Frosted Brown Butter Cake

Recipe by Molly Marzalek-Kelly
Not Yet Reviewed

This next-level snacking cake gets an upgrade from one of our favorite flavors: brown butter. Featured in the cake and the frosting, brown butter adds deep, nutty, caramelized notes that take a frosted vanilla cake from simple to sophisticated. For the brown butter cake, the butter is browned, cooled, and resolidified (a step that can be done days ahead), then beaten with dark brown sugar to create an exceptionally tender texture. Brown butter shows up again in the topping, where it’s paired with cream cheese for a rich yet refreshing frosting you’ll want to eat by the spoonful. 

Prep
45 mins
Bake
28 to 32 mins
Total
11 hrs
Yield
one 8" cake
A slice of Frosted Brown Butter Cake being held on a plate seen from the side - select to zoom
A slice of Frosted Brown Butter Cake being held on a plate seen from the side - select to zoom
Spreading frosting on Frosted Brown Butter Cake - select to zoom
Slices of Frosted Brown Butter Cake on a variety of plates seen from above - select to zoom
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Instructions

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  1. To make the brown butter: In a large saucepan over medium-high heat, melt the butter. After several minutes, the butter will sizzle and may spatter. Continue to cook the butter, swirling the pan regularly, for 5 to 7 minutes, until it’s dark golden brown and brown bits start collecting at the bottom of the pan; the butter will have stopped sizzling and may also have a layer of foam on the surface. Remove the browned butter from the heat and pour it into a small bowl, bits and all; you should have roughly 8 tablespoons (113g). Allow it to cool for 20 minutes at room temperature, then cover and transfer to the refrigerator to cool completely and resolidify; several hours or preferably overnight. This step can be done up to one week in advance.

    Brown Butter Rye Shortbread – Step 1

  2. To make the brown butter cake: Preheat the oven to 350°F with a rack in the center. Lightly grease an 8" round pan that’s at least 2" deep with nonstick spray, line the bottom with an 8" round of parchment, and lightly grease the parchment. 

  3. In a small bowl, whisk together the flour, baking powder, and salt. Set aside. 

  4. Place the chunk of cold brown butter in the bowl of a stand mixer fitted with the flat beater attachment and beat it briefly to break it into chunks. (To use an electric hand mixer, first transfer the cold brown butter to a cutting board and use a bench knife or a sharp knife to chop the butter into 1/2" to 1" cubes, then place them in a large bowl.)  

  5. Add the sugar to the bowl with the brown butter, then beat the butter and sugar together until light and fluffy, 3 to 5 minutes at medium speed.  

  6. Add the eggs, one at a time, beating until smooth between additions. Add the vanilla and beat until combined; it’s OK if the mixture looks a little separated at this point. Scrape down the sides and bottom of the bowl and mix to combine. 

  7. Add one-third of the flour mixture to the batter, beating gently to combine. Gently beat in half the milk. Mix in another third of the flour, then the remaining milk. Beat in the remaining flour. Scrape down the sides and bottom of the bowl, then continue mixing at medium-low speed until the batter is smooth. 

  8. Transfer the batter to the prepared pan and use a small offset spatula to smooth the top.   

  9. Bake the cake for 28 to 32 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.  

  10. Remove the cake from the oven and place it on a wire rack to cool for 15 minutes, then turn it out of the pan and onto a wire rack to cool completely. Meanwhile, prepare the Brown Butter Cream Cheese Frosting.   

  11. To make the brown butter cream cheese frosting: In a small saucepan, melt 2 tablespoons (28g) of the butter over medium heat. Continue cooking, swirling the pan frequently. The butter will foam and sputter slightly; after 1 to 3 minutes, brown flecks will begin to form on the bottom of the pan.   

  12. Once you see brown flecks, turn the heat to low, add the milk powder, and use a flexible spatula to combine, stirring constantly to ensure the milk powder doesn’t burn. Cook until copper in color, 30 to 60 seconds. Transfer to another bowl or the bowl of a stand mixer and set aside at room temperature for 45 minutes, until completely cool. Do not refrigerate the mixture (in this case, you do not want the butter to resolidify).

    A spoon in a bowl of brown butter

  13. Add the remaining 2 tablespoons (28g) butter to the bowl along with the cream cheese, vanilla, and salt. Using an electric hand mixer or the flat beater attachment of a stand mixer, beat on low speed until the mixture is completely smooth and combined.

  14. Scrape down the sides of the bowl, then add the confectioners’ sugar. Mix on low speed until the confectioners’ sugar is mostly incorporated, then scrape the bowl, and gradually increase the speed to medium. Continue to mix until the frosting is fluffy and slightly lightened in color, 1 to 2 minutes. (It’s OK if the frosting looks a bit loose. It should resemble soft whipped cream.)

  15. Place the cooled cake on a serving plate and transfer the frosting to the top. Spread it evenly over the top of the cake as desired. Slice and serve at room temperature.  

  16. Storage information: Store any leftover brown butter cake, covered, at room temperature for up to 4 days; unfrosted cake can be frozen for longer storage. 

Tips from our Bakers

  • Dried whole milk lends a rich, deep flavor to this frosting. In a pinch, substitute non-fat milk powder (the frosting will not be as flavorful) or leave the milk powder out entirely. 

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