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Brown butter cake served in slices
Nutty and aromatic brown butter tea cake

Brown butter cake

Author: Flavelo
Recipes Cakes and Desserts
Brown butter (Beurre Noisette) is one of the simplest yet most brilliant inventions of French cuisine. When butter is heated slowly, the milk proteins and sugars within caramelise, releasing a scent reminiscent of roasted hazelnuts. This single technical step elevates a simple mixed batter into a gourmet dessert, lending it a deep, complex flavour profile.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine French bistro style

Ingredients

Equipment Needed

  • Light-bottomed pan (to check butter colour)
  • 20 cm cake tin
  • Hand mixer

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Line the cake tin with baking parchment.

Tip: Precise temperature is key for even rising.
2 ✓

Make the brown butter: Melt the butter in a light-bottomed pan over medium heat. Watch and stir constantly. First it will foam (water evaporating), then quieten down, and tiny brown specks (milk protein) will appear at the bottom while releasing a nutty aroma. Immediately pour into a cold bowl!

Tip: A light pan helps see the colour change. If left in the hot pan, the retained heat will continue to cook it and it may burn (carbonisation).
3 ✓

Let the brown butter cool back to room temperature but remain liquid.

Tip: If added hot to eggs, it will scramble them (coagulation).
4 ✓

Beat the eggs with the sugar until pale and doubled in volume (approx 5-7 minutes). Drizzle in the cooled brown butter and vanilla.

Tip: This is the basis of the 'sponge method': air trapped in the egg foam gives the cake lightness.
5 ✓

Mix the flour, baking powder, and salt. Add to the egg mixture alternately with the milk, mixing gently.

Tip: Salt highlights the caramel notes of the brown butter (flavour enhancer).
6 ✓

Pour into the tin and bake for 30-35 minutes (skewer test!). If the top is done but the middle is raw, cover with foil.

Tip: Every oven is different, the skewer test is the most reliable indicator.
7 ✓

Cool in the tin for 10 minutes, then leave to cool completely on a wire rack. Dust with icing sugar when serving.

Tip: During resting, the cake structure solidifies so it doesn't break apart when removed.

Recipe FAQ

The butter burnt, what should I do?
Unfortunately, burnt butter is bitter and cannot be saved. Start again, and take it off the heat sooner!
The cake was too dense.
You probably overmixed it after adding the flour. Only mix until the flour disappears!

Ingredients

  • 200 g Butter
  • 150 g Caster sugar
  • 3 pcs Eggs (room temperature)
  • 200 g Plain flour
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • 100 ml Milk
  • 1 pinch Salt