There’s something truly enchanting about the comforting aroma of brown butter wafting through the kitchen. As I melted the butter one afternoon, a golden-brown hue transformed my kitchen into a haven of warmth, evoking memories of cozy family gatherings filled with delicious homemade treats. This Brown Butter Vanilla Cake with Cream Cheese Frosting brings together the rich, nutty flavors of browned butter and the creamy indulgence of cream cheese, making it the perfect dessert for any occasion.
Whether you’re celebrating a birthday, hosting a potluck, or simply treating yourself after a long week, this cake offers a delightful escape from the ordinary. Even the busiest home cooks will appreciate how effortlessly this recipe comes together, requiring only a handful of pantry staples—yet it impresses with a bakery-quality finish. Serve it with fresh strawberries for a burst of brightness, or enjoy it simply adorned with frostings. No matter how you choose to indulge, this cake promises to revive your love for homemade desserts and leave your guests begging for the recipe!
Why is Brown Butter Vanilla Cake so special?
Comforting aroma: The warm scent of browning butter evokes nostalgia, creating an inviting atmosphere in your kitchen.
Rich flavors: The nutty undertones of brown butter combined with smooth cream cheese frosting deliver a taste that’s impossibly delightful.
Simple preparation: With just a few basic ingredients, this cake is a breeze to whip up, making it perfect for busy home cooks.
Versatile treat: Whether topped with seasonal strawberries or enjoyed plain, this cake suits any occasion beautifully.
Crowd-pleaser: Bring it to gatherings, and watch your loved ones marvel at this homemade masterpiece, asking for seconds and the recipe!
Brown Butter Vanilla Cake Ingredients
For the Cake
• 339g unsalted butter – Cold butter works just fine for this recipe, making it accessible anytime.
• 200g fine granulated sugar – This lends sweetness and contributes to a lovely crumb structure.
• 100g light brown sugar – Adds depth and moisture, enhancing that caramel-like flavor of the cake.
• 135g browned butter – The star ingredient, bringing a rich, nutty flavor to your Brown Butter Vanilla Cake.
• 50g avocado oil – Provides moisture; you can use canola oil if you prefer.
• ¾ teaspoon fine sea salt – Balances the sweetness and accentuates the flavors in the cake.
• 2 teaspoons vanilla – A must for enriching the cake’s overall flavor profile.
• 4 large eggs – They bind the ingredients and help the cake rise beautifully.
• 3 teaspoons baking powder – Ensure your cake rises perfectly and has that fluffy texture.
• 330g cake flour – A lighter flour choice that creates a wonderfully tender cake.
• 240g buttermilk – Adds a subtle tang and moisture, or substitute with kefir for a similar effect.
For the Cream Cheese Frosting
• 226g cream cheese – Full fat is essential for a creamy and luscious frosting.
• 2 teaspoons vanilla extract – This rounds out the cream cheese flavor and adds warmth.
• ½ teaspoon fine sea salt – Just a touch enhances the sweet and tangy flavors of the frosting.
• 330g powdered sugar – Preferably made with tapioca starch for a smooth texture.
• 1 tablespoon sour cream – Adds richness; labneh can be used as a delightful alternative.
For the Strawberry Filling (optional)
• 370g strawberries – Fresh berries add a burst of fruity goodness; feel free to leave out if not in season!
• 1 tablespoon granulated sugar – This helps macerate the strawberries, intensifying their sweetness.
• 1 teaspoon freshly squeezed lemon juice – A sprinkle of acidity brightens the fruit, completing the filling.
• Tiny pinch of fine sea salt – Enhances the sweetness and balances the flavors of the strawberries.
How to Make Brown Butter Vanilla Cake
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Brown the butter: Melt the 339g of unsalted butter in a skillet over medium heat. Stir until it turns a warm toasty brown, then transfer to a bowl. Refrigerate until it thickens.
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Preheat the oven: Set your oven to 325°F. Don’t forget to grease and flour two 8-inch round cake pans to ensure your cake comes out perfectly!
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Mix the batter: In a stand mixer, combine 135g of the browned butter, granulated sugar, light brown sugar, vanilla, and sea salt. Beat on low for about 2-3 minutes until fluffy, adding the 50g of oil while mixing.
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Incorporate the eggs: Add the 4 large eggs one at a time, mixing on medium-low speed until creamy. This ensures they blend nicely into the batter!
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Add dry ingredients: Sift in 330g of cake flour and 3 teaspoons of baking powder, then pour in the 240g of buttermilk. Mix until thick and creamy, being careful not to overmix for a tender texture.
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Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a cake tester comes out clean. Cool the cakes completely on a wire rack.
