Vanilla-Infused Brown Butter Cake

1. Toasting the Sugar

Start by preheating your oven to 300°F (150°C). Pour the sugar into a 10-inch stainless steel skillet and cook it over medium heat, stirring occasionally. Once the sugar begins to melt and turn fragrant, transfer it to a 2-quart glass baking dish. Place the dish in the oven and toast the sugar for about an hour, stirring every 20 minutes, until it becomes pale gold like white sand. This step enhances the vanilla flavor.

2. Browning the Butter

While the sugar is toasting, take a 3-quart stainless steel saucier and melt the butter over medium heat. Let it cook, stirring frequently with a heat-resistant spatula, until it turns a golden yellow and becomes perfectly silent, which should take about 15 minutes. This process adds a nutty flavor and depth to your cake.

3. Cooling the Butter

Once the butter is browned, transfer it to your stand mixer bowl. Let it cool for several hours until it solidifies. If you're in a hurry, you can place the bowl in a cold-water bath to speed up the cooling process to about 20 minutes.

4. Prepping the Oven and Pans

Preheat your oven to 350°F (175°C) and grease three 8-inch anodized aluminum cake pans. Line the bottoms with parchment paper to ensure an easy release later.

5. Mixing the Batter

In the bowl of your stand mixer fitted with a paddle attachment, combine the cooled brown butter, toasted sugar, baking powder, vanilla, water, salt, and baking soda. Mix on medium speed until everything is well combined, which should take about 8 minutes. The mixture should be soft, fluffy, and pale.

6. Adding Eggs and Dry/Wet Ingredients

Gradually add the eggs, one at a time, mixing well after each addition. Alternate adding the cake flour and milk, starting and ending with the flour, mixing just until combined. This gradual incorporation prevents curdling and ensures a creamy and thick batter.

7. Baking the Cakes

Divide the batter evenly among the prepared cake pans. Place them in the oven, staggering their positions for even baking. Bake for about 35 minutes, or until the cakes are puffed, firm, and pale gold.

8. Cooling the Cakes

Let the cakes cool in their pans for a few minutes, then run a butter knife around the edges to loosen them. Invert the cakes onto a wire rack and let them cool completely until no trace of warmth remains.

9. Crumb Coating

Once the cakes are cool, use a serrated knife to level the tops if necessary. Apply a thin layer of frosting to each cake, stack them, and spread a thin coat of frosting over the entire cake to catch any crumbs. Chill the cake for about 30 minutes to set the crumb coat.

10. Final Frosting

Rewhip your remaining frosting if needed, then apply a smooth, even layer over the entire cake. Decorate as desired.

11. Serving

Allow the cake to sit until it reaches about 70°F (21°C) before serving. This ensures the flavors are at their best. Cut with a chef’s knife and enjoy.

12. Storage

Under a cake dome, the frosted cake will keep for 3 days at room temperature.