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Brown Butter Vanilla Birthday Cake with Salted Caramel Frosting
A delicious cake full of deep,delicious flavors and perfect for any occasion.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 servings
Ingredients
Cake
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 2 cups unsalted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 2 1/4 cups sugar
- 1 3/4 cup milk I used unsweetened almond
- 3 eggs
- 4 egg yolks
Frosting
- 2 cups brown sugar
- 3/4 cup heavy cream
- 1 cup salted butter
- 4 1/2 cups powdered sugar or less, depending on desired consistency
Instructions
- Preheat oven to 325 degrees. Melt butter over medium heat then reduce to medium-low. Continue heating (low and slow) and stirring for 8-10 minutes total. The butter will foam, solids will form, and you should smell a warm, nutty aroma. Scrape butter and solids into a bowl and set it in an ice bath or in the fridge for about 10 minutes.
Meanwhile, mix flour, baking powder, and sea salt in a bowl. In another bowl, beat brown butter and sugar together then beat in eggs, yolks, vanilla, and milk. Add in flour, scraping bowl as necessary. Divide batter evenly into three greased-and-floured nine-inch round pans. Bake for about 40 minutes or until a toothpick inserted in the center of each cake comes out clean.
While the cakes bake, melt butter for frosting in a small saucepan over medium-low heat. Stir in brown sugar and cream. Bring to a boil then reduce heat and simmer for about five minutes. Remove from heat and sift in powdered sugar, one cup at a time until your desired stiffness is met. Mix well and allow to cool to room temperature before frosting.
- Frost cake between layers and on top for the "naked" look of my birthday cake or go full on.