Amazing Eggless Brown Butter Cake Recipe

Eggless Moist Brown Butter Cake – For those who had followed me, I’m sure you have tried my amazing eggless butter cake recipe. Brown butter cake is not very different from that recipe, except we’re using brown butter. I made my brown butter from scratch. To be honest, we don’t find any brown butter at the store, but they can be easily homemade. I frosted the cake with cream cheese buttercream. It goes very well with this cake instead of regular buttercream. I hope you’ll be inspired and give this cake a try. Enjoy!

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Ingredients:

• Eggless Brown Butter Cake
I used three 15 cm or 6 inch pan

150g [⅔ cup] unsalted butter
240g [2 cups] cake flour
7g [1½ tsp] baking powder
2g [¼ tsp] baking soda
3g [½ tsp] salt
90g [½ cup] brown sugar
90g [½ cup] caster sugar
180g [¾ cup] plain yogurt
1 tsp vanilla extract
180g [¾ cup] milk


• Cream Cheese Frosting

300g [1⅓ cup] cream cheese, room temp
40g [⅓ cup] powdered sugar
150g [⅔ cup] whipping cream


Syrup [1 tbsp sugar + 2 tbsp hot water]
20g [2 tbsp] roasted pecans, chopped
Piping Tip: 1M


Instructions:

• Eggless Brown Butter Cake

1. Add the butter on a source pan.
2. Cook on medium low heat to melt the butter. Simmer the butter until it turned brown. Do not leave the pan unattendedly to avoid burnt. Strain the butter into a jug. Transfer it into a small mould (I used a small pan). Refrigerate to solidify the brown butter. It will take about 30-60 min to solidify the brown butter.
3. Sift all the dry ingredients: flour, baking powder, baking soda and salt.
4. Prep three 15cm or 6 inch pans. Grease and flour the pans. Set aside.
5. Cut the solidified brown butter into chunks. Transfer into a large mixing bowl. Wait for 5 minutes until it’s softened. Mash with a spatula.
6. Add in both the sugars. Mix on high speed for 2 minutes until creamy, fluffy and pale.
7. Add in the yogurt and vanilla. Mix until well combined.
8. Add in the sifted ingredients in 2 batches, alternate with the milk. Fold until combined.
9. Add in the milk in 2 batches, alternate with the sifted ingredients. Fold until combined.
10. Transfer the batter evenly into the three 15 cm or 6 inch pan prepared pan. Spread the surface evenly.
11. Bake in preheated oven at 170°C/340°F for 30 minutes or until the inserted skewer comes out clean.
12. Remove cake from the pan and let it cool completely.


• Cream Cheese Frosting

1. In a large mixing bowl, add the softened cream cheese. Mash with the spatula to make sure it’s softened.
2. Sift the powdered sugar. Use the electric mixer to mix on high speed until well combined.
3. Add in the whipping cream in 2 batches. Mix on medium speed until combined. Add in the balance of the cream and mix until combined. Do not over mix. Mix just until you get a smooth and creamy consistency.
4. Cream is ready for use.


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