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brown butter toffee red velvet

Brown Butter Toffee Red Velvet Cake

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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours
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
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 sifter or fine-mesh sieve
  • 1 toothpick

Ingredients
  

  • 1 cup unsalted butter browned and cooled
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar packed
  • 3 large eggs room temperature
  • 1 1/4 cups buttermilk room temperature
  • 1/2 cup sour cream room temperature
  • 1/2 cup neutral oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons red liquid food coloring or as needed
  • 2 1/2 cups all-purpose flour sifted
  • 2 tablespoons natural cocoa powder sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup toffee bits plus extra for garnish
  • 16 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons heavy cream as needed

Instructions
 

  • Brown the butter in a medium saucepan over medium heat, stirring until amber and nutty, then pour into a bowl and cool to room temperature until just beginning to firm.
  • Preheat the oven to 350°F and line two 9-inch pans with parchment and grease the sides.
  • In a large bowl whisk the flour, cocoa, baking soda, baking powder, and salt until evenly combined.
  • In the mixer bowl beat the cooled brown butter, granulated sugar, and brown sugar until fluffy, about 2 minutes.
  • Beat in the eggs one at a time, then mix in oil, vanilla, vinegar, and food coloring until smooth and well combined.
  • Whisk the buttermilk and sour cream together in a separate bowl until smooth.
  • Add the dry ingredients to the wet in three additions alternating with the buttermilk mixture, beginning and ending with dry, mixing just until combined.
  • Fold in the toffee bits gently with a spatula until evenly dispersed.
  • Divide the batter evenly between prepared pans and smooth the tops.
  • Bake for 28 to 32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool the cakes in pans on a wire rack for 10 minutes, then turn out onto the rack, peel parchment, and cool completely.
  • For the frosting beat cream cheese and softened butter until creamy and lump-free, about 2 minutes.
  • Add powdered sugar, vanilla, and salt and beat on low to combine, then on medium-high until fluffy, adding heavy cream 1 tablespoon at a time to reach spreadable consistency.
  • Level cake tops if needed, place one layer on a stand, spread frosting over the top, and sprinkle a handful of toffee bits.
  • Top with the second layer, crumb-coat the cake with a thin layer of frosting, chill 15 minutes, then finish with a smooth final coat.
  • Garnish the top and sides with extra toffee bits and lightly press to adhere, then slice and serve.

Notes

For best color, use a vibrant gel or liquid food coloring and adjust until the batter is a deep red that still shows a hint of cocoa. Browning butter reduces moisture, so ensure the buttermilk and sour cream are at room temperature to keep the crumb tender. If your brown butter solidifies too much before mixing, soften it until spreadable but not melted. Measure flour by weight or spoon-and-level to avoid a dense cake, and avoid overmixing after adding dry ingredients to preserve tenderness. Line pan bottoms with parchment to prevent sticking, and rotate pans halfway through baking for even rise. Chill the cake briefly between frosting coats to prevent crumbs, and keep the cream cheese frosting slightly cool for clean slices.
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