One Bowl Brown Butter Buttermilk Layer Cake!
Serves: One 18cm cake
  • 1 stick (115g) butter
  • 2 + ½ cups (375g) plain flour
  • 1½ cups (300g) caster sugar (aka superfine sugar)
  • 2 tsp baking powder
  • ½ tsp bicarb soda (baking soda)
  • pinch of salt
  • 1½ cups (375ml) buttermilk
  • 2 tsp vanilla bean paste
  • 3 eggs
For the frosting:
  • 300g (2 sticks + 5 tbsp) butter, softened
  • 5 cups (600g) icing sugar (powdered sugar)
  • 1 tsp vanilla bean paste
  • 2-4 tbsp milk
  • optional: food colouring (I like natural colours)
  • optional: sprinkles
  1. Preheat the oven to 180C and grease and line two 18cm (8inch) cake tins.
  2. Place the butter into a medium saucepan over a medium heat, and let melt and then begin to bubble. Keep cooking the butter - it will spit, and then foam up (a lot - if it seems like it'll spill over remove from the heat until it calms down and then continue), and then begin to brown. Stop when the butter is nice and dark, almost tea-like in colour. Set aside to cool.
  3. Place the dry ingredients into a large mixing bowl and whisk to combine.
  4. In a separate pitcher, whisk together the buttermilk, vanilla and eggs, and finally the cooled browned butter (including all the browned bits).
  5. Pour the wet ingredients into the dry, then stir with a wooden spoon until everything is completely combined - try not to overmix.
  6. Divide between the two tins, smooth out the batter and bake for 30-35 minutes, or until a skewer comes out clean. Leave to cool in the tins for 5 minutes, then remove from the tins and leave to cool completely on a wire rack.
  7. To make the frosting, beat the butter and vanilla on a high speed in a stand mixer until pale and creamy. Add in half the sugar, and beat on a low speed until incorporated. Then add the remaining half and beat again, on a low speed, until incorporated.
  8. Turn the mixer to a high speed, and beat, adding in the milk a tbsp at a time, beating well between each, until the frosting reaches a fluffy, spreadable and smooth consistency. You may not need all the milk.
  9. Trim the cakes, if they are domed, and slice each layer in half. Use half the icing to fill and crumb-coat the cake, and then divide the remaining into three, tinting one third blue, one third pink and leaving the final third white.
  10. Blob the icings all over the cake, and then smooth over with a large palette knife.
  11. Pipe any remaining icing in little peaks on top of the cake, and top with sprinkles, if desired.
Recipe by The Sugar Hit at