Brown Butter Cake
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.
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.
- Large Frying Pan
- 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 33-35 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°. 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.
Making this Brown Butter Layer Cake in Advance & Storage Tips
I recommend making these cake layers in advance and freezing them. It breaks the process up and makes it more approachable.
You can also make the frosting ahead of time or 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.
Tips for Making the Best Brown Butter Cake
- Ingredients at room temperature 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.
Let Me Know What You Think!
If you make this brown butter cake recipe, I’d love to hear what you think! Let me know by leaving a rating and comment below.
Don’t forget to tag me @chelsweets and use #chelsweets if you share on social media, so that I can see your amazing creations.
Brown Butter Cake
Equipment
Ingredients
Brown Butter
- 2 cups unsalted butter, cut into 1-Tbsp sized pieces 452g
Brown Butter Cake Layers
- 3 cups all-purpose flour 375g
- 3 cups granulated sugar 600g
- 2 1/2 tsp baking powder 10g
- 1 tsp fine salt 6g
- 3/4 cup brown butter, made above 174g
- 1 cup carton egg whites or 7 large egg whites, room temperature 240g
- 1 1/2 cups full-fat sour cream, room temperature 360g
- 1/4 cup vegetable or canola oil 56g
- 2 tsp vanilla extract or vanilla bean paste 8g
Brown Butter Cream Cheese Frosting
- 3/4 cup brown butter, room temp – made above 174g
- 1 cup (8 oz) full-fat cream cheese, room temperature 226g
- 1 Tbsp vanilla extract or vanilla bean paste 12g
- 1/2 tsp fine salt 3g
- 6 cups powdered sugar 750g
- 3 Tbsp heavy whipping cream, room temperature 45g
Instructions
Brown 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.
Brown Butter Cake Layers:
- Preheat oven to 350°F/175°C. Line four 7-inch or three 8-inch round pans with parchment rounds, and grease with non-stick cooking spray.
- Mix 3 cups flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
- Gradually mix 3/4 cup of room-temperature brown butter into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
- Mix in 1 cup egg whites on low until just incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Then mix in 1 1/2 cups sour cream, 1/4 cup vegetable oil, and 2 tsp vanilla extract on a low speed until fully incorporated. Scrape down the sides of the bowl with a rubber spatula one more time, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers.
- Divide the batter evenly between the cake pans (600g per pan if you make 3 layers, 450g per pan if you make 4 layers). Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
- Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
- Place the cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
- These cake layers bake up pretty flat, but I like to use a serrated knife to level the tops and remove any caramelization around the sides of the layers. This step is optional, but it makes the cake a lot easier to frost. You can also trim the layers, then wrap and freeze them if you're making them in advance.
- If you make these cake layers in advance and freeze them, let them thaw for about 15 minutes before making the cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble the cake.
Brown Butter Cream Cheese Buttercream Frosting:
- While the cake layers bake and cool, make the cream cheese buttercream frosting. In the bowl of a stand mixer or a large bowl, beat the rest of the brown butter (should be 3/4 cup – it's ok if you have a little more or a little less though!) and 1 cup of cream cheese on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer until smooth.
- Then mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed.
- Gradually mix in 6 cups of powdered sugar and 3 Tbsp of heavy cream on a low speed.
- Continue to mix on a low speed for a few minutes until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting seems too thin, add more powdered sugar (a quarter of a cup at a time).
- Cover the buttercream flush with plastic wrap to prevent crusting, then set aside.
Assembling This Brown Butter Cake:
- Stack and frost the cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board.
- Spread an even layer of brown butter cream cheese buttercream on top of each cake layer with a large offset spatula.
- Top with the next cake layer and repeat until all the cake layers are stacked. 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.
Video
Notes
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 temperature 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
I recommend making these cake layers in advance and freezing them. It breaks the process up and makes it more approachable. You can also make the frosting ahead of time or 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.Nutrition
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If you’re making this using vegan butter, do you have a recommendation for a brand that will actually brown since there are no milk solids?
