Classic Browned Butter Yellow Cake for a Classic Friend


3 cups cake flour
1 tablespoon baking powder
1 pinch kosher salt
2 sticks unsalted butter
2 cups granulated sugar
5 large egg
1 tablespoon vanilla extract
1 ΒΌ cups cultured buttermilk

For the Frosting:

12 ounces semisweet chocolate
12 ounces bittersweet chocolate
5 large egg whites
1 ½ cups superfine sugar
1 pinch cream of tartar
2 teaspoons kosher salt
1 pound unsalted butter, room temperature
1 tablespoon vanilla extract


1. Preheat the oven to 350F. Butter and flour two 8-inch cake pans and set aside.

2. In a medium bowl sift the flour, baking powder and salt and set aside.

3. In a small skillet over medium heat warm the butter until it is lightly golden brown and has warm caramel-y flavor. Remove it from the heat and pour it into heatproof bowl and freeze it until just congealed. About 20 minutes.

4. Scrape the cooled butter into the mixing bowl and add the sugar. Beat it for about 5 minutes, or until light and fluffy, scraping down the sides as needed.

5. Add the eggs one at a time, beating for a minute after each addition.

6. Stir the buttermilk and vanilla together and add it to the wet ingredients, alternating with the flour mixture, until everything is incorporated but not overly beaten.

7. Divide the batter evenly between the two pans and bake for about 25 to 30 minutes, or until a cake tester comes out clean, the tops of the cake are set and they have pulled away slightly from the sides of the pans. Allow the cakes to cool in the pans for about 10 minutes, then remove them to a wire rack to cool completely.

8. To make the buttercream: Combine the egg whites, sugar and cream of tartar in a heatproof bowl and warm them over simmering water for about 6 minutes, or until warm to the touch. Meanwhile, melt the chocolate together in the microwave and stir together. Set aside. Place the cooled egg whites in a mixing bowl and whip until they hold stiff peaks. Then beat it the butter in small pieces, followed by the salt, melted chocolate and vanilla extract. The frosting should be fluffy and light!

9. To assemble the cake, generously place one layer of buttercream between the two cake halves. Then spread the rest of the frosting around the sides and top of the cake. Lay it on thick! Serve and enjoy!

Naptime Notes

Naptime Recipe Serving ideas

This classic cake is truly awesome for every occasion. It is great for kids and adults and any time of year!


Naptime Stopwatch

30 minutes prep time, 30 minutes bake time



Naptime Reviews

This browned butter version was awesome and we all loved the extra flavor. If you’d rather just a classic yellow cake simply omit the browning the butter stage and work with regular room temperature butter.

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