Maple Brown Butter Layer Cake
A deliciously moist layer cake infused with the rich, nutty flavor of brown butter and sweet maple syrup, perfect for any celebration.
Ingredients
Cake Ingredients
- 1 cup unsalted butter (for browning)
- 2 cups all-purpose flour
- 1.5 cups sugar
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup maple syrup
- 0.5 cup bourbon
- 1 cup chopped pecans (for topping)
Instructions
Preparation
- Gather all your ingredients and premeasure them for an organized workspace.
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
Baking the Cake
- In a medium saucepan over medium heat, melt the unsalted butter, stirring until it turns a deep brown color and releases a nutty aroma, about 5–7 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the warm browned butter with sugar and beat until creamy and smooth.
- Incorporate the eggs one at a time, beating well after each addition.
- Add the milk and vanilla extract, stirring until combined and fluffy.
- In another bowl, whisk together flour, baking powder, and salt, then gradually add to the wet mixture, mixing until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Glazing and Assembly
- While the cakes are cooling, prepare the maple bourbon glaze by warming maple syrup and bourbon in a saucepan over low heat until mixed thoroughly.
- Once the cakes are cool, layer them on a serving plate, drizzling each layer with the maple bourbon glaze. Repeat for all layers.
- Finish by sprinkling chopped pecans on top.
Notes
Store in an airtight container in the refrigerator to maintain freshness. For longer storage, wrap layers in plastic and freeze.