Brown Butter Layer Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Moist and richly flavored brown butter cake with a velvety frosting, perfect for special occasions.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 gunsalted butter
- 200 ggranulated sugar
- 3large eggs
- 1 mlvanilla extract
- 100 gbaking powder
- 10 gsalt
- 150 mlunsalted milk
- 100 gconfectioner
Detail level
Instructions
- 1
Preheat the oven to 170°C (335°F) and grease two 20cm round cake pans. Line the bottoms with parchment paper.
Tip: Make sure to grease the pans thoroughly.
- 2
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Tip: Use an electric mixer for this step.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for even distribution.
- 5
With the mixer on low speed, gradually add the dry ingredients to the butter mixture.
Tip: Be careful not to overmix.
- 6
Pour in the milk and mix until just combined.
Tip: Do not overmix.
- 7
Divide the batter evenly between the prepared pans.
Tip: Make sure the batter is evenly distributed.
- 8
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Tip: Let the cakes cool in the pans for 5 minutes before transferring to a wire rack.
- 9
To make the frosting, melt the butter in a saucepan over low heat.
Tip: Stir constantly until the butter turns a deep golden brown.
- 10
Remove from heat and whisk in the confectioner's sugar until smooth.
Tip: Make sure the frosting is creamy and smooth.
- 11
Assemble the cake by spreading a layer of frosting on top of one of the cooled cakes, then placing the second cake on top.
Tip: Make sure the frosting is evenly distributed.
- 12
Frost the top and sides of the cake with the remaining frosting.
Tip: Make sure the frosting is smooth and even.
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