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Brown Butter Chai Cake

Brown butter vanilla cake featuring Domino® Golden Sugar for an added touch of molasses. Each layer is topped with a chai-spiced, brown butter cream cheese frosting with Domino® Powdered Sugar for a silky finish.

Brown Butter Vanilla Cake
  • 2 1/4 Cup All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup Brown Butter, room temperature
  • 1/4 Cup Canola Oil
  • 1 1/2 Cups Domino® Golden Sugar
  • 3 Eggs
  • 2 Teaspoons Vanilla Extract
  • 3/4 Cup Greek Yogurt
  • 3/4 Cup Milk
Brown Butter Cream Cheese Chai Frosting
  • 5 Cups Domino® Powdered Sugar
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Cardamom
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Cloves
  • 1/2 Cup Brown Butter, room temperature
  • 1/2 Cup Unsalted Butter, room temperature
  • 1/2 Cup Cream Cheese, room temperature
  • 2 Teaspoons Vanilla Extract
  • 4 Tablespoons Heavy Whipping Cream
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Prep Time: 2 hours / Cook Time: 35 minutes / Yields: 10 slices

For the Brown Butter

Step 1

Place the 1 cup of unsalted butter in a light-colored pan over medium heat. Stir the butter the entire time to keep it moving. Once melted, the butter will begin to foam and sizzle around the edges.

Step 2

Stir constantly for 5-8 minutes until the butter turns golden brown. The foam will subside and the milk solids at the bottom of the pan will be toasty brown. It will smell intensely buttery and nutty.

Step 3

Immediately remove the pan from heat and pour the butter into a small heatproof bowl; allow it to cool to room temperature.

For the Brown Butter Vanilla Cake

Step 1

Preheat the oven to 350 °F and grease and line three 6-inch cake pans with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder and salt.

Step 3

Place the room temperature brown butter, the oil and the Domino® Golden Sugar in a large bowl and use an electric mixer to whisk for two minutes.

Step 4

Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the vanilla extract and greek yogurt and beat just until combined.

Step 5

Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients.

Step 6

Distribute the batter evenly among the three cake pans, about 14oz in each pan and bake for 30-35 minutes.

Step 7

Allow the cake to cool completely before frosting.

For the Brown Butter Cream Cheese Frosting

Step 1

Combine Domino® Powdered Sugar with the spices and set aside.

Step 2

With an electric mixer at medium-high speed, beat the room temperature brown butter, butter, cream cheese and vanilla extract until the mixture is pale and fluffy, for 5-7 minutes.

Step 3

Lower the speed and slowly add in the powdered sugar mixture. Add in the cream, a little at a time, until consistency is spreadable. Beat for at least 5 minutes until all of the sugar is dissolved.

For the Assembly

Step 1

Place the first layer of cake on a turntable. Top with 1/3 of frosting. Repeat with the second layer and then place the third layer on top. Frost the outside of your cake with the remaining frosting.

Step 2

Dust with cinnamon.

Additional Tips:

For a Frosted Cake with Smooth, Clean Edges:

  • Put the frosted cake in the freezer for at least 30 minutes to chill and set the frosting first. Dip a metal cake scraper in hot water to heat it. Dry it off on a paper towel and then use the edge to smooth over uneven frosting edges. Work your way around the cake, dipping the cake scraper back into the hot water if it cools down. When you’ve smoothed the frosting on the sides of a cake, you’ll have frosting sticking up around the top edge. Use the cake scraper to swipe the excess frosting around the top edge of the cake into the center and remove it after each pass. Be sure to clean your cake scraper after each pass for the sharpest edges.

How to Use a Textured Cake Scraper:

  • Line the textured cake scraper up straight vertically, so that it’s flush with the sides of the cake. Rest the bottom of the comb on the turntable. Slant the side of the cake scraper towards you at a 45 degree angle against the side of the cake. Scrape until you get a buildup of frosting on the cake scraper, wipe off that frosting from the cake scraper, and then repeat. With each round, the frosting will get smoother and the texture will become more defined.
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Meet the Chef:


Greetings! My name is Biobele Braide; I am a psychiatrist by trade and a baker by passion. I decided to combine my love for culinary exploration with my budding interest in video production and discovered the joy of filming the production of my baked goods from start to finish! It is an honor to create soothing and uplifting baking content to a warm and positive-minded online community.