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brown butter frosted red velvet

Brown Butter Frosted Red Velvet Cake

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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 9-inch round cake pan
  • 2 Mixing bowl
  • 1 Medium saucepan
  • 1 stand mixer or hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 wire cooling rack
  • 1 offset spatula
  • 1 parchment paper sheet
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Sifter

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 tablespoon natural cocoa powder unsweetened
  • 1 cup buttermilk room temperature
  • 1 1/4 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tablespoon white vinegar
  • 2 teaspoon vanilla extract
  • 2 tablespoon red liquid food coloring or gel equivalent
  • 1/2 cup unsalted butter for browning
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 teaspoon vanilla extract for frosting
  • 1/8 teaspoon fine sea salt for frosting
  • 2 tablespoon whole milk as needed

Instructions
 

  • Preheat the oven to 350°F and line two 9-inch round pans with parchment and lightly grease the sides.
  • In a large bowl whisk flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
  • In a separate bowl whisk buttermilk, oil, eggs, vinegar, vanilla, and red food coloring until smooth.
  • Pour the wet mixture into the dry ingredients and mix just until a smooth batter forms without overmixing.
  • Divide batter evenly between prepared pans and tap pans gently to release large air bubbles.
  • Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool cakes in pans on a rack for 10 minutes, then turn out onto the rack and cool completely.
  • For brown butter, melt 1/2 cup butter in a saucepan over medium heat, cook swirling until amber with toasty milk solids, then immediately pour into a heatproof bowl to stop cooking and cool to room temperature until opaque but soft.
  • In a mixing bowl beat softened 1/2 cup butter and cream cheese until creamy and fluffy, 2 to 3 minutes.
  • Beat in the cooled brown butter until fully incorporated and fragrant.
  • Add powdered sugar, vanilla, and salt, then beat on low to combine and on medium until light; add milk 1 teaspoon at a time to reach smooth spreadable consistency.
  • Level cake layers if domed, place one layer on a board, and spread about 1 cup frosting evenly to the edges.
  • Top with second layer, apply a thin crumb coat all over, chill 15 minutes, then finish with a thicker layer of frosting.
  • Swirl the frosting decoratively with an offset spatula and let the cake set 15 minutes before slicing.

Notes

For the most vibrant red, use gel coloring and adjust based on your cocoa brand, as darker cocoa may mute the hue. Ensure all cold ingredients are at room temperature to prevent a dense crumb and to help the batter emulsify. Brown the butter carefully; once the milk solids turn amber and smell nutty, remove from heat immediately to avoid bitterness, and cool fully before beating into the frosting to prevent splitting. If your frosting seems loose, chill it for 10 minutes and rewhip, or add a few tablespoons more powdered sugar. The cake layers can be baked a day ahead, wrapped well, and refrigerated or frozen for cleaner stacking and easier frosting.
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