Hi Donna,
Great question!! I thought the same thing, and while vegan butter doesn’t brown quite the same as regular butter, it will brown and deepen in color if you heat it in a pan! I find the earth balance sticks of vegan butter work best for it. Hope that helps, happy baking!
Omg, I need to make this!!!!!
You totally do Paula!! It’s so good 🙂
Is there an option for using whole eggs in the cake layers? I don’t have anything else to do with the yolks after and I wouldn’t like to be wasteful 🙁 thanks in advance, this recipe really looks fantastic!!!
Hi Aneliza,
Great question! You can totally use whole eggs in place of the egg whites in this recipe, I share about that in the substitutions section in this post 🙂 The texture will be a bit denser but it will still be delicious. Hope that helps, happy baking!
Is it large 7 egg whites as in the recipe or 4 large egg whites as in the substitute??
Hi Menna,
Apologies for the confusion, my pregnancy brain is the worst! I had a typo that I’ve updated to make that more clear. 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. Hope that helps, happy baking!
Is it a tablespoon or teaspoon for the vanilla in the buttercream? The ingredients list and directions are not the same amount….??
Hi Sandy,
Apologies for the confusion, my pregnancy brain has been the worst!! It should be a Tablespoon, I’ve updated the directions to correct that typo. Thank you for letting me know!
So I did everything exactly the way you said lol, but I could not get the dry ingredients with the brown butter completely ride of some smaller pieces. It definitely looked like sand, but there were some pieces that didn’t break down. The batter has some small little lumps in it. The pans are in the oven now so I’m hoping it comes out ok even with the small little pieces that didn’t dissolve all the way.
Hi Tracey,
Don’t worry! If there are little bits of butter in the batter, they will dissolve as the cake layers bake and the layers should turn out just fine!! Hope that helps for the future, happy baking!
What do you do with the butter if you make it the day before? Does it stay in the fridge?
Hi Ashley,
Great question! It can be stored at room temperature for up to a day. I usually just leave it out overnight on the counter, but you can store it in the fridge if you want! Just be sure to set it out a few hours before you need to use it so it can come to room temperature. Hope that helps, happy baking!
Can I make cupcakes with this recipe? I made it as a layer cake it was delicious. Thank you
Hi Kimberly,
You totally can! Fill the liners 3/4 full and bake them at 350 F / 175 C for 18-21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. It should make 2-3 dozen (will vary a bit based on the size of your cupcake liners and pans).
Or I also have a very similar brown butter cupcake recipe, which might be easier! Here’s the link: https://chelsweets.com/brown-butter-cupcakes/
Hope that helps, happy baking!
Do you think you could add coconut and chopped pecans to the batter?
For sure, I think that would be delicious Laurel!!
@Chelsweets, I’m looking to make a Butter Pecan cake. How many grams of chopped pecans do you think could be added to this recipe?
Hi Donna,
That sounds delicious! I’d recommend adding about 1 cup, or roughly 128g of chopped pecans. Hope that helps, happy baking!
Wow! This is such a good cake! So soft with such a great flavour. I used slightly less sugar (-40g) and it’s perfect for us.
Thank you for this amazing reciepe!
Hi! After chilling the brown butter for 45 mins, should it be solid? Mine did not turn solid, it just cooled down. Is it ok to add liquid brown butter to the dry ingredients? Thanks!
Hi Zehra,
The time it takes to come to room temp and solidify can vary based on the size of container you put it in (it cools fastest in a large, wide container). As long as it has solidified a bit and isn’t completely liquid, it should be fine to use. Even if it is liquid when you add it to the wet ingredients, the cake will still taste great! The texture just won’t be quite as tender. Hope that helps, happy baking!
Hi! Every time I eye this recipe, my mouth waters for the cake with pumpkin cream cheese frosting. Any suggestions for adding pumpkin purée and maybe pumpkin pie spice?
