This single layer brown butter cake is tender, soft and bursting with flavor. A simple brown butter cake topped with a creamy brown butter and cream cheese frosting.
Brown butter is literally one of my favorite ways to quickly elevate flavor to almost anything, and this cake is the perfect example of that. I love single layer cakes because they're easy to make, simple to cut and serve, and perfect for a weeknight treat or a special occasion.
For more brown butter recipes, try my: brown butter peanut butter cookies, brown butter sugar cookies or brown butter banana sheet cake.
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Why You Will Love This Cake
- Smaller Size: I love having a smaller recipe for when we need a cake for our family, but don't want a lot leftover.
- Soft: The crumb of this cake is incredibly tender and soft.
- Brown Butter: I love the caramel and nutty flavor you get from browning the butter!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter in my recipes because I like the little bit of extra flavor it adds.
- Oil: I use part butter and part oil because the oil will create a more moist cake, and the butter will add more flavor.
- Vanilla Bean Paste: I love using vanilla bean paste when the flavor can be seen and tasted more, like in this cake.
- Cake Flour: I always prefer cake flour for cakes because it helps the cake have a lighter crumb, but all-purpose will work if you prefer.
Step by Step Instructions
- Step 1: Start by browning 1 cup of salted butter that will be used for both the cake, and the frosting. You'll melt two sticks of butter in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool completely. If you want to rush the process you can stick it in a fridge or freezer for 10-15 minutes.
- Step 2: Measure out ¼ cup of the browned butter into a medium bowl fitted with a paddle attachment. Cream butter and sugar together until light and fluffy, about 2 minutes. Add oil, eggs and vanilla and beat again for another 2 minutes.
- Step 3: In a small bowl whisk together flour, baking powder and salt. Add the dry ingredients, alternating with the buttermilk, in three parts, starting and ending with the dry ingredients.
- Step 4: Pour the batter into prepared baking pan. Bake for about 26-32 minutes or until a light golden brown around the edges, and a toothpick comes out clean from the middle. Set aside to allow to cool.
- Step 5: In a medium size bowl mix together the rest of the browned butter (which should be about ½ cup) and the cream cheese until smooth. Add in the salt, vanilla and powdered sugar and beat until smooth. Add in a little whipping cream or milk if needed to reach desired consistency.
- Step 6: Swirl the frosting along the top of the cake. Cut and serve.
Expert Baking Tips
- Once you brown the butter you will lose volume/moisture which is why you start with 1 cup of butter and end up with about ¾ cup.
- Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, milk, cream cheese and butter out of the fridge an hour or two before I start baking.
- This cake can also be made in a 9x13 pan for a thinner cake. If doing that I would bake it for 22-26 minutes. OR, double the recipe and bake on a cookie sheet to serve a crowd, or two round cake pans for a layered cake.
FAQ
Why did my cake sink in the middle?
If your cake sinks after baking, it wasn't quite done baking. Try testing with a toothpick to make sure it's not still wet inside before removing from the oven.
Can I make this into a layered cake?
Yes, you can double this recipe and make it into a 2 or 3 layer cake.
What to use if I don't have buttermilk?
You can sub in regular milk. You can also make your own buttermilk by adding 2 teaspoons of vinegar to the milk and allowing it to sit and curdle for about 5 minutes.
Storing & Freezing
Brown butter cake can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. You do not need to store it in the fridge.
You can store the whole cake, or individual slices wrapped tightly, in the freezer for 2-3 months. Just pull out and allow to thaw before eating.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Brown Butter Cake
This single layer brown butter cake is tender, soft and bursting with flavor. It's a simple brown butter cake topped with a brown butter and cream cheese frosting.
Ingredients
- 1 cup (227 g) salted butter browned
Brown Butter Cake:
- ¼ cup (52.5 g) browned butter from the 1 cup browned
- ¼ cup (59.15 ml) neutral oil
- ¾ cup (150 g) granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla bean paste or extract
- 1 ½ teaspoon (1.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1¼ cups (175 g) cake flour all-purpose will work also
- ⅔ cup (160 g) buttermilk room temperature
Brown Butter Cream Cream Cheese Frosting:
- ½ cup (105 g) browned butter from the 1 cup browned
- 4 ounce (113.4 g) cream cheese room temperature
- 1 teaspoon vanilla
- pinch of salt
- 2 cups (240 g) powdered sugar
- ½-1 teaspoon (-0.5 teaspoon) heavy cream or milk
Instructions
- Start by browning 1 cup of salted butter that will be used for both the cake and the frosting. You'll melt two sticks of butter in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool completely. If you want to rush the process you can stick it in a fridge or freezer for 10-15 minutes.
