brown butter cake

A decadent cake with brown butter cake layers and rich dulce de leche buttercream!&nbsp;

Dulce de leche cake

all-purpose flour (213 grams)

sugar (303 grams)

tsp baking soda (heaping)

tsp baking powder (heaping)

tsp kosher salt

brown butter

sour cream

whole milk (120 milliliters, room temperature or warm)

tbsp vanilla extract

vanilla bean paste

dulce de leche (14 oz can (see instructions to make your

unsalted butter (room temperature)

confectioners sugar (sifted)

tsp kosher salt (heaping)

Preheat oven to 345 degrees F. Butter and three four 6-inch pans. I use damp cake strips on my pans for even baking.

In a saucepan over medium heat, melt the butter and stir. Cook until the butter has browned and turns into a golden color. Pour the butter into a bowl and transfer to the fridge to bring it to room temperature. Keep an eye on the consistency while it’s in the fridge and stir frequently. Take it out when it congeals.

Sift the dry ingredients together in a large bowl, including sugar.

Beat the wet ingredients together in a medium bowl.

Add the wet to the dry and mix until just combined.

Divide the mixture evenly into the buttered cake pans. Add damp baking strips.

Bake for about 30-35 minutes or until the centers are springy to the touch.

Let the layers cool in the cake pans for about 4 min, then dump them out onto a wire cooling rack.

For the Cake:

How to Make Dulce De Leche:

To make your own dulce de leche, remove the wrapper from a can of sweetened condensed milk.

Place the can upside down in a large pot and submerge with water until about 2 inches above the lid.

Watch the water level to make sure it doesn’t drop past the lid. The can must be fully submerged throughout the entire process.

Bring it to a boil, then turn down to a very low heat.

Simmer for 1 hour.

Flip the can in the water and simmer for another hour.

In a stand mixer fitted with a paddle attachment, beat butter on low speed until fluffy.

Sift the confectioners sugar.

Add a few cups of sugar and beat. Add the remaining.

Reserve about 1-2 cup of the white buttercream for the piped rope.

Add the dulce de leche and mix until you get the right consistency. If it’s softer than you want it to be, add more confectioners sugar. Add salt.&nbsp;

For the Dulce de Leche Buttercream:

To pipe the rope pattern, transfer the reserved white buttercream to a piping bag fitted with an 869 tip or an open star tip.

Transfer the rest of the dulce de leche buttercream to a piping bag.

Pipe buttercream and a drizzle of pure dulce de leche between each layer.

Pipe a layer to the sides. Smooth with a bench scraper and offset spatula until completely smooth.

Chill the cake for about 25-35 minutes or until the buttercream is stiff. Add another layer of buttercream. Smooth with a bench scraper and offset spatula.

With the white buttercream, pipe up and pull out diagonally. Repeat the process with a small overlap to create a rope look.

For the Assembly:

https://www.youtube.com/watch?v=cizsZVnI2l8

How to Make Dulce de Leche Cake
Full recipe: https://preppykitchen.com/dulce-de-leche-cake-2/

Brown butter vanilla cake covered in silky dulce del leche buttercream. This cake is soo good! For those not in the know, dulce de leche is a milk-based caramel. You can buy it pre-made or make it by simmering a can of sweetened condensed milk for a few hours, which is really easy. It tastes creamy and has lots of caramel flavor but isn’t too sweet. It’s delicious mixed into a buttercream with a bit of salt!
So dulce de leche is one of my favorite flavors to work with! The rich and creamy caramel textures work perfectly with my everyday buttercream. But I do want to be real with you and let you know that you can’t add too much of the dulce de leche to the buttercream as it is gooey by nature and will cause your icing to become runny, delicious but unstable. So follow the recipe and if your buttercream begins to run add a skewer through the cake layers and pop it into the fridge to chill. Once it’s set continue icing the cake. By the way this would make an amazing and very easy sheet cake!

