Brown Butter Naked Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Brown Butter Naked Cake is a simple layer cake featuring browned butter, hazelnuts and dark chocolate chips. The recipe comes together in 20 minutes of preparation followed by 40 minutes of baking. Made with all purpose flour, eggs, milk and vanilla, this cake suits anyone looking for a straightforward bake with rich, toasted flavour and minimal decoration.
Ella x
Ingredients
- 400 gall-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.
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