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Nutty butter layer cake with creamy butter frosting and a smooth buttercream filling displayed on a white cake stand.

Creamy Brown Butter Buttercream Cake

Richard KlausRichard Klaus
A delightful cake featuring the rich, nutty flavor of brown butter in both the cake and the frosting, perfect for any special occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 2 8-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 baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter browned and cooled to a soft, spreadable consistency
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk

Buttercream Frosting

  • 1/2 cup unsalted butter browned and cooled
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp milk

Instructions
 

Preparation

  • Melt unsalted butter in a saucepan over medium heat, stirring constantly until it turns golden brown. Remove from heat and let it cool.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, cream the browned butter and sugar until fluffy. Add eggs one at a time, followed by vanilla. Gradually mix in dry ingredients and buttermilk until smooth.
  • Preheat oven to 350°F. Pour batter into prepared pans and bake for 25-30 minutes. Cool completely before frosting.
  • Beat the cooled brown butter until creamy. Gradually add powdered sugar and vanilla, then milk, until smooth and spreadable.

Serving

  • Spread frosting between cooled layers, then cover the cake with the remaining frosting. Decorate as desired.

Storage

  • Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Notes

Pro Tips: Use quality ingredients for the best flavor. Brown the butter carefully to avoid burning.
Ingredient Substitutions: Substitute buttermilk with milk mixed with a teaspoon of lemon juice.
How to Serve: Serve slices with a dollop of whipped cream or fresh berries.
Storage & Freshness: Store in an airtight container to keep the cake moist.
Make-Ahead Tips: Bake the cake layers in advance and freeze them until needed.
Keyword Brown Butter Buttercream Cake, Brown Butter Frosting, Buttercream Cake Recipe