A Brown Butter Peach Layer Cake combines the nutty richness of brown butter with the sweet, juicy flavor of ripe peaches. This cake features layers of moist vanilla cake with a brown butter twist, peach filling, and a luscious peach buttercream.
Brown Butter Peach Layer Cake Recipe
Ingredients:
For the Brown Butter Vanilla Cake:
- 1 cup (225g) unsalted butter
- 2 ½ cups (300g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) whole milk
- ¼ cup (60ml) sour cream or Greek yogurt
For the Peach Filling:
- 3 cups (450g) fresh or frozen peaches, peeled and diced
- ½ cup (100g) granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ¼ cup (60ml) water
For the Brown Butter Peach Buttercream:
- 1 cup (225g) unsalted butter
- 4 cups (480g) powdered sugar, sifted
- ½ cup (120ml) peach puree (made from fresh or canned peaches)
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk (as needed for consistency)
- Pinch of salt
For Decoration:
- Fresh peach slices
- Edible flowers or mint leaves (optional)
Instructions:
1. Prepare the Brown Butter:
- In a medium saucepan, melt the butter over medium heat, stirring constantly. Continue cooking until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it.
- Remove from heat and let cool to room temperature.
2. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans.
3. Prepare the Brown Butter Vanilla Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the cooled brown butter and granulated sugar together until creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the milk and sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Peach Filling:
- In a medium saucepan, combine the peaches, sugar, lemon juice, cornstarch, and water.
- Cook over medium heat, stirring occasionally, until the peaches break down and the mixture thickens (about 10 minutes).
- Remove from heat and allow to cool completely before using.
5. Make the Brown Butter Peach Buttercream:
- In a medium saucepan, melt the butter over medium heat, then cook until browned and nutty, as described earlier. Let cool to room temperature.
- In a large bowl, beat the browned butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
- Beat in the peach puree, vanilla extract, and a pinch of salt. Add heavy cream or milk as needed to achieve the desired consistency.
6. Assemble the Cake:
- Once the cakes have cooled, place one layer on your serving plate.
- Spread a layer of peach filling over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the brown butter peach buttercream.
7. Decorate and Serve:
- Garnish the cake with fresh peach slices and optional edible flowers or mint leaves.
- Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
This Brown Butter Peach Layer Cake combines the richness of brown butter with the fresh, fruity flavor of peaches for a delightful and elegant dessert. It’s perfect for summer gatherings or any special occasion!