Brown Butter Cake Recipe [Make At Home]

Brown butter cake recipe is a rich and flavorful dessert made using butter cooked until golden and nutty, then blended into a soft, tender cake batter.

I made this brown butter cake recipe after watching a baking episode where someone prepared it from scratch. The way they mixed the browned butter into the batter caught my attention.

That moment inspired me to try it in my own kitchen using what I had on hand. The result was better than I expected.

I’ll now walk through each step and show exactly how this brown butter cake recipe comes together from start to finish.

Brown Butter Cake Recipe

This brown butter cake recipe delivers a rich, tender crumb packed with deep, toasty flavor from browned butter.

It uses simple ingredients like brown sugar, buttermilk, vanilla pudding mix, and a hint of nutmeg to create a moist, flavorful base.

The browned butter adds a nutty depth that transforms an ordinary cake into something unforgettable. Topped with a smooth, creamy brown butter frosting, every bite melts in your mouth.

It’s the kind of recipe you come back to when you want something homemade and comforting.

This brown butter cake recipe is great for sharing, yet special enough to make just for you.

How To Prepare Brown Butter Cake Recipe?

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: About 55 minutes

Course: Dessert

Cuisine: American

Yield: 8 servings

Kitchen Utensils

• Saucepan (for browning butter)
• Mixing bowls
• Electric mixer or hand whisk
• 8-inch round cake pan
• Spatula
• Cooling rack
• Wire whisk

Ingredients

For the Cake:

• One 3.7-ounce packet vanilla pudding mix
• 1¼ cups all-purpose flour
• ¾ cup + 1 tablespoon buttermilk
• ¼ cup heavy whipping cream
• 2 large eggs + 1 large egg white
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 8 tablespoons unsalted butter (for browning)
• ¾ cup packed brown sugar
• ¾ teaspoon salt
• ¼ teaspoon nutmeg
• ½ teaspoon almond extract
• 2 teaspoons pure vanilla extract or vanilla bean paste

For the Brown Butter Frosting:

• ¾ cup unsalted butter
• 3 cups powdered sugar
• 2–3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

To make this brown butter cake recipe perfectly, I’ve explained each step in a simple and clear way so you can follow along with confidence.

From browning the butter to baking and frosting, everything is laid out to help you succeed. I’ve also listed the kitchen tools that can help, though you don’t need all of them.

Just use what’s available, and you’ll still create a rich, flavorful cake everyone will love.

Instructions

1. Brown the Butter:

Place the 8 tablespoons of unsalted butter in a light-colored saucepan over medium heat. Cook, stirring frequently, until it melts, foams, and starts to brown. The butter will take on a nutty aroma and turn golden brown with specks. Immediately remove from heat and pour into a heatproof bowl to cool slightly.

2. Preheat Oven and Prep Pan:

Preheat your oven to 350°F (175°C). Grease your cake pan (8-inch round or 9×9-inch square) and line the bottom with parchment paper for easy release.

3. Combine Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and the vanilla pudding mix. Set aside.

4. Mix Wet Ingredients:

In another bowl, beat the cooled browned butter and brown sugar together until smooth. Add in the eggs and egg white, mixing well. Stir in the buttermilk, heavy cream, vanilla extract, and almond extract. Mix until fully combined.

5. Combine Wet and Dry:

Add the dry ingredients to the wet mixture in two batches, stirring gently until just combined. Do not over mix the batter should be smooth but not overworked.

6. Bake the Cake:

Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from oven and let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

7. Make the Brown Butter Frosting:

Brown the ¾ cup butter as you did before, then let it cool slightly. In a bowl, beat the browned butter with powdered sugar, 2 tablespoons of heavy cream, vanilla, and a pinch of salt. Adjust consistency with more cream if needed. Beat until light and fluffy.

8. Assemble and Serve:

Once the cake is fully cooled, spread the brown butter frosting evenly over the top. Slice and serve. Enjoy the rich, nutty flavor of browned butter paired with the moist, tender crumb of this unique cake.

Nutrition Of Brown Butter Cake Recipe

Nutrition	Amounts
Calories	430
Fat	24g
Carbs	50g
Protein	4g
Sugar	38g

Why We Love This Recipe

This brown butter cake recipe is loved because it transforms simple ingredients into a cake bursting with deep, buttery flavor. The browned butter adds a warm, nutty richness that makes every bite special.

The brown butter cake recipe stays moist and tender thanks to the pudding mix and buttermilk, making it a comforting treat. It feels homemade and satisfying without being complicated.

