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brown butter cream cheese redvelvet

Brown Butter Cream Cheese Red Velvet Cake

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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 9-inch round cake pan
  • 1 Medium saucepan
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 Cooling rack
  • 1 offset spatula
  • 1 parchment paper sheet cut to fit pans
  • 1 cooking spray can
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Fine mesh sieve

Ingredients
  

  • 1 cup unsalted butter browned and cooled
  • 2 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 cup neutral oil
  • 1 cup buttermilk at room temperature
  • 2 teaspoon vanilla extract
  • 2 tablespoon red liquid food coloring
  • 2 1/2 cup all-purpose flour sifted
  • 2 tablespoon unsweetened natural cocoa powder sifted
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon white vinegar
  • 8 ounce cream cheese softened
  • 4 ounce unsalted butter browned and cooled to soft-solid
  • 3 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 tablespoon heavy cream cold, or as needed (1 to 2 tablespoons)

Instructions
 

  • Brown 1 cup butter in a medium saucepan over medium heat, stirring until nutty and amber, then pour into a bowl and cool to room temperature until just fluid but not hot.
  • Preheat oven to 350°F (175°C), line two 9-inch pans with parchment, and lightly grease the sides.
  • In a large bowl whisk sugar, cooled browned butter, oil, eggs, vanilla, and food coloring until smooth and well combined.
  • In a separate bowl sift together flour, cocoa powder, baking soda, and salt.
  • Add dry ingredients to wet in two additions alternating with buttermilk, beginning and ending with dry, mixing just until combined.
  • Stir vinegar into the batter briefly to activate and immediately divide batter evenly between prepared pans.
  • Bake 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool cakes in pans on a wire rack for 10 minutes, then turn out, peel parchment, and cool completely, about 1 hour.
  • For frosting, beat cream cheese and 4 ounces browned butter on medium-high until fluffy and homogeneous, about 2 minutes.
  • Add powdered sugar, vanilla, and salt and beat on low to combine, then on medium until light and smooth, adding heavy cream 1 teaspoon at a time to reach spreadable consistency.
  • Level cake layers if domed, place one layer on a stand, spread about 1 cup frosting over the top, and set second layer on top.
  • Crumb-coat the cake with a thin layer of frosting, chill 20 minutes, then apply the remaining frosting smoothly with an offset spatula.
  • Let the cake rest 30 minutes before slicing to set the frosting and allow flavors to meld.

Notes

Brown the butter until the milk solids turn deep golden and smell nutty, then rapidly transfer to a cool bowl to halt cooking and avoid bitterness. Ensure all dairy is at room temperature so the batter emulsifies and the frosting stays silky without splitting. Natural cocoa gives that classic red hue, but if using Dutch-process reduce food coloring slightly and add 1/4 teaspoon extra vinegar to keep the color vibrant. If your browned butter solidifies too much before making frosting, let it sit at room temp until soft-spreadable; cold chunks will make lumpy icing. Avoid overmixing once flour is added to keep the crumb tender, and weigh pans to divide batter evenly for even layers. The cake keeps refrigerated, covered, for up to 4 days; bring to room temperature before serving for best texture.
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