Brown Butter Cake with Cream Cheese Frosting Recipe

Introduction

This Brown Butter Cake is a rich, moist dessert with a deep nutty flavor from browned butter. Topped with a luscious brown butter cream cheese frosting, it’s a crowd-pleaser perfect for special occasions or any time you want an indulgent treat.

Ingredients

• 2 cups unsalted butter, cut into 1-Tbsp sized pieces (452g)
• 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)
• 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

1. Step 1: Brown the butter by placing 2 cups of unsalted butter in a large, light-colored pan over medium heat. Stir constantly with a rubber spatula until the butter melts, foams, and the milk solids turn golden brown with a nutty aroma, about 5–6 minutes. Remove from heat immediately and pour into a heatproof bowl to stop cooking. Chill in the fridge for 45 minutes or until room temperature and solidified.
2. Step 2: Preheat oven to 350°F (175°C). Prepare four 7-inch or three 8-inch round pans by lining them with parchment and greasing with non-stick spray.
3. Step 3: In a mixer, combine flour, sugar, baking powder, and salt. Gradually add 3/4 cup of the brown butter and mix on low until mixture resembles moist sand with no large butter chunks.
4. Step 4: Mix in egg whites on low speed just until incorporated, scraping bowl as needed.
5. Step 5: Add sour cream, oil, and vanilla extract, mixing on low speed until combined. Then beat on medium speed for 30 seconds to lighten the batter.
6. Step 6: Divide batter evenly between pans (about 600g per pan for 3 layers or 450g per pan for 4). Bake for 33-35 minutes or until a toothpick inserted comes out with a few moist crumbs. Rotate pans halfway during baking.
7. Step 7: Let cakes cool in pans for 10 minutes, then run a spatula around edges to loosen. Freeze layers for 30 minutes to cool completely, then remove from pans carefully.
8. Step 8: Level the cake tops with a serrated knife if desired for easier frosting. Layers can be wrapped and frozen if making ahead; thaw for about 15 minutes before assembling.
9. Step 9: To make frosting, beat remaining 3/4 cup brown butter with cream cheese on medium speed until smooth. Add vanilla extract and salt, mixing on low.
10. Step 10: Gradually add powdered sugar and heavy cream on low speed. Continue mixing a few minutes until smooth and spreadable. Adjust consistency by adding more cream or powdered sugar as needed. Cover to prevent crusting.
11. Step 11: Assemble cake by stacking layers with a dollop of frosting between each. Spread frosting evenly over top and sides, creating texture with an offset spatula or spoon. Optionally, sprinkle turbinado sugar on top for sparkle.

Tips & Variations

• Use a light-colored pan for browning butter so you can easily see the color change and avoid burning.
• Making brown butter ahead of time saves day-of prep; just store it covered in the fridge and bring to room temperature before using.
• For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
• Swap full-fat sour cream with Greek yogurt for a slight tang and healthier option.
• To make this cake gluten-free, substitute all-purpose flour with a gluten-free flour blend, adjusting as needed.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for best flavor and texture. If frozen, wrap layers or the assembled cake tightly and freeze up to 2 months. Thaw overnight in the fridge and allow to warm slightly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter to control the salt level in the cake. If you use salted butter, reduce the added salt slightly to avoid oversalting.

Why do I need to brown the butter?

Brown butter adds a rich, nutty flavor and depth to the cake that regular melted butter cannot achieve. The toasty milk solids enhance the taste and aroma, making the cake uniquely delicious.

Brown Butter Cake with Cream Cheese Frosting Recipe

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★★★★★

5 from 114 reviews

This Brown Butter Cake is a decadent, rich dessert featuring layers of moist cake infused with nutty browned butter flavor and topped with a creamy brown butter cream cheese buttercream. The use of browned butter enhances the depth of flavor, creating a velvety texture and a fragrant aroma. Perfect for special occasions or whenever you’re craving a luxurious homemade treat.

• Author: Anna
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 35 minutes
• Yield: 3 to 4 cake layers, about 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Brown Butter

• 2 cups unsalted butter, cut into 1-Tbsp sized pieces (452g)

For the 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, room temperature (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)

For the Brown Butter Cream Cheese Buttercream Frosting

• 3/4 cup brown butter, room temperature (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

1. Brown Butter: Place 2 cups unsalted butter into a large, light-colored pan over medium heat. Stir continuously with a rubber spatula as it melts and begins to foam and sizzle. Continue stirring until the butter turns a golden brown color with toasty milk solids at the bottom and a nutty aroma, about 5–6 minutes. Immediately remove from heat and pour into a heatproof bowl to stop cooking. Refrigerate for 45 minutes until cooled and solidified or until at room temperature.
2. Prepare Cake Layers: Preheat oven to 350°F (175°C). Line four 7-inch or three 8-inch round pans with parchment and grease them. In a stand mixer, combine flour, sugar, baking powder, and salt until well mixed.
3. Mix Dry and Wet Ingredients: Gradually add 3/4 cup room-temperature brown butter to the dry mix on low speed until mixture resembles moist sand. Add egg whites gradually on low speed to combine. Then mix in sour cream, vegetable oil, and vanilla extract on low speed until combined. Scrape sides and beat on medium speed for 30 seconds to lighten the batter.
4. Bake Cake Layers: Divide batter evenly into pans (600g per pan for 3 layers or 450g for 4 layers). Bake for 33-35 minutes or until a toothpick inserted comes out with a few moist crumbs. Rotate pans halfway for even baking.
5. Cool Cake Layers: Cool pans 10 minutes, then run an offset spatula around edges to loosen. Transfer layers to freezer for 30 minutes to cool completely. Optionally, level tops with serrated knife and trim edges to remove caramelization. Layers can be wrapped and frozen for advance use. Thaw 15 minutes before assembling if frozen.
6. Make Frosting: Beat 3/4 cup brown butter and 1 cup cream cheese on medium speed until smooth. Add vanilla extract and salt on low speed. Gradually add powdered sugar and heavy cream on low speed, mixing until smooth. Adjust consistency with more cream or sugar as needed. Cover with plastic wrap to prevent crusting.
7. Assemble the Cake: Place the first cake layer on a greaseproof cake board or plate, securing it with a dab of frosting. Spread an even layer of buttercream over the top using an offset spatula. Repeat layering and frosting with subsequent cake layers. Cover the outside of the cake with a thick coat of frosting. Use an offset spatula or spoon back to create textured frosting. Optionally, sprinkle turbinado sugar on top for sparkle and texture. Enjoy!

Notes

• Brown butter adds a rich, nutty flavor that elevates this classic cake.
• Make the brown butter a day in advance to save time and ensure it cools properly.
• Room temperature ingredients help achieve a smooth batter and frosting.
• Freezing cake layers after baking helps with easy handling and clean slicing.
• Adjust frosting consistency by adding more cream or powdered sugar as needed.
• Serrated knife leveling of cake layers is optional but recommended for easier frosting.
• Use good quality vanilla extract or vanilla bean paste for best flavor.

Keywords: brown butter cake, browned butter cake, cream cheese buttercream, birthday cake, nutty cake recipe, moist cake, homemade cake