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Browned Butter Cake with Browned Butter Swiss Meringue Frosting

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Browned Butter

3 cups Land O Lakes® Butter, divided between cake and frosting


3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

4 large Land O Lakes® Eggs

2 tablespoons water

1 tablespoon vanilla extract

1 cup milk


6 large Land O Lakes® Eggs (whites only)

1 1/3 cups sugar

1 teaspoon vanilla extract


How to make

  1. STEP 1

    Place butter into 12-inch skillet. Melt butter over medium heat. Swirl butter in pan or stir occasionally to make sure butter cooks evenly. As butter melts, it will begin to foam. Watch butter closely. The color will progress from bright yellow to golden tan, then quickly to deep golden brown. When you smell nutty aroma, butter is deep golden brown and browned milk solids appear in bottom of pan; remove pan from heat.

  2. STEP 2

    Stir browned butter well. Divide butter evenly between 2 bowls. Place 3/4 cup for cake in one bowl, 2 cups for frosting in second bowl. (Butter loses some volume during cooking process.) Refrigerate 1 hour or until firm.

  3. STEP 3

    Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Set aside.

  4. STEP 4

    Combine flour, baking powder and salt in bowl. Set aside.

  5. STEP 5

    Beat 1 1/2 cups sugar and 3/4 cup reserved browned butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, beating well after each addition. Add water and 1 tablespoon vanilla; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.

  6. STEP 6

    Divide batter evenly between prepared pans. Bake 28-35 minutes or until toothpick inserted near center comes out clean. Place onto cooling racks; cool 10 minutes. Loosen cake by running knife around inside edge of pans. Carefully remove cake from pans; cool completely.

  7. STEP 7

    Heat saucepan of water over medium-high heat until it comes to gentle boil.

  8. STEP 8

    Place 6 egg whites and 1 1/3 cups sugar into bowl. Place bowl over saucepan with gently boiling water. Cook, stirring often, until mixture reaches 165ºF. Remove from heat. Beat with heavy-duty stand mixer fitted with paddle attachment, 5-8 minutes or until stiff peaks form.

  9. STEP 9

    Add 2 cups reserved browned butter, a few teaspoonfuls at a time, beating well after each addition (mixture may look curdled). Continue beating until mixture is fluffy. Add 1 teaspoon vanilla; beat until mixture is smooth. Refrigerate 15 minutes.

  10. STEP 10

    Place 1 cake layer onto serving plate, bottom-side up; frost top. Place remaining cake layer over frosting, bottom-side down; frost top and sides of cake. Decorate as desired.

Read the Story Behind the Recipe

Tip #1

Browned butter can be made ahead of time for easier prep when making the cake and frosting. 

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