Let’s explore a recipe that’s sure to delight your taste buds and warm your heart – the Brown Sugar Brown Butter Cake! This sweet and rich dessert is a true testament to the magic that can be created in the kitchen.
Brown sugar brown butter loaf cake is the more decadent and rich version of a regular sugar loaf cake. The intense flavors from the browned butter and sugar add a wonderful depth of flavor—and the overall process is simple to throw together!
I love making homemade baked cakes and loafs that can be eaten as a snack in between meals. It can also be a breakfast that’s already prepared that the kids can help themselves to! Similar to eating a muffin for breakfast. But I prefer making it at home, from scratch, so I know the exact ingredients that go into the cake and can let my family enjoy it guilt free.
As the seasons change, it’s fun to switch which cakes we make! In the summer and our favorites are lemon cakes, blueberry cakes, or banana cakes. In the fall, we love pumpkin cakes or this delicious brown sugar cake. And in the winter our favorites are gingerbread and richer flavors.
To make this brown sugar cake, you need only the simplest ingredients that can be found in most pantries:
- Flour-all purpose flour is perfect for this recipe—no fancy flours needed here!
- Brown sugar-this will give the cake a delicious molasses like flavor, and make it richer than if one was to use regular white sugar
- Salted Butter-browned, to be specific! Browning butter is a simple process, just heat the butter in a pan until the milk solids separate from the fat and start to cook. Browned butter is delicious in so many desserts, like browned butter cookies and browned butter cheesecake. It’s also great in savory foods, like browned butter chicken!
- Eggs-regular large eggs will help the cakes structure, flavor, and help it rise
- Milk-this is the liquid used to thin out this batter, it will help the cake to be more moist and tender once baked
- Baking Soda-is crucial to give the cake rise!
Preheat and Prep
Preheat your oven to 350°F. Cover two 9-inch cake pans (circle or square will both work) with parchment paper. You can also use a 9×13 inch cake pan if you want one large cake, but the baking time will be longer.
Browning the Butter
In a saucepan, melt the butter over medium heat. The butter will bubble and foam and the milk solids will separate from the fat. Continue to cook, stirring constantly, until the milk solids turn a golden brown color and has a nutty aroma. Do not walk away from the butter! It will burn so easily…don’t ask me how I know. Remove from heat and let it cool completely. This step can be done beforehand, and even done in large batches and kept ready when needed in the fridge or freezer.
The Batter
In a large mixing bowl, combine the brown sugar, baking powder, eggs, and milk. Beat the mixture until it’s smooth and well combined. It will have a texture similar to wet sand.
Slowly pour the cooled brown butter into the sugar and egg mixture, mixing continuously. Make sure the butter isn’t cold, or it won’t incorporate well. It also shouldn’t still be hot, or it’ll melt the sugar and possibly cook the eggs and you’ll end up with a mess that’s beyond saving.
Add the flour and mix gently, switching to a spatula. I like to do a scrape and folding method to prevent over mixing. Mix gently until there are barely any flour pockets left.
The Baking
Divide the batter into the prepared cake pans and spread it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. The parchment paper should hell the cake come out easily! Once cooled, slice and serve this delightful Brown Sugar Brown Butter Cake.
Other Options
There are several variations that can be made on this cake.
First, it would be delicious with something more—like frosting or a glaze. I like to keep it simple since it’s a snack for my little gremlins, but a topping would be great!
Another option is additions to the cake, like chocolate chips or toffee or white chocolate or nuts!
For variations on the actual ingredients, one can use self rising flour instead of all purpose flour and baking soda. The self rising flour already has a rising agent, so the baking soda can be skipped if it’s used. Also unsalted butter is fine, but you’ll have to add a pinch of salt. That’s pretty much all I would be comfortable changing in the actual ingredients!
Enjoy the rich, caramelized flavors and the comforting essence of brown sugar and brown butter in every bite. This cake is perfect for any occasion, whether it’s a family gathering, a celebration, or simply a treat for yourself. Happy baking!
Ingredients
- 2/3 cup salted butter
- 2 cups brown sugar
- 2 tbsp baking powder
- 2 large eggs
- 2 cups milk, room temperature
- 4 cups flour
Directions
1. Preheat oven to 350° and line two 9” cake pans with parchment paper
2. Melt butter in a saucepan on medium heat mixing continuously until the butter turns brown and nutty. Set aside to cool
3. Mix together brown sugar, baking powder, eggs, milk, and cooled butter. Then add flour and whisk until just combined
4. Divide the batter between the two cake pans and spread evenly. Bake for ~35 minutes or until a toothpick inserted into the center comes out clean. Cool and enjoy!
Disclaimer: Always check for allergies and dietary restrictions before preparing and consuming any recipe.