My brown butter cake has you covered if you’re looking for a simple, light, wildly delicious little dessert, which you probably are. And wait til you hear about the topping!

I created this cake because I wanted something easy and full of flavor. Easy = no special equipment, just a couple of bowls (these are my favorite). I don’t know about y’all, but we are running our dishwasher so damn much lately that I feel like if I can give it a bit of a break, I may as well do it. Also less dishes = less cleaning and I’m just NOT in the mood to clean sometimes, namsayin’.

I wanted it to travel well, which I verified by cutting it into squares and taking it with me to LA, where we are at currently. And I wanted the topping to travel well too, which let’s be real, is not a possibility for regular whipped cream.

Enter the best, stabilized, non-gelatin whipped cream you can find. By mixing a bit of cream cheese with the heavy cream, you get a wonderfully fluffy, slightly tangy, and hardcore stable topping that won’t melt when kept out and won’t deflate when in the fridge for a couple days. The dream!

Brown butter sounds very bougie and fancy—and it definitely is a step above regular butter. French pastries often use brown butter to elevate simple cakes, like financiers. But brown butter isn’t difficult to make at all! So now, in the age of quarantine and trying new things, it’s time for you to make a vat of brown butter, use some for this cake, and store the rest to test in all the other things you’re cooking. You will be so much happier.

Brown Butter Cake with Whipped Cream Cheese and Strawberries

Created by Shikha on May 25, 2020

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Prep Time: 45m
Cook Time: 30m
Total Time: 1h 15m

Serves: 1
Yield: 1 9-inch cake

Ingredients

1 stick unsalted butter
2 tablespoons canola oil
120 milliliters (1/2 cup) buttermilk
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
150 grams (3/4 cup) granulated sugar
180 grams (1.5 cups) spelt or all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 ounces full-fat cream cheese, room temperature
1 cup heavy whipping cream, cold
1 basket strawberries

Instructions

For brown butter:

Place butter in a small, heavy-bottomed saucepan and heat on medium low. Once butter is melted, continue to cook for 10-15 minutes. The butter will sputter a bit, that's okay. Use a wooden spoon to scrape the solids off the bottom of the pan every minute or so. You'll know it's done when the butter is a deep golden brown color, smells super nutty, and the solids look burnt. Remove from heat and let cool at least 20 minutes before using.

For cake:

Heat oven to 350 degrees. Line the bottom of a 9-inch baking dish (can be round or square) with parchment paper. Spray the parchment and the sides of the pan and set aside (if you don't have parchment, just spray the bottom and sides of the pan).
In a small bowl, whisk together cooled brown butter, oil, buttermilk, eggs, vanilla, almond extract, and sugar.
In a separate medium bowl, whisk together flour, baking soda and salt. Whisk wet ingredients into dry until just combined—do not overmix.
Pour batter into prepared pan and bake until golden and a toothpick inserted in the middle comes out clean, 25-27 minutes. Set on a wire rack to cool for at least 10 minutes.
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese on medium until smooth, 2 minutes. Scrape down the bowl and add the heavy cream. Reduce speed to medium-low, and continue to whip until mixture reaches semi-stiff peaks, about 4-5 minutes. Continue to scrape down the bowl every minute or so to make sure the cream cheese mixes with the cream and isn't lumpy.
Hull the strawberries and slice on the bias.

To serve:

Flip out cake onto a serving platter. Use a spatula to spread the whipped cream cheese over the cake; it doesn't have to be perfectly even. Top with the sliced berries, and serve.

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