Brown Butter Cake

If you’re in the mood for something rich, flavorful, and absolutely indulgent, you need to try this Brown Butter Cake! It’s a deliciously unique twist on a traditional cake that brings together the deep, nutty flavors of browned butter with the comforting texture of a moist, light cake. When I first tried making a brown butter cake, I was hooked immediately—there’s something about the caramelized richness of the brown butter that elevates the cake in a way that’s just unforgettable.

This cake is far from your standard cake, and I can guarantee it will leave you craving more. It’s soft, buttery, and has an incredible depth of flavor thanks to the brown butter and vanilla. The cake pairs beautifully with a decadent maple-miso brown butter frosting and a sprinkle of roasted almonds for added texture and flavor.

The best part? It’s surprisingly easy to make! You don’t need a lot of complicated ingredients, just a few simple ones, and a little patience to brown the butter. After that, you’re in for a treat!

Why You Will Love This Brown Butter Cake

The nutty, rich flavor of browned butter takes this cake to the next level.
It’s easy to make with basic ingredients you likely already have in your kitchen.
The cake is incredibly moist and tender, thanks to the buttermilk and heavy cream.
Maple-miso brown butter frosting adds a delightful sweet-salty contrast.
The chopped roasted almonds give a perfect crunch that complements the cake beautifully.
It’s a perfect dessert for gatherings, celebrations, or any time you need a little indulgence.

Ingredients & Equipment Needed

Equipment Needed

Mixing Bowl
Stand Mixer (or Hand Mixer)
Electric Whisk
8-inch Round Cake Pan
Cooling Rack
Parchment Paper
Spatula
Medium and Small Saucepans

Ingredients for the Cake

1 ¼ cups (150g) all-purpose flour – This is the base of your cake, giving it structure and texture.
1 teaspoon baking powder – Helps the cake rise, giving it that light, fluffy texture.
¼ teaspoon baking soda – Another leavening agent that will make the cake rise beautifully.
¾ teaspoon salt – A pinch of salt is key for balancing the sweetness.
¼ teaspoon nutmeg – Adds a subtle warmth and spice that complements the browned butter.
1 packet (3.7 ounces) vanilla pudding mix – This ingredient will keep the cake moist and add a lovely richness.
2 large eggs (100g) – These will help provide structure and richness to the cake.
1 large egg white (35g) – Adding an egg white helps with the texture, ensuring a tender crumb.
¾ cup (160g) packed brown sugar – The deep sweetness of brown sugar pairs perfectly with brown butter, creating that lovely caramelized flavor.
¾ cup + 1 tablespoon (185g) buttermilk – This adds moisture and tang, making the cake soft and tender.
2 teaspoons pure vanilla extract – A key ingredient that enhances the flavor.
½ teaspoon almond extract (optional) – A small splash of almond extract adds a unique twist, but it’s optional.
¼ cup (56g) heavy whipping cream – This will help give your cake a delicate crumb and moisture.

How to Make the Brown Butter Cake

Step 1: Brown the Butter

Start by cutting the butter into chunks and placing it in a light-colored saucepan. The reason for using a light-colored pan is that it helps you see when the butter is browning.
Cook the butter over medium heat, stirring constantly. As it melts, it will begin to foam. Keep stirring and watch the color of the butter beneath the foam.
Once the butter turns golden brown with dark brown specks and smells nutty, remove it from the heat. Be sure to scrape all the brown flecks from the bottom of the pan into the bowl, as these contain the delicious nutty flavor.
Allow the brown butter to cool completely at room temperature, which may take 2-4 hours. If you’re short on time, you can speed up the process by placing it in the refrigerator, but bring it back to room temperature before using it in the batter.

Step 2: Preheat the Oven and Prepare the Cake Pan

Preheat your oven to 350°F (176°C). Prepare your 8-inch round cake pan by greasing it, adding flour, and lining the bottom with parchment paper.

Step 3: Mix the Dry Ingredients

In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, nutmeg, and vanilla pudding mix until well combined. Set this mixture aside.

