This cake is a perfect example of how to make the most out of a simple recipe. It is not too sweet and not too dry. The brown butter buttercream adds a depth of flavor that many people love.
This recipe combines two flavors that most people love – vanilla and brown butter. The combination of these two flavors will be sure to satisfy your taste buds!
This recipe is easy to make and you can use it as a base for any other flavors you want to add. If you want to make the cake gluten-free, substitute the flour with your favorite gluten-free flour blend.
The other weekend at work, it was one of the prep cook’s birthdays at work. Only being told this the day of, I knew I still had to make him a cake even if it would come a day late. So trying to think of something he would like, I couldn’t really come up with anything.
Even though I work with him all the time, a language difference is kind of a barrier, so I couldn’t say I know him all too well. I decided to go with a classic, for me, but always a crowd-pleaser. Vanilla cake with brown butter frosting. Simple but with that hint of something special.
The cake I made for him was a four-layer, probably about 5 inch round mini cake. I rolled the whole thing in clear sanding sugar, which looked nice, but maybe a little too girly for a guy’s 50th birthday. Oh well, it was sparkly for a celebration. Haha.
I also made an 8-inch 2-layer so I could finally have something to post! `I quite like how the photos came out. Generally, when I see other people’s photos that are so dark, I never can seem to find light like that in my apartment.
But with the sun setting earlier and living by myself so I can set up the room however I see fit, I seem to have found it through my front window. Yes, now this involves rearranging the entire apartment, moving my giant bed, and dragging my heavy wooden table across the room, but worth it.
I realized I never put up a photo of my new cat. I got her maybe 2 months ago, and those first few months were rough. I fed her the exact same food the previous owner had, but she threw it up constantly. And in horrible places. Like on my bed. On my comforter. I had to go to the laundromat constantly. So after trying a few different brands, she seems to be all settled now. Thank god!
*makes two 8 inch round layers
- 9 tbsp (125g) butter soft
- 1 cup (200g) sugar
- 3 eggs
- 1 tbsp vanilla bean paste
- 1/2 tsp salt
- 2 1/2 cups (300g) all-purpose flour
- 2 tsp baking powder
- 1/2 cup + 1 tbsp (160ml) buttermilk
350F oven. Butter and flour two 8-inch cake pans.
Cream butter and sugar until pale and very fluffy.
Add in vanilla bean paste and salt, then eggs one at a time.
Whisk the flour and baking powder together in a separate bowl.
Add half the flour mix to the butter mix. Mix until combined.
Add half the buttermilk. Mix until combined.
Then the remaining flour and the remaining buttermilk.
Do not overmix.
Divide evenly among the pan.
Bake until lightly golden on top and set through, 25 minutes or so, but really it depends on your oven, so always check it.
Remove from pans onto a rack and let cool completely.
Brown Butter Buttercream
*it might make a bit extra frosting, but isn’t that always a good thing?
- 1 cup (226g) butter
- 1 tsp vanilla bean paste
- 1 tsp molasses
- pinch of salt
- 6 cups (750g) powdered sugar, sifted
- 1/2 cup (118ml) milk
Place butter in a pan over medium heat. Cook until the butter becomes a rich amber color and little brown flecks appear at the bottom of the pan. Stir quite often so as to not burn it. Pour into a bowl, scraping in the little brown flecks, and let set in the refrigerator until it is the consistency of softened butter.
Beat the butter, vanilla bean paste, and molasses until combined. Add in half the powdered sugar and half the milk. Beat until combined. Add in the remaining. Beat until very fluffy. You may need more milk or sugar, depending on how stiff you want it.
Spread over cooled cake. Eat.