Description
A delicious Brown Butter Cake layered with Maple Cream Cheese Frosting and topped with toasted pecans.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 2 ½ cups (310g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 4 large eggs, room temperature
- 1 ¾ cups (350g) granulated sugar
- ½ cup (120ml) pure maple syrup
- 1 tbsp vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (226g) unsalted butter, softened
- 8 oz (226g) cream cheese, softened
- ¼ cup (60ml) pure maple syrup
- 1 tsp vanilla extract
- 3 ½ to 4 cups (420-480g) powdered sugar
- ½ cup (120ml) maple syrup (for drizzle)
- ¾ cup chopped toasted pecans (plus whole pecans for decorating)
Instructions
- BROWN THE BUTTER: In a saucepan over medium heat, melt the butter and continue cooking until golden brown bits form on the bottom and the butter gives off a nutty aroma, about 6–8 minutes. Immediately transfer to a bowl and let cool completely before using. You can refrigerate to speed this up, but do not allow it to fully solidify.
- PREPARE THE CAKE BATTER: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In a separate large bowl, beat the eggs and sugar with a mixer on medium-high speed until light and fluffy, about 2–3 minutes. Slowly add the cooled brown butter, then mix in the maple syrup and vanilla. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix just until combined.
- BAKE THE CAKE LAYERS: Divide the batter evenly between the prepared pans. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- MAKE THE FROSTING: In a large bowl, beat the softened butter and cream cheese together until completely smooth. Add the maple syrup and vanilla and beat until combined. Gradually add the powdered sugar, one cup at a time, beating until the frosting is fluffy and spreadable. Adjust the amount of sugar to reach your desired consistency.
- ASSEMBLE THE CAKE: Place one cake layer on a serving plate. Spread a layer of frosting evenly on top, sprinkle with a handful of chopped toasted pecans, and drizzle lightly with maple syrup. Repeat the layering process with the remaining cake layers. Frost the top of the cake, drizzle with more maple syrup, and decorate with whole toasted pecans as desired.
Notes
- Ensure the butter is browned properly for the best flavor.
- To achieve the perfect frosting consistency, adjust the powdered sugar as needed.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg