Brown Butter Spice Cake Recipes

SPICE CAKE WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
• Whisk together the flour, baking powder, cinnamon, salt, ginger, allspice, cardamom, and nutmeg. Set aside.
• Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
• Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.
• Transfer the batter to the prepared pan and spread evenly. Bake 35 to 40 minutes or until a pick inserted into the center comes out clean.
• Cool the cake completely in the pan on a wire rack.
• Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.
• Continue cooking until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.
• Transfer the butter (including the browned bits) to a large mixing bowl. Allow the butter to cool for about an hour. (It will become somewhat solidified.)
• Using an electric mixer on medium speed, beat the butter for about a minute. Gradually add the confectioners' sugar, mixing until thoroughly combined.
• Add the vanilla and 2 tablespoons of milk. Mix until thoroughly combined and smooth. If necessary, add more milk, a small amount at a time, and continue mixing until the frosting is the desired consistency.
• Spread the frosting over the cooled cake.

BROWN BUTTER CAKE WITH SPICED CHOCOLATE GANACHE AND DULCE DE LECHE

Steps:

• For the cake: Melt the butter in a large shallow saucepan over medium-low heat. Cook, stirring occasionally, until the butter starts to brown and smell nutty, 10 to 12 minutes. Scrape the butter and all the browned bits into a heatproof bowl. Place the bowl over an ice bath to solidify and set aside.
• Preheat the oven to 350 degrees F. Grease three 8-inch cake pans with the 1 tablespoon butter (or spray with nonstick cooking spray) and then lightly dust with flour.
• Whisk together the 3 3/4 cups flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl until well combined, then set the flour mixture aside.
• When the brown butter has solidified, scrape it into the bowl of a stand mixer fitted with the paddle attachment. Add the brown sugar and granulated sugar and beat on high speed until very light and fluffy, about 3 minutes. Scrape down the bowl and reduce the speed to medium, then add the eggs one at a time, beating after each addition and scraping the bottom of the bowl to be sure everything is well mixed.
• Add the sour cream and vanilla and beat just until well mixed, scraping down the bowl again. Add the flour mixture in three parts, alternating with the milk, beating just until incorporated. Remove the bowl from the mixer and give the batter a couple of folds with a spatula, scraping the bottom to ensure everything is evenly mixed.
• Divide the batter among the three prepared cake pans and bake until golden brown and a toothpick inserted in the center comes out mostly clean with some moist crumbs sticking to it, about 25 minutes. Place the pans on a wire rack until cool enough to handle, then invert them onto the rack and unmold the cakes. Carefully turn the cakes right-side up and let cool completely on the rack.
• For the assembly: Look at your cake layers. If any of them have a dome in the center, cut it off with a serrated knife so the entire top is flat. Place one cake layer on a cake plate or cardboard cake round. Spread vanilla frosting around the outside of one layer and then frost a 1-inch band around the top. Evenly spread half the dulce de leche in the center of the layer until you reach the 1-inch band and then sprinkle with half the sea salt. Add another cake layer and repeat with the frosting and remaining dulce de leche and sea salt. Add the last cake layer and frost the entire cake with a smooth and even layer of frosting. Refrigerate for about 30 minutes until the frosting is set and cold.
• Remove the cake from the refrigerator and place it on a serving plate or cake stand. Using a spoon, create drips with ganache around the outside of the cake from the top edge. Pour the remaining ganache in the center of the cake and spread it with an offset spatula to cover the top. Let the ganache set completely before serving.
• Place the chocolate in a heatproof bowl. Stir together the cream, cinnamon, vanilla and chili powder in a small saucepan. Heat over medium heat until it just begins to bubble around the edges, then pour it over the chocolate and let sit for about 10 seconds. Stir until smooth and shiny. Let the ganache sit until it has cooled and thickened slightly, about 5 minutes.

BROWN BUTTER SPICE CAKE

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Butter and line 2 x 20cm round cake tins.
• Melt the butter in a pan until it stops foaming and browns. Strain through a coffee filter or fine sieve into a large bowl and cool, then beat with the sugar, eggs and treacle. Stir in the tea and orange zest.
• In a separate bowl, sift the flour with the spices and baking powder. Blend into the butter mixture. Divide the mixture between the tins and bake for 20-25 minutes until a skewer comes out clean. Cool on a rack.
• For the icing, mix the ingredients with 1 tbsp water. Spread over 1 of the cakes and sandwich with the other cake.

