Browned Butter Sheet Cake

Browned Butter Sheet Cake is the perfect blend of moist, sweet, and irresistibly nutty. With the rich, caramel-like flavor of browned butter baked into every bite, this cake is a treat for anyone who loves a touch of warmth in their desserts.

Ingredients Needed

Each ingredient in this Browned Butter Sheet Cake recipe works together to create a balanced, moist, and flavorful dessert that’s as simple as it is satisfying. You can find all of the exact measurements in the recipe card below.

Cake

Unsalted Butter: Browning the butter deepens the flavor to make this cake special.

Water: Adding water to the browned butter will bring back some of the moisture that evaporates during the browning process. 

All-purpose Flour: Gives the cake structure and a light, tender crumb.

Granulated Sugar: Sweetens the cake perfectly.

Eggs: Provide structure and stability, helping the cake rise and hold together while also adding moisture for a soft, rich texture.

Sour Cream: Provides moisture and richness for the perfect texture.

Vanilla Extract: Adds a warm, subtle flavor that complements the nuttiness of the browned butter.

Baking Powder: Helps the cake rise and ensures the crumb is fluffy and not dense.

Salt: Enhances the flavor.

Frosting

Unsalted Butter: Creates a smooth, creamy texture, making the frosting spreadable and rich without being too stiff or runny.

Powdered Sugar: Sweetens the frosting while giving it a spreadable consistency without any grittiness.

Vanilla Extract: For extra flavor.

Milk: Provides the perfect consistency for spreading.

How to Make a Browned Butter Sheet Cake

I know it looks like a lot of steps, but they are straightforward. Follow the instructions, and you’ll have a fantastic dessert that will definitely be a family favorite!

Making The Brown Butter Cake

Brown the Butter: Preheat the oven to 350 degrees Fahrenheit. Spray a 13x18x1 baking sheet with baking spray with flour, or use regular pan spray and dust generously with flour. Tap out the excess flour. Add the butter to a small saucepan and melt it over medium heat until the butter browns. About 8-10 minutes. Watch for the butter to turn foamy and become very fragrant. It takes a while for it to start browning, but once it starts, it browns quickly, so don’t leave it unattended.

Add Water: Once the butter is browned, carefully add the water to the butter in the pan and bring it to a boil.

Whisk Flour and Sugar: While that comes to a boil, add the flour and sugar to a large bowl and whisk to combine.

Mix Ingredients: Add the eggs, sour cream, vanilla, baking powder, and salt and mix with a hand mixer on low speed.

Combine: Once the butter mixture is boiling, remove it from the heat and slowly mix it into the flour mixture. Scrape down the sides and bottom of the bowl to ensure everything is fully incorporated.

Bake: Pour the cake batter into the prepared pan and spread it evenly. Bake for 25-27 minutes, until a toothpick comes out clean from the center and the top of the cake springs back when lightly pressed on with your fingers. Let the cake cool completely.

Making the Frosting

Brown Butter: When the cake is fully cooled, prepare the frosting by adding the butter to a medium saucepan and melting it over medium heat for about 6 minutes to brown the butter. The butter should be foaming and smell nutty.

Mix in Other Ingredients: Turn off the heat and add powdered sugar, vanilla, and milk. Mix until smooth. You can do this by hand or with a hand mixer. The frosting should be thick enough to slightly hold its shape, but not stiff. If needed, mix in extra milk a tablespoon at a time.

Spread the Frosting: Add the frosting to the top of the cooled cake and spread it evenly across. The frosting sets up quickly once it is finished, so you want to move quickly with this step. Let the frosting finish setting up before slicing into pieces and serving.