This is the most wonderful vanilla cake ever. It looks plain and yet is anything but. It has a moist crumb, an excellent nutty flavor from the browned butter, and a fabulous coffee glaze. It keeps well and can be frozen, made as a bundt or a loaf cake. If you never tried brown butter, you're in for the best surprise.
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Unbelievable flavor
I don't know where to start with how good this cake is, so let's just say that your little vanilla butter cake got upgraded, and this brown butter glazed cake is the result.
It tastes beyond amazing, and the recipe can be halved, depending on how many you need to feed.
A close sister to this brown butter pound cake, this one has a less tight crumb and softer bite. And a coffee icing that should not be overlooked.
It can be the sophisticated relative to the basic vanilla butter cake, and it looks plain and is anything but. We make it for birthdays, snacking, holiday brunches and picnics. And let's just say it disappears quickly.
The coffee glaze makes it outstanding, but a sprinkle of powdered sugar on top can also do the trick. The cake by itself is that good.
What is brown butter?
The short version is what the name implies: butter that is browned.
Also known as the French beurre noisette (translated as hazelnut butter), it is unsalted butter that is heated or cooked long enough for the water (yes, butter has water in it, sometimes a lot) to evaporate.
This leaves behind the solids that start to brown, turning golden or amber in color, and with a wonderful nutty aroma (hence the hazelnut reference).
The result is butter with a deep nutty vanilla flavor unlike anything else. Truly worth making, even though it's an extra step.
Cake components
- Brown butter: making it is an extra step but so worth it. A life changer. We have a whole post on how to make brown butter.
- Vanilla cake batter: that is made exceptional by the addition of said brown butter.
- Coffee glaze: that is optional. Or maybe not. Maybe it pairs so well that you'll have to buy the combo.
How to make brown butter
If you've never made brown butter (where have you been?!), it's straightforward.
- Melt butter in a medium saucepan with tall sides (a few inches or so, depending on how much butter you're browning) over medium heat.
- It will melt, bubble, and make a furious noise (this will be louder depending on how much water the butter has).
- Then, the bubbles will become smaller, gradually stop chirping (really, it's a chirping noise, you'll see), and foam quite a bit.
- Be careful, as it will start browning underneath the foam. You will smell a nutty aroma.
- You must split the foam with the spoon or spatula you're using and see that it doesn't burn. You want it to be an amber color. Like caramel, it goes from amber to burned quickly, so be careful.
- Take it out and put it in a shallow pan so it stops cooking.
- Allow to cool and refrigerate until cold. It doesn't need to solidify completely. You want it soft (for this recipe).
Preparing the bundt pan
If you bake bundt cakes often, you've likely had one stick to the pan. It's frustrating, but preventable. Here are three reliable methods:
- Shortening and flour: Coat the pan thoroughly with soft shortening using your fingers or a brush, making sure to reach every corner, including the center tube. Dust with flour, rotating the pan to cover evenly, then tap out the excess over the sink.
- Cake goop (pan-release paste): Mix equal parts shortening, flour, and oil into a paste. Brush it onto the pan. Store leftovers in a jar, 1 month at room temp or up to 3 months in the fridge. This is one of my favorite methods.
- Baking spray with flour: Only use baking spray that includes flour. Regular cooking spray isn't enough and often leads to sticking. I rarely use this anymore.
The recipe matters too: When I find a bundt cake that releases cleanly, even without perfect prep, I hold onto it; it's a keeper.
Steps to make brown butter cake
Sifting
The flour mixture has to be sifted to avoid impurities or clumped ingredients.
I have them measured and sift them directly over the batter, but you can sift them in another bowl first.
Cake batter
Bundt pans should not be filled more than ¾ of their capacity to avoid overflowing and allow the cake to bake well.
I favor simple patterns as there's less chance of the batter sticking.
Baking
It will puff and then shrink a little as it cools down.
I wait about 20 minutes to remove it from the pan, but first, I check that the sides and center tube are not sticking (I use a smooth-bladed knife). Then, I flip it carefully as the cake is still tender and warm.
Coffee glaze
It adds to the cake's simplicity without overpowering it.
It's a simple powdered sugar glaze with prepared coffee as the liquid.
