Brown Butter Cake is moist and full of amazing flavor thanks to the browned butter.
This brown butter cake has amazing flavor. The cake is light and tender and the frosting is creamy and rich. A perfect combo. The secret ingredient to the cake and the frosting is browned butter. As far as I am concerned, the only thing that tastes better than butter, is browned butter!
One of our favorite ways to have browned butter is with ravioli. And then there are those Butter Fudge Fingers – chocolate and browned butter, yum! Another amazing way to enjoy browned butter is with cinnamon and on a cake!
How Do You make Browned Butter
- Place butter into a saucepan over medium heat. Stir constantly. The butter will melt, get foamy and bubble and then start to turn golden brown. Remove the pan from the heat as soon as it just starts to turn golden brown, if you don’t you will have burned butter cake! It can go from browned to burned in a few seconds.
- You will be dividing the browned butter into equal portions between the cake and the frosting.
How to Make Brown Butter Cake
- This cake starts with a yellow cake mix. Do not add in the ingredients on the back of the cake mix box. Instead, add in browned butter, water, eggs and cinnamon listed below. It will give you a lovely light and tender cake.
- Bake the cake in a greased 9 x 13 pan. Bake at 350 degrees F for about 30 minutes or until a toothpick comes out clean.
- The frosting also has browned butter in it which makes it the best part of the cake as far I’m concerned. Don’t get me wrong, the cake is delicious but the frosting is amazing!!
- Be sure the brown butter is cooled before adding it in with the other frosting ingredients.
- Allow the cake to cool completely before frosting.
Some of my other favorite recipes made with brown butter:
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Brown Butter Cake Recipe
Brown Butter Cake
- 1 C butter
- 1 box yellow cake mix
- 1 C water
- 4 eggs
- 1 tsp ground cinnamon
- 4 C powdered sugar
- 2 tsp vanilla
- 4-5 Tbsp milk
- remaining browned butter from cake above
- Heat oven to 350.
- Melt butter in saucepan over medium heat
- Continue cooking, stirring constantly and watching closely, until butter JUST starts to turn golden (5-8 minutes)
- Butter will be foamy and bubble
- Immediately remove from heat and cool for 15 minutes
- Combine 1/2 C browned butter and all remaining cake ingredients in large bowl
- Beat at low speed 30 seconds. Increase speed to medium; beat, scraping bowl occasionally until well mixed - about 2 minutes
- Pour batter into greased 9x13 pan and bake for 30-35 minutes or until a toothpick comes out clean Cool completely
- Combine remaining browned butter, powdered sugar and vanilla in small bowl
- Beat at medium speed gradually adding enough milk for desired spreading consistency
- Frost cooled cake
Originally posted April 13, 2010
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