A tender, buttery cake with a melt in your mouth texture and a nutty, sweetness from browned butter.
Hi there! Last week, I taught you how to brown butter. It’s something that can be a little daunting at first, but once you get the hang of it you’ll be browning butter for everything you use (and you should, too. It makes everything delicious!). It brings a unique sweet and nutty, toasty aroma to this Dutch Butter Cake that only browned butter can.
Have you ever had Dutch Butter Cake? It’s a super soft, buttery, tender, melt-in-your-mouth cake. It’s a little crumbly and filled with buttery deliciousness. I promise you, cannot have just one piece.
This cake is also super simple to make, with only four ingredients. All you do is mix the ingredients together, spread it into your pan, and bake. As for lining your pan, I would opt for either parchment or aluminum foil. There’s already enough butter in the recipe, so you don’t need to add any more.
Since there are only four ingredients, the main one being butter, I recommend you use the best quality butter you have. I like European butter, which is creamier and has a higher fat to water ratio. It makes a difference, trust me.
- 1 cup (230g) unsalted butter
- 3/4 cup (150g) white sugar
- 2 cups (250g) all purpose flour
- 1/2 teaspoon salt
- 1. Preheat your oven to 350 F/180 C. Line an 8 x 8 inch square baking pan with aluminum foil.
- 2. Brown the butter.
- 3. Add in the sugar. Add the flour and salt.
- 4. Spread your batter into the pan and bake for 25-30 minutes.