Brown Butter Refrigerator Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This brown butter refrigerator cake is my go to when I need something chocolatey and impressive without spending hours in the kitchen. The whole thing comes together in under an hour from start to finish, which makes it perfect for unexpected guests or weekend cravings. I love using almond milk in the batter because it keeps things light while adding a subtle richness, plus hazelnuts are packed with heart healthy fats and antioxidants. The best part? You can make this with pantry staples you likely already have on hand, and the brown butter adds such a sophisticated nutty flavor that people always think you fussed over it way more than you actually did.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 250 gunsalted butter(Browned for added flavor)
- 3 egglarge eggs
- 150 mlunsweetened almond milk
- 1 mlpure vanilla extract
- 10 gkosher salt
- 100 gunsalted hazelnuts
- 150 gsemi-sweet chocolate chips
- 8 gbaking powder
- 5 gbaking soda
- 50 gconfectioners sugar
- 100 gunsalted butter, softened(For frosting)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF). Grease a 20cm x 20cm cake pan and line it with parchment paper.
Tip: Use a non-stick pan to ensure easy cake release.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and baking soda.
Tip: Sift dry ingredients for even distribution.
- 3
In a large bowl, whisk together the browned butter, eggs, almond milk, and vanilla extract.
Tip: Use an electric mixer for creamiest results.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix.
- 5
Stir in the chopped hazelnuts and chocolate chips.
Tip: Don't overmix to preserve texture.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed.
- 7
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Check for doneness by gently jiggling the pan.
- 8
Remove from the oven and let cool in the pan for 5 minutes.
Tip: Don't open the oven door during this time.
- 9
Transfer the cake to a wire rack to cool completely.
Tip: Let it cool completely before serving or frosting.
- 10
Once the cake is completely cool, cut it into 6 equal pieces.
Tip: Cut the cake just before serving for optimal texture.
- 11
Frost the cake with the softened butter and confectioners sugar.
Tip: Adjust the frosting consistency as needed.
Recipe Variations
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