Fall is here, and this brown butter almond cake is the perfect way to introduce the new season! When it comes to decorating this cake seriously, anyone can make it. This decorating style is typically called a crumb coat or a "naked" cake. This method means that it's a light layer of buttercream covering the sides of the cake. Learn how to make this brown butter almond naked cake! #xokatierosario #cakedecoratingtipsandtricks #nakedcakeideas #brownbutteralmondcake #almondcakerecipes

Brown Butter Almond Cake

Brown Butter Almond Cake is tender almond cake layers filled with creamy brown butter buttercream.

Course Dessert
Cuisine American
Keyword Baking, Buttercream, Cake Decorating, Cake Recipe
Prep Time 40 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings 1 (3 Layer) 6-inch or (2 Layer) 8-inch round cake
Author Katie

Ingredients

Almond Cake

  • 1 cup (or 2 sticks) unsalted butter, room temperature
  • 1/3 cup vegetable oil
  • 2 cups granulated sugar
  • 6 whole eggs
  • 2 egg yolks
  • 2 3/4 cup all-purpose flour, sifted
  • 1/4 cup cornstarch
  • 2/3 cup almond meal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 Tablespoon almond extract
  • 2 Tablespoons orange juice, fresh
  • 1 cup buttermilk

Brown Butter Buttercream

  • 1 1/2 cups (or 3 sticks) unsalted butter, room temperature
  • 5 1/2 cups powdered sugar, sifted
  • 2 Tablespoons heavy cream
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 cup sliced almonds, toasted

Instructions

Almond Cake

  1. Preheat oven to 350 °F. Spray three 6-inch round cake pans or two 8-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.

  2. In a medium-size bowl, whisk and stir together the all-purpose flour, cornstarch, almond meal, baking powder, and salt. Set aside.

  3. In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.

  4. Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.

  5. Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated.

  6. Pour in the buttermilk, almond extract, and orange juice. Mix on medium speed for 30 minutes.

  7. Evenly divide the cake batter into three 6-inch cake pans.

  8. Bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.

  9. Remove cakes from oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely — wrap cakes in plastic wrap and place in the freezer to chill for 30 minutes.

Brown Butter Buttercream

  1. In a medium saucepan, melt the butter over medium-heat. Use a rubber spatula to stir occasionally. Heat for 10-15 minutes until the butter is golden brown and smells nutty.

  2. Remove from the heat and cool completely.

  3. In the stand mixer bowl fitted with the paddle attachment, beat the browned butter on high until light and fluffy, about 5 minutes.

  4. Turn the mixer to low, gradually add powdered sugar, followed by the cream. Then add almond extract, vanilla extract and salt. Mix until incorporated completely. Scrape down sides of the bowl.

  5. Turn the mixer to medium-high and beat the buttercream for about 5 minutes until light and fluffy. Scrape down sides of the bowl. Turn the mixer on low and mix for 2 minutes to push out any air bubbles.

Assemble

  1. Layer one almond cake, cut side up onto cake board. Add a 2/3 cup of brown butter buttercream over the cake.

  2. Place another cake layer cut side down over the top. Repeat the process for another layer.

  3. Crumb coat with brown butter buttercream.

  4. Add sliced almonds to garnish the top of the cake. Freeze for 30 minutes to set the buttercream.

  5. Serve the cake at room temperature.

Recipe Notes