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+ servings

Brown Butter Bundt Cake

Browning the butter adds fabulous flavor to this moist Bundt cake. Drizzling with a glaze provides the perfect creamy finish!
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Prep Time30 minutes
Cook Time50 minutes


Butter Cake

  • 1 cup + 3 tablespoons unsalted butter
  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup buttermilk room temperature
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups granulated sugar

Brown Butter Glaze

  • 1 cup powdered sugar
  • 2 tablespoons butter browned
  • 1-2 teaspoons milk
  • teaspoon vanilla extract


  • Melt butter in a saucepan over medium heat. Butter will get foamy and bubble. Cook until butter solids in the bottom of the pan begin to turn deep golden brown. Immediately remove from heat.
  • Pour through a sieve into a bowl. Allow to cool and refrigerate until cold but still soft. Reserve 2 tablespoons of brown butter for the glaze.
  • Sift together flour, baking powder, and salt.
  • Preheat oven to 350ºF. Grease a Bundt cake pan, dust with flour shaking off excess.
  • In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, and mix to combine.
  • Add the dry ingredients in 3 parts, alternating with the milk in 2 parts. Add vanilla.
  • Pour batter into the pan.
  • Bake for 45-50 minutes or until a toothpick inserted into the middle sections comes out clean.
  • When the cake is done, transfer it to a cooling rack. Remove the cake from the pan. Place a plate over the top of the cake and flip the cake over. Let cool completely.
  • For the glaze, in a medium bowl, beat brown butter, powdered sugar, vanilla, and milk until smooth.
  • Pour the glaze over the cooled cake