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Prepare the frosting: For the buttercream, combine 226g of cream cheese and the remaining brown butter in the stand mixer with 2 teaspoons of vanilla and ½ teaspoon of salt. Mix on low until smooth and creamy.
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Finish the frosting: Gradually add 330g of powdered sugar and 1 tablespoon of sour cream, mixing until thick and creamy. If making ahead, chill it for the best texture.
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Optional strawberry filling: If using, slice 370g of strawberries and toss them in a bowl with 1 tablespoon of granulated sugar, 1 teaspoon of lemon juice, and a tiny pinch of salt. Let sit for 10-20 minutes to macerate.
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Assemble the cake: Once the cakes are cool, slice off the domed tops if necessary. Layer the cake, starting with a layer of cake, followed by buttercream and strawberries (or more buttercream). Repeat until all layers are stacked.
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Frost the cake: Frost the top and sides of your layered cake with the delicious buttercream and decorate as desired for a beautiful finish.
Optional: Add fresh mint leaves as a garnish for an extra pop of color!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Brown Butter Vanilla Cakes are perfect for busy home cooks looking to save time! You can prepare the cake layers up to 2 days in advance; simply bake, cool completely, and tightly wrap each layer in plastic wrap before refrigerating. The cream cheese frosting can also be prepared up to 3 days ahead and stored in the refrigerator—just remember to let it come to room temperature and give it a quick mix before frosting your cake. If you’re using strawberries, slice and toss them with sugar and lemon juice up to 24 hours prior so they have time to macerate for enhanced flavor. When you’re ready to serve, layer the cakes, add the frosting, and enjoy delicious homemade goodness with minimal effort!
How to Store and Freeze Brown Butter Vanilla Cake
Room Temperature: Store the unfrosted cake at room temperature for up to 2 days in an airtight container to maintain its moistness.
Fridge: If frosted or if the cake will be enjoyed over a few days, refrigerate for up to 5 days. Make sure to cover it with a cake dome or plastic wrap to keep it fresh.
Freezer: For longer storage, wrap the unfrosted layers in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge for best results.
Reheating: If you’ve baked the cake ahead of time, gently reheat individual slices in the microwave for about 10-15 seconds, making sure not to overheat!
What to Serve with Brown Butter Vanilla Cake?
Pair your delightful creation with these tantalizing options that will elevate your dessert experience.
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Fresh Berries: Bursting with flavor, fresh strawberries or mixed berries add a juicy contrast that complements the cake’s richness.
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Coffee or Espresso: The boldness of coffee perfectly balances the sweetness, enhancing the nutty flavor of the brown butter.
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Whipped Cream: Light and airy, a dollop of whipped cream creates a delightful creaminess that pairs beautifully with each slice.
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Vanilla Ice Cream: A scoop of velvety vanilla ice cream brings a creamy coldness that juxtaposes the warm cake nicely.
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Chocolate Ganache: Drizzling warm chocolate ganache adds an indulgent touch and a luscious layer of flavor.
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Lemon Curd: The tangy brightness of lemon curd cuts through the sweetness, offering a refreshing contrast with each bite.
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Mint Tea: This soothing beverage enhances the cake’s flavors, providing a light and refreshing finish to the meal.
Imagine serving your brown butter vanilla cake alongside a bouquet of these delightful accompaniments, creating a memorable dessert experience that will leave everyone smiling!
Expert Tips for Brown Butter Vanilla Cake
Perfectly Brown the Butter: Ensure you watch the butter closely as it melts; it should turn a rich amber color without burning, enhancing your cake’s flavor.
Don’t Overmix: When incorporating the buttermilk and dry ingredients, mix just until combined for a tender crumb in your Brown Butter Vanilla Cake.
Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter and frosting, avoiding lumps in your final product.
Cool Completely: Allow the cakes to cool fully before frosting; this prevents the buttercream from melting and sliding off the layers.
Layering Secrets: Consider adding a light layer of frosting between cake layers for extra richness, especially if you’re using strawberries!
Brown Butter Vanilla Cake Variations
Feel free to play around with this recipe and let your creativity shine with these delightful options!
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Gluten-Free: Use a gluten-free flour blend instead of cake flour for a gluten-free twist. The texture will still be divine!
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Dairy-Free: Substitute the buttermilk for almond milk and cream cheese with a vegan cream cheese alternative for a fully dairy-free version. Enjoy the cake without the dairy worries!
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Nutty Addition: Fold in 1 cup of finely chopped walnuts or pecans into the batter for a delightful crunch and added flavor. The nutty pieces create a lovely textural contrast in every bite.
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Citrus Zest: Add the zest of one lemon or orange to both the cake batter and frosting for a refreshing citrusy zing. The bright notes uplift the warm flavors of brown butter beautifully!
