BROWNED BUTTER CAKE WITH SPICED ORANGE BUTTERCREAM
Makes 1 (9-inch) cake
A warmly spiced citrus frosting coats the enchanting layers of this rich and nutty cake created with browned butter. Surprisingly easy to make, this might be your new fall favorite!
1½ cups (340 grams) unsalted butter, softened
3⅓ cups (417 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon (3 grams) kosher salt
½ teaspoon (2.5 grams) baking soda
2 cups (400 grams) granulated sugar
1 cup (240 grams) whole milk, room temperature
3 large eggs (150 grams), room temperature
2 teaspoons (8 grams) vanilla extract
Orange-Cardamom Buttercream (recipe follows)
1. In a medium saucepan, melt butter over medium heat. Cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Pour into a shallow heatproof baking dish. Let cool for at least 20 minutes.
2. Preheat oven to 350°F (180°C). Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
4. In a large bowl, whisk together sugar, milk, eggs, and vanilla. Whisk in cooled browned butter. Gradually add flour mixture, stirring until just combined and no dry streaks remain. Divide batter between prepared pans (about 3 cups or 850 grams each).
Bake until a wooden pick inserted in center