The brown butter frosting enhances the taste even more, creating a perfect balance of sweetness and richness.

This brown butter cake recipe stands out for its unique flavor and approachable steps, making it a favorite for both everyday and special occasions.

Why My Recipe Works

This brown butter cake recipe works because each ingredient and step is carefully balanced to build flavor and texture.

Browning the butter adds a deep, nutty richness that sets the base apart from ordinary cakes. The vanilla pudding mix helps keep the crumb moist and tender.

Buttermilk adds slight tang and activates the baking soda for a better rise. The mix of eggs and cream brings structure while keeping it soft.

Almond and vanilla extracts layer in extra depth. Together, these elements create a cake that’s flavorful, moist, and satisfying from the very first bite.

How to Serve and Decorate

Let the brown butter cake recipe cool completely before serving. You can enjoy it plain or take it up a notch by spreading the brown butter frosting generously over the top.

For a clean finish, use an offset spatula to smooth the frosting evenly. Add a light dusting of powdered sugar or a sprinkle of chopped toasted nuts for extra texture.

Fresh berries or a drizzle of caramel sauce also make a beautiful topping. Serve sliced with coffee, tea, or a scoop of vanilla ice cream to complement the rich, buttery flavor.

My Tips For Success!

● Watch the butter closely while browning once it starts turning golden and smells toasted, remove it from heat to avoid burning.

● Let the browned butter cool slightly before mixing it with other ingredients so it doesn’t scramble the eggs.

● Use room temperature ingredients like eggs and buttermilk for a smoother batter and better rise.

● Do not over mix the batter once you combine the wet and dry ingredients—this keeps the cake soft and fluffy.

● Grease and line your pan to ensure easy release and a clean finish.

● Cool the cake completely before frosting or the frosting may melt and slide.

Additions And Variations

➢ Nuts – Add chopped toasted pecans, walnuts, or almonds to the batter or sprinkle them on top of the frosting for extra crunch and flavor.

➢ Spices – Increase the warmth by adding cinnamon, cardamom, or ginger along with the nutmeg to give the cake a cozy, spiced twist.

➢ Citrus Zest – Fold in some lemon or orange zest to brighten the flavor and add a fresh, tangy note that complements the brown butter beautifully.

➢ Fruit – Mix in fresh or dried fruits like blueberries, cranberries, or chopped apples for added moisture and bursts of sweetness.

➢ Chocolate – Stir in mini chocolate chips or drizzle melted chocolate over the frosted cake for a decadent touch.

➢ Frosting Alternatives – Swap the brown butter frosting for cream cheese frosting, salted caramel glaze, or a simple dusting of powdered sugar.

➢ Extracts – Experiment with different extracts such as maple, hazelnut, or rum to change the flavor profile while keeping the cake moist and rich.

Substitutions

➢ Butter – If you don’t have unsalted butter, use salted butter but reduce the added salt in the recipe slightly.

➢ Buttermilk – Replace buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using.

➢Vanilla Pudding Mix – If unavailable, you can omit it or substitute with an equal amount of instant vanilla custard powder or cornstarch for thickening.

➢Heavy Cream – Use whole milk or half-and-half instead, but the cake may be slightly less rich.

➢ Brown Sugar – Light or dark brown sugar can be used interchangeably. If you only have white sugar, add a teaspoon of molasses per cup as a replacement.

➢ Eggs – For each egg, you can substitute with ¼ cup unsweetened applesauce or mashed banana in a pinch, though texture may vary.

Storage & Make Ahead

This brown butter cake recipe keeps well when stored properly. Once completely cooled, wrap it tightly in plastic wrap or place it in an airtight container.

It can stay fresh at room temperature for up to 2 days. For longer storage, refrigerate the cake wrapped or covered for up to 5 days bring it to room temperature before serving for the best texture.

The brown butter cake recipe can also be frozen, either whole or sliced, wrapped tightly in plastic and foil, for up to 3 months.

Thaw overnight in the fridge and frost just before serving. The frosting can be made ahead and stored in the fridge for up to a week.

Frequently Asked Questions

Conclusion

This delicious brown butter cake recipe was truly a joy to make and brought such a happy, satisfying moment to my kitchen.

Every step from browning the butter to spreading the frosting was worth the effort. The final result was soft, rich, and full of deep flavor that made every bite special.

Now it’s your turn to try. I hope you make brown butter cake recipe soon and enjoy it as much as I did. After you try brown butter cake recipe, let me know how delicious it turned out for you.

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