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Chocolate Drizzle: Drizzle melted dark chocolate over the frosted cake or layer chocolate ganache between cake layers for an indulgent chocolate twist. The rich chocolate pairs perfectly with the creaminess of the frosting.
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Spiced Version: Enhance the flavor by incorporating 1 teaspoon of cinnamon or nutmeg into your batter for a warm, spiced sensation. This little touch can transform your cake into a cozy treat for chilly days.
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Fruit-Filled: Experiment with other berries like raspberries or blueberries, or even diced peaches for the filling. Their natural sweetness offers a lovely contrast with the frosting!
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Layered Delight: Consider turning this into a 3-layer cake or even cupcakes for a fun twist! Bake the same batter in cupcake liners or smaller pans to create adorable, shareable treats.
Embrace these variations to make the Brown Butter Vanilla Cake uniquely yours, and relish the compliments that follow!
Brown Butter Vanilla Cake Recipe FAQs
What are the best tips for selecting ripe strawberries?
Absolutely! When selecting strawberries for your Brown Butter Vanilla Cake, look for berries that are bright red with no dark spots or mold. A sweet aroma signifies ripeness, and the strawberries should feel firm yet slightly soft when gently squeezed. If possible, opt for organic or locally grown strawberries, as they tend to have superior flavor and freshness.
How should I store leftover cake?
Very! If you have leftover Brown Butter Vanilla Cake, store it in an airtight container at room temperature for up to 2 days. If it’s frosted and you want it to last longer, transfer it to the refrigerator, where it can stay fresh for up to 5 days. Just be sure to cover it well to prevent any drying out!
Can I freeze the Brown Butter Vanilla Cake?
Absolutely! To freeze your un-frosted Brown Butter Vanilla Cake, wrap each layer tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, place it in your refrigerator overnight to thaw gradually. This method helps retain moisture and keeps the cake incredibly delicious!
What should I do if my cake layers domed in the oven?
Very! If your cake layers dome up, don’t worry; it’s a common issue. Once the cakes cool, you can use a serrated knife to trim off the domes, creating a flat surface for stacking. This ensures a professional-looking cake that layers perfectly! Another tip is to ensure your oven temperature is accurate, as baking at too high a temperature can cause doming.
Are there any dietary considerations I should keep in mind?
Absolutely! For those with dietary restrictions, you can substitute the buttermilk with a plant-based alternative, like almond milk mixed with a teaspoon of vinegar. If you’re concerned about egg allergies, aquafaba (the liquid from canned chickpeas) can serve as a substitute; use 3 tablespoons for each egg. Just remember that this cake is best enjoyed fresh, so it’s lovely to share with friends or family who might have different dietary needs.
Can I use a different frosting instead of cream cheese?
Very! If cream cheese isn’t your preference, a rich buttercream or even a whipped ganache can be delightful options. For a lighter touch, consider a vanilla whipped cream or a dairy-free frosting made with coconut cream and whipped till fluffy. The key is to match the frosting to your taste and the richness of the cake!
Decadent Brown Butter Vanilla Cake with Creamy Frosting
Ingredients
Equipment
Method
- Brown the butter: Melt the 339g of unsalted butter in a skillet over medium heat. Stir until it turns a warm toasty brown, then transfer to a bowl. Refrigerate until it thickens.
- Preheat the oven: Set your oven to 325°F. Grease and flour two 8-inch round cake pans.
- Mix the batter: In a stand mixer, combine 135g of the browned butter, granulated sugar, light brown sugar, vanilla, and sea salt. Beat on low for about 2-3 minutes until fluffy. Add the 50g of oil while mixing.
- Incorporate the eggs: Add the 4 large eggs one at a time, mixing on medium-low speed until creamy.
- Add dry ingredients: Sift in 330g of cake flour and 3 teaspoons of baking powder, then pour in the 240g of buttermilk. Mix until thick and creamy, being careful not to overmix.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a cake tester comes out clean. Cool the cakes completely on a wire rack.
- Prepare the frosting: Combine 226g of cream cheese and the remaining brown butter in the stand mixer with 2 teaspoons of vanilla and ½ teaspoon of salt. Mix on low until smooth and creamy.
- Finish the frosting: Gradually add 330g of powdered sugar and 1 tablespoon of sour cream, mixing until thick and creamy.
- Optional strawberry filling: If using, slice 370g of strawberries and toss them in a bowl with 1 tablespoon of granulated sugar, 1 teaspoon of lemon juice, and a tiny pinch of salt. Let sit for 10-20 minutes to macerate.
- Assemble the cake: Slice off domed tops of the cooled cakes if necessary. Layer the cake, starting with a layer of cake, followed by buttercream and strawberries (or more buttercream). Repeat until all layers are stacked.
- Frost the cake: Frost the top and sides of your cake with the buttercream and decorate as desired.