BROWNED BUTTER SPICE COOKIES

Steps:

• Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly., Beat brown sugar and browned butter in a large bowl until blended. Beat in egg, then rum. Combine the flour, cinnamon, baking soda, salt, ginger and nutmeg; gradually add to brown sugar mixture and mix well. Stir in chocolate chips. Cover and refrigerate for at least 30 minutes., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until bottoms are lightly browned, 10-12 minutes. Remove to wire racks to cool.

PUMPKIN SPICE CAKE WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees. Spray 2 8-inch pans with non-stick baking spray. Dust both pans with flour and tap out any excess. This is necessary so the cake doesn't stick! Baking spray with flour works great as well.
• In a large bowl, sift in pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk until combined.
• In a separate mixing bowl, add in the butter, oil, brown sugar, and granulated sugar. Mix on medium until light and fluffy. Scrape down the sides of the bowl.
• Add in the vanilla and the eggs one at a time and beat until completely incorporated. Scrape down the sides of the bowl after each egg.
• Add in the pumpkin puree and mix until incorporated.
• Add in the dry ingredients and mix on low just until the flour is worked into the batter. Don't over mix!
• Divide the cakes equally into the 2 8-inch pans.
• Place into the oven for 30 - 35 minutes or until done. Place a toothpick into the center of the cake and if it comes out dry or with a few moist crumbs, it's done!
• Let cool in the pan for 10 minutes and then turn out onto a cooling rack to cool completely.
• In a saucepan over medium high heat, add in the butter. Let it melt and get a deep brown color. It still start to smell nutty. I cooked mine for 10 minutes.
• As soon as the butter is brown, turn off the heat and without stirring at all, pour into a heat-safe dish. You can leave out any of the dark bits on the bottom of the pan, but I added them to the frosting for a more nutty flavor.
• Let it cool down for 15 - 20 minutes in the fridge.
• Add in the vanilla, powdered sugar, and milk. Mix on low until the powdered sugar is mostly incorporated and then whip for 1 minute on high.
• Frost the cooled cake. Cut and serve!

WILLIAMS-SONOMA'S BROWN BUTTER CAKE

Steps:

• Have all the ingredients at room temperature.
• In a saucepan over medium heat, melt the butter, then cook until the solids separate and settle on the pan bottom, 3 to 5 minutes.
• Continue to cook until the solids brown and are almost burnt, 18 to 20 minutes more.
• Pour the brown butter into a bowl, leaving the solids in the pan (discard the solids).
• Let the butter cool at room temperature until firm.
• The brown butter can be prepared up to 2 days in advance; cover and refrigerate until ready to use.
• Bring to room temperature before using.
• Position a rack in the lower third of an oven and preheat to 325°F
• Brush the pan with unsalted vegetable shortening and lightly flour.
• Tap out excess flour.
• Over a sheet of waxed paper, sift together the flour, baking powder and salt.
• In a small bowl, combine the milk and vanilla.
• Set aside.
• In the bowl of an electric mixer fitted with the flat beater, beat the brown butter on medium speed until creamy and smooth, 1 to 2 minutes.
• Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
• Add the eggs one at a time, beating well after each addition.
• Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
• Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
• Spoon the batter into the prepared pan, dividing it evenly between the two halves. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 55 to 60 minutes.
• Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
• Tap the pan gently on a work surface to loosen the cake.
• Set the rack over the top of the cake, invert the pan onto the rack and lift off the pan.
• Let the cake cool completely, 3 to 4 hours, before assembling and decorating with vanilla buttercream.
• If you're using a 9x13 pan:.
• Butter and flour pan.
• Spoon cake mix into pan and smooth out.
• Bake at 325°F for 30-45 minutes, using a toothpick to test doneness.
• Cool for 15 minutes and remove from pan; setting cake on cooling rack to cool completely.
• Frost as desired.

BROWN BUTTER PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
• Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
• Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
• Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.

BROWN BUTTER SPICE CAKE

Steps:

• Place a rack in the top third of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour a 9x5-inch loaf pan.
• Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 10 to 20 minutes. Stir in hazelnut oil. Set aside until cool but not set.
• While butter is cooling, sift whole wheat flour, baking soda, garam masala, cinnamon, and salt into a large bowl.
• Whisk 1 cup sugar, eggs, squash, and milk together in a smaller bowl. Whisk in the still-melted butter. Fold in the flour mixture and most of the almonds.
• Pour the batter into the prepared pan. Sprinkle remaining almonds and 1 1/2 tablespoons sugar on top.
• Bake in the preheated oven until edges have browned and center is set, 50 to 60 minutes. Do not overbake; cake should be moist.