Hi Nicole,
Pumpkin puree is usually added for texture, but in this case it’d just make the frosting looser and kind of runny. But you can totally add pumpkin pie spice, I’d recommend adding 2 tsp (you can always add more depending on how strong of a flavor you’re after). Hope that helps, happy baking! 🙂
Can you cover this cake in fondant? Or should I opt for another frosting?
Can you cover this cake with fondant? Or should I opt for another frosting
I need to make this for a two layer half sheet (13×18) cake. How much batter would you do?
Thank you for the recipe. I will do it and I would like to know how to use the recipe for a 9inch or 12inch pan?
I look online to the videos for the wedding cake, I see how you assemble it and the cream but I would like to know a recipe for a 9inch or 12inch pan please.
Thank you in advance
Hi Emmanuelle,
That is a great question! I actually have a whole post on how to convert recipes to make different sized cake layers, here’s the link: https://chelsweets.com/how-much-cake-batter-per-pan/
For reference one batch of this recipe makes 10 cups of batter. Hope that helps, happy baking!
I’m making little layers cakes in plastic containers for dons wedding thinking of using this cake but adding a raspberry filling or strawberry thrn freeze them the month before wedding??
That would be delicious Michelle!!! I think that sounds great, and this recipe should freeze well as long as the containers are air tight or sealed well when frozen!
This is one of the best cakes I’ve ever made. I was going for a “chocolate chip cookie flavor profile” so I did the brown butter cake filled with the brown butter cream cheese frosting, and then topped with a semi sweet chocolate buttercream. So. Insanely. Good. Hiiiighly recommend this recipe. Super easy to follow and came together so well. I made it with my 2 year old and 4 year old sous chefs, so some things definitely got a little wonky, but still came together beautifully!
Aw I am so happy to hear that Emily!!!! Thank you so much for sharing 🙂
This cake is SO good! I paired it with orange curd and orange brown butter cream cheese frosting, and it was perfect! Not too dense or too fluffy, great flavor.
Hi Bella,
That combo sounds incredible — orange curd with brown butter cream cheese frosting?! I’m swooning over here!! I’m so glad you loved the texture and flavor too. Thanks for baking it and sharing your delicious twist!
Hello,
I am making a wedding cake – will this icing be stable enough or should I do another one? This is my first time and I want it to be great! Thanks in advance.
Hi Nadia,
This frosting is just as stable as my other buttercreams and keeps its shape great! It would work well on a wedding cake and will taste great! Hope that helps, and that the wedding cake turns out amazing!!
I am making this cake, waiting on the butter to solidify I wanted to measure out the flour in cups and g but 3 cups is no where near 375 g on my scale. I just went with the cup measures and praying it comes out right. Anyone else have this issue?
Hi Lynn,
You’re not alone—this is such a common issue! Cup measurements can vary a lot depending on how the flour is scooped or packed.
I always recommend using a kitchen scale when possible for the most consistent results, since 1 cup of all-purpose flour should weigh about 125 grams, making 3 cups = 375g.
If you’re using cups, the best method to properly measure flour is to spoon the flour into the cup and level it off with a knife—no scooping directly from the bag, since that can pack in too much. But if you didn’t pack the flour too tightly, you’re probably just fine! Fingers crossed—it sounds like it’s going to be delicious either way! Let me know how it turns out!
Can we substitute egg whites with whole egg? And what amount? Thanks
Hi Sarah,
Yes, you can substitute whole eggs for the egg whites! I’d recommend using 4 large whole eggs in place of the egg whites. Just keep in mind that using whole eggs will make the cake a bit more rich and yellow in color, since the yolks add extra fat and color. Still totally delicious though! ?? Let me know how it turns out if you try it!
I have made this cake so many times and it is fantastic! Thank you for such a great recipe!
Any tips on making this gluten free?
