Brown Butter Cake (Layer, Sheet Cake or Cupcakes)

This is the recipe used to make the 3-layer cake pictured on the cover of Southern Living's 2024 Christmas issue. It was beautifully decorated with whipped cream frosting and white chocolate candy leaves. (The magazine was in my Christmas stocking this year.)

The batter will also make a 13x9 inch easily-transported sheet cake, or 3 dozen cupcakes.

The whipped cream frosting has chocolate pudding added to help stabilize the whipped cream and keep it fluffy. I'd like to try this because I sometimes find adding gelatin as a stabilizer to whipped cream a little tricky. (See my post on Stabilized Whipped Cream.)

The flavour of the cake depends on using high-quality butter, which is cooked to a golden brown nuttiness before mixing in the batter. 

Cake layers may be made ahead of time and frozen before filling and frosting. Wrap plain, cooled cake layers tightly with plastic wrap and refrigerate up to 2 days, or freeze up to 1 month. The cake should be assembled and decorated the day of serving. I haven't tried this recipe yet but will add some comments when I do.

• 10 Tbsp unsalted butter
• 2-2/3 cups white granulated sugar
• 1 tsp grated zest from 1 orange
• 1/2 cup vegetable oil
• 2-1/2 tsp. real vanilla extract
• 5 large eggs, at room temperature, lightly beaten
• 3-1/2 cups all-purpose flour
• 1-1/2 Tbsp. cornstarch
• 1-1/2 tsp. ground cinnamon
• 1 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/2 tsp. baking soda
• 1-1/4 cups whole buttermilk at room temperature
• 1/4 cup heavy whipping cream, at room temperature
• baking spray

1. Preheat oven to 325 degrees F.
2. Prepare baking pans. For layer cake, coat three 8-inch round cake pans with baking spray, then line bottoms of pans with parchment paper. OR for cupcakes, spray three 12-cup muffin trays with baking spray and line with paper liners. OR for the sheet cake, coat a 9 x 13 inch baking pan with baking spray then line the bottom and sides of pan with parchment paper, leaving a 2-inch overhang on the long sides.
3. In a small saucepan over medium heat, stir butter until melted and golden brown, 5-8 minutes.
4. Transfer butter to your mixer bowl and place in freezer, uncovered, 20-30 minutes or until butter solidifies.
5. Meanwhile, zest the orange to make 1 tsp orange zest.
6. In a medium bowl, whisk together 3-1/2 cups flour, 1-1/2 Tbsp cornstarch, 1-1/2 tsp cinnamon, 1 tsp baking powder, 3/4 tsp salt. Set aside.
7. Combine room temperature buttermilk and 1/4 cup heavy whipping cream in another medium bowl and set aside.
8. Beat butter with electric mixer on medium-low speed until creamy, 1 minute.
9. Stop mixer to scrape down sides of bowl whenever needed, when adding the following ingredients.
10. Add orange zest and mix in 2-2/3 cups sugar, beating on medium speed until mixture is fluffy 3-4 minutes.
11. Add 1/2 cup vegetable oil and 2-1/2 tsps. vanilla, mixing until smooth.
12. Add 5 eggs 1 at a time, beating until combined after each addition.
13. With mixer on low speed, start adding flour mixture to butter mixture alternately with buttermilk mixture. Beat just until combined, 2-3 minutes.
14. Layer Cake: divide batter, portion about 2-1/3 cups batter in each prepared pan. If you have them, fasten moistened cake pan strips around the outer sides of each pan to prevent cakes from mounding in the middle as they bake. Cupcakes: spoon about 3 Tbsp batter into each cupcake liner. Sheet cake: spread all the batter evenly in the prepared 9 x 13 inch pan.
15. Spread batter evenly with a spatula. Tap pans gently on counter to release any air bubbles.
16. Bake in preheated oven until a wooden pick inserted in centers comes out clean.
17. Baking time for layer cake: 30-32 minutes at 325 degrees F. For cupcakes: 16-22 minutes. For sheet cake: 50 to 55 minutes.
18. When layer cakes or cupcakes are done, remove from oven and let cool on wire racks 10 minutes, then remove cake from pans and let cool completely on wire racks. Let sheet cake cool in pan on a wire rack, 15 minutes. Then use the parchment paper overhangs to lift the sheet cake from the pan and let cake cool completely on wire rack.  Cake layers and sheet cake will cool in about 2 hours, cupcakes in about 1 hour. Center of sheet cake may dip slightly as it cools.

