The Gooey Brown Butter Cake recipe is truly a heart-warming delight. As the name suggests, it’s gooey, buttery goodness sandwiched in two layers of heavenly cake. Can it get any better? Oh yes, there’s brown butter involved, which lends it a nutty undertone that���s incredibly inviting. This little treat is perfect for any kind of gathering, whether it’s a birthday bash, Christmas dinner, or even a cozy weekend brunch. The fans of this bad boy rave about its succulent buttery layers that titillate the taste buds, leaving you craving for more. Trust me, one bite and you’ll be hooked!
Well, that’s enough teasing about the Gooey Brown Butter Cake, let’s get down to baking it!
Ingredients & Equipment You’ll Need
- 1/2 cup of unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/4 cup whole milk
- 1/4 cup brown sugar
- 2 tsp vanilla extract
The unsalted butter and brown sugar are the stars of this show, giving it a rich, deep, nutty flavor that will make your taste buds do a happy dance. Don’t skip on the good quality vanilla extract, it can make or break the flavor of your cake!
How To Make Gooey Brown Butter Cake
- Preheat your oven to 325 degrees and grease an 8×8 inch baking dish.
- Place the butter in a medium saucepan over medium heat. Let it melt and continue to cook it until it starts to foam and turn brown. This might take about 5 minutes, so be patient but don���t wander off. Brown butter can turn to burned butter in no time.
- Add the sugar, eggs, and vanilla to the butter and stir until smooth. Then fold in the flour and milk. Pour the batter into the prepared pan.
- Bake for about 40 to 45 minutes, or until the edges are golden and the center is slightly puffed and set.
Tips For The Best Results
- Always use room temperature eggs and milk. This will ensure a smoother batter and an even bake.
- Don���t rush the brown butter. Cook it slowly and keep a close watch on it.
Storage Tips
- Leftover cake can be stored in an air-tight container in the fridge for up to a week.
- This cake can also be frozen, just wrap it tightly in plastic wrap and then foil. It will keep for up to 3 months
Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Yes! It’s a great recipe for making ahead of time and even freezes well.
Q: Can I use a substitute for brown sugar?
A: You can use white sugar but it will change the flavor profile slightly.
Q: Can I make this recipe dairy free?
A: Yes, simply swap out the regular butter for a dairy free version and the milk for almond milk.
Q: How do I know if my cake is done?
A: You can insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s done.
Q: Can I make this cake in a different pan size?
A: Yes, though you might need to adjust the baking time accordingly.
Nutritional Facts of Gooey Brown Butter Cake
- Calories: 290
- Fat: 15g
- Sugars: 25g
- Protein: 3g
- Sodium: 25mg
It must be obvious by now that I am head over heels for the Gooey Brown Butter Cake. It’s a bundle of pure joy that teases and tantalizes the palate with a buttery depth of flavor unlike any other. Try it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert experience. Give it a whirl, guys. You won���t be disappointed! Happy baking!
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