Brown Butter Cake Simple and Delicious Recipe

Jump to Recipe Print Recipe

If you’re looking for a cake that is soft, moist, and packed with deep, nutty flavors, then this brown butter cake is the perfect choice. Made with layers of toasty brown butter cake and topped with a creamy brown butter cream cheese frosting, this cake delivers a rich and irresistible taste in every bite.

I’ve made this cake countless times, experimenting with different flavors, fillings, and textures. It’s the kind of cake that feels fancy but is surprisingly easy to make. Whether you keep it simple or go all out with layers, it’s bound to be a crowd-pleaser.

With the growing popularity of brown butter desserts, this cake has become a favorite among home bakers and professionals alike. Whether you’re a beginner or an experienced baker, making brown butter cake from scratch is easier than you think.

Why Brown Butter Cake is So Special

Brown butter cake isn’t just melted butter—it’s butter that has been gently cooked until the milk solids toast, releasing a nutty, caramel-like flavor. This transformation, known as the Maillard reaction, deepens the cake’s flavor, making it more indulgent and aromatic. Instead of the usual buttery taste, you get a richer, more complex taste with hints of toasted nuts and warm vanilla.

Think of it as a more sophisticated version of a classic butter cake. While traditional butter cakes rely on plain butter for richness, brown butter adds an extra layer of depth that sets this cake apart. When incorporated into the batter, it enhances the overall taste and texture, making each bite more special.

What Makes Brown Butter Cake Unique?

✔ Golden-brown crust with a soft, tender crumb

✔ Deep, nutty, and caramelized flavors that regular butter can’t achieve

✔ A rich aroma that fills the kitchen

✔ A soft, moist texture with delicate crisp edges

✔ Pairs well with various frostings glazes, and fillings, making it a versatile dessert

A Brief History and Origins of Brown Butter Cake

The magic of brown butter has been cherished in baking for centuries. While the exact origin of brown butter cake is unclear, its roots can be traced back to classic French baking techniques. In France, beurre noisette (which translates to “hazelnut butter”) has long been used to enhance pastries, sauces, and desserts. This nutty, caramelized butter adds a depth of flavor that makes even the simplest cakes taste sophisticated.

Over time, bakers around the world began incorporating browned butter into cakes, cookies, and frostings to create a richer, more complex flavor. The idea of using it in a traditional brown butter cake likely evolved from the desire to elevate an everyday dessert into something more indulgent.

Today, brown butter cake has gained popularity in both home kitchens and professional bakeries. With its warm, toasty notes and melt-in-your-mouth texture, it’s become a favorite for special occasions and everyday indulgence. Whether it’s layered with frosting or enjoyed on its own, this cake is proof that simple ingredients, when treated with care, can create something truly extraordinary.

What Is Browned Butter?

Browned butter is regular butter that has been gently cooked until the milk solids caramelize, giving it a deep, nutty, and slightly sweet flavor. This process enhances both sweet and savory recipes, making it a versatile ingredient in baking and cooking.

To make browned butter, melt butter in a small saucepan over low to medium heat, stirring occasionally. As it heats, the butter will start to foam, and the milk solids will turn golden brown. Keep a close eye on it to prevent burning.

Once the butter reaches a rich golden color and releases a warm, toasty aroma, remove it from the heat and transfer it to a bowl to cool. The result is a flavorful, aromatic butter that can take your recipes to the next level. If you haven’t tried it yet, now is the time—you’ll be hooked!

Can You Use Pre-Made Browned Butter?

Yes, of course, you can make brown butter ahead of time and store it for later use. Many bakers prefer this approach because it saves time while still offering all the flavor-enhancing benefits. Simply refrigerate the cooled brown butter in an airtight container, then bring it back to room temperature before using it in your cake batter.

Brown Butter Cake Ingredients & Their Roles

Each ingredient contributes to the cake’s flavor, texture, and structure. Here’s how they work together:

Dry Ingredients

Flour: Provides structure. Cake flour makes the cake lighter, while all-purpose flour gives a denser crumb.
Granulated Sugar & Brown Sugar: Sweetens the cake. Brown sugar adds moisture and a subtle molasses flavor.
Baking Powder & Baking Soda: Helps the cake rise for a soft, fluffy texture. Baking soda works with acidic ingredients like buttermilk or sour cream.
Salt: Enhances flavor by balancing sweetness.

