Brown Butter Sheet Cake with Vanilla Buttercream
Browned butter is a versatile ingredient that adds a toasted, nutty flavor to anything you bake. This easy-to-make edition elevates the flavor of your typical sheet cake recipe. Look no further for a great dessert to serve at a celebration or at the end of a meal among friends.
Ingredients
Brown Butter Sheet Cake
- 2 sticks (1 cup) unsalted butter
- 1 1/2 cups sugar
- 4 eggs
- 2 1/2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup milk
- 2 teaspoons Nielsen-Massey Ugandan Pure Vanilla Extract
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Vanilla Buttercream
- 7 oz. cream cheese
- 3 1/2 oz. unsalted butter, softened
- 6 cups golden confectioners’ sugar (also known as golden icing sugar in the UK)
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Paste
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Directions
Brown Butter Sheet Cake
Preheat oven to 350°F. Grease a 9 x 13-inch pan with cooking spray.
Cut butter into evenly sized pieces.
In a small saucepan, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt.
Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, remove from heat and transfer into a heat-proof bowl to cool. Click here to learn how to properly brown butter.
Add sugar and browned butter to the bowl of a stand mixer with whisk attachment or a medium mixing bowl. Whisk until combined.
Add eggs, one at a time, combining after each addition. Scrape down the sides of the bowl with a spatula as you work.
In a separate bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
Add half of the dry ingredients to the browned butter mixture. Mix until combined.
Slowly add milk and vanilla extract and mix until combined. Scrape down the sides of the bowl with a spatula as you work.
Add the remaining dry ingredients. Mix until combined and smooth. Be careful to not overmix, or the cake will become tough and dense.
Pour batter into a prepared pan and bake for 28 to 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Vanilla Buttercream
Add the cream cheese, butter, vanilla and golden confectioners’ sugar in a mixing bowl and slowly mix together until light and fluffy. Once cake has cooled, frost and enjoy!
Brown Butter Sheet Cake
- 2 sticks unsalted butter, about 226 grams
- 300 grams sugar
- 4 eggs
- 313 grams flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 180 ml milk
- 2 teaspoons Nielsen-Massey Ugandan Pure Vanilla Extract
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Vanilla Buttercream
- 200 g cream cheese
- 100 g unsalted butter, softened
- 600 g golden confectioners’ sugar (also known as golden icing sugar in the UK)
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Paste
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Directions
Brown Butter Sheet Cake
Preheat oven to 180°C. Grease a 23 x 33 cm pan with cooking spray.
Cut butter into evenly sized pieces.
In a small saucepan, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt.
Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, remove from heat and transfer into a heat-proof bowl to cool. Click here to learn how to properly brown butter.
Add sugar and browned butter to the bowl of a stand mixer with whisk attachment or a medium mixing bowl. Whisk until combined.
Add eggs, one at a time, combining after each addition. Scrape down the sides of the bowl with a spatula as you work.
In a separate bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
Add half of the dry ingredients to the browned butter mixture. Mix until combined.
Slowly add milk and vanilla extract and mix until combined. Scrape down the sides of the bowl with a spatula as you work.
Add the remaining dry ingredients. Mix until combined and smooth. Be careful to not overmix, or the cake will become tough and dense.
Pour batter into a prepared pan and bake for 28 to 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Vanilla Buttercream
Add the cream cheese, butter, vanilla and golden confectioners’ sugar in a mixing bowl and slowly mix together until light and fluffy. Once cake has cooled, frost and enjoy!
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30 minprep
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30 mincook
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15-20servings
This Recipe Uses
Ugandan Pure Vanilla Extract
Madagascar Bourbon Pure Vanilla Bean Paste
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