Brown Butter Bundt Cake Recipe
User Reviews
4.6
42 reviews
Excellent
Brown Butter Bundt Cake Recipe
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This Brown Butter Bundt Cake is a dense, thick, moist dessert that has all the richness of brown butter! Between the perfectly baked bundt cake and the sweet brown butter glaze, it's almost impossible to only enjoy one slice.
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Ingredients
For the Brown Butter Bundt Cake
- 19 tablespoons unsalted butter room temperature (2 sticks + 3 tablespoons)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1½ cups granulated sugar
- 2 large eggs room temperature
- ¾ cup buttermilk room temperature
- 1 teaspoon pure vanilla extract
For the Brown Butter Glaze
- 1 cup powdered sugar
- 2 tablespoons brown butter
- 2 teaspoons milk
- ¼ teaspoon vanilla extract
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Instructions
- Melt the butter in a saucepan set over medium heat. The butter will get foamy and bubble. Cook until the butter solids in the bottom of the pan begin to turn deep golden brown. Immediately remove from heat to prevent burning.
- Pour the browned butter through a fine-mesh sieve into a bowl. Allow to cool and refrigerate until cold but still soft. Reserve 2 tablespoons of brown butter for the glaze. Set aside.
- Sift together the flour, baking powder, and salt.
- Preheat oven to 350ºF. Grease a Bundt cake pan, dust with flour, and shake off excess. Set aside.
- In a large bowl, using a hand mixer, beat the brown butter and sugar until light and fluffy. Add the eggs, one at a time, and mix to combine.
- Add the dry ingredients in 3 parts, alternating with the buttermilk in 2 parts. Add vanilla.
- Pour the batter into the prepared Bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted into the middle sections comes out clean.
- When the cake is done, transfer it to a cooling rack. Remove the cake from the pan. Place a plate over the top of the cake and flip the cake over. Let cool completely.
- For the glaze, in a medium bowl, beat brown butter, powdered sugar, vanilla, and milk together until smooth.
- Pour the glaze over the cooled cake. Allow to cool/harden.
Notes
- Storage: Store brown butter bundt cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- When greasing my bundt cake pan, I always use shortening. I've found that it works the best - my cakes never stick.
- Always use the toothpick method to check for doneness. Because these cakes are so thick and dense, they take some time to cook all the way through, so you want to make sure it's fully baked before cooling.
- Feeling festive? Use colorful sprinkles of your choice on top of this cake for a little extra flair!
Nutrition Information
Show Details
Serving
1slice
Calories
392kcal
(20%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
114mg
(5%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
620IU
(12%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 392kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 114mg | 5% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 620IU | 12% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
42 reviews
Excellent
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