Why You’ll Love This Recipe

This Brown Butter Layer Cake is an indulgent and sophisticated dessert that combines the nutty, caramelized flavors of brown butter with a light and fluffy cake. The depth of flavor from the brown butter elevates this cake, giving it a rich, toasty taste that pairs beautifully with a simple buttercream frosting. Perfect for birthdays, special occasions, or when you want to treat yourself, this cake is both elegant and comforting. The balance of sweetness, nuttiness, and fluffiness makes it a showstopper that everyone will love!

Ingredients

For the Cake:

1 cup unsalted butter (2 sticks)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk (or buttermilk for extra richness)
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups granulated sugar

For the Brown Butter Frosting:

1 cup unsalted butter (2 sticks), softened
1/2 cup brown butter (made by browning the butter)
3-4 cups powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons heavy cream or milk
Pinch of salt (optional, to balance sweetness)

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

Directions

For the Cake:

Brown the Butter: In a medium saucepan, melt 1 cup of butter over medium heat. Continue to cook the butter, swirling occasionally, until it turns golden brown and has a nutty aroma. Be careful not to burn it. Once browned, remove the butter from the heat and let it cool slightly.
Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
Mix the Wet Ingredients: In a large bowl, beat together the brown butter and granulated sugar until creamy and smooth, about 3-4 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

Brown the Butter for Frosting: In a saucepan, melt 1 cup of butter over medium heat. Continue cooking, swirling occasionally, until it becomes golden brown and fragrant. Remove it from the heat and let it cool completely.
Make the Frosting: In a large bowl, beat together the browned butter and softened butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, and continue to beat until light and fluffy. Add vanilla extract and a pinch of salt, if desired. Gradually add heavy cream or milk until the frosting reaches your desired consistency (more cream for a softer frosting).
Assemble the Cake: Once the cakes have cooled completely, spread a layer of frosting on top of one cake layer. Place the second layer of cake on top and frost the entire cake with the brown butter frosting.
Decorate and Serve: You can garnish the cake with extra browned butter drizzle, toasted nuts, or sprinkles for a decorative touch. Slice and serve!

Servings and Timing

Servings: 10-12
Prep time: 20 minutes
Cook time: 25-30 minutes
Total time: 1 hour 10 minutes (including cooling)

Variations

Flavor Variations: Add spices such as cinnamon or nutmeg to the cake batter for extra warmth. You could also infuse the milk with a little bit of lemon zest or orange zest for a citrusy twist.
Nutty Frosting: Mix some chopped toasted pecans or walnuts into the frosting for extra crunch and flavor.
Chocolate Version: Add cocoa powder to the cake batter for a chocolate version of the brown butter cake. Pair it with a chocolate frosting or a brown butter chocolate ganache.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The frosting will keep the cake moist.
Freezing: This cake freezes well. Wrap individual slices in plastic wrap, and store them in a freezer-safe container for up to 2 months. Thaw at room temperature when ready to serve.

FAQs

1. Can I make this cake ahead of time?

Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days. The frosting can be made a day ahead and refrigerated. Just bring the frosting to room temperature and re-whip before frosting the cake.

2. Can I make this cake without brown butter?

While brown butter adds a nutty, rich flavor to the cake, you can use regular unsalted butter as a substitute. The flavor will be different, but still delicious.

3. Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Be sure to check that your baking powder is gluten-free as well.

4. Can I use a different type of frosting?

You can definitely substitute the brown butter frosting with regular buttercream or cream cheese frosting. A chocolate ganache would also pair wonderfully with the brown butter flavor of the cake.

5. Can I use store-bought frosting?

While homemade frosting is recommended for the best flavor, you can use store-bought frosting in a pinch. Look for a butter-based frosting for the closest flavor profile.

6. How do I prevent the cake from sticking to the pan?

Make sure to grease the cake pans well with butter or oil, and line the bottoms with parchment paper. This will help the cakes come out of the pans without sticking.

7. How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days. If the weather is hot, you can refrigerate the cake to keep the frosting from melting.

8. Can I freeze the brown butter cake?

Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and aluminum foil, then place them in a freezer-safe bag. When you’re ready to eat, thaw them at room temperature and add the frosting before serving.

9. Can I make this cake in a 9×13-inch pan instead?

Yes, you can make this cake in a 9×13-inch pan. The baking time may need to be adjusted, so check for doneness by inserting a toothpick into the center of the cake.

10. Can I add fruit to the cake batter?

Yes, you can fold in fresh or dried fruit like blueberries, raspberries, or chopped apples into the cake batter before baking for a fruity twist.

Conclusion

Brown Butter Layer Cake is a rich and indulgent dessert that combines the unique, nutty flavor of brown butter with light and fluffy cake and creamy frosting. It’s the perfect treat for special occasions or whenever you’re craving something sweet and sophisticated. The combination of flavors and textures makes this cake an unforgettable treat that’s sure to impress everyone who tries it!

Brown Butter Layer Cake

Why You’ll Love This Recipe

Ingredients

For the Cake:

For the Brown Butter Frosting:

Directions

For the Cake:

For the Frosting:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I make this cake ahead of time?

2. Can I make this cake without brown butter?

3. Can I make this cake gluten-free?

4. Can I use a different type of frosting?

5. Can I use store-bought frosting?

6. How do I prevent the cake from sticking to the pan?

7. How do I store leftover cake?

8. Can I freeze the brown butter cake?

9. Can I make this cake in a 9×13-inch pan instead?

10. Can I add fruit to the cake batter?

Conclusion