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Insanely Delicious Brown Butter Layer Cake with Cherry Jam and Almond Decor Recipe

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4 from 66 reviews

  • Author: Amina
  • Total Time: 40 minutes
  • Yield: 5 servings
  • Diet: Vegetarian

Description

This Insanely Delicious Brown Butter Layer Cake features rich, nutty browned butter in the cake layers paired with a fluffy Swiss meringue buttercream frosting. The cake is layered with tart cherry jam and decorated with slivered almonds for a beautiful finish. Moist and tender with a deep caramelized butter flavor, this cake makes an impressive dessert for special occasions or any time you want to indulge in a flavorful homemade treat.

Ingredients

Cake Layers

  • 6 tablespoons unsalted butter
  • 2 large eggs
  • 1 cup granulated sugar
  • 2 tablespoons malted milk powder
  • 1/2 cup half & half
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder

Swiss Meringue Buttercream Frosting

  • 2 egg whites
  • 1/2 cup light brown sugar, packed
  • 1 cup (8 ounces) unsalted butter, room temperature, cubed
  • 1 teaspoon vanilla bean paste (or vanilla extract)

Assembly and Decoration

  • 1 cup cherry jam
  • Slivered almonds for decoration

Instructions

  1. Brown the Butter: Place 6 tablespoons unsalted butter in a small saucepan over medium heat. Stir slowly and constantly as it melts and foams. Watch carefully as the color changes to light brown and brown specks form, approximately 3 minutes. Remove from heat and transfer to a bowl, scraping all the brown bits into the bowl. Let cool slightly.
  2. Prepare Batter: In a medium bowl, beat 2 large eggs with 1 cup granulated sugar until pale yellow and frothy, about 2 minutes. Stir in 2 tablespoons malted milk powder, 1/2 cup half & half, and 1 teaspoon vanilla bean paste, mixing well. Slowly whisk in the cooled browned butter until combined.
  3. Add Dry Ingredients: Sift together 1 1/4 cups flour, 1 1/4 teaspoons baking powder, and 1/4 teaspoon salt. Add to wet ingredients and beat until well mixed, about 1 minute.
  4. Bake Cake Layers: Pour the batter evenly into prepared pans. Tap pans lightly on the countertop to release air bubbles. Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean and tops spring back when touched. Cool in pans for 5-10 minutes, then transfer to wire racks to cool completely.
  5. Make Swiss Meringue Buttercream: Place a small saucepan filled with about 2 inches of water over medium-high heat. In a heatproof bowl, whisk 2 egg whites and 1/2 cup light brown sugar. Set the bowl over the saucepan as a double boiler without touching the water. Whisk constantly until the mixture reaches 145°F (63°C) and is no longer grainy. Transfer to a stand mixer with a whisk attachment and whip on medium speed for 5-10 minutes until light, fluffy, and the bowl feels cool to the touch.
  6. Add Butter to Meringue: Switch to the paddle attachment on the mixer, turn to low speed, and add 1 cup cubed unsalted butter a few pieces at a time, about 10-15 seconds apart. Scrape down bowl sides as needed. The mixture may look curdled at first but will become smooth, soft, and fluffy after continued mixing. Add 1 teaspoon vanilla bean paste and mix with a spatula until combined.
  7. Trim Cake Layers: Using a serrated knife, level the rounded tops off each cooled cake layer. For thinner layers, measure the height and horizontally cut each layer carefully with a shallow serrated knife cut to create multiple even layers.
  8. Assemble Cake: Place a dot of frosting on a cake board to secure the first cake layer. Spread about 2 tablespoons cherry jam evenly over the layer, leaving 1/4 inch border from the edge. Optionally, pipe a small ring of frosting around the jam to prevent leakage. Repeat for all layers except the topmost layer which gets no jam. Chill assembled layers in the fridge for at least 30 minutes to firm.
  9. Crumb Coat: Apply about 1/4 cup of buttercream over the top and sides of the cake with an offset spatula in a thin layer to seal in crumbs. It is fine if the cake shows through. Refrigerate for at least 30 minutes to set the crumb coat.
  10. Final Frosting: Use about 1/2 to 1/3 cup of frosting to coat the cake fully. Smooth the top and sides with a spatula, using gentle back and forth motions. Clean spatula often for a smooth finish.
  11. Add Jam and Decorations: Spread 2-3 tablespoons of cherry jam over the top of the cake, leaving 1/2 inch border. Pipe a decorative frosting border along the top edge to contain the jam. Press slivered almonds onto the sides if desired, or pipe a border along the bottom edge. Refrigerate the finished cake for at least 1 hour to firm.
  12. Serving Suggestions: Serve chilled or allow the cake to stand at room temperature for 20-30 minutes before slicing for best flavor and texture.

Notes

  • Watch the butter carefully when browning to avoid burning; remove from heat as soon as brown specks appear.
  • Use room temperature butter for frosting to ensure smooth and fluffy consistency.
  • If you don’t have vanilla bean paste, use vanilla extract as a substitute.
  • Chilling the cake between steps helps maintain neat layers and easier frosting.
  • Jam can be substituted with any tart or berry jam as preferred.
  • Store leftovers tightly wrapped in the refrigerator up to 5 days or frozen up to 3 months.
  • Use a serrated knife and a ruler for even cake layers and smooth cutting.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/insanely-delicious-brown-butter-layer-cake-with-cherry-jam-and-almond-decor-recipe/