Brown Butter Cake
A rich and flavorful Brown Butter Cake with a nutty aroma, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a saucepan, melt the butter over medium heat. Stir continuously until it turns a golden brown and emits a nutty aroma. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the browned butter and brown sugar until light and fluffy using an electric mixer.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve the cake once cooled. Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Ensure the butter is browned but not burnt, and allow it to cool before adding to the batter. Ingredient Substitutions: Substitute brown sugar with coconut sugar for a different flavor. How to Serve: Pair with coffee or tea. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Bake a day in advance and store at room temperature until serving.