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Six Inch Brown Butter Cardamom Cake with Coffee Frosting

Perfect for early fall, this petite 6 inch cake is an elegant step up from a classic vanilla layer cake. Fluffy and moist cake batter speckled with vanilla bean, cardamom, and nutty brown butter is topped with a light and fluffy whipped espresso frosting. This cake is a quick and simple weekend bake as the weather starts to shift to chilly days.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

Brown Butter Cardamom Cake
  • ½ cup unsalted butter
  • 1 ¾ cups cake flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cardamom
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 3 large egg whites
  • 2 teaspoons vanilla extract
  • ½ cup sour cream
  • ½ cup whole milk
Coffee Whipped Buttercream
  • 1 cup unsalted butter softened
  • 2 Tablespoons espresso powder
  • 2 Tablespoons boiling water
  • 2 cups confectioners sugar
  • 1 Tablespoon vanilla extract
  • a pinch of salt
  • coffee beans for topping

Method
 

Start by browning the butter
  1. 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.
Make the cake
  1. 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.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
Make the frosting
  1. 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.
  2. 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.
Assemble
  1. 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.
  2. Cake stays fresh for up to 4 days kept in an airtight container at room temperature.