The ratio of both ingredients can vary. You might want it to drip more or less down the sides, and that can be adjusted; more liquid will make a thinner glaze.
The cake must be completely cooled down before you drizzle the glaze.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Brown butter: you can make it in advance. I am so in love with it, that I usually brown a pound of it, put it back in the fridge and simply use it as regular butter for whatever cake/cookie/shortbread I'm making next.
- Cake pans: bundt cakes are always a favorite, but you can also make two medium loaf cakes from this recipe.
- Storage: If well wrapped, it keeps well for about 2-3 days at room temperature and frozen for up to 1 month.
- Glaze variations: if you don't want coffee, use orange juice, orange liquor (Grand Marnier or Cointreau), maple syrup, vanilla paste and milk, or hazelnut liquor (Frangelico).
- Gift giving: this is a great cake to give as a gift because it's simple yet has a sensational vanilla flavor, and it's hard to find someone who doesn't like it. I like making small loaf cakes (this recipe yields 4).
Related recipes you might like:
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The Best Brown Butter Cake
Ingredients
Brown butter cake:
- 1 cup unsalted butter, at room temperature
- 2 cups all-purpose flour, or cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups light brown sugar
- 2 eggs, at room temperature
- ¾ cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
Simple coffee glaze:
- 1 cup powdered sugar
- 2 tablespoons prepared coffee
Instructions
To make brown butter:
- Melt 1 cup unsalted butter in a medium saucepan with tall sides (a few inches or so depending on the amount of butter you're browning) over medium heat.
- It will melt, bubble, and make a furious noise (this will be louder depending on how much water the butter has). Then, the bubbles will get smaller, gradually stop chirping (really, it's a chirping noise, you'll see), and foam quite a bit.
- Be careful as it will start browning underneath the foam. You will smell a nutty aroma. It's very important that you split the foam with the spoon or spatula you're using and see that it doesn't burn. You want it to be an amber color. Like caramel, it goes from amber to burned in a short moment, so be careful.
- Take it out and put it in a shallow pan, so it stops cooking. Allow to cool and refrigerate until cold. It doesn't need to solidify completely; you want it softened.
For the cake:
- Sift together 2 cups all-purpose flour, 1 teaspoon baking powder and ¼ teaspoon salt. Reserve. I measure the ingredients and sift them directly when adding them to the butter mixture.
- Preheat the oven to 350ºF (180ºC). Grease a large 10-cup bundt cake pan with soft shortening. Dust with flour, shaking off excess.
- In a large bowl, beat brown butter, gradually add 1 ½ cups light brown sugar, and beat for 3 minutes, until light and airy.
- Add 2 eggs, one at a time, beating well after each addition.
- Add the dry ingredients in 3 parts, alternating with ¾ cup buttermilk and 1 teaspoon vanilla extract in 2 parts. Don't overbeat as it will make the cake tough. I like to use a silicon or rubber spatula at the end to make sure it's all well integrated and that no dry ingredients are left at the bottom of the bowl.
- Put the batter in the prepared pan and bake for 45 to 55 minutes, or until a cake tester or toothpick comes out clean.
- Cool for 10-15 minutes on a wire rack and carefully remove from the pan onto a cooling rack. Cool completely before glazing.
- Store leftovers wrapped in film or covered.
For the glaze:
- Mix 1 cup powdered sugar with 2 tablespoons prepared coffee until you have a spreadable, honey-like consistency.
- Pour over the cold cake and let it drip down the sides.
Notes
The recipe is quite adapted from Baking for All Seasons by Flo Braker, a cookbook I highly recommend if you like baking.
Peggy says
Absolutely Divine! It will now be my signature cake! Thanks for sharing this little bite of Heaven with us!
Earl Williams says
Thank you so much for explaining and showing how this brown butter is made. No knowing has kept me away from many recipes God Bless You.
Paula Montenegro says
You should try it Earl! It's a wonderful discovery. Have a great week!
Karen (Back Road Journal) says
I'm so happy to discover that you have returned to blogging. or should I say sharing your recipes in English. Your cake sounds delicious. I hope you had a wonderful Christmas and I wish you all the best in the New Year. Feliz Año Nuevo!