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brown butter red velvet glaze

Brown Butter Glazed 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
  • 1 Medium saucepan
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 offset spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 parchment paper sheet
  • 1 Cooling rack

Ingredients
  

  • 1 cup unsalted butter melted and browned, divided
  • 1 1/2 cups granulated sugar
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1/2 cup sour cream room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons red liquid food coloring
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons natural cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 teaspoon white vinegar
  • 1/2 cup neutral oil
  • 2 cups powdered sugar sifted
  • 2 tablespoons milk plus more as needed
  • 1/4 teaspoon fine salt for glaze

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two 9-inch round cake pans with parchment and grease the sides.
  • Brown 1 cup of butter in a medium saucepan over medium heat until amber with nutty aroma, then divide, reserving 1/2 cup for the batter and 1/2 cup to cool for the glaze.
  • In a large bowl whisk granulated sugar, 1/2 cup browned butter, oil, eggs, vanilla, food coloring, buttermilk, and sour cream until smooth.
  • In a separate bowl whisk flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  • Stir the vinegar into the wet mixture, then add the dry ingredients and mix just until no dry streaks remain.
  • Divide the batter evenly between prepared pans and smooth the tops.
  • Bake for 25–30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool the cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  • For the glaze, whisk the remaining 1/2 cup cooled browned butter with powdered sugar, milk, vanilla, and 1/4 teaspoon salt until pourable and glossy, adjusting milk by teaspoons if needed.
  • Place the first cake layer on a stand, spoon a thin layer of glaze over the top letting it set slightly, add the second layer, and pour remaining glaze over the cake, nudging with an offset spatula to drip down the sides.
  • Let the glazed cake rest 45–60 minutes until the glaze sets before slicing and serving.

Notes

For best color, use liquid or gel food coloring made for baking; cocoa content can dull hue, so stick to natural cocoa rather than Dutch-process. Brown butter should be cooled until just warm so it emulsifies smoothly; if it’s hot, it can split the batter or melt the glaze. Ensure buttermilk, sour cream, and eggs are at room temperature for a tender crumb. If your glaze thickens, whisk in milk a teaspoon at a time; if too thin, add a bit more powdered sugar. You can bake the layers a day ahead, wrap tightly once cool, and glaze just before serving.
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