Brown Butter Sheet Cake with Fluffy Milk Chocolate Buttercream
One of the perks that comes along with being a food writer and instructor is that when it comes to my birthday, I can turn my most favorite flavors into my very own birthday cake. Brown Butter Sheet Cake with Fluffy Milk Chocolate Buttercream – it’s my dream cake.
the cake…
When it comes to cake – the cake and frosting must be compatible BUT I love to push flavor combination norms. Brown Butter cake is a great way to change things up a bit while still complimenting the buttercream.
how to make brown butter
Making brown butter is actually very simple BUT it’s something that needs complete attention. Start by placing the sticks of butter in a medium saucepan over medium/medium high flame. Allow the butter to melt and froth. Very soon you’ll notice that the milk solids within the butter are separating out from the butter fat and beginning to take on a nutty color.
Once the milk solids have turned a medium nutty brown color, remove the saucepan from the flame and follow the remaining cake making steps listed in the recipe below.
the fluffy buttercream
Fluffy buttercream has a shortlist of yummy ingredients and making it is also quite simple BUT
there’s a little dance that occurs within buttercream-making that you’ll get better at with practice.
For this Fluffy Milk Chocolate Buttercream, I always start off with melting a pat of butter, cream and chopped Belgian milk chocolate in the microwave. This is a gentle process that can really be accomplished in about 45 seconds – so microwave and stir in alternating increments to avoid burning.
Once the chocolate is melted into the cream, add a pinch of salt (salt helps to cut through the sweetness and pronounces the milk chocolate flavor) and begin thickening with powdered sugar. I add 3 cups of powdered sugar to start and then add additional powdered sugar in 1/2 cup portions in order to achieve the perfect fluffy consistency.
Once the cake is cooled and the frosting whipped, frost the cake liberally! Birthday sprinkles optional – but so beautiful!
Brown Butter Sheet Cake with Fluffy Milk Chocolate Buttercream
cake –
- 2 sticks butter, I prefer salted
- 1 c water
- 2 c sugar
- 1/2 c sour cream
- 2 eggs
- 2 c flour
- 1 t baking soda
- 1 t sea salt
buttercream –
- 7 oz milk chocolate, chopped
- 1 1/4 c heavy whipping cream
- 2 T salted butter
- 1/2 t sea salt
- 3 1/2 c powdered sugar (possibly more to reach desired consistency)
- sprinkles for garnish (optional)
cake instructions –
Preheat oven to 350° and prepare a jelly roll pan (or rimmed baking pan) by spraying with non-stick cooking spray.
In a medium saucepan, melt butter over medium/medium high flame. Allow butter to brown (the milk solids will separate from the fat and turn a nutty brown color – DO NOT let the butter burn, you are just going for a medium brown color). Remove from flame.
Add water, sugar and sour cream, stirring to combine.
Prepare dry ingredients by combining flour, salt and baking soda in a medium mixing bowl. In a small bowl, whisk eggs.
Add half of the dry ingredients and then half of the whisked eggs, stirring between each addition. Add remaining dry ingredients and eggs.
Pour into prepared baking pan and bake for 20 min or until center is set and doesn’t jiggle when the pan is tapped.
buttercream instructions –
While the cake is baking, place chocolate, cream, butter and salt in a medium-sized microwaveable bowl. Microwave in 45 second increments, stirring in between until cream is warm and chocolate is melting.
Add powdered sugar to the cream/chocolate mixture, whisking with a hand-mixer to combine. Add additional powdered sugar to achieve desired consistency.
Once cake is finished baking, allow to cool completely before frosting. To frost, scatter dollops of frosting over the cake and spread with a spreader or offset spatula. Decorate with sprinkles if desired.
Serves 12
Check out another favorite sheet cake recipe HERE.