Fluffy Brown Butter Cake With Vanilla Bean Buttercream!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat, while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour can be cheaper for baking.

Warm 1/2 cup buttermilk in the microwave and set aside.

Add 1/2 cup oil to the warmed buttermilk and set aside.

In a separate bowl, add 3 eggs that have been warmed in water to room temperature and whisk with vanilla.

Prepare brown butter and let it cool to room temperature, ensuring it is not melted.

Sift together flour, white sugar, brown sugar, baking powder, baking soda, and salt in a bowl.

Add the cooled brown butter to the dry ingredients and mix to coat the flour, creating a short crust texture.

Combine the buttermilk and oil mixture with the dry ingredients and mix for 2 minutes until thick and fluffy.

Incorporate the egg and vanilla mixture in three parts to the batter, mixing until just combined.

Divide the batter evenly between three 6-inch cake pans (about 15 ounces per pan) or two 8-inch pans.

Bake at 335 degrees Fahrenheit for 30-35 minutes until a toothpick comes out clean.

Prepare buttercream by mixing in 1 tablespoon of vanilla bean paste or 1 vanilla bean pod.

Stack the cakes with a layer of buttercream in between each layer, ensuring a half-inch layer of buttercream.

Crumb coat the cake and chill in the fridge for about 20 minutes.

After chilling, apply a thick layer of buttercream to the outside of the cake and smooth the sides.

Use a cake comb to create decorative indentations in the buttercream, scraping off excess as needed.

Fill a piping bag with leftover buttercream and use a Russian piping tip to create decorative roses on top of the cake.

Finish the edges with a leaf piping tip for a polished look.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens