Food writer and chef Alison Roman’s Brown Butter Buttermilk Cake is a famous dessert. All-purpose flour, baking powder, sugar, eggs, buttermilk, and brown butter make a tasty cake.
Brown butter in a pot to make the cake. After that, put the dry ingredients in a bowl and beat the eggs and sugar until fluffy. Next, you alternate the buttermilk and dry components in the egg mixture, then fold in the brown butter.
Brown butter and buttermilk make the cake soft and nutty. Usually topped with whipped cream or powdered sugar. Home cooks share the Alison Roman Brown Butter Buttermilk Cake on Instagram and Pinterest.
Easy Alison Roman Brown Butter Buttermilk Cake
My fave dessert is the Alison Roman Brown Butter Buttermilk Cake. Home cooks love this easy, tasty cake! Brown butter’s rich, nutty flavor and buttermilk’s moist, tender crumb make this cake ideal for any occasion.
This post will walk you through making the Alison Roman Brown Butter Buttermilk Cake. To ensure ideal results, I’ll answer recipe FAQs.
Alison Roman Brown Butter Buttermilk Cake Ingredients
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 and 1/2 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- Powdered sugar for dusting (optional)
How To Make Alison Roman Brown Butter Buttermilk Cake
Step 1: Brown the Butter
To make the brown butter, place the unsalted butter in a medium saucepan over medium heat.
Allow the butter to melt completely, stirring occasionally. Continue to cook the butter, stirring occasionally, until it turns a golden brown color and develops a nutty aroma.
This process usually takes about 5-7 minutes. Once the butter has been browned, remove the pan from the heat and let it cool slightly.
Step 2: Prepare the Dry Ingredients
While the butter is cooling, prepare the dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 3: Beat the Eggs and Sugar
In a large bowl, beat the granulated sugar and eggs until light and fluffy, using an electric mixer at medium-high speed. This should take about 3-4 minutes.
Step 4: Add the Dry Ingredients and Buttermilk
Add the dry ingredients to the egg mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix well after each addition until the batter is smooth.
Step 5: Fold in the Brown Butter
Finally, fold in the brown butter until it is fully incorporated into the batter.
Step 6: Bake the Cake
Preheat your oven to 350°F. Grease a 9-inch cake pan with butter and dust it lightly with flour. Pour the cake batter into the prepared pan and smooth the top with a spatula.
Bake the cake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool for 10-15 minutes in the pan. Then, transfer it to a wire rack to cool completely.
Step 7: Serve and Enjoy
Once the cake has cooled, dust it with powdered sugar (if desired) and slice it into pieces. Serve and enjoy!
Alison Roman Brown Butter Buttermilk Cake Variations
While the Alison Roman Brown Butter Buttermilk Cake is delicious on its own, there are several variations you can try to make it even more interesting.
Add Citrus Zest: You can add the zest of one lemon or orange to the cake batter to give it a bright, citrusy flavor.
Add Spices: Try adding 1 teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm and cozy flavor.
Add Nuts: Chopped pecans or walnuts can be added to the batter for a crunchy texture and nutty flavor.
Add Fruit: Fresh or frozen berries such as raspberries, blueberries, or strawberries can be folded into the batter before baking for a fruity twist.
Make a Glaze: Combine powdered sugar with a small amount of milk or citrus juice to make a glaze to pour over the cooled cake.
Serving Ideas
- Plain and Simple: The cake is delicious on its own, so you can simply slice it into pieces and serve it as is.
- With Whipped Cream: Top each slice of cake with a dollop of whipped cream for some extra richness.
- With Fresh Fruit: Serve the cake with a side of fresh berries or sliced fruit for a light and refreshing contrast to the rich cake.
- With Ice Cream: Warm up a slice of cake in the microwave for a few seconds and top it with a scoop of your favorite ice cream for a decadent dessert.
alison roman brown butter buttermilk cake recipe
Ingredients
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 and 1/2 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- Powdered sugar for dusting optional
Instructions
- Step 1: Brown the Butter
- To make the brown butter, place the unsalted butter in a medium saucepan over medium heat. Allow the butter to melt completely, stirring occasionally. Continue to cook the butter, stirring occasionally, until it turns a golden brown color and develops a nutty aroma. This process usually takes about 5-7 minutes. Once the butter has browned, remove the pan from the heat and let it cool slightly.
- Step 2: Prepare the Dry Ingredients
- While the butter is cooling, prepare the dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Step 3: Beat the Eggs and Sugar
- In a large bowl, beat the granulated sugar and eggs until light and fluffy, using an electric mixer on medium-high speed. This should take about 3-4 minutes.
- Step 4: Add the Dry Ingredients and Buttermilk
- Add the dry ingredients to the egg mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix well after each addition until the batter is smooth.
- Step 5: Fold in the Brown Butter
- Finally, fold in the brown butter until it is fully incorporated into the batter.
- Step 6: Bake the Cake
- Preheat your oven to 350°F. Grease a 9-inch cake pan with butter and dust it lightly with flour. Pour the cake batter into the prepared pan and smooth the top with a spatula.
- Bake the cake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool for 10-15 minutes in the pan. Then, transfer it to a wire rack to cool completely.
