This Brown Butter Cake with Berries and Cinnamon Honey is the ultimate festive season treat. A delicious soft nutty cake, covered and filled with a brown butter buttercream.
Why have I never made anything with brown butter before? I am officially obsessed! It's like magic, once you brown the butter this amazing nutty yet creamy flavour comes out! It is unbelievably delicious!
I teamed up with Lurpak to create this out of this world delicious cake and I couldn't be more excited! Their butters are everything you could ever imagine! Soft, creamy and down right delicious! So coming up with a buttery recipe was pretty darn easy.
This Brown Butter Cake with Berries and Cinnamon Honey is probably my favourite cake so far. Layers and layers of soft, nutty cake filled and covered with a creamy brown butter buttercream and topped with fresh seasonal berries and a warming cinnamon honey! This cake is definitely the ultimate festive season treat!
I'll be heading off to the farm in a week and I can't wait to spend some time in the kitchen with my little nephews whipping up this beauty for the family. Not only is the process of creating a festive treat amazing, but being able to see those happy faces when you bring out this tall, decadent Brown Butter Cake with Berries and Cinnamon Honey something that just can't be replaced.
Last but definitely not least. Myself and Lurpak have teamed up for the ultimate GIVEAWAY! Head over to my Instagram page here to WIN a Lurpak goodie bag worth R500 and some amazing Scanpan products worth R3000! Enter, enter, enter!
Brown Butter Cake with Berries and Cinnamon Honey
- 1 electric mixer
For the Brown Butter:
- 3 Cups Lurpak Butter
For the Cake:
- 2 ¼ Cups Flour
- 1 teaspoon Salt
- 2 ½ teaspoon Baking Powder
- ¾ Cup Browned Lurpak Butter
- 1 Cup White Sugar
- ½ Cup Brown Sugar
- 3 Eggs
- ½ Cup Buttermilk
- ½ Cup Milk
- 2 teaspoon Vanilla Essence
For the frosting:
- Remaining Browned Lurpak Butter
- 1 ½ Cups Icing Sugar
- 1 teaspoon Vanilla Essence
For the topping:
- 2 tablespoon Honey
- 1 teaspoon Cinnamon
For the Brown Butter:
- Place the butter in a large shaloow pan over low/medium heat.
- Cook the butter until it begins to brown and has a nutty flavor (stir often)
- Immediately pour the butter into 2 separate bowls (¼ of the butter in one and ¾ of the butter in the other).
- Place the bowls in the fridge to firm up and cool down.
For the cake:
- Preheat the oven to 180ºC and line 2 20cm cake tins with baking paper.
- Combine the flour, baking powder and salt in a bowl and whisk until combined.
- In a stand mixture fitted with the paddle attachment, cream the butter with both sugars until light and fluffy.
- Add the eggs and vanilla and continue to beat the mixture.
- Add the butter cream and mix until just combined.
- Add the flour mixture and milk a little at a time.
- Mix until just combined.
- Pour the batter into the cake tins and bake the cakes for 45min or until a for inserted comes out clean.
For the Buttercream:
- Place the remaining browned butter in a stand mixer fitted with the whisk attachement.
- Whisk on high speed until light and fluffy.
- Add the icing sugar and vanilla and continue to whisk until combined.
Assembling the cake:
- Slice each cake in half (only if you want 4 layers) and stack them on top of each other, topping each layer with browned butter buttercream.
- Once all the layers have been stacked and iced, place the cake in the fridge for at least 20min.
- Meanwhile, place the honey in a small cup and place it in the microwave for 30sec – 1min, then whisk in the cinnamon.
- Once the cake has chilled, remove it from the fridge and spread the remaining frosting around the cake.
- Place the cake back in the fridge for another 20min.
- Top the cake with fresh blackberries, cherries, rosemary and a few drizzles of the honey mixture.