Browned Butter Cake with Vanilla-Honey Frosting
User Reviews
5
Browned Butter Cake with Vanilla-Honey Frosting
Description
Browned Butter Cake with Vanilla-Honey Frosting starts with cake batter enriched by butter that’s browned to release its nutty aroma. The batter incorporates cake flour, baking powder, soda, superfine sugar, eggs, and milk for a fine, tender structure. Baking in three pans results in stacked layers that can be frosted between and over. The frosting blends softened butter, cream cheese, honey, powdered sugar, and vanilla, producing a creamy, sweet topping that contrasts with the cake’s deeper butter notes.
The candied thyme garnish is made by coating thyme sprigs in beaten egg white, then sugar, and allowing them to dry until crisp. This adds a delicate crunchy herbal touch and visual interest when placed atop the frosted cake. The cake can be chilled between frosting layers to help set the frosting before layering again.
This cake serves three 8-inch layers and can be decorated with edible flowers alongside the candied thyme. It pairs well as a refined dessert for gatherings where a mild sweetness with herbal nuances is appreciated.
Brown the butter carefully to capture the nutty flavor without burning. Allow the butter to cool before mixing to avoid curdling the batter. For a thicker frosting coat, chill the cake after a first thin layer before applying a final smooth coat. The candied thyme can be prepared one or two days in advance and stored dry.
Ingredients
candied thyme
- 2 egg white, beaten until frothy
- 20 thyme sprigs
- 1 cup sugar
cake
- 3 cups cake flour
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups superfine sugar
- 1 cup unsalted butter browned and cooled
- 3 egg lightly beaten
- 1 ½ cups milk whole
- 2 teaspoons vanilla extract
frosting
- ½ cup butter unsalted, softened, 1 stick
- 4 ounces cream cheese softened
- 2 tablespoons honey
- 2 ½ to 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- milk as needed, 1 tablespoon at a time
garnishes
- thyme candied sprigs
- Edible Flowers
Instructions
- Preheat oven to 350˚F.
- For candied thyme: Fully dip each sprig of thyme into the frothed egg whites, shaking off as much excess as possible. Carefully dredge each sprig in the sugar until fully coated, shaking off any excess. Place each coated thyme sprig onto a baking sheet, lined with a cooling rack and allow sprigs to dry for at least 1 hour (can be made 1 to 2 days ahead of time).
- For cake: Pour flour, baking powder, baking soda, and salt into a mixing bowl and whisk together.
- Pour sugar, butter and eggs into another mixing bowl and whisk together. Pour the flour mixture into the egg mixture and whisk together until very thick and combined.
- Stir in the remaining ingredients until fully incorporated and the batter is smooth.
- Pour the batter into three prepared cake pans (bottoms lined with parchment and lightly greased) and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Allow the cakes to cool in the pans for 15 to 20 minutes before removing from pans and allowing to cool completely.
- For frosting: Place butter, cream cheese and honey into a stand mixer, with a paddle attachment (or using n electric hand mixer), and whip until light and fluffy. Add sugar, ½ cup at a time, until fully incorporated and most of the lumps disappear. Add vanilla and continue to beat together until light and fluffy. (If frosting is too stiff add milk, 1 tablespoon at a time, as needed).
- To assemble: Place a thin layer of frosting over the top of one of the cakes and top with the other cake, inverted (so both cake circle tops are touching one another). Repeat with remaining cake layer, so all three are stacked atop one another.
- Gently frost the entire cake with a thin layer of frosting.
- Place a ‘crown’ of thyme sprigs around the base and top of the cake and continue to decorate with other edible flowers and petals. Serve.
Notes
- Brown the butter over medium-low heat until nutty aroma develops, then cool before mixing into batter.
- Candied thyme sprigs can be made 1-2 days ahead and stored dry to maintain crispness.
- For a thicker frosting coat, refrigerate the cake for at least 30 minutes after the first frosting layer before applying a second layer and smoothing.
- This recipe yields three 8-inch cake layers suitable for stacking and decorating.
User Reviews
Overall Rating
5
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