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Insanely Delicious Brown Butter Layer Cake Recipe

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4.2 from 75 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 5 servings

Description

This Insanely Delicious Brown Butter Layer Cake features a rich, nutty brown butter cake layered with cherry jam and topped with a luscious brown sugar buttercream frosting. The cake layers are tender and moist, enhanced by browned butter and malted milk powder, while the meringue buttercream adds a silky smooth finish. Decorated with slivered almonds and a jam glaze, this cake is perfect for special occasions or an indulgent treat.

Ingredients

Cake

  • 6 tablespoons unsalted butter
  • 2 large eggs
  • 1 cup granulated sugar
  • 2 tablespoons malted milk powder
  • 1/2 cup half & half
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder

Buttercream Frosting

  • 2 egg whites
  • 1/2 cup light brown sugar, packed
  • 1 cup (8 ounces) unsalted butter, room temperature, cubed
  • 1 teaspoon vanilla bean paste (or vanilla extract)

Filling and Decoration

  • 1 cup cherry jam
  • Slivered almonds for decoration

Instructions

  1. Brown the butter: Place the 6 tablespoons of unsalted butter in a small saucepan over medium heat. Stir slowly and constantly as the butter melts and starts to foam and bubble. Continue until you see small brown specks and the butter turns a light brown color, about 3 minutes. Immediately remove from heat and transfer to a bowl, scraping all brown bits into the bowl. Let cool slightly.
  2. Prepare cake batter: In a medium bowl, beat the 2 eggs and 1 cup granulated sugar until pale yellow and frothy, about 2 minutes. Add malted milk powder, half & half, and 1 teaspoon vanilla bean paste; stir to combine. Slowly whisk in the browned butter.
  3. Add dry ingredients: Sift flour, baking powder, and salt into the wet mixture. Beat until combined and smooth, about 1 minute.
  4. Bake the cake: Pour batter into prepared cake pans. Tap pans lightly to release air bubbles. Bake at 350°F (175°C) for 20-25 minutes or until cake springs back when touched and a toothpick comes out clean. Cool in pans for 5-10 minutes, then transfer to wire racks to cool completely.
  5. Prepare buttercream base: Place a small saucepan with about 2 inches of water on medium-high heat. In a heatproof bowl, whisk together egg whites and brown sugar. Set bowl over simmering water (double boiler), ensuring the bowl bottom doesn’t touch water. Whisk constantly until mixture reaches 145°F and is no longer grainy.
  6. Whip meringue: Transfer mixture to a stand mixer fitted with a whisk attachment. Whip on medium speed for 5-10 minutes until light, fluffy, and the bowl is not warm.
  7. Add butter to meringue: Switch to paddle attachment and turn mixer to low. Gradually add the room temperature cubed butter one or two pieces at a time every 10-15 seconds, scraping bowl sides occasionally. Continue mixing until smooth, soft, and fluffy, even if it curdles briefly.
  8. Flavor frosting: Add 1 teaspoon vanilla bean paste or extract and mix with a spatula. Frosting is ready to use.
  9. Trim cake layers: Using a serrated knife, level the rounded tops of cake layers. To slice layers horizontally, measure height, mark with shallow cuts, then gently saw through the cake to create even layers.
  10. Assemble with jam: Place a small dot of frosting on a cake board to secure the bottom layer. Place the bottom layer on it and spread about 2 tablespoons of cherry jam evenly over the top, stopping 1/4 inch from edges. Optionally pipe a small frosting barrier around the edge to prevent jam leakage. Repeat for each layer except the top layer which remains jam-free.
  11. Chill the assembled layers: Refrigerate the stacked layers for at least 30 minutes to firm up before crumb coating.
  12. Apply crumb coat: Spread about 1/4 cup frosting thinly over the entire cake to seal crumbs. It’s okay if the layer is thin and cake is visible. Chill again in the fridge for at least 30 minutes.
  13. Final frosting: Apply 1/2 to 1/3 cup frosting starting from the top center and smoothing evenly over top and sides with a spatula, creating a smooth finish.
  14. Decorate top: Spread 2-3 tablespoons cherry jam on top, leaving a 1/2 inch border. Pipe a decorative frosting border around the edge of the top to contain the jam.
  15. Decorate sides: Optionally press slivered almonds onto the sides or pipe a frosting border around the base for a clean finish.
  16. Chill cake: Refrigerate the finished cake for at least 1 hour to set frosting and jam layer.
  17. Serve: Serve straight from the fridge or allow to stand at room temperature for 20-30 minutes before slicing and serving.

Notes

  • Use vanilla bean paste for the most intense vanilla flavor, but vanilla extract can substitute.
  • When browning butter, watch closely to avoid burning; remove from heat as soon as you see brown specks.
  • Allow cake layers to cool completely before frosting to prevent melting the buttercream.
  • The meringue buttercream may look curdled at first; keep mixing until it smooths out.
  • Chilling between frosting steps prevents crumbs from mixing into the frosting and helps set the cake for easier decorating.
  • Slivered almonds add a nice crunchy texture and decorative look but can be omitted if preferred.
  • This cake can be frozen well wrapped tightly and thawed in the fridge before serving.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/insanely-delicious-brown-butter-layer-cake-recipe/