Step 4: Beat the Butter and Sugar

Scrape the solidified brown butter into a mixing bowl. Add the brown sugar (make sure to pack it down when measuring) and beat together with an electric mixer on medium speed until the mixture becomes light and fluffy, about 3-4 minutes. You may need to scrape down the sides of the bowl occasionally.

Step 5: Add the Eggs and Vanilla

Add the eggs and egg white to the butter-sugar mixture. Beat for another 2 minutes at medium speed until the batter is smooth.
Mix in the vanilla extract and almond extract (if using).

Step 6: Add the Dry Ingredients and Buttermilk

Begin adding the dry ingredients and buttermilk to the batter in alternating additions. Start with ⅓ of the flour mixture, followed by ½ of the buttermilk. Add another ⅓ of the flour, then the rest of the buttermilk, and finally, the remaining flour.
Beat each addition on low speed just until incorporated. Be careful not to overmix the batter.

Step 7: Fold in the Whipped Cream

In a separate bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the batter using a spatula. Be gentle here—this helps maintain the airiness of the cake.

Step 8: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-48 minutes, or until a toothpick inserted in the center comes out clean, and the cake starts pulling away from the sides of the pan.
Once done, place the cake on a cooling rack for about 5 minutes. Then, flip the cake onto the rack and let it cool completely.

How to Make the Maple Miso Brown Butter Frosting

Step 1: Prepare the Frosting Ingredients

To make the frosting, you will need some brown butter. If you haven’t already made the brown butter, refer back to the previous steps to prepare it.
In a mixing bowl, add your room-temperature brown butter, maple syrup, and miso paste. The miso paste is the secret ingredient that gives this frosting its umami depth, balancing out the sweetness of the maple syrup.

Step 2: Mix the Frosting

Whisk the ingredients together until smooth and fully incorporated. The maple syrup should mix seamlessly with the brown butter and miso.
Gradually sift in the powdered sugar to the mixture. Use a whisk or an electric mixer to blend everything together until smooth and fluffy.

Step 3: Adjust Consistency

If the frosting is too thick, add a little more maple syrup or some heavy cream to achieve the desired consistency. It should be spreadable but not too runny.

Step 4: Frost the Cake

Once the cake has cooled completely, you can begin frosting it.
Spread a thin layer of the frosting on top of the cake to act as a crumb coat, and then refrigerate the cake for about 10 minutes to set the layer.
After the crumb coat sets, spread the remaining frosting generously over the top and sides of the cake, smoothing it out with an offset spatula for a polished finish.

Serving and Storing Your Brown Butter Cake

Serving the Cake

Once your brown butter cake is fully frosted and set, it’s time to enjoy! This cake is rich, indulgent, and perfect for special occasions or just a treat to elevate your day. The combination of the nutty, caramelized flavor from the brown butter and the unique twist of maple miso frosting creates a cake that’s both comforting and sophisticated.

Slice the cake with a serrated knife to get clean cuts. Each slice will reveal the soft, fluffy interior that pairs beautifully with the rich frosting on top.
For an extra touch, sprinkle some chopped roasted and salted almonds on top of the frosting. This adds a nice crunch and enhances the cake’s flavor profile with a savory contrast.

Storage Tips

Unfrosted Cake: If you choose to keep the cake unfrosted, it will stay fresh for up to 3 days at room temperature if wrapped properly. Be sure to store it in an airtight container or wrapped in plastic wrap to maintain its moisture.
Frosted Cake: If you’ve already added the maple miso brown butter frosting, the cake should be stored in the refrigerator. The frosting contains dairy, and refrigerating the cake helps keep it safe and fresh. It will stay good for up to 3 days.
Freezing: If you want to preserve the cake for later, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then in foil. It will stay fresh in the freezer for up to 1 month. When ready to enjoy, simply thaw at room temperature and then frost it when you’re ready to serve.

Final Thoughts This Brown Butter Cake with Maple Miso Frosting is one of those recipes that’ll impress any guest and make you feel like a pro in the kitchen. The brown butter gives the cake a complex flavor that pairs perfectly with the sweetness of the maple frosting and the slight saltiness of the miso. Plus, it’s incredibly easy to make with simple ingredients, and the results are always show-stopping.