Browned Butter Chocolate Cake

This deeply rich chocolate cake is elevated with nutty browned butter and bold brewed coffee, enhancing the cocoa flavor for an ultra-moist, tender crumb. It’s a comforting, bakery-quality cake with a subtle depth that makes it perfect for celebrations or an everyday indulgence.

Yield: 10-12

Author: Kelli Bowman

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Browned Butter Chocolate Cake

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

This deeply rich chocolate cake is elevated with nutty browned butter and bold brewed coffee, enhancing the cocoa flavor for an ultra-moist, tender crumb. It’s a comforting, bakery-quality cake with a subtle depth that makes it perfect for celebrations or an everyday indulgence.

Ingredients

• 2 cups all-purpose flour (or gluten-free flour)
• 2 cups cane sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 1 cup buttermilk (or almond or coconut milk)
• ½ cup browned butter
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup hot brewed coffee

Instructions

1. BROWNED BUTTER: Place 1 cup of butter in a saucepan over medium heat. Stir every 30 seconds as it melts and begins to foam. Continue cooking until it turns a rich golden brown and releases a nutty aroma, about 5–6 minutes. Remove from heat, pour into a heatproof bowl, and let cool.
2. Preheat oven to 350°F. Butter and lightly flour two 9-inch round cake pans or one 9×13-inch pan.
3. In a large bowl, add the browned butter, hot brewed coffee, eggs, buttermilk, and vanilla extract. Whisk well until fully combined.
4. Add the remaining dry ingredients and whisk until smooth. If using gluten-free flour, let the batter sit for about 5 minutes to hydrate.
5. If using two round pans, evenly divide the batter between them (a kitchen scale helps keep them even).
6. Bake at 350°F for 35–40 minutes. The cakes should be risen and mostly set in the center, but slightly soft as they will continue cooking for a few minutes after being removed from the oven.
7. Listen to the cakes: if they are bubbling heavily, return them to the oven for 1–2 more minutes. If the bubbling is minimal, they are ready to come out.
8. Allow the cakes to cool completely, remove from the pans, frost with your favorite icing, and enjoy!

Recommended Products

Caputo Italian 00 Flour

Caputo Fioreglut Gluten Free Flour

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