Wet Ingredients

Brown Butter: The key ingredient, giving the cake a rich, nutty, and caramelized depth of flavor. Made from 2 cups unsalted butter (452g).
Eggs: Provide structure and help bind ingredients together. Pasteurized egg whites are often used for convenience.
Sour Cream or Buttermilk: Adds moisture, tenderness, and a slight tang to enhance flavor.
Vegetable or Neutral Oil: Keeps the cake moist and prevents it from drying out.
Vanilla Extract & Vanilla Bean Paste (optional): Boosts the cake’s aroma and adds warm, sweet notes. Vanilla bean paste also gives visible flecks for a gourmet touch.

Buttercream Options & Their Roles

Brown Butter Cream Cheese Frosting

Brown Butter: Adds a nutty depth to the frosting.
Full-fat Cream Cheese: Balances sweetness with a slight tang.
Powdered Sugar: Sweetens the frosting while keeping it smooth.
Heavy Cream: Creates a creamy texture.
Vanilla Extract & Salt: Enhances flavor balance.

Brown Butter Italian Buttercream

Egg Whites: Create a stable, silky meringue base.
Sugar: Sweetens and stabilizes the buttercream.
Brown Butter & Regular Butter: Makes the buttercream rich and smooth.
Vanilla Extract: Enhances flavor.
Water & Cream of Tartar: Helps stabilize the meringue.
Salt (pinch): Balances the sweetness.

Recommend Tools and Equipment

Saucepan
3, 6-inch Cake Pans or 2, 8-inch Cake Pans
Spinning Cake Stand
Large Offset Spatula
Electric Hand Mixer or Stand Mixer
Serrated Knife
10-inch Greaseproof Cake Board or Flat Plate
Rubber Spatula

How to Make Brown Butter Cake

Making brown butter cake requires careful preparation, but the process is simple when broken down step by step. Follow this guide to create a moist, flavorful cake with a rich, nutty aroma and a smooth, creamy frosting.

Step 1: Make Brown Butter

Brown butter is the key ingredient that gives this cake its deep, caramelized flavor.

Prepare the Butter – Cut unsalted butter into small, evenly sized pieces. This helps it melt evenly and prevents burning.
Melt the Butter – Place the butter in a medium saucepan over low heat. Stir occasionally with a spatula or wooden spoon.
Watch for Color Change – The butter will foam as the water evaporates. Then, the milk solids will start browning. Stir frequently to prevent burning.
Aromas & Final Color – The butter will turn a deep golden brown and give off a nutty aroma. Once the brown specks form at the bottom, remove them from heat immediately.
Strain & Cool – Pour the browned butter into a heatproof bowl, leaving any burnt bits behind. Let it cool to room temperature before using the cake and frosting.

Step 2: Prepare the Cake Batter

Now that your brown butter is ready, it’s time to mix the batter.

Preheat the Oven – Set your oven to 350°F (175°C). Grease and line two 8-inch (or three 6-inch) cake pans with parchment paper.
Mix the Dry Ingredients – In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Mix the Wet Ingredients – In another bowl, combine cooled brown butter, egg whites, sour cream or buttermilk, vegetable oil, and vanilla extract.
Combine Wet & Dry Ingredients – Slowly add the wet mixture to the dry ingredients while mixing at low speed. Stir until smooth and no dry flour remains. Avoid overmixing.

Step 3: Bake the Cake

Divide the Batter – Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula.
Bake – Place the pans in the preheated oven and bake until a toothpick inserted in the center comes out clean or with a few crumbs.
Cool the Cakes – Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely before frosting.

Step 4: Make Brown Butter Cream Cheese Frosting

This frosting combines the rich nuttiness of brown butter with the smooth, tangy flavor of cream cheese.

Beat the Brown Butter & Cream Cheese – In a large bowl, beat together brown butter and full-fat cream cheese until smooth and creamy.
Add Powdered Sugar – Gradually add powdered sugar, one cup at a time, mixing on low speed.
Add Liquids – Mix in heavy cream, vanilla extract, and salt for enhanced flavor and texture.
Whip Until Fluffy – Increase speed to medium-high and whip until light and fluffy.

Step 5: Assemble & Decorate the Cake

Level the Cakes – If the cakes have domed tops, use a serrated knife to trim them flat.
Layer with Frosting – Place the first cake layer on a cake stand. Spread an even layer of frosting on top. Repeat for all layers.
Crumb Coat – Apply a thin layer of frosting around the cake to trap any crumbs. Chill briefly.
Final Frosting Layer – Spread the remaining frosting evenly over the cake. Smooth with an offset spatula.
Decorate – Optionally, top with toasted nuts, caramel drizzle, or extra browned butter for added texture and flavor.

