Browned Butter Cake

By Tracy

18 Person

110 Minutes

0 Calories

Mother’s Day is this Sunday and what better way to celebrate and show mom how much she means to you than with this Browned Butter Cake with Vanilla-Honey Frosting. This recipe is super simple and the browned butter flavor is to die for! The touch of honey is really nice in this quick frosting and goes well with the nutty browned butte flavor too!

Ingredients

Garnishes

edible flowers
candied thyme

Frosting

1 tbsp. milk
1 tsp. vanilla extract
3 cups powdered sugar, sifted
2 tbsp. honey
4 oz. cream cheese, softened
1/2 cup unsalted butter, softened

Cake

2 tsp. vanilla extract
1 1/2 cups whole milk
3 eggs, lightly beaten
1 cup unsalted butter, browned and cooled
1 3/4 cups superfine sugar
1/2 tsp. salt
3/4 tsp. baking soda
1 1/2 tsp. baking powder
3 cups cake flour

Candied Thyme

1 cup sugar
20 sprigs thyme
2 egg whites, beaten until frothy

Method

01

Preheat oven to 350˚F.
02

For candied thyme: Fully dip each sprig of thyme into the frothed egg whites, shaking off as much excess as possible. Carefully dredge each sprig in the sugar until fully coated, shaking off any excess. Place each coated thyme sprig onto a baking sheet, lined with a cooling rack and allow sprigs to dry for at least 1 hour.
03

For cake: Pour flour, baking powder, baking soda, and salt into a mixing bowl and whisk together.
04

Pour sugar, butter and eggs into another mixing bowl and whisk together. Pour the flour mixture into the egg mixture and whisk together until very thick and combined. Stir in the remaining ingredients until fully incorporated and the batter is smooth.
05

Pour the batter into three prepared cake pans (bottoms lined with parchment and lightly greased) and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Allow the cakes to cool in the pans for 15 to 20 minutes before removing from pans and allowing to cool completely.
06

For frosting: Place butter, cream cheese and honey into a stand mixer, with a paddle attachment (or using n electric hand mixer), and whip until light and fluffy. Add sugar, 1/2 cup at a time, until fully incorporated and most of the lumps disappear. Add vanilla and continue to beat together until light and fluffy.
07

To assemble: Place a thin layer of frosting over the top of one of the cakes and top with the other cake, inverted (so both cake circle tops are touching one another). Repeat with remaining cake layer, so all three are stacked atop one another.
08

Gently frost the entire cake with a thin layer of frosting. Place a ‘crown’ of thyme sprigs around the base and top of the cake and continue to decorate with other edible flowers and petals. Serve.

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Birthday Cake

Browned Butter Cake

4.7

( By Tracy )

01 Information

Grade easy
Serving 18 servings
Prep Time 60 Mins
Cook Time 50 Mins
Total Time 110 Mins

02 Ingredients

Garnishes

edible flowers

candied thyme

Frosting

1 tbsp. milk

1 tsp. vanilla extract

3 cups powdered sugar, sifted

2 tbsp. honey

4 oz. cream cheese, softened

1/2 cup unsalted butter, softened

Cake

2 tsp. vanilla extract

1 1/2 cups whole milk

3 eggs, lightly beaten

1 cup unsalted butter, browned and cooled

1 3/4 cups superfine sugar

1/2 tsp. salt

3/4 tsp. baking soda

1 1/2 tsp. baking powder

3 cups cake flour

Candied Thyme

1 cup sugar

20 sprigs thyme

2 egg whites, beaten until frothy

03 Method

Step 1

Preheat oven to 350˚F.

Step 2

For candied thyme: Fully dip each sprig of thyme into the frothed egg whites, shaking off as much excess as possible. Carefully dredge each sprig in the sugar until fully coated, shaking off any excess. Place each coated thyme sprig onto a baking sheet, lined with a cooling rack and allow sprigs to dry for at least 1 hour.

Step 3

For cake: Pour flour, baking powder, baking soda, and salt into a mixing bowl and whisk together.

Step 4

Pour sugar, butter and eggs into another mixing bowl and whisk together. Pour the flour mixture into the egg mixture and whisk together until very thick and combined. Stir in the remaining ingredients until fully incorporated and the batter is smooth.

Step 5

Pour the batter into three prepared cake pans (bottoms lined with parchment and lightly greased) and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Allow the cakes to cool in the pans for 15 to 20 minutes before removing from pans and allowing to cool completely.

Step 6

For frosting: Place butter, cream cheese and honey into a stand mixer, with a paddle attachment (or using n electric hand mixer), and whip until light and fluffy. Add sugar, 1/2 cup at a time, until fully incorporated and most of the lumps disappear. Add vanilla and continue to beat together until light and fluffy.

Step 7

To assemble: Place a thin layer of frosting over the top of one of the cakes and top with the other cake, inverted (so both cake circle tops are touching one another). Repeat with remaining cake layer, so all three are stacked atop one another.

Step 8

Gently frost the entire cake with a thin layer of frosting. Place a ‘crown’ of thyme sprigs around the base and top of the cake and continue to decorate with other edible flowers and petals. Serve.

04 Author

Tracy

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