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Brown Butter Cake

Brown Butter Chocolate Chip Cake with Bourbon Dulce de Leche Buttercream

Fluffy and tender brown butter chocolate chip cake topped with buttery and creamy bourbon dulce de leche buttercream
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Prep Time 45 mins
Cook Time 1 hr
Cooling time 2 hrs
Total Time 3 hrs 45 mins
Course Dessert, Drinks
Servings 1 9x13 sheet cake, or 3 - 8" round pans

Ingredients
  

Brown Butter Chocolate Chip Cake

  • 14 ounces cake flour
  • 8 ounces granulated sugar
  • 6 ounces brown sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 10 ounces unsalted butter
  • 4 large eggs, room temperature
  • 3 ounces vegetable oil
  • 10 ounces buttermilk, room temperature
  • 1/3 cup mini chocolate chips

Bourbon Dulce de Leche Buttercream

  • 1/2 batch prepared Swiss meringue buttercream
  • 1 - 2 tablespoons bourbon, to taste
  • 1/2 cup dulce de leche

Dulce de Leche

  • 1 can (14oz) sweetened condensed milk

Instructions
 

Brown Butter Chocolate Chip 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.
  • 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, vanilla and almond extract in medium bowl. Whisk to thoroughly combine.
  • In the bowl of a stand mixer, combine the cake flour, sugar, baking powder and salt. On low speed, mix for 1 minute.
  • With the mixer still running, add in the softened butter chunks, one or two pieces at a time. 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 mix with a spatula. Pour the batter into the pan. Spread the batter evenly in the pan.
  • Bake the layers for 40-50 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.

Dulce de Leche

  • Remove the label from the can of sweetened condensed milk.
  • Place the can in a tall/large saucepan, or pot. Fill with water, covering the entire can with 1"- 2" of water.
  • Bring the pot to a gentle boil, then reduce the heat to low, so that the water is simmering low and slow. 
  • Watch the water level and add more water if the level of water falls below the top of the can. Check every 30 minutes. This is VERY important as the can can explode if it's not submerged.
  • Simmer the can for 3-3 1/2 hours, using tongs to turnthe over the can halfway through cooking. Do this VERY CAREFULLY.
  • When the can is done simmering, turn off the heat. Allow the can to come to room temperature. Do NOT open the can while hot.

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.
  • Frost the cake with a thick layer of buttercream and top with sprinkles.

Notes

Adapted from The Cake Bible and Sugar Geek Show's vanilla cake from Artisan Cake Company's Visual Guide to Cake Decorating
 
Sprinkles from SprinklePop.
Tried this recipe?Let us know how it was!