This brown butter brownie cake is essentially a brownie turned into a cake: rich, fudgy, and topped with a milk chocolate buttercream and sprinkles. It’s decadent, distinctive, and ideal for any celebration.
Brown butter—often called liquid gold—adds a toasty, nutty depth that elevates familiar desserts. As a pastry chef, I use it in many recipes and it truly makes a difference in flavor and aroma.
This brownie-style cake delivers bakery-worthy results at home. The fudgy crumb pairs beautifully with a light milk chocolate buttercream and a festive shower of sprinkles.
How to Make It
1
Brown the butter. Cook the butter until the milk solids develop brown specks and a nutty aroma. Immediately whisk in the chopped chocolate and vanilla to melt and combine.
2
Whisk eggs and sugar, then add the chocolate mixture. Beat until pale and fluffy, then stream in the melted chocolate and browned butter until smooth and glossy.
3
Finish the batter and transfer to the pan. Fold in the dry ingredients until just combined. Pour into a greased and lined 9″ springform pan (or use parchment strips to lift the cake from a standard round pan).
4
Bake until fudgy. Bake 35–45 minutes. A toothpick inserted in the center should come out with a few moist crumbs attached. Cool completely before frosting.
5
Make the milk chocolate buttercream. Beat room-temperature butter with powdered sugar and cocoa until light and fluffy. Add the heavy cream, vanilla, and a pinch of salt to achieve a silky, spreadable consistency.
6
Decorate. Pipe or spread the buttercream around the cake’s border, then add sprinkles. Customize the colors to suit birthdays, holidays, or other occasions.
Brown butter’s warm, nutty notes are incredibly versatile. If you enjoy this cake, try it in other treats—it brings depth and a bakery-style twist to many desserts.
3 Tips for a Fudgy Cake
Use a kitchen scale. Weighing ingredients gives the most consistent results; spoon-and-level is the best cup-measuring method if you don’t have a scale.
Don’t overbake. For a fudgy, slightly gooey center, remove the cake when the edges are set but the center still yields a few moist crumbs to a toothpick. The cake may sink slightly as it cools—that’s normal.
Avoid unnecessary substitutions. Ingredient swaps can change texture and moisture. For reliable results, follow the tested recipe quantities and methods.
Brown Butter Brownie Cake
Equipment
- 9 inch springform pan
Ingredients
Brownie Cake Batter
- 1 cup unsalted butter
- 7 ounces 70% dark chocolate, roughly chopped
- 1 tablespoon vanilla bean paste (or extract)
- 1 cup all-purpose flour
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon fine sea salt
- 1 1/4 cup granulated sugar
- 3 large eggs, room temperature
Milk Chocolate Buttercream
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste (or extract)
- Pinch fine sea salt
- Chocolate sprinkles, for decorating
Instructions
- Preheat oven to 350°F (180°C). Butter a 9″ springform pan and line the bottom with parchment.
- Brown the butter in a stainless-steel pan over medium heat until nutty and speckled. Transfer to a bowl and whisk in the chopped chocolate and vanilla until melted and smooth. Set aside.
- Sift together flour, cocoa powder, cornstarch, and salt; set aside.
- In a mixing bowl, whisk the sugar and eggs until light and fluffy. Stream in the melted chocolate and butter mixture while mixing until combined.
- Fold in the dry ingredients just until incorporated. Pour batter into the prepared pan.
- Bake 35–45 minutes, until a toothpick has a few moist crumbs attached. Allow the cake to cool completely in the pan on a wire rack before removing and decorating.
- For the frosting, beat butter, powdered sugar, and cocoa until fluffy. Add heavy cream, vanilla, and a pinch of salt and beat until smooth and spreadable.
- Pipe or spread the frosting around the cake’s border, add sprinkles, and serve.
Notes
Measure dry ingredients properly. Avoid scooping flour directly with a measuring cup; use the spoon-and-level method or a kitchen scale for best accuracy.
Storage/Freezing: Store leftovers in an airtight container at room temperature for 2–3 days. Warm slices briefly for an extra gooey center. Freeze wrapped in plastic and an airtight container for up to 1 month; thaw at room temperature before serving.
Chocolate: Two chocolate bars (65–70% cacao) work best, but chocolate chips can be used in a pinch.
Pans: If you don’t have a springform, use a standard round pan lined with parchment strips to lift the cake out after cooling.
Nutrition (per serving, estimate): Calories: 479 kcal; Carbs: 49 g; Protein: 4 g; Fat: 31 g.