Brown Butter Bundt Cake Recipe - Easy Dessert Recipes (2024)

For the Brown Butter Bundt Cake

• ▢ 19 tablespoons unsalted butter 268 grams, room temperature (2 sticks + 3 tablespoons)
• ▢ 2 cups all-purpose flour 240 grams
• ▢ 1 teaspoon baking powder 4 grams
• ▢ ¼ teaspoon kosher salt
• ▢ 1½ cups granulated sugar 300 grams
• ▢ 2 large eggs 100 grams, room temperature
• ▢ ¾ cup buttermilk 170 grams, room temperature
• ▢ 1 teaspoon pure vanilla extract 4 grams

For the Brown Butter Glaze

• ▢ 1 cup powdered sugar 113 grams
• ▢ 2 tablespoons brown butter 28 grams
• ▢ 2 teaspoons milk 9 grams
• ▢ ¼ teaspoon vanilla extract 1 gram

• Melt the butter in a saucepan set over medium heat. The butter will get foamy and bubble. Cook until the butter solids in the bottom of the pan begin to turn deep golden brown. Immediately remove from heat to prevent burning.

  19 tablespoons unsalted butter

• Pour the browned butter through a fine-mesh sieve into a bowl. Allow to cool and refrigerate until cold but still soft. Reserve 2 tablespoons of brown butter for the glaze. Set aside.

• Sift together the flour, baking powder, and salt.

  2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt

• Preheat oven to 350ºF. Grease a Bundt cake pan, dust with flour, and shake off excess. Set aside.

• In a large bowl, using a hand mixer, beat the brown butter and sugar until light and fluffy. Add the eggs, one at a time, and mix to combine.

  1½ cups granulated sugar, 2 large eggs

• Add the dry ingredients in 3 parts, alternating with the buttermilk in 2 parts. Add vanilla.

  ¾ cup buttermilk, 1 teaspoon pure vanilla extract

• Pour the batter into the prepared Bundt pan.

• Bake for 45-50 minutes or until a toothpick inserted into the middle sections comes out clean.

• When the cake is done, transfer it to a cooling rack. Remove the cake from the pan. Place a plate over the top of the cake and flip the cake over. Let cool completely.

• For the glaze, in a medium bowl, beat brown butter, powdered sugar, vanilla, and milk together until smooth.

  2 tablespoons brown butter, 2 teaspoons milk, ¼ teaspoon vanilla extract, 1 cup powdered sugar

• Pour the glaze over the cooled cake. Allow to cool/harden.

• When greasing my bundt cake pan, I always use shortening. I’ve found that it works the best – my cakes never stick.
• Always use the toothpick method to check for doneness. Because these cakes are so thick and dense, they take some time to cook all the way through, so you want to make sure it’s fully baked before cooling.
• Feeling festive? Use colorful sprinkles of your choice on top of this cake for a little extra flair!

Storage:Store brown butter bundt cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition Facts

Brown Butter Bundt Cake Recipe

Amount Per Serving (1 slice)

Calories 392Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 77mg26%

Sodium 114mg5%

Potassium 61mg2%

Carbohydrates 52g17%

Fiber 1g4%

Sugar 36g40%

Protein 4g8%

Vitamin A 620IU12%

Calcium 51mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.