This recipe has been featured on Serious Eats.
Okay, so by now I’m sure everyone has tried to make those amazing brown butter cupcakes with brown butter buttercream I posted a few days/weeks/how-long-has-it-been ago. And if you haven’t already made them, add it to your to-do list right now. Like: now! They’re amaaaazing!
Anyway, because I’m currently in love with all things brown butter, I made another brown butter cake. Well, in all fairness, I made this one for Serious Eats. But hell I’m going to share it here anyway! It’s too good not to… So. Brown butter cake. I know, I know… I’ve made brown butter cake before. With butter milk. And a little brown butter boost. Well, this cake is different. It’s more like a pound cake. It’s more buttery. Which means more brown butter flavor in every bite. Which also means there’s no need to boost the butter for maximum brown butter deliciousness!
Aka: this cake is a lot easier than my last brown butter cake! Plus, my last brown butter cake had a vanilla glaze and this one is topped with an insane brown butter frosting. It’s the best!
But for those who have never made a brown butter cake before (what did I just tell you about those cupcakes?), let me explain a little more about the magic of brown butter. In cakes, that is… You know how the edges of the cake are always a little more toasty and browned than the inside? Well, if you add brown butter to your cake batter, instead of the regular yellow stuff, it gives every single crumb of the cake that toasty, buttery, slightly caramelized flavor. Like cake on steroids!