Brown Butter Cake

Brown Butter Cake


DifficultyIntermediateMakes12 Servings

This brown butter cake recipe is seriously delicious. It’s got tons of flavour from the brown butter, vanilla and orange zest.

The browned butter is the thing to master, then once you can do that, the rest of the cake is so simple.

I’ve opted for a loaf cake with a chocolate glaze, but it would be equally as good as a layer cake covered in swiss meringue buttercream – you’ll just want to adjust the baking time so keep an eye on your oven, and make sure you split the mixture evenly between your cake pans so you have even cake layers!

This is the perfect moist brown butter cake recipe – give it a go and let me know what you think!

Looking for more loaf cake recipes? Check out my marble loaf cake and my lemon loaf cake recipes.


 


 

Ingredients


For the Cake
 260 g Unsalted Butter (to make 190g brown butter)
 275 g Egg Whites
 130 g Ground Almonds
 310 g Icing Sugar / Powdered Sugar
 Zest 1 Medium Orange
 Beans from 1 Vanilla Pod / 2 Tsp Vanilla Bean Paste
 130 g Self Raising Flour
For the Glaze
 550 g Double Cream / Heavy cream
 20 g Honey
 185 g Dark Chocolate
 Gold Powder
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Method


Cake
1

In a saucepan over medium heat, melt the butter. Keep cooking until it turns a nice deep golden colour. Weigh 190g of brown butter into a bowl and set aside to cool for 10 minutes in the fridge.

2

In a stand mixer, whisk the egg whites for 30 seconds until frothy.

3

Add the icing sugar, ground almonds, orange zest and vanilla. Whisk to combine.

4

Add in the self raising flour and whisk again.

5

Very slowly drizzle in the cooled brown butter, whisking as you drizzle.

6

Once combined, pour the cake batter into a 2lb loaf tin (greased and lined), and bake for around 80-90 minutes at 160C.

7

Once baked, allow the cake to cool to room temperature, then freeze for 2 hours.

Glaze
8

In a saucepan over a medium heat, heat the cream and honey together until the mixture is steaming.

9

Add the chocolate to a separate bowl/jug and pour the steaming mixture over the top. Let it sit for 2 minutes, then whisk or blend with a hand blender until smooth.

10

For an added finish, pour a little of the mixture out into a separate bowl and blend with some gold powder.

11

Cool to around 35C then pour the (non gold) glaze over the chilled cake.

12

Drizzle the gold glaze over and feather with a toothpick.

13

Let the excess drip off and then put it onto your serving plate. Leave to come to room temperature before serving.

Ingredients

For the Cake
 260 g Unsalted Butter (to make 190g brown butter)
 275 g Egg Whites
 130 g Ground Almonds
 310 g Icing Sugar / Powdered Sugar
 Zest 1 Medium Orange
 Beans from 1 Vanilla Pod / 2 Tsp Vanilla Bean Paste
 130 g Self Raising Flour
For the Glaze
 550 g Double Cream / Heavy cream
 20 g Honey
 185 g Dark Chocolate
 Gold Powder
Shop the equipment

Directions

Cake
1

In a saucepan over medium heat, melt the butter. Keep cooking until it turns a nice deep golden colour. Weigh 190g of brown butter into a bowl and set aside to cool for 10 minutes in the fridge.

2

In a stand mixer, whisk the egg whites for 30 seconds until frothy.

3

Add the icing sugar, ground almonds, orange zest and vanilla. Whisk to combine.

4

Add in the self raising flour and whisk again.

5

Very slowly drizzle in the cooled brown butter, whisking as you drizzle.

6

Once combined, pour the cake batter into a 2lb loaf tin (greased and lined), and bake for around 80-90 minutes at 160C.

7

Once baked, allow the cake to cool to room temperature, then freeze for 2 hours.

Glaze
8

In a saucepan over a medium heat, heat the cream and honey together until the mixture is steaming.

9

Add the chocolate to a separate bowl/jug and pour the steaming mixture over the top. Let it sit for 2 minutes, then whisk or blend with a hand blender until smooth.

10

For an added finish, pour a little of the mixture out into a separate bowl and blend with some gold powder.

11

Cool to around 35C then pour the (non gold) glaze over the chilled cake.

12

Drizzle the gold glaze over and feather with a toothpick.

13

Let the excess drip off and then put it onto your serving plate. Leave to come to room temperature before serving.

Brown Butter Cake