Brown Butter Vanilla Chai Cake Recipes
BROWN BUTTER VANILLA CHAI CAKE
With the nutty essence of brown butter and warm chai flavors, Brown Butter Vanilla Cake with a Brown Butter Cream Cheese Chai Frosting is the perfect cake to enjoy once the weather starts to cool down!
Provided by Bernice Baran
Categories Cakes
Time 5h35m
Number Of Ingredients 21
Steps:
- Brown 1 cup of butter to make Brown Butter, allow it to cool completely to room temperature before using. Brown Butter Vanilla CakePreheat the oven to 350°F (177°C) and grease and line three 6 inch cake pans. In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed. Place the room temperature brown butter, the oil and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 2 minutes. Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the vanilla extract and sour cream and beat just until combined. Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients. Distribute the batter evenly among the three cake pans, about 14oz in each pan and bake for 30-35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it. Allow the cake to cool completely before frosting. Brown Butter Cream Cheese Chai FrostingCombine the powdered sugar with the spices and set aside. With an electric mixer at medium-high speed, beat the room temperature brown butter, butter, cream cheese and vanilla until the mixture is pale and fluffy, 2-3 minutes. Lower the speed and slowly add in the powdered sugar mixture. Add in the cream, a little at a time, until consistency is spreadable. Beat for at least 5 minutes until all of the sugar is dissolved and doesn't feel grainy. AssembleIf you are making the poofs on top, set aside some frosting. Place the first layer of cake on a cake board or stand. Top with 1/3 of frosting. Repeat with the second layer and then place the third layer on top. Frost the outside of your cake with the remaining frosting. For the poofs on top, fill a piping bag with a star tip and pipe little poofs every where. Dust with cinnamon.
Nutrition Facts : Calories 807 calories, Carbohydrate 110 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 39 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 423 milligrams sodium, Sugar 86 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
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