Brown Butter Cake
Fluffy and tender brown butter chocolate chip cake topped with buttery and creamy bourbon dulce de leche buttercream
Equipment
Ingredients
Brown Butter Cake
- 10 ounces unsalted butter
- 12 ounces buttermilk, room temperature
- 4 large eggs, room temperature
- 4 ounces vegetable oil
- 1 tablespoon pure vanilla extract
- 14 ounces cake flour
- 8 ounces granulated sugar
- 6 ounces brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- ⅓ cup mini chocolate chips
Bourbon Dulce de Leche Buttercream
- ½ batch prepared Swiss meringue buttercream
- 1 - 2 tablespoons bourbon, to taste
- ½ cup dulce de leche
Instructions
Brown Butter Cake
- Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.10 ounces unsalted butter
- Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
- Let the butter cool to room temperature, until it is solid, but scoopable. Similar in texture to room temperature butter.
- Preheat the oven to 335F. Prepare your cake pans. Brush the bottoms and sides of a 9x13 cake pan with melted butter. Line the bottoms and sides with parchment paper.
- Combine the buttermilk, oil, eggs, and vanilla in medium bowl. Whisk to thoroughly combine.12 ounces buttermilk, room temperature, 4 large eggs, room temperature, 4 ounces vegetable oil, 1 tablespoon pure vanilla extract
- In the bowl of a stand mixer, combine the cake flour, sugar, brown sugar, baking powder, baking soda and salt. On low speed, mix for 1 minute.14 ounces cake flour, 8 ounces granulated sugar, 6 ounces brown sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon fine sea salt
- With the mixer still running, add in the softened butter. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
- With the mixer still on low, pour in the 4oz/½ cup of the wet ingredients and mix until the flour mixture is moistened.
- Turn the mixer speed to medium (4 or 6) and whip for *two full* minutes. The mixture should be whipped up, thick, and lighter in color.
- Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
- With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
- Once all the wet ingredients have been added, give the bowl a final scrape and fold in half of the chocolate chips. Pour the batter into the pan. Spread the batter evenly in the pan. Top with remaining chocolate chips.⅓ cup mini chocolate chips
- Bake the layers for 40-55 minutes. Start checking the cake at minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
- Cool the cake for 15 minutes in the pan.
- Run a palette or butter knife around the cake in the pan before turning them out to cool completely on cooling racks.
- Wrap in plastic wrap and chill in the refrigerator a couple hours.
Bourbon Dulce de Leche Buttercream
- In a stand mixer fitted with the paddle attachment, combine the dulce de leche and bourbon to the prepared buttercream. Mix on low for 3-5 minutes.½ batch prepared Swiss meringue buttercream, 1 - 2 tablespoons bourbon, to taste, ½ cup dulce de leche
- Frost the cake with a thick layer of buttercream and top with sprinkles.
Nutrition
Calories: 6864kcalCarbohydrates: 745gProtein: 89gFat: 395gSaturated Fat: 185gPolyunsaturated Fat: 81gMonounsaturated Fat: 96gTrans Fat: 10gCholesterol: 1400mgSodium: 4917mgPotassium: 1453mgFiber: 11gSugar: 449gVitamin A: 8868IUVitamin C: 0.4mgCalcium: 1552mgIron: 11mg
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