Description
Enjoy the delightful taste of this Brown Butter Vanilla Cake, featuring a moist and fluffy texture with a rich, nutty flavor. Perfect for any occasion, it’s delicious on its own or enhanced with powdered sugar and fresh berries.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- Powdered sugar, for dusting (optional)
Instructions
- Start by placing the unsalted butter in a medium saucepan over medium heat.
- Allow the butter to melt completely, stirring occasionally.
- Once melted, continue to cook the butter, stirring frequently, until it begins to foam.
- Keep an eye on it as it cooks; you want to achieve a golden brown color and a nutty aroma. This usually takes about 5-7 minutes.
- Once the butter is browned, remove it from the heat and transfer it to a mixing bowl to cool slightly.
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the granulated sugar and the slightly cooled brown butter.
- Using a hand mixer or stand mixer, beat the mixture on medium speed until its well combined and slightly fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Pour in the vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start with the flour mixture, then add half of the buttermilk, followed by the remaining flour, and finish with the last of the buttermilk.
- Mix on low speed until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- After 10 minutes, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, you can dust the top with powdered sugar for a lovely finish.
- Slice the cake into squares or rectangles, and serve it on a platter.
- This cake is delightful on its own, but you can also serve it with fresh berries or a scoop of vanilla ice cream for an extra treat.
- If you have any leftovers (which is rare!), store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, you can wrap individual slices in plastic wrap and freeze them for up to 2 months. Just thaw at room temperature when youre ready to enjoy again.
Notes
- Ensure the buttermilk is at room temperature for better mixing.
- For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes