Brown Butter Naked Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
There's something magical about brown butter that transforms the simplest cake into something truly special. This naked cake celebrates that nutty, caramelized flavor while keeping things wonderfully straightforward. With just 40 minutes in the oven, you can have a gorgeous dessert on the table that looks like you spent hours in the kitchen. The hazelnuts add a lovely crunch and provide heart healthy fats that make this feel a bit more indulgent than your typical cake. No fancy frosting needed here, just a dusting of confectioners' sugar and you're done. It's the kind of recipe that proves you don't need complicated techniques or endless ingredients to create something truly delicious.
Ella x
Ingredients
- 400all-purpose flour
- 200 ggranulated sugar
- 200 gunsalted butter(Brown in a saucepan until fragrant and golden.)
- 4 egglarge eggs
- 10 mlvanilla extract
- 20 gbaking powder
- 10 gsalt
- 200 mlmilk
- 100 gunsalted hazelnuts(Chopped or sliced)
- 100 gdark chocolate chips
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection setting for an even bake.
- 2
Brown the butter in a saucepan until fragrant and golden, stirring occasionally.
Tip: This will create a nutty flavor in the cake.
- 3
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for a light texture.
- 4
Add the browned butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until just combined.
Tip: Don't overmix the batter.
- 5
Fold in the chopped hazelnuts and dark chocolate chips.
Tip: Be gentle to preserve the texture.
- 6
Pour the batter into a greased 20cm (8 inch) round cake pan.
Tip: Use a non-stick pan for an easy release.
- 7
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- 8
Dust the cake with confectioners' sugar and serve.
Tip: This cake is best served on the day it's baked, but it can be stored in an airtight container at room temperature for up to 3 days.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.