Browned Butter Sheet Cake

This Browned Butter Sheet Cake is a delightful twist on a classic dessert, bringing rich, nutty flavors to your table with a moist and tender crumb. Perfectly sweetened with a luscious frosting and a hint of vanilla, this cake is bound to become a family favorite. Whether for a birthday celebration, a potluck, or just because you deserve a treat, this cake is simply irresistible.

Why It Deserves a Spot

Browned Butter Sheet Cake deserves a spot in your recipe collection because it combines simplicity with elegance. The process of browning the butter elevates the flavor profile, giving the cake a deeper, richer taste that will have your guests asking for seconds. It’s easy to prepare, bakes quickly, and is perfect for feeding a crowd. Plus, the versatility of the cake means you can adapt it to whatever flavors you love most.

Shopping List

• 1 cup unsalted butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon salt
• 6 tablespoons unsalted butter (for frosting)
• 6 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 8 tablespoons milk (more as needed)

Hardware & Gadgets

• Mixing bowls – For combining ingredients.
• Whisk – Essential for mixing wet and dry ingredients smoothly.
• Spatula – Perfect for folding in ingredients and spreading frosting.
• 9×13 inch baking pan – Ideal for baking the sheet cake.
• Cooling rack – Helps cool the cake evenly and prevents sogginess.
• Measuring cups and spoons – Accuracy is key in baking!
• Electric mixer – Makes creaming the butter and sugar a breeze.

Browned Butter Sheet Cake: Step-by-Step Guide

Step 1: Brown the Butter

Begin by placing 1 cup of unsalted butter in a saucepan over medium heat. Allow it to melt and then watch closely as it bubbles and begins to turn golden brown. Stir occasionally to ensure even cooking. Once it has a nutty aroma and is a rich amber color, remove it from the heat and let it cool slightly.

Step 2: Preheat the Oven

While your butter is cooling, preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch baking pan, or line it with parchment paper for easy removal.

Step 3: Combine the Dry Ingredients

In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt. This mixture will help ensure an even distribution of the leavening agent.

Step 4: Prepare the Wet Ingredients

In another bowl, combine the browned butter, 1 cup of water, 2 cups of granulated sugar, 2 large eggs, 1 cup of sour cream, and 1 tablespoon of vanilla extract. Use an electric mixer to beat the ingredients until smooth and well combined.

Step 5: Mix It All Together

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.

Step 6: Bake the Cake

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.

Step 8: Make the Frosting

In a mixing bowl, beat together 6 tablespoons of unsalted butter until creamy. Gradually add the 6 cups of powdered sugar, 1 teaspoon of vanilla extract, and 8 tablespoons of milk. Mix until smooth and spreadable. Add more milk if necessary to achieve your desired consistency.

Step 9: Frost the Cake

Once the cake is completely cooled, generously spread the frosting on top using a spatula. You can leave it rustic or create a smooth finish, depending on your preference.

Step 10: Serve and Enjoy

Slice the cake into squares and serve it up! This Browned Butter Sheet Cake is delightful on its own, or you can pair it with fresh berries or a scoop of ice cream for an extra treat.

Seasonal Adaptations

• For a fall twist, add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the batter.
• In the spring, incorporate lemon zest and juice for a refreshing citrus flavor.
• In the summer, mix in fresh berries or diced peaches for a fruity addition.
• During the winter months, try adding peppermint extract to the frosting and garnishing with crushed candy canes.

What Not to Do

• Do not skip browning the butter; this step is crucial for achieving the cake’s rich flavor.
• Avoid overmixing the batter, as this can lead to a dense cake.
• Do not frost the cake while it’s still warm; let it cool completely to prevent the frosting from melting.
• Refrain from adding too much milk to the frosting at once; it’s easier to add more if needed than to fix a runny consistency.

Storing, Freezing & Reheating

This Browned Butter Sheet Cake can be stored at room temperature, covered, for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and serve at room temperature, or warm in the microwave for a few seconds if you prefer it warm.

Quick Q&A

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but you may want to reduce the amount of added salt in the recipe to balance the flavors.

Can I make this cake ahead of time?

Absolutely! This cake stays moist and delicious for a few days, making it perfect for making ahead of time for events or gatherings.

Can I use a different type of frosting?

Yes, feel free to experiment with different frostings, such as cream cheese frosting or a simple glaze, to complement the flavors of the cake.

What should I do if my cake is too dry?

If your cake turns out dry, make sure not to overbake it next time. You can also try adding a little more sour cream or milk to the batter for added moisture.

Bring It Home

This Browned Butter Sheet Cake is not just about flavor; it’s about creating memories. The aroma of browned butter wafting through your kitchen will beckon everyone to gather around, eager to share a slice. This cake encapsulates the joy of baking—transforming simple ingredients into something extraordinary.

Indulge in the warm, comforting flavors of this cake and share it with your loved ones. It’s a dessert that speaks to the heart, perfect for any occasion. So, gather your ingredients, roll up your sleeves, and let’s bake something magical! The Browned Butter Sheet Cake is waiting for you.

Browned Butter Sheet Cake

This Browned Butter Sheet Cake is irresistible! Moist, tender, and topped with luscious frosting, it's perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter for browning
• 1 cup water
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon salt
• 6 tablespoons unsalted butter for frosting
• 6 cups powdered sugar
• 1 teaspoon vanilla extract for frosting
• 8 tablespoons milk more as needed

Equipment

• Mixing bowls
• Whisk
• Spatula
• 9x13-inch baking pan
• Cooling rack
• Measuring cups and spoons
• Electric mixer

Method

 

1. Begin by placing 1 cup of unsalted butter in a saucepan over medium heat. Allow it to melt and then watch closely as it bubbles and begins to turn golden brown. Stir occasionally to ensure even cooking. Once it has a nutty aroma and is a rich amber color, remove it from the heat and let it cool slightly.
2. While your butter is cooling, preheat your oven to 350°F (175°C). Grease and flour your 9x13 inch baking pan, or line it with parchment paper for easy removal.
3. In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt. This mixture will help ensure an even distribution of the leavening agent.
4. In another bowl, combine the browned butter, 1 cup of water, 2 cups of granulated sugar, 2 large eggs, 1 cup of sour cream, and 1 tablespoon of vanilla extract. Use an electric mixer to beat the ingredients until smooth and well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
8. In a mixing bowl, beat together 6 tablespoons of unsalted butter until creamy. Gradually add the 6 cups of powdered sugar, 1 teaspoon of vanilla extract, and 8 tablespoons of milk. Mix until smooth and spreadable. Add more milk if necessary to achieve your desired consistency.
9. Once the cake is completely cooled, generously spread the frosting on top using a spatula. You can leave it rustic or create a smooth finish, depending on your preference.
10. Slice the cake into squares and serve it up! This Browned Butter Sheet Cake is delightful on its own, or you can pair it with fresh berries or a scoop of ice cream for an extra treat.

Notes

• Brown the butter properly for the best flavor.
• Do not overmix the batter to keep the cake light.
• Let the cake cool completely before frosting to avoid melting.