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Everyday Brown Butter Cake

Unbelievably tender brown butter cake made with brown sugar for extra caramel & nutty notes. This everyday tea style cake is made easy with a just whisk and in one bowl.
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 290 g unsalted butter browned into 226g, if using salted butter reduce sea salt to ½ tsp
  • 220g or 1 cup packed tightly brown sugar
  • 1 tablespoon pure vanilla extract reduce to 1 teaspoon if adding vanilla bean to brown butter
  • ¾ tsp fine sea salt
  • 3 large eggs at room temperature
  • 1 teaspoon baking powder
  • ¼ tsp baking soda
  • 250g or 2 cups cake flour shake the flour into the cup and level the cup, don't pack it in
  • 240g or 1 cup sour cream at room temperature
  • 3 tablespoons granulated sugar for topping

Instructions

  • Set the butter in a large non-stick frying pan. Cook on medium low, as the butter melts, then begins sputtering, then foams as it browns on the bottom - the process will take about 7 minutes or so. If you are using a vanilla bean, slice it open and add it and the scrapings to the melted butter. Stir it as it browns, scraping up the edges with a rubber spatula for even browning. Once the butter goes quiet and is close to stopping foaming, transfer 226g of it to a large bowl, scraping up the bits off the pan. Discard vanilla pod, if using.
  • Preheat the oven to 350 F. Line an 8 or 9” square pan with parchment paper or grease and flour it.
  • Sprinkle the sea salt into the butter and pour in the vanilla and whisk. Add the brown sugar and whisk for a full minute, the sugar should melt somewhat.
  • Add one egg, then whisk for a full 60 seconds. Add another egg and whisk again - at this point you’ll see the mixture turn thick and shiny, a sign the emulsion is happening. Add the last egg and whisk for another 60 seconds.
  • Sift in the flour, baking powder, baking soda and whisk until it’s half mixed, then add the sour cream and whisk fully. Stop when there are no flour bits visible.
  • Pour into the prepared pan and sprinkle generously with granulated sugar. Bake until a cake tester comes out clean, about 35-45 minutes.

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