Ingredient Substitutions & Dietary Options

If you need to adjust the recipe for dietary preferences or ingredient availability, here are some effective substitutions and swaps:

1. Flour Substitutes

Cake Flour → All-Purpose Flour: Use a 1:1 ratio, but remove 2 tablespoons per cup and replace it with cornstarch to maintain a soft texture.
Gluten-Free Flour: Use a 1:1 gluten-free baking blend for a gluten-free version.

2. Sugar Alternatives

Granulated Sugar → Coconut Sugar: Adds a deeper caramel-like flavor and is less processed.
Brown Sugar → Maple Sugar: Provides a similar rich sweetness with a slightly different depth.
Low-Carb/Keto Option: Swap sugar with a granulated monk fruit or erythritol blend.

3. Dairy-Free Options

Butter → Vegan Butter or Coconut Oil: Use plant-based butter for a dairy-free version. Coconut oil works but alters the flavor.
Sour Cream → Dairy-Free Yogurt: Coconut or almond-based yogurt can replace sour cream while keeping the moisture.
Buttermilk → Dairy-Free Buttermilk: Mix plant-based milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

4. Egg Replacements

Egg Whites → Aquafaba (Chickpea Water): Use 3 tablespoons per egg white to help with structure.
Whole Eggs → Flax Eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg, then let it sit for 5 minutes.

5. Oil Substitutes

Vegetable Oil → Applesauce: A 1:1 swap for a lower-fat option.
Vegetable Oil → Melted Coconut Oil: Works well but adds a mild coconut flavor.

6. Frosting Adjustments

Cream Cheese → Dairy-Free Cream Cheese: Brands like Kite Hill or Violife work well for a vegan or dairy-free frosting.
Heavy Cream → Coconut Cream: Creates a similar rich consistency in buttercream.

Expert Tips for Perfect Brown Butter Cake

Master Brown Butter: Cook over low heat, stirring until golden brown and nutty. Strain if needed.
Use Room Temperature Ingredients: Ensures smooth mixing and even texture.
Measure Accurately: Use a kitchen scale; spoon and level flour to avoid dense cake.
Avoid Overmixing: Mix just until combined for a tender crumb.
Choose the Right Cake Pans: Light-colored metal pans prevent over-browning.
Bake at the Correct Temperature: Preheat oven and use a thermometer for accuracy.
Don’t Open the Oven Door Too Early: Prevents sinking; check only after 75% of the baking time.
Cool Properly: Let cakes rest in the pan before transferring to a wire rack.
Wrap & Chill before Frosting: Enhances flavor and makes frosting easier.
Pair with the Right Frosting: Brown butter cream cheese or Italian meringue buttercream balances flavors.

Common Baking Mistakes & How to Fix Them

Mistake	Cause	Solution
Dense or Dry Cake	Overmixing, too much flour, or overbaking	Measure ingredients accurately, mix until just combined, and check doneness early.
Cake Sinks in the Middle	Underbaking or opening the oven door too soon	Bake fully, avoid opening the oven early, and check with a toothpick.
Cake Sticks to the Pan	Not greasing/flouring pan properly	Use parchment paper, grease well, and let the cake cool before removing.
Buttercream is Too Runny	Butter is too warm or too much liquid added	Chill the buttercream, gradually add powdered sugar, or mix longer.
Frosting is Grainy	Undissolved sugar or cold ingredients	Use room-temperature ingredients and mix until smooth.
Cake Has a Bitter Taste	Too much baking soda or expired ingredients	Measure leavening agents carefully and use fresh ingredients.
The Cake is Too Sweet	Too much sugar or overly sweet frosting	Balance with tangy ingredients like cream cheese or reduces the sugar slightly.
Cake Crumbles Too Much	Not enough binding ingredients (eggs, fat)	Add an extra egg, use sour cream or yogurt for moisture.

Pairing Brown Butter Cake with Other Desserts & Drinks

Ice Cream: A scoop of vanilla bean, salted caramel, or brown butter pecan ice cream enhances the cake’s richness.
Fresh Fruits: Berries, caramelized apples, or poached pears add a refreshing contrast to the buttery flavor.
Coffee & Espresso: A latte, cappuccino, or strong espresso balances the cake’s sweetness with its bold flavors.
Tea: Chai, Earl Grey, or a nutty oolong pair well with brown butter are warm, toasty notes.
Wine & Spirits: A glass of bourbon, rum, or a dessert wine like Madeira complements the deep caramel flavors.
Chocolate Drizzle: Dark chocolate ganache or white chocolate sauce adds a luxurious touch.
Salted Caramel Sauce: Drizzle over the cake for an extra layer of decadence.

