Brown Butter No-Bake Cake
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
You know what I love about this recipe? No oven required, which means your kitchen stays cool and you'll have dessert ready in just twenty minutes. Brown butter brings such a rich, nutty depth that makes this cake taste like you spent hours on it, when really it's wonderfully simple. The cream cheese adds a lovely tang while providing beneficial probiotics for your gut health. It's the kind of dessert that looks fancy enough for company but honest enough to make on a random Tuesday when you're craving something sweet and creamy.
Ella x
Ingredients
- 100 gbrown butter
- 400 ggranulated sugar
- 200 gcream cheese
- 120 mlheavy cream
- 50 gunsalted butter
- 2 eggeggs
- 1 mLvanilla extract
- 150 gall-purpose flour
- 2 gsalt
- 50 gchopped nuts (optional)(Chopped almonds or walnuts work well.)
Detail level
Instructions
- 1
Preheat your oven to 0°C (32°F).
- 2
In a medium saucepan, melt the brown butter over low heat, stirring occasionally, until it turns golden brown and has a nutty aroma.
Tip: Be patient and stir frequently to avoid burning.
- 3
Remove the saucepan from the heat and stir in the granulated sugar until dissolved.
- 4
Let the mixture cool slightly, then stir in the cream cheese until smooth.
- 5
Add the heavy cream, unsalted butter, eggs, vanilla extract, and salt to the mixture. Stir until combined.
Tip: Make sure to scrape the bottom and sides of the bowl to incorporate all the ingredients.
- 6
Gradually pour in the flour, stirring until just combined.
Tip: Don't overmix, or the cake will become dense.
- 7
Pour the batter into a lined or greased 6-inch round cake pan.
Tip: If using nuts, sprinkle them evenly over the top of the batter.
- 8
Refrigerate the cake for at least 4 hours or overnight.
Tip: Let it set completely before slicing.
- 9
Once set, slice and serve.
Tip: Enjoy your delicious no-bake cake!
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