A browned butter cake with a browned butter Swiss meringue frosting is the recipe you've been missing in your life. This dessert is perfect for any occasion, including a Tuesday afternoon.
Story Behind the Recipe
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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
3/4 cup browned Land O Lakes® Butter
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
2 cups browned Land O Lakes® Butter
1 teaspoon vanilla extract
Place 3 cups 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 to deep golden brown quickly. When you smell nutty aroma, butter is deep golden brown and browned milk solids appear in bottom of pan, remove pan from heat.
Stir browned butter well. Divide butter into two 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.
Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.
Combine flour, baking powder and 1/2 teaspoon salt in bowl. Set aside.
Beat 1 1/2 cups sugar and 3/4 cup 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.
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.
Heat saucepan of water over medium-high heat until it comes to gentle boil.
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.
Add 2 cups 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.
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
Browned butter can be made ahead of time for easier prep when making the cake and frosting.
Celebrate the fullness of autumn bounty with some irresistible desserts. Warm spices like cinnamon and ginger combined with traditional fruits and vegetables creates cakes, pies and bars that are deliciously fall.