Description
Ginger Brown Butter Cake is a moist and flavorful dessert that combines the rich taste of brown butter with warm spices.
Ingredients
Scale
- 1 cup (226 g) unsalted butter
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (240 ml) buttermilk
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium saucepan over medium heat, melt the unsalted butter. Cook until golden brown and nutty, about 5-7 minutes. Let it cool slightly.
- In a large mixing bowl, combine the granulated sugar and browned butter. Mix well. Add eggs one at a time, mixing after each. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet mixture, alternating with buttermilk. Start and end with dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- Dust the top with powdered sugar. Slice and serve, optionally with a small fork.
Notes
- Add chopped crystallized ginger to the batter for extra texture and flavor.
- This cake pairs well with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: Ginger Brown Butter Cake, dessert, cake, baking, spices