Hi Sarah,
I’m so happy to hear that you love the cake—thank you for baking it so many times!! For a gluten-free version, I recommend using a 1-to-1 gluten-free flour blend (like the blue bag from Bob’s Red Mill or King Arthur’s GF Measure for Measure). They’re designed to swap cup-for-cup with all-purpose flour and usually contain xanthan gum already, which helps with texture and structure. Just be sure not to overmix, as gluten-free batters can get gummy if worked too much. Also, let the batter rest for 20–30 minutes before baking to help hydrate the flour, it makes a big difference!
Hope that helps, happy baking!!
I find the buttercream to be a bit on the sweeter side
Hi Shurja,
Totally get that! If you find this buttercream a little on the sweeter side, you might love trying my hybrid (aka not too sweet) buttercream or my Swiss meringue buttercream next time. You can just swap out the room temperature butter in those recipes for room temp brown butter. They’re both lighter, less sweet options, and I think you’ll really enjoy the balance! Hope that helps, happy baking!
Hope that helps, happy baking!!
I made this over the weekend and my husband said it was the best cake he’s ever had —and we’ve tried lots! ? wonderful flavor, not dry at all and a definite favorite here. We absolutely love every recipe we’ve tried from Chelsweets. This is definitely my go to site when we need a sweet treat.
Hi Grace,
This absolutely made my day!! 🙂 I’m so happy to hear your husband loved it and that it’s become a new favorite. Thank you for trusting my recipes again and again, it truly means the world to me that my blog is your go-to spot for treats!!!
Great recipe, quick question if I’m short on sour cream let’s say by 40g what do you suggest to supplement it?
Hi Ruth,
So happy to hear you loved this recipe! That actually happens to me all the time, I usually just add in a little extra milk or buttermilk, full fat yogurt, or if you’re really in a pinch you can even use water. All of then will work just fine, especially for that small of an amount. And this is true for pretty much all of my cake recipes 🙂 Hope that helps for the future, happy baking!
Do you recommend a filling? Maybe a salted caramel or butterscotch sauce? Thank you!
Hi Jenna,
Omg both of those would be amazing!! I share a butterscotch recipe here: https://chelsweets.com/butterscotch-crunch-cake/
And I have a caramel recipe here: https://chelsweets.com/caramel-without-a-candy-thermometer/
Hope your cake turns out amazing! Let me know how it goes 🙂
Made it over the weekend, subbed 1:1 gluten free flour based on the amount listed in grams. It came out truly incredible, stayed moist, and there’s barely a crumb left a couple of days later!
Yay!! So happy to hear that Kira!! Thank you for sharing 🙂
I ve made this before and it was insanely good! I’m making a three layer 8 inch cake again and I want to do a vintage birthday cake with lots of piping. Do you think 1 1/2 the frosting recipe will be enough?
Hi Trish,
Yes, I think 1 1/2 batches should be enough for a 3-layer 8-inch cake with some vintage piping, especially if you’re doing a standard amount of frosting between the layers. That said, if you’re planning to go really heavy on shells, ruffles, borders, etc., I’d lean closer to a double batch just to be safe. There’s nothing worse than running out of frosting, and you can always save leftovers in the fridge for up to a month! Hope that helps, and that your cake turns out great!!
I made this cake with the not to sweet buttercream frosting for my wedding back in November and it was a hit! My father in law literally wouldn’t believe I made it and it wasn’t from a bakery. I’m making it again for my MIL and SIL bday Friday. However when looking back at the recipe I’m confused about making the frosting brown butter. I’m supposed to make 1.5 batches of the frosting and of the butter called for in the recipe only substitute 3/4 of brown butter and the rest normal butter? I can’t remember what I did and I’m kinda short on time. Also what would be the amount of batter and cook time for 7in cake pans? Thanks!
So happy to hear this was such a hit with your family 🙂 If you’re making 1.5 batches of my not too sweet frosting, you’ll need 2.25 cups of brown butter.
If you use 7 inch cake pans, I’d recommend making 4 layers, and the bake time should be the same as if you were making 3, 8-inch cake layers (33-35 minutes). Hope that helps, happy baking!