Brown Butter Cake

4.94 from 159 ratings

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!

Prep Time15

Cook Time35

Additional Time1

Total Time1 50

Course: Cakes

Cuisine: American

Servings: 24

Calories: 461kcal

Author: Chelsey White

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

If you need to make any substitutions or swaps in this recipe, please see the section in the post above on ingredient substitutions.

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.

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