Moist Butter Cake with Browned Butter Frosting
Indulge in the ultimate dessert experience with this Moist Butter Cake with Browned Butter Frosting, a show-stopping treat that’s as decadent as it is delicious. Featuring a tender, buttery crumb thanks to the perfect balance of rich unsalted butter and creamy whole milk, this cake is baked to golden perfection. The crowning glory is the warm, nutty browned butter frosting, whipped until irresistibly fluffy, adding layers of caramelized depth to each bite. With its luxurious texture and flavor, this cake is ideal for birthdays, celebrations, or whenever you crave a bakery-quality dessert at home. Ready in under an hour, this recipe combines simple ingredients with classic techniques to deliver a cake that looks impressive and tastes unforgettable. Perfect for any occasion, this butter cake with browned butter frosting will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 0.75 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract (for frosting)
- 0.25 teaspoons salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the milk (start and end with the dry ingredients). Mix just until combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them and let them cool completely on wire racks.
To make the browned butter frosting, melt the butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 5-6 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, combine the browned butter, powdered sugar, heavy cream, vanilla extract, and salt. Beat on medium speed until fluffy and smooth. If the frosting is too thick, add an extra teaspoon of cream.
Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a generous amount of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake evenly. Smooth with a spatula or offset knife.
Cut into slices, serve, and enjoy!
Nutrition Facts
Calories |
7569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.8 g | 483% | |
| Saturated Fat | 229.6 g | 1148% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1707 mg | 569% | |
| Sodium | 3308 mg | 144% | |
| Total Carbohydrate | 1010.7 g | 368% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 764.9 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 544 mg | 42% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
