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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.

Ingredients

Scale

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

Find it online: https://annakocht.com/brown-butter-cake-with-cream-cheese-frosting-recipe/