Brown Butter Chiffon Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This brown butter chiffon cake is one of my favorite weeknight desserts because it comes together in just 45 minutes from start to finish. The magic happens when you brown the butter, which gives the cake an incredibly rich, nutty flavor that tastes like you spent hours in the kitchen. What I love most is that it uses yogurt, which adds protein and probiotics while keeping the cake tender and moist. The best part? You probably have everything in your pantry already, and the whole process is wonderfully simple. It's the perfect cake to whip up when you want something special without any fuss.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter(browned)
- 3 egglarge eggs
- 100 gplain yogurt
- 10 gbaking powder
- 5 gsalt
- 100 mlunsalted milk
- 1 mlvanilla extract
- 50 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF) and prepare a 20cm round cake pan.
- 2
In a medium saucepan, melt the butter over medium heat.
Tip: Whisk occasionally to prevent burning.
- 3
Continue cooking the butter, stirring occasionally, until it turns golden brown and has a nutty aroma.
Tip: This should take about 5 minutes.
- 4
Remove the browned butter from the heat and whisk in the granulated sugar until smooth.
- 5
In a large bowl, whisk together the flour, baking powder, and salt.
- 6
In a separate bowl, whisk together the eggs, yogurt, and vanilla extract.
- 7
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Do not overmix.
- 8
Gradually pour in the milk, whisking until the batter is smooth.
- 9
Pour the batter into the prepared cake pan and smooth the top.
- 10
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Optional: dust the cake with confectioner's sugar before serving.
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