Why You’ll Love This Recipe

The nutty richness of brown butter gives this cake a unique and sophisticated flavor. It’s incredibly moist and light, with the perfect balance of sweetness from the frosting. With its luxurious taste and soft, tender crumb, this cake is sure to become a favorite for birthdays, special events, or whenever you’re in the mood for an indulgent dessert.

Ingredients

For the Brown Butter Cake:

6 tablespoons unsalted butter
2 large eggs
1 cup granulated sugar
2 tablespoons malted milk powder
½ cup half & half
1 teaspoon vanilla bean paste
¼ teaspoon salt
1 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder

For the Brown Sugar Swiss Meringue Buttercream:

2 egg whites
½ cup light brown sugar, packed
1 cup (8 ounces) unsalted butter, cubed and at room temperature
1 teaspoon vanilla bean paste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Brown Butter: In a saucepan, melt the butter over medium heat, swirling occasionally. Continue cooking until it turns golden brown and releases a nutty aroma. Remove from heat and allow to cool slightly.
Prepare the Cake Batter: Preheat the oven to 350°F and grease and flour your cake pans. In a bowl, combine the granulated sugar, eggs, malted milk powder, half & half, and vanilla. Add the cooled brown butter and mix until smooth.
Gradually fold in the flour, baking powder, and salt until fully combined.
Bake the Cake: Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow the cakes to cool completely on a wire rack.
Make the Frosting: In a heatproof bowl, whisk the egg whites and brown sugar over simmering water until warm. Transfer to a mixer and whip until stiff peaks form. Gradually add the butter and vanilla paste, beating until smooth.
Assemble the Cake: Once the cakes have cooled, frost the layers generously with the brown sugar Swiss meringue buttercream. Decorate as desired.

Servings and Timing

Servings: 8-12
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Variations

Chocolate version: Add cocoa powder to the batter for a chocolate brown butter layer cake.
Nuts: Top the cake with toasted pecans or walnuts for added texture.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days.
Reheating: Serve at room temperature, but you can warm individual slices in the microwave for a few seconds.

FAQs

Can I make this cake without brown butter?

You can substitute regular butter, but you will miss out on the nutty richness that brown butter provides.

Can I use a different frosting?

Yes, you can use regular buttercream, cream cheese frosting, or even a whipped cream frosting as an alternative.

Can I freeze this cake?

Yes, you can freeze the layers before frosting. Wrap them tightly in plastic wrap and store them for up to 2 months.

How can I make the cake even richer?

Use full-fat cream instead of half & half for a richer texture in both the cake and frosting.

Can I make this cake ahead of time?

Yes, you can bake the cake and prepare the frosting a day in advance. Just store the cake layers and frosting separately, and assemble when ready to serve.

Conclusion

This brown butter layer cake is a showstopper. Its rich, nutty flavor and smooth frosting create a truly indulgent dessert that’s perfect for any occasion. Whether you’re making it for a special celebration or simply treating yourself, this cake is sure to impress!

Insanely Delicious Brown Butter Layer Cake

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Author: Julia
Total Time: 1 hour
Yield: 8-12 servings
Diet: Vegetarian

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Description

This Brown Butter Layer Cake is a decadent dessert with rich, nutty brown butter-infused layers and smooth brown sugar Swiss meringue buttercream. Perfect for any celebration, it offers a unique flavor profile that will impress with every bite!

Instructions

Make the Brown Butter:
In a saucepan, melt the butter over medium heat, swirling occasionally. Continue cooking until it turns golden brown and releases a nutty aroma. Remove from heat and allow to cool slightly.
Prepare the Cake Batter:
Preheat the oven to 350°F (175°C) and grease and flour your cake pans.
In a bowl, combine the granulated sugar, eggs, malted milk powder, half & half, and vanilla. Add the cooled brown butter and mix until smooth.
Gradually fold in the flour, baking powder, and salt until fully combined.
Bake the Cake:
Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Allow the cakes to cool completely on a wire rack.
Make the Frosting:
In a heatproof bowl, whisk the egg whites and brown sugar over simmering water until warm.
Transfer to a mixer and whip until stiff peaks form. Gradually add the butter and vanilla paste, beating until smooth.
Assemble the Cake:
Once the cakes have cooled, frost the layers generously with the brown sugar Swiss meringue buttercream. Decorate as desired.

Notes

Chocolate Version: Add cocoa powder to the batter for a chocolate brown butter layer cake.

Nuts: Top the cake with toasted pecans or walnuts for added texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American