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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. 

Brown Butter Cake with Berries and Cinnamon Honey

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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Servings 12
Calories/serving 794 kcal

Equipment

  • 1 electric mixer

Ingredients

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

Instructions 

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.

Nutrition

Serving: 1gCalories: 794kcalCarbohydrates: 63gProtein: 5gFat: 60gSaturated Fat: 37gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 196mgSodium: 772mgPotassium: 103mgFiber: 1gSugar: 44gVitamin A: 1866IUVitamin C: 0.02mgCalcium: 110mgIron: 2mg
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