Cranberry-Orange Filling

• 2-1/2 cups fresh or frozen cranberries
• 2 tsp. grated orange zest
• 3 Tbsp fresh orange juice
• 1/8 tsp kosher salt
• 1 cup white granulated sugar, divided
• 2-1/4 tsp. cornstarch
• 2 large eggs
• 1 large egg yolk
• 2 Tbsp. unsalted butter, cubed
• 1/4 tsp real vanilla extract

1. Stir together 2-1/2 cups cranberries, 2 tsp. orange zest, 3 Tbsp orange juice, 1/8 tsp salt and 3/4 cup white sugar in a medium saucepan.
2. Cook mixture over medium heat, stirring often, until sugar is dissolved and cranberries have mostly burst, 10-12 minutes.
3. Pour cranberry mixture into a blender and secure the lid, but remove center piece to let steam escape. Cover the opening with a clean towel. Process till smooth, about 1 minute.
4. Stir cranberry mixture through a fine mesh strainer into a medium bowl, pressing firmly with back of a spoon to yield about 1-1/4 cups. Discard solids.
5. In a large bowl, whisk together cornstarch and remaining 1/4 cup sugar. Whisk in eggs and egg yolk.
6. Gradually whisk cranberry mixture into egg mixture until combined.
7. Return mixture to saucepan and cook over medium-low, whisking constantly, until bubbles just start to break the surface 7-12 minutes.
8. Continue cooking, whisking constantly, until mixture thickens 3-4 minutes.
9. Remove from heat, whisk in 2 Tbsp butter and 1/4 tsp vanilla extract until smooth.
10. Transfer cranberry mixture to a medium heatproof bowl and place plastic wrap directly on surface of mixture.
11. Chill until cooled and set, at least 4 hours or up to 3 days.

Whipped Cream Frosting

Before whipping cream, I refrigerate the mixer bowl and whipping beaters so they are cold before I add the cold heavy cream.

• 3-3/4 cups cold heavy (whipping) cream
• 1 cup icing (powdered) sugar
• 1/3 cup white chocolate instant pudding and pie filling mix
• 1/4 tsp kosher salt

1. Combine all ingredients in a large mixer bowl.
2. Beat on medium-low speed of electric mixer, stopping to scrape down sides of bowl often, about 5 minutes until mixture is smooth.
3. Increase speed to medium and beat until medium-stiff peaks form, 1-2 minutes more.
4. Frosting will continue to thicken slightly as it stands.
5. Use immediately or store in an airtight container in refrigerator up to 2 days. Stir if needed before using.

Instructions for Filling and Frosting the Layer Cake

For best results, the cake should be assembled and decorated the day you plan to serve it.

Prepare the filling, frosting, white chocolate candy leaves, and purchase gold dragees (sugar pearls) for decoration.

1. Using a sharp serated knife, trim domed tops off cake layers, discard trimmings.
2. Remove and discard parchment paper.
3. Place 1 cake layer on a cake board or serving plate, trimmed side up.
4. Spread 1/4 cup frosting evenly over top.
5. Spoon 1-1/4 cups frosting into a piping bag or Ziplock plastic bag with a 1/2 inch hole in the tip or corner.
6. Pipe a 1/2 inch tall border of frosting around edge of cake. This prevents filling from spilling over sides of the cake.
7. Spread about 3/4 cup filling evenly within border.
8. Repeat layers once.
9. Top with remaining cake layer, cut side down.
10. Spread a very thin layer of frosting over top and sides of cake to form a crumb coat.
11. Chill, uncovered, 30 minutes.
12. Spread remaining frosting in bowl or container over top and sides of cake using an offset spatula.
13. Using reserved piping bag, pipe 2 small mounds of frosting on top of cake, about 6 inches apart, to serve as bases for frosting flowers or poinsettias.
14. Tuck white chocolate candy leaves into mounds in a star shape, layering leaves and piping additional frosting on backs of leaves as needed.
15. Pipe a small dot of frosting in center of each poisettia; arrange gold dragees (sugar pearls) in centers.
16. If desired, tuck in fresh green bay leaves as colour contrast. Remove these and the gold dragees before serving.

