Brown Butter Cake

Hello friends.

I'm not very enthusiastic today.

Maybe because I worked last night and slept til 5pm today & it's almost 7 & I haven't eaten yet.

Anywhoooooo, this cake has like a million different flavors in it, including vanilla cake made with brown butter & chocolate chips, vanilla custard buttercream & bourbon salted caramel all combined into one glorious cake.

I made this cake for Erin's birthday & although it didn't turn out perrrrrfectly moist (I've adjusted the recipe, no worries) she loved it <3

Also I totally snatched this polka dot design for Tessa Huff because hers looked beauuuttiifulll.

Also also, I made a video so make sure to watch it & give a thumbs up if you liked it!

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BROWN BUTTER CHOCOLATE CHIP BOURBON SALTED CARAMEL CAKE

INGREDIENTS:

Brown Butter Chocolate Chip Cake

• 2 1/2 cups all-purpose flour

• 1 tbsp. baking powder

• 1/2 tsp. salt

• 1 cup milk

• 1 1/4 (2 1/2 sticks) unsalted, browned butter, softened

• 4 eggs

• 1 cup chopped chocolate chips

Vanilla Buttercream

• 3 egg yolks

• 1/4 cup sugar

• 1/2 cup unsalted, butter, softened

• 1 tbsp. vanilla

• 8 oz. cool whip

Bourbon Salted Caramel

• 2/3 cup heavy cream

• 1 cup sugar

• 1 cup unsalted butter

• 1/2 tsp. sea salt

• 2 tbsp. bourbon

DIRECTIONS:

Cake

1. To brown butter, melt on medium heat in saucepan. Continue cooking until the milk solids turn brown. This happens quickly so remove from heat as soon as it begins to brown & it smells nutty. Place in another bowl & allow to cool until 'softened'. *

2. Preheat oven to 350F & grease four 6" pans (I do two at a time).

3. Combine flour, baking powder & salt in a bowl & set aside.

4. Beat browned butter & sugar together.

5. Add in one egg at a time.

6. Add in vanilla extract.

7. Alternate adding in dry ingredients with milk in three turns or so.

8. Fold in chocolate chips.

9. Bake for ~30-35 minutes.**

Buttercream

1. Beat together eggs & sugar with hand mixer until pale yellow in color.

2. Add in 1 stick of softened butter & heat over double-boiler.

3. Make sure not to burn it, keep whisking until it thickens like custard.

4. Let cool overnight at room temperature (NOT IN THE FRIDGE) & then fold in ~8oz. of cool whip & vanilla.*

Caramel

1. Heat sugar in saucepan on medium high until melted.

2. Add in cubes of butter, one at a time until melted.

3. Slowly add in cream while stirring. ***

4. Remove from heat & continue stirring until smooth.

5. Add in bourbon & salt.

6. Allow to cool to room temperature.*

LOVE NOTES

• *To save time, I browned my butter & made my caramel & custard the day before.

• **If your cake is greased properly, it will usually release itself from the edge of the pan when it's done baking... or you can use a toothpick.

• ***To prevent cream from making huge bubbles & splashing you with burning sugar, you can heat it before adding it into the caramel mixture.

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Honestly, I kinda wanna make this cake again! I think I overbaked it a little so make sure you don't! If you do you can make a simple syrup (1:1 sugar & water) & pour some on top of each layer to make it more MOIST. You're welcome.

Make sure to watch the videos & help me out by subscribing & giving it a thumbs up! & tag #bakewithb if you make anything from here <3.

As always, have a wonderful day my friends & go bless someone with a cake!

Love, B

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