To make the cake:
- Preheat the oven to 325 F, and spray and line an 8 or 9 inch round or square baking pan with parchment paper.
- Measure out ¼ cup of the browned butter into a medium bowl fitted with a paddle attachment. Cream butter and sugar together until light and fluffy, about 2 minutes. Add oil, eggs and vanilla and beat again for another 2 minutes.
- In a small bowl whisk together flour, baking powder, and salt.
- Add the dry ingredients, alternating with the buttermilk, in three parts, starting and ending with the dry ingredients.
- Pour the batter into prepared baking pan.
- Bake for about 26-32 minutes or until a light golden brown around the edges, and a toothpick comes out clean from the middle. Set aside to allow to cool.
To make the frosting:
- In a medium size bowl mix together the rest of the browned butter (which should be about ½ cup) and the cream cheese until smooth.
- Add in the salt, vanilla and powdered sugar and beat until smooth. Add in a little whipping cream or milk if needed to reach desired consistency.
- Top cake with frosting. Cut and serve.
Notes
Once you brown the butter you will lose volume/moisture which is why you start with 1 cup of butter and end up with about ¾ cup.
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, milk, cream cheese and butter out of the fridge an hour or two before I start baking.
This cake can also be made in a 9x13 pan for a thinner cake. If doing that I would bake it for 22-26 minutes. OR, double the recipe and bake on a cookie sheet to serve a crowd, or two round cake pans for a layered cake.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 404kcalCarbohydrates: 43gProtein: 4gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 83mgSodium: 328mgPotassium: 61mgFiber: 0.3gSugar: 33gVitamin A: 667IUCalcium: 65mgIron: 0.4mg
Tried this recipe?Let us know how it was!
Sandy
This cake is amazing! The brown butter in the cake and frosting really make it special! So easy and so good!
Janelle Rangel
I’m not sure if I missed something but the directions say baking soda AND baking powder but there’s no soda listed in the ingredients. I added it since you mentioned in the instructions and this cake def needs a bigger pan than 1 round 8 inch. This thing is like mega cake! lol. It smells good though. Love a good brown butter recipe!
Brooke Homec
I'm so sorry! It is only supposed to be baking powder, so adding soda to it is probably why it grew more.
Donna
I made it for Father’s Day and it was delicious!!
Brooke Homec
Thank you so much!! Glad it was enjoyed!
Sarah
This cake is INSANE. Doubled the recipe and used 2 9-inch round pans! Made the recipe exactly as written (I did run out of cake flour so it was half all purpose) and it was perfect! The icing is delicious! My mom said she thinks it might be the best cake she’s ever had! Thank you for another amazing recipe Brooke!
Lisette
Can this be made into cupcakes? It sounds delicious!
Brooke Homec
Yes, that would work great!
Lisette
would you still bake at 325 or increase to 350 for cupcakes?
Meg
Hi. I do not have buttermilk. Is there a substitute i can use? Thank you!
Micaela
Hi! I wanna try this recipe but there is no buttermilk readily available in my country. Is there anything I can substitute for it?
Brooke Homec
Yes, you can sub in greek yogurt or whole milk.
Chels
Hi I would love to make this recipe. Do you think I’d be able to substitute the cane sugar with coconut sugar… and use unrefined coconut oil for the oil? It’s okay if it tastes a bit coconut-y, I would just hate to compromise the taste of the browned butter.
Brooke Homec
Yes, you can sub those, although I worry the texture will change from the sugar swap.
Bonnie Bluth
The recipe calls for 1/4 cup of the browned butter in the cake batter a d the rest in the frosting, but it says there should be about 1/2 cup for the frosting. Is that because the 1 cup of butter will reduce as it is browned? It sounds wonderful and I’m going to make it!!
Brooke Homec
yes, that's exactly why. I hope you love it!