Cupcake Filling and Frosting

1. Scoop out about 2 tsps. of cake from the center of each cooled cupcake, keeping pieces as intact as possible and reserving cake pieces. Spoon desired filling into a piping bag or plastic freezer bag with a small hole cut in the tip or corner and pipe the filling into the centers of cupcakes, then gently replace reserved cake pieces to cover filling.
2. Spoon frosting into a piping bag or ziplock plastic bag, cut a small hole in the tip or corner. Pipe frosting over tops of cupcakes in a swirled mound. Carefully insert candy leaves into frosting mound to create a star shape. Pipe more frosting in centre, if needed and add smaller leaves to create a layered bloom. Press gold dragees into the frosting at the center of the bloom. Dragees should be removed before eating.

Sheet Cake Filling and Frosting

To take the cake to a potluck party, remove the parchment paper and return the cake to the pan, ice and frost just the top, and use the pan to transport and serve the cake. You can buy disposable foil sheet cake pans.

1. If needed, use a long serrated knife to trim domed top off cake. Discard trimmings. Place cake on a cake board or serving plate, cut side down, discard parchment paper.
2. Spread 1/2 cup frosting in a thin layer on top.
3. Spoon 1/2 cup frosting into a piping bag or ziplock plastic bag, cut a 1/2 inch hole in the tip or corner.
4. Pipe a 12 inch tall border of frosting around sheet cake edge.
5. Dollop and spread filling evenly within border. Reserve 1/4 cup frosting to decorate sides of cake, if desired.
6. Pipe some of remaining frosting over the top of filling, smoothing as desired.
7. Pipe three small mounds of frosting on top of frosted cake, about 6 inches apart, to serve as bases for poinsettias.
8. Tuck candy leaves into mounds in a star shape, layering leaves and piping additional frosting on backs of leaves as needed. Pipe a small dot of frosting in center of each poinsettia, arrange dragees in centers. Tuck in fresh bay leaves as desired. Remove dragees and bay leaves before eating.

Chocolate Mocha Cake

Espresso Cake: 2 layer or sheet cake

This is writer Elizabeth Berg's favourite chocolate cake. She clipped the recipe from Parents magazine and printed it in her book Escaping into the Open.

• 1-3/4 cups flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup brewed espresso coffee (or a cup of strong black coffee)
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tsp vanilla

1. Thoroughly grease and flour two 9-inch layer cake pans or one 9 x 13 inch pan.
2. If your pans are not non-stick, line with parchment paper, grease and flour.
3. This moist cake will stick to the pan if the pan is not well-prepared.
4. Preheat oven to 350 degrees F.
5. Combine flour, sugar, cocoa, baking soda, baking powder and salt in the large bowl of an electric mixer.
6. Add eggs, coffee, buttermilk, oil and vanilla.
7. Beat 2 minutes at medium speed.
8. Batter will be quite thin.
9. Pour batter into prepared pan(s).
10. Bake in preheated 350 degree oven for 35-40 minutes.
11. When baked, cake will start to pull away from the sides of the pan.
12. A wooden pick inserted in the center of each layer will come out clean.
13. Remove from pans onto a cooling rack to cool completely before icing.
14. If serving plain, top with vanilla ice cream or caramel sauce.

Chocolate Heaven Cake: 3 layer

American cookbook writer and bakery owner Cheryl Day says this is the first cake she ever made with her grandmother and is still the best cake she's ever tasted; it's an amazing cake if you use unsweetened chocolate that is 99% cocoa.

