• 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 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 in 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.