How to Make Dulce De Leche Cake

This is my take on a Momofuku Milk Bar cake. The cake and the method are Tosi’s (she’s really the genius here), but the fillings and flavor combinations are mine. This is a big project and needs to be started at least a day before you want to serve it, but all of the components except for the frosting can be made a few days ahead of time, and the fully assembled cake keeps in the freezer for up to two weeks. So you have plenty of flexibility in getting it ready for a special occasion. I had leftover orange cardamom crumbs, but I would layer them on even more densely if I made it again. I love this cranberry curd and think it’s special enough to consider doubling just to have leftovers. This method of making curd without tempering the eggs is unorthodox, but again, the method comes from Tosi, and I’ve started making all of my fruit curds this way. If you don’t have a kitchen scale, you should really think about getting one. Grams are so much more precise than cups and tablespoons. I’ve provided measurements for both weights and volume, but you’ll get more consistent results if you weigh everything.

Brown Butter Cake with Cranberry Curd, Orange Cardamom Crumbs, and Biscoff Frosting (a la Momofuku Milk Bar)

(1/2 cup) nonfat dry milk powder

(1/4 cup) all purpose flour

(2 tablespoons) cornstarch

(2 tablespoons) sugar

(1/2 teaspoon) kosher salt

.5 gram (1/4 teaspoon) ground cardamom

orange

(4 tablespoons) unsalted butter, melted

(1/4 cup) nonfat dry milk powder

(3 ounces) white chocolate, melted

(one 8 oz bag) fresh or frozen cranberries

(1/2 cup) water

(3/4 cup) sugar

eggs

(1/2 cup, one stick) unsalted butter, cold

gelatin gelatin

(1 teaspoon) vanilla extract

(2 tablespoons) unsalted butter,

(1/4 cup) unsalted butter, browned and cooled

(1 1/4 cups) sugar

(1/4 cup packed) brown sugar

(1/2 cup) buttermilk

(1/3 cup) grapeseed oil

(1/2 teaspoon) vanilla extract

(1 1/2 cups) all purpose flour

(1 teaspoon) baking powder, preferably aluminum free

(1 teaspoon) kosher salt

(1/4 cup) whole milk

(1/2 cup, one stick) unsalted butter,

(1/4 cup) confectioners’ sugar

Preheat oven to 250°F. Line a half sheet...

Preheat oven to 250°F. Line a half sheet pan with parchment paper.

Combine the 40 grams of nonfat dry milk...

Combine the 40 grams of nonfat dry milk powder, all purpose flour, cornstarch, sugar, salt, cardamom, and orange zest in a small bowl and mix until combined. Add the melted butter and stir until everything is moistened. This mixture will clump together in clusters.

Sprinkle these clusters on the sheet pan and...

Sprinkle these clusters on the sheet pan and bake for 20 minutes until the crumbs are dry and turn golden brown. Allow to cool completely.

Toss the crumbs in the remaining nonfat dry...

Toss the crumbs in the remaining nonfat dry milk powder until it’s mixed throughout, and then mix in the melted white chocolate and toss until well distributed throughout the crumbs. It helps to hold the clusters together. Allow to dry, and break up any large clusters. Store in an airtight container. These will keep at room temperature for several days or in the freezer for up to a month.

In a small saucepan, heat the cranberries and...

In a small saucepan, heat the cranberries and water over medium heat until most of the cranberries pop and split open. Pass the cranberries through a fine mesh sieve and discard the solids.

Add the cranberry puree and sugar to a...

Add the cranberry puree and sugar to a blender and mix until the sugar is dissolved. Add the eggs and blend until combined. Transfer the mixture to a saucepan and clean the blender (you’re going to use it again soon).

Heat the cranberry mixture over low heat, whisking...

Heat the cranberry mixture over low heat, whisking constantly. When it boils, immediately remove it from the heat and add to the blender.

Bloom the gelatin (here’s how to do that)....