If you're not going to use really high-quality chocolate, but you have high-quality cocoa, I'd suggest substituting the cocoa powder. I use Rodelle Gourmet Baking Cocoa (Dutch dark chocolate). To substitute, use 3 Tbsp of cocoa + 1 Tbsp butter for every ounce of chocolate specified. Add the cocoa to the hot coffee in this recipe and add the melted butter to the canola oil mixture.

Note: Dutch-processed cocoa lacks acidity. Baking soda in a recipe requires the presence of an acid to work, which is why this recipe uses sour cream. 

• 3 cups cake flour
• 4 cups white granulated sugar
• 1-1/2 tsp baking soda
• 9 oz. unsweetened chocolate (with 99% cocoa content), finely chopped
• 2 cups hot freshly brewed coffee
• 1 Tbsp pure vanilla extract
• 4 large eggs, at room temperature
• 1 cup canola oil
• 1 cup sour cream, at room temperature
• 1 recipe Chocolate Buttercream (recipe follows)

1. Position a rack in the lower third of the oven and preheat to 350 degrees F.
2. Butter three 9x2 inch round cake pans. Line bottoms with parchment and butter it as well. Lightly dust pans with flour, tapping on the counter to shake out excess flour.
3. Fit stand mixer with paddle attachment (or use handheld mixer with a large mixing bowl).
4. Combine flour, sugar, baking soda, salt. Let mixer run on low speed 2-3 minutes to aerate the flour.
5. Put chocolate in a medium bowl and pour in hot coffee and vanilla. Let stand about 2 minutes to melt chocolate, then stir until smooth.
6. In another medium bowl, whisk eggs and oil together until thick, satiny and light in colour. Whisk in sour cream, don't overmix, leave some visible streaks of white. Pour in melted chocolate mixture and mix until just combined. 
7. Add the chocolate-sour cream mixture to the dry ingredients in thirds, mixing on medium speed until well blended.
8. Remove bowl from mixer and use a rubber spatula to incorporate any ingredients still at the bottom of the bowl, making sure the batter is completely mixed.
9. Divide batter evenly among the prepared pans and smooth the tops with the spatula.
10. Tap pans firmly on the countertop to remove any air bubbles from the batter.
11. Place pans in preheated 350 degree F oven and bake 40-50 minutes, until centre springs back a little when touched and a cake tester inserted in the centre comes out clean. Cake will have slight cracks on top. Let cool 20 minutes, then remove from pans and cool completely on a wire rack.
12. To assemble cake: level tops of two of the cake layers with a serrated knife so they're flat. Place one layer cut side down on a flat serving plate. Using an offset spatula, spread the top with a big dollop of frosting. Place second cake layer cut side down ad spread top with another big dollop of frosting. Place the final layer on top, right side up, and frost top and sides with remaining frosting.
13. Frosted cake can be stored in am airtight container at room temperature up to 2 days.

Chocolate Buttercream for 3-layer Cake (Makes about 7 cups)

• 9 ounces semisweet chocolate, chopped
• 3/4 pound (3 sticks) unsalted butter, at room temperature
• 2 Tbsp whole milk
• 1 tsp pure vanilla extract
• 2-1/2 to 3 cups confectioners' (icing) sugar, sifted

1. Put the chocolate in a heatproof bowl set over a simmering saucepan of water. Don't let the bottom of the bowl touch the water. Stir occasionally until the chocolate is completely melted.
2. Set the chocolate aside to cool to room temperature.
3. Using the paddle attachment on stand mixer, beat the butter on medium speed until smooth and creamy.
4. Add milk, mixing until completely blended.
5. Add cooed chocolate and mix until completely incorporated, 2 to 3 minutes, scraping down sides of bowl with a rubber spatula as necessary.
6. Add vanilla and beat just until mixed.
7. With  mixer on low speed, gradually add 2-1/2 cups icing sugar and continue beating, adding more sugar as needed, until a creamy, silky frosting consistency is reached.
8. Frosting can be stored in an airtight container at room temperature up to 2 days.