So I was planning on starting this post by complaining about how it’s too hot for September and how it doesn’t feel like fall. And while those things are true to some extent, I noticed driving back from school yesterday that there’s a good amount of color starting to peak out on the trees. So I’m going to focus on that instead.
Also, I think the temperatures are supposed to drop a little this week, so maybe it will truly start to feel like fall. This is a busy week for the blog because I didn’t space out my recipes super well this month. I published one a few days ago, and then I have another one coming out on Saturday. But a little uneven spacing is a small price to pay for some delicious and cozy fall recipes.
On that note, I will say that this is probably my least autumnal recipe for the next couple months. It’s still got cozy fall flavors but it’s a little lighter then most colder weather desserts, which I think makes it perfect for early autumn. It’s simple, but elegant and well balanced. Plus, it’s an adorable tiny cake! What’s not to love?
Quick side note, I’ve been testing my Halloween recipes for October and they’re pretty fun and exciting so make sure to stay tuned.
Describe this Cake to Me
Taste: The cake itself is close to a regular vanilla cake, but with a little warmer nuttiness from the brown butter and freshness from the cardamom. The coffee icing adds a sweetness, but also a little bitter taste that works perfectly with the warmer notes from the brown butter.
Texture: The cake is a perfectly light and fluffy cake, with a moist crumb. The icing on top is perfectly creamy and light. It’s a whipped frosting, so it doesn’t feel too heavy or sticky on top of the delicate cake.
Ease: This is a pretty simple cake to make. The batter is basically the same as a classic vanilla cake, just in the smaller scale. The frosting is also pretty straightforward to whip up, nothing out of the ordinary. And the assembly for this cake is pretty easy, no fancy piping required!
The Cake
The cake itself is pretty similar to a plain white cake, but with a few changes that make it much more interesting. The batter is speckled with sweet vanilla bean, and fresh cardamom adds this pop to it. Then the brown butter adds a little depth and warmth that works perfectly with the coffee frosting. In terms of texture, the use of egg whites and sour cream make this cake perfectly soft and fluffy, while still moist.
The Espresso Frosting
This is a pretty simple frosting, but there are a few tricks that make it work so well for this cake. Instead of just throwing in some espresso powder, we dissolve it into some hot water and add that to the frosting. The heat from the water actually helps loosen up the butter and make this frosting a little creamier. Plus this is a whipped frosting, which means it’s very light and not sticky. This makes it the perfect topping to go with the levity of the cake.
Six Inch Brown Butter Cardamom Cake with Coffee Frosting
Ingredients
Method
- In a medium sized saucepan, melt the butter over medium heat. Once melted, continue to cook the butter, stirring frequently, until it begins to sizzle and foam. It will then begin to turn an amber brown color and start emitting a nutty aroma. Remove the butter from the heat and place in a bowl. Chill the butter in the refrigerator until it comes to room temperature, around 20-30 minutes.
- Preheat the oven to 350℉. Grease and line three 6 inch cake pans with butter and parchment paper. Then, grease the parchment paper as well. Set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Set aside.
- In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat the cooled brown butter and granulated sugar together on medium speed until fluffy and combined. Add the egg whites and beat on medium high speed until light and creamy. Finally, add the sour cream and vanilla extract and mix until just combined.
- Pour the dry ingredients into the wet ingredients and mix on low speed until just combined. With the mixer still running on low speed, slowly stream in the milk. The batter should be glossy and smooth.
- Pour the batter evenly among the three pans and bake for 18-22 minutes, or until an inserted toothpick comes out clean and the cakes are pulling away from the edges of the pan. Place the cakes on a wire cooling rack to cool completely in the pans before decorating.
- In a large mixing bowl using either a hand or stand mixer fitted with a whisk attachment, whip the butter on high speed for 5 minutes. Using a spatula, scrape down the sides and bottom of the bowl, and then whip for another 2 minutes.
- In a small bowl, whisk together the espresso powder and hot water. Add this espresso mixture, along with the confectioners sugar, vanilla extract, and salt, to the butter and mix on low speed until combined, about 30 seconds. Then turn the mixer up to high speed and whip for around 2 mintues. The frosting should be very light and creamy.
- If desired, slice the tops of the cakes off using a serrated knife to create a flat surface. Place one cake layer on a cake stand and spread roughly ¼ cup of the frosting on top. Place another cake layer on top of that, and repeat. Top with the final cake layer and spread the frosting along the top and sides of the cake. Top with coffee beans if desired.
- Cake stays fresh for up to 4 days kept in an airtight container at room temperature.