Print

Brown Butter Spice Cake with Stabilized Vanilla Whipped Cream Frosting

A tall slice of brown butter spice cake with three layers of cake and two layers of thick, white whipped icing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a moist, flavorful spice cake featuring the deep, nutty taste of brown butter, topped with a light, stable vanilla whipped cream frosting.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, plus more for greasing
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. Brown the butter: Place the 1 cup of butter in a light-colored saucepan over medium heat. Cook, swirling often, until the butter melts, foams, and then brown bits form at the bottom and it smells nutty. Immediately pour the brown butter (including the browned bits) into a heatproof bowl to stop cooking. Let it cool slightly, about 15 minutes.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  4. In a large bowl, beat the slightly cooled brown butter with the brown sugar and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients (three additions of dry, two of wet). Mix only until just combined after each addition. Do not overmix.
  6. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Make the stabilized whipped cream frosting: Chill a large mixing bowl and whisk attachment in the freezer for 10 minutes. Pour the 1 cup of heavy whipping cream into the chilled bowl. Beat on medium speed until soft peaks form.
  9. Gradually add the sifted powdered sugar and 1 teaspoon of vanilla extract. Increase the speed to high and beat until stiff peaks form. Do not overbeat.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread an even layer of frosting over the top. Place the second layer on top and frost the top and sides of the cake. Chill for 30 minutes before slicing.

Notes

  • To ensure a moist spice cake, make sure your buttermilk and eggs are at room temperature before mixing.
  • The key to the brown butter flavor is watching the milk solids carefully; stop cooking the moment they turn deep brown.
  • For the best whipped icing stability, do not make it more than a few hours ahead of time, and keep the cake refrigerated until serving.

Nutrition

Find it online: https://cravybite.link/brown-butter-spice-cake-with-whipped-icing/