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.

Recipe Variations

One batch of cake batter makes about 1800 grams or 10 cups. If you plan to use four circular cake pans, add 450 grams of batter into each pan. If you make 3 layers, add 600 grams to each pan.

While I usually make 3, 8-inch cake layers or 4, 7-inch cake layers with this recipe, it can also be used to make 4, 6-inch cake layers, but they will take a few minutes longer to bake.

This recipe can also be used to make a brown butter sheet cake! One batch will make 2, 9 x 13-inch cake layers that are about 1 inch tall.

Bake for 35-40 mins at 350 F / 175 C. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.

You can also make one 9 x 13-inch cake layer that’s about 2 inches tall, but the bake time will be 45-55 minutes at 350 F/ 175 C.

Tips for Making the Best Brown Butter Cake

• Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
• Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
• Use a scale to weigh your cake pans as you fill them. It will make the cake layers bake up to the same height and bake more evenly.
• Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Make sure the buttercream is the right consistency. This will help give the cake proper structure and make it easier to decorate.
• Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes them so much easier to stack and frost!
• If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.

Making this Brown Butter Layer Cake in Advance & Storage Tips

Make these cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

You can also make the frosting can also be made ahead of time too or you can save any leftover frosting! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

Let Me Know What You Think!

If you make this brown butter cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.

And don’t forget to tag me @chelsweets use #chelsweets if you share on social media so that I can see your amazing creations.

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