Brown Butter Cake

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Brown Butter Cake

Course Dessert

Ingredients

Carrot Cake:

  • cups gluten-free all-purpose flour with xanthan gum
  • cups light brown sugar
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • 1 cup dairy-free browned butter see instructions below
  • 1 cup plant-based milk almond, soy, or oat
  • 1 cup dairy-free yogurt soy or coconut
  • 2 tsp vanilla extract
  • 3 cups grated carrots about 4-5 medium carrots
  • 1 cup crushed Biscoff cookies gluten-free if available

Browned Butter:

  • cups dairy-free butter
  • Browned Butter Buttercream:
  • 1 cup dairy-free browned butter softened (from above)
  • 4 cups powdered sugar
  • 2-4 tbsp plant-based milk
  • 1 tsp vanilla extract

Filling and Topping:

  • 1 cup crushed Biscoff cookies gluten-free if available

Instructions

Prepare the Browned Butter:

  • In a medium saucepan, melt the dairy-free butter over medium heat. Continue to cook, stirring frequently, until the butter turns a deep golden brown and develops a nutty aroma. This should take about 5-7 minutes.
  • Remove from heat and let it cool slightly. Transfer to a bowl and refrigerate until solid.

Prepare the Carrot Cake:

  • Preheat your 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 gluten-free flour, light brown sugar, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground allspice.
  • In another bowl, mix the dairy-free browned butter (softened), plant-based milk, dairy-free yogurt, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Fold in the grated carrots and crushed Biscoff cookies.
  • Divide the batter evenly among the prepared pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Browned Butter Buttercream:

  • In a large bowl, beat the softened dairy-free browned butter until creamy.
  • Gradually add the powdered sugar, mixing until smooth.
  • Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.

Assemble the Cake:

  • Place one cake layer on a serving plate or cake stand.
  • Spread a layer of browned butter buttercream over the cake layer.
  • Sprinkle a layer of crushed Biscoff cookies over the buttercream.
  • Repeat with the second cake layer.
  • Place the third cake layer on top.

Frost the Cake:

  • Spread the remaining browned butter buttercream evenly over the top and sides of the cake.
  • Sprinkle additional crushed Biscoff cookies on top for decoration.

Serve:

  • Allow the cake to set for a bit before slicing and serving.
  • Enjoy this rich, nutty, and indulgent Carrot and Biscoff Cake!

Notes

  • Biscoff Cookies: Ensure the Biscoff cookies are gluten-free if needed.
  • Browned Butter: Make sure to cool the browned butter completely before using it in the cake and buttercream.
  • Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

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