Bloom the gelatin (here’s how to do that). Add the gelatin and butter to the blender and blend until the mixture is pale pink, thick, and smooth.

Transfer to a glass or metal container, cover,...

Transfer to a glass or metal container, cover, and refrigerate until cold, for at least an hour. It will keep in the refrigerator for up to a week.

Preheat the oven to 350°F.

In a small saucepan, heat the 55 grams...

In a small saucepan, heat the 55 grams of butter over medium heat until the solids are a deep brown and smells nutty and amazing. Let cool.

Line a quarter sheet pan with parchment paper...

Line a quarter sheet pan with parchment paper and spray with oil (I use Pam baking spray).

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with a paddle attachment, combine the brown butter, room temperature butter and both sugars and mix on high for 2 to 3 minutes, until the mixture looks pale and fluffy. Scrape down the sides and bottom of the bowl. With the mixer on low, add the eggs one at a time, until incorporated. Scrape down the sides and bottom of the bowl.

With the mixer on low speed, pour in...

With the mixer on low speed, pour in the buttermilk, grapeseed oil, and vanilla extract. Increase the speed to medium-high and mix for 6-7 minutes, until the mixture is very pale and completely homogenous. It’s very important to make sure this is mixed thoroughly at this point. If you see any oil droplets or if the mixture looks grainy, keep mixing for a few minutes more until the mixture looks silky and smooth. Scrape down the sides and bottom of the bowl.

Add the flour mixture, and mix on low...

Add the flour mixture, and mix on low speed for about a minute until the dry ingredients are thoroughly moistened. Scrape down the sides and bottom of the bowl again, and mix on low speed for another 45 seconds to make sure any remaining dry bits are well mixed.

Pour into the prepared quarter sheet pan, and...

Pour into the prepared quarter sheet pan, and spread evenly with a spatula. Bake for 30 to 35 minutes, until the cake is a deep golden brown and bounces back slightly when poked.

Cool on a wire rack. Once cooled, the...

Cool on a wire rack. Once cooled, the cake can be wrapped in plastic wrap and stored in the refrigerator for up to 5 days.

In a small bowl, mix the vanilla extract...

In a small bowl, mix the vanilla extract into the milk until well combined.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar, and mix on medium-high speed for about 3 minutes, until pale and fluffy.

Add the Biscoff spread and milk and mix...

Add the Biscoff spread and milk and mix on low-medium speed until the liquid is fully incorporated. It may look hopeless when you add the milk, but keep mixing, and it will come together eventually. The frosting will be pale brown, silky smooth, and shiny. This frosting is best used right away.

Put a piece of parchment paper on the...

Put a piece of parchment paper on the counter to make a clean safe landing spot for your cake. Invert the cake onto the paper, and peel off the parchment that lined the pan.

Using a 6-inch cake ring, stamp out two...

Using a 6-inch cake ring, stamp out two circles from the cake. Those are the top two layers of your cake. The remaining bits will become the bottom layer.

Line a half or quarter sheet pan with...

Line a half or quarter sheet pan with parchment, place the cake ring in the center, and line the ring with a sheet of acetate–about 20 inches long and 6 inches high. Tape the acetate together with scotch tape.

Put the scraps of cake inside the ring,...

Put the scraps of cake inside the ring, and tamp it all together into an even layer. You want the cake to fill the ring to the edges, but don’t worry if it isn’t pretty. This part doesn’t have to be perfect.

Using a pastry brush, spread half of the...

Using a pastry brush, spread half of the milk cake soak onto the bottom layer of cake. Spread half the cranberry curd over the cake in an even layer (the back of a spoon or a small offset spatula works well for this). Sprinkle one-third of the orange cardamom crumbs over the curd and gently press them into the curd with your hand. Spread one-third of the Biscoff frosting over the crumbs. Try to get it as even as possible, but don’t worry if some of the crumbs come up.

Set one of the rounds of cake (if...

Set one of the rounds of cake (if one of the cake rounds is prettier than the other, save it for the top layer and use the homelier one here) on top of the frosting, and repeat with the soak, cranberry curd, orange cardamom crumbs, and frosting.

Place the final cake round on top, and...

Place the final cake round on top, and cover with the remaining Biscoff frosting. Pile on the remaining orange cardamom crumbs. If it feels like you have too many crumbs, you can leave some off and save them for another purpose.

Cover loosely with plastic wrap and place the...

Cover loosely with plastic wrap and place the sheet pan into the freezer for at least 12 hours or for up to two weeks.

At least three hours before you want to...

At least three hours before you want to serve the cake, remove from the freezer. Gently pull the cake, acetate and all, from the cake ring. Carefully remove the acetate lining, and transfer the cake to a plate or cardboard circle and place in the refrigerator. Let it defrost in the refrigerator for at least three hours or for up to a day. After it is defrosted, it will be fine at room temperature for several hours.

Slice into wedges, and serve.

A tender crumb and nutty flavor make this brown butter Texas sheet cake a hit. Sour cream frosting and toasted nuts are the perfect finish!

Brown Butter Texas Sheet Cake

unsalted butter

all-purpose flour

sugar

brown sugar

salt

baking powder

baking soda

water

buttermilk

vanilla extract

unsalted butter (softened)

confectioners' sugar (sifted)

toasted nuts (chopped* (optional))

Place the butter in a medium saucepan. Cook over medium heat until the butter melts and begins to foam.

Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma. Remove the pan from the heat and allow to cool. If desired, strain the butter to remove the browned bits.*

Preheat oven to 350°F (175°C). Grease and flour a 15&quot;x 10&quot; jelly-roll pan.

Combine the flour, sugar, brown sugar, salt, baking powder, and baking soda in a large bowl. Add the cooled brown butter, water, buttermilk, vanilla, and eggs. Stir until smooth.

Spread the batter evenly in the prepared pan.

Bake 15 to 18 minutes, or until a pick inserted into the center comes out clean. Cool completely in the pan on a wire rack.

To make the cake:

Using an electric mixer on medium speed, beat the butter until creamy. Gradually add the confectioners&#x27; sugar and 6 tablespoons of the sour cream. Beat until smooth. Add the remaining sour cream, a tablespoon at a time, if necessary to achieve a spreadable consistency.

Spread the frosting evenly over the cake. If using, sprinkle the nuts over the frosting.

To make the frosting:

This easy brown butter cake is moist, rich, and all-around delicious! Aromatic, nutty brown butter takes vanilla pound cake to the next level.

Brown Butter Cake

vanilla bean paste*

cream cheese (at room temperature)

milk

Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.

Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.

Transfer the butter (including the browned bits) to a large mixing bowl. Set aside until the butter has solidified (about an hour).

Preheat oven to 350°F (175°C). Grease a 9&quot;x 5&quot; loaf pan.

Whisk together the flour, baking powder, and salt. Set aside.

Add the sugar to the cooled brown butter. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream and vanilla bean paste.

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Transfer the batter to the prepared pan, and spread evenly.

Bake 50 to 60 minutes, or until the cake is golden brown and a pick inserted into the center comes out with moist crumbs. If the top of the cake is getting too brown, cover it loosely with aluminum foil.

Cool the cake on a wire rack for 20 minutes. Then transfer the cake from the pan to a wire rack to cool completely.

Repeat the browning process with the 3 tablespoons of butter.** Place the butter (including the browned bits) in a medium bowl and allow to cool and solidify a bit (about an hour).

Add the cream cheese to the cooled brown butter. Using an electric mixer on medium speed, beat the butter and cream cheese until fluffy. Add the confectioners&#x27; sugar, and mix thoroughly.

Add 2 tablespoons of milk, and mix well. Add more milk, a small amount at a time, until the glaze is thick but pourable.

Top the cooled cake with the glaze and allow to set before serving.

To make the glaze:

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