Brown Butter Cake
The addition of cream cheese in the batter imparts tenderness to the cake. The recipe makes one standard 8 ½ x 4 ½-inch loaf or three 5-inch loaves.
- Prep time
- 28 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz. unsalted butter (2 sticks)
- 2 cups cake flour (sift before measuring)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 3 oz. cream cheese (room temperature)
- 5 large eggs
- 1 teaspoon vanilla extract
- 2 oz. cream cheese (room temperature)
- 1 teaspoon corn syrup
- 1 1/2 teaspoons pure vanilla extract
- 1 2/3 cups confectioners' sugar
- 1-2 teaspoons water
Instructions
- 1
Heat the oven to 325°F. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan or three 5-inch loaf pans.
- 2
In a heavy medium skillet or small heavy saucepan, heat the butter over medium heat until the solids are deep golden brown, about 7 minutes. The butter will foam up and may pop and spit a bit as you go. Stir the butter to monitor its progress through the foam.
- 3
Pour the browned butter into a heatproof container and freeze for 15 minutes to solidify.
- 4
In a small bowl, whisk together the flour, baking powder, and salt.
- 5
Using a mixer fitted with the paddle attachment, beat the brown butter and cream cheese with the brown and granulated sugars until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. At low speed, mix in flour mixture until just incorporated. Stop and scrape the sides and bottom of the mixing bowl with a rubber spatula throughout this process.
- 6
Spoon the batter into the prepared pan(s), smoothing the top. Bake until golden brown and a toothpick inserted in the center comes out clean, about an hour for one large loaf or 40-50 minutes for several smaller loaves. Cool completely.
- 7
While the cake bakes, make the frosting. Beat the room temperature cream cheese on low speed or with a whisk until smooth. Add the corn syrup and vanilla and whisk until smooth. Add the powdered sugar one heaping spoonful at a time and mix on low speed or with a wooden spoon until the icing is very thick but spreadable, adding water as you go, one teaspoon at a time.
- 8
Spoon the icing onto the cake and spread it down the center using the back of the spoon or a small, offset spatula. Leave an inch or so of space around the edge of the cake. Allow the icing to set for about 30 minutes.