Brown Butter Mirror Glaze Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This brown butter mirror glaze cake has become my go to when I want something that looks absolutely stunning without spending hours in the kitchen. The whole thing comes together in just under an hour, and honestly, the ingredients are probably already in your pantry. I love using skim milk here because it keeps the cake moist while cutting back on unnecessary fat, and that rich brown butter glaze is pure magic on top. There's something so satisfying about pouring that glossy coating over the cake and watching it cascade down the sides like a mirror. Trust me, your friends will think you spent way more time on this than you actually did.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 150unsalted butter(melted)
- 2large eggs
- 120skim milk
- 5 mLvanilla extract
- 75cocoa powder
- 25unsweetened cocoa powder
- 6 gsalt
- 6 gbaking powder
- 3 gbaking soda
- 150confectioner's sugar
- 120unsalted milk(for glaze)
Detail level
Instructions
- 1
Preheat the oven to 160°C (320¿tF). Grease and flour a 23cm (9–inch) round cake pan.
Tip: Use a light touch when greasing the pan to prevent uneven distribution.
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, unsweetened cocoa powder, and salt.
Tip: Ensure all ingredients are well combined for an even texture.
- 3
In a separate bowl, whisk together milk, eggs, and vanilla extract.
Tip: Whisk until the mixture is smooth and free of lumps.
- 4
Melt butter in a large saucepan over medium heat. Cook, stirring occasionally, until the butter turns golden brown and has a nutty aroma.
Tip: Monitor the butter closely to prevent burning.
- 5
Remove the saucepan from the heat and whisk in the flour mixture. Cook for 1-2 minutes, stirring constantly, until the mixture is smooth and fragrant.
Tip: Be careful not to burn the mixture.
- 6
Pour the wet ingredients into the dry ingredients and whisk until just combined.
Tip: Avoid overmixing for a tender crumb.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to ensure an even surface.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Check the cake frequently to prevent overcooking.
- 9
Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Tip: Let the cake cool completely before glazing.
- 10
In a small saucepan, combine confectioner's sugar, unsalted milk, and unsalted butter. Whisk over medium heat until the sugar has dissolved.
Tip: Monitor the temperature to achieve a syrupy consistency.
- 11
Bring the glaze to a boil and cook for 1-2 minutes or until it thickens and turns a deep amber color.
Tip: Whisk constantly to prevent lumps.
- 12
Drizzle the glaze over the cooled cake and allow it to set before serving.
Tip: Let the glaze set before slicing to ensure a smooth finish.
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