Brown butter sponge cake is rich and moist on the inside, and crisp and toasty along the edges. The browned butter adds a great distinct flavour to this simple but special cake. Start by melting your butter and meanwhile mix your dry ingredients starting with all-purpose flour to that add a teaspoon of baking powder, salt, baking soda and whisk until well combined. In another bowl, add one and a half cups of granulated white sugar, to that add four large eggs and a teaspoon of pure vanilla extract and mix in really well then add in a cup of buttermilk.

Once your melted brown has browned, it should smell kind of nutty and have an amazing aroma, let it cool for about ten minutes once it’s out of the heat. Add the butter to your egg mixture and whisk well then start adding the mixture to the dry ingredients. You can do this carefully with a hand whisk and be careful not to leave lumps into the batter. Once your butter is ready, pour in a buttered and flour baking pan, you can also use a bundt pan.

Bake in a preheated 350 degrees Fahrenheit oven for 50 to 55 minutes or until a skewer inserted at the centre come sour clean. For the fun part, heta about 6 stick of butter until its brown then add a third of a cup of bourbon, when adding bourbon, be careful because it might bubble a bit and you want to do this off the heat. Add in sugar then place it back on the heat and you want to cook it until you have a thin glaze that is translucent and it can run from a spoon in a stream.

You don’t want it to come to a boil so keep an eye on it and cook it over medium heat. Your cake should be ready and out of the oven, let it cool for about 15 minutes, you want to gaze your cake when it’s still warm. Poke holed through the cake with a skewer to the bottom to allow the glaze to go through the cake to the bottom.

Pour the glaze over the cake then let it sit for about 15 minutes until the glaze is well soaked in. Turn it out of the pan and let it completely cool for about an hour. Make it for yourself and find out how amazingly delicious this brown butter sponge cake is. Slice your cake and enjoy.

Ingredients;

Cake;

  • 2 sticks unsalted butter, plus more, softened, for brushing
  • 3 cups unbleached all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 4 large eggs, room temperature
  • 1 1/2 cups sugar
  • 1 cup buttermilk, room temperature
  • 1 teaspoon pure vanilla extract
  • Glaze
  • 6 tablespoons unsalted butter
  • 1/3 cup Kentucky bourbon whiskey
  • 3/4 cup sugar

Instructions;

  1. Preheat oven to 350 degrees. Brush a standard Bundt pan with butter, then dust with flour, tapping out excess.
  2. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy.
  3. Continue cooking, stirring occasionally and scraping the bottom of the pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2 to 7 minutes.
  4. Remove from heat; transfer to a heatproof bowl and let cool 10 minutes. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, whisk together eggs, sugar, buttermilk, and vanilla.
  5. Whisk brown butter into the egg mixture, then stir in flour mixture just to combine (do not overmix).
  6. Pour batter into prepared pan; smooth top with a spatula. Bake until golden brown and a toothpick inserted into the centre comes out clean, 50 to 55 minutes. Let cool on a wire rack 15 minutes.

Glaze;

  1. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy.
  2. Continue cooking, stirring occasionally and scraping the bottom of the pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2 to 7 minutes.
  3. Remove from heat; carefully add bourbon (mixture will bubble vigorously). When bubbles subside, stir in sugar to combine.
  4. Cook over medium-low, stirring occasionally, just until mixture is smooth and runs from a spoon in a thin, translucent stream.
  5. Pierce holes in the cake to bottom with a wooden skewer at 1-inch intervals.
  6. Slowly drizzle glaze evenly over cake; let stand until glaze is fully absorbed, about 15 minutes. Invert onto a cake plate.
  7. Let cool completely before slicing and serving. The cake can be stored in an airtight container for up to 3 days.