Making This Brown Butter Layer Cake in Advance & Storage Tips

Proper planning and storage ensure your brown butter cake stays fresh and delicious. Here’s how to make it ahead of time and store it correctly:

Making in Advance

Brown Butter – Can be made up to a week in advance. Store in an airtight container in the fridge and reheat gently before using.
Cake Layers – Bake the cake layers up to 2 days ahead. Wrap them tightly in plastic wrap and store them at room temperature or refrigerate.
Buttercream Frosting – Prepare frosting up to 3 days in advance. Keep it in an airtight container in the fridge and bring it to room temperature before whipping.

Storage Tips

Assembled Cake – Store at room temperature for 1 day or in the fridge for up to 5 days. Cover with plastic wrap or a cake dome to prevent drying.
Freezing Cake Layers – Wrap individual layers in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before assembling.
Freezing Frosting – Store in an airtight container and freeze for up to 3 months. Thaw in the fridge and re-whip before using.
Leftovers – Refrigerate sliced cake in an airtight container for 3–4 days. Let it come to room temperature before serving.

Can You Make This Into Brown Butter Cupcakes?

Yes! You can easily turn this brown butter cake into cupcakes with a few simple adjustments.

How to Adapt the Recipe for Cupcakes

Baking Time – Reduce the baking time to 18–22 minutes at 350°F (175°C). Check for doneness with a toothpick—it should come out clean.
Portioning – Fill cupcake liners 2/3 full to allow for even rising. This should yield about 24 cupcakes.
Frosting – The brown butter cream cheese frosting or brown butter Italian meringue buttercream works perfectly for piping onto cupcakes.

Frequently Asked Questions (FAQs)

Why is it called butter cake?

Butter cake gets its name from butter, which is the primary fat used in the batter. It gives the cake a rich, moist, and tender texture, making it distinct from cakes that use oil or shortening. The high butter content also enhances the flavor, creating a delicious, and melt-in-your’s-mouth experience.

What does brown butter do to a cake?

Brown butter adds a nutty, caramelized flavor that regular butter doesn’t have. When butter is cooked, the milk solids toast, creating a deep, rich aroma. This intensifies the cake’s depth and complexity, making it more flavorful compared to using plain melted butter.

What is the difference between a butter cake and a regular cake?

Butter Cake – Uses butter as the main fat, giving it a dense yet soft texture. It’s a classic for layer cakes and pound cakes.
Regular Cake – This can refer to various cakes, including those made with oil, which results in a lighter, moister texture (like chiffon or sponge cakes). Oil-based cakes stay moist longer, while butter cakes have a richer flavor.

Can we replace butter with ghee in a cake?

Yes, you can replace butter with ghee, but it will slightly change the texture and flavor. Ghee has a higher fat content since it lacks the milk solids found in butter. This can make the cake softer and more fragrant but may also slightly alter the moisture balance. If using ghee, consider reducing the quantity by about 10–15% compared to butter.

Try these recipes!

Conclusion

Brown Butter Cake is a rich, flavorful dessert with a nutty, caramelized taste that enhances both texture and aroma. Whether as a layer cake, pound cake, or cupcakes, brown butter adds depth and warmth. With customizable frosting options and easy storage tips, it’s a versatile treat worth trying. If you haven’t baked with brown butter yet, this cake is the perfect place to start!

If You Like This Brown Butter Cake Recipe

Connect with us on “Crispy Cookies” by tagging us.
Stay updated on Facebook, Instagram, Pinterest, andTwitter by following us.
Spread the sweetness by sharingor pinning this recipe on Pinterest.
Leave a comment down below!!

“Thanks for joining our baking family. We’re glad to have you here. Happy baking! 🍰🎉.”

Brown Butter Cake Simple and Delicious Recipe

Make the best brown butter cake at home! This easy recipe delivers a rich, nutty flavor with a soft, moist texture. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Cake, Dessert

Cuisine American

Servings 1 Slice

Calories 360 kcal

Equipment

Saucepan
3, 6-inch Cake Pans or 2, 8-inch Cake Pans
Spinning cake stand
Large offset spatula
Electric hand mixer or stand mixer
Serrated Knife
10-inch Grease proof Cake Board or Flat Plate
Rubber Spatula