Brown Butter Mini Sheet Cake with Maple Frosting
This Brown Butter Mini Sheet Cake with Maple Frosting the perfect seasonal cake.It’s super fluffy, nutty in flavor and the maple frosting is light and delicious.
Servings: 8
Cost: $12
Ingredients
Mini Sheet Cake:
- 1/2 cup Clover Sonoma Organic Unsalted Butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 2 tablespoons neutral oil
- 1 vanilla bean scraped
- 2 large eggs
- 1/2 cup Clover Sonoma Organic Whole Milk
Frosting:
- 3/4 cup Clover Sonoma Organic Unsalted Butter
- 2 cups powdered sugar sifted
- 2 tablespoons maple syrup
- 1 tablespoon Clover Sonoma Organic Heavy Cream
- Pinch of kosher salt
For Decoration:
Instructions
To Make the Mini Sheet Cake:
- Preheat oven to 350 degrees F. Grease and line an 8x8-inch cake pan. Set it aside.
- To brown the butter, place a small saucepan set over medium-low heat. Add the butter to the pan and once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Remove it from the pan and continue to stir to cool it down.
- In a large bowl, whisk together the all-purpose flour, baking powder and kosher salt. In the bowl of a stand-up mixer (you could also just do this with an electric mixer and a large bowl) another medium bowl, beat together the browned butter, sugar, neutral oil and vanilla bean seeds for about 1 minute. Add the eggs and beat until combined.
- Pour the dry ingredients in the wet ingredients, rotating with the milk. This will help hydrate the batter evenly. I like to scrape the bottom of the bowl with a spatula to make sure there aren’t any bits of flour hiding.
- Transfer the batter into the prepared cake pan and place in the oven for 23 to 25 minutes, or until a skewer inserted into the center comes out clean. Allow to cool in the pan for about 5 to 7 minutes. Then invert onto a cooling rack and cool until it’s room temperature. It’ll probably take a full hour.
To Make the Frosting:
- In a bowl of a stand-up mixer, add the butter and beat it until next level. Place a sieve atop the bowl and sift in the powdered sugar, along with the maple syrup, heavy cream and pinch of salt. Beat for a full 2 minutes, this will ensure a super fluffy frosting.
To Assemble the Cake:
- Pour all of the frosting on the cooled sheet cake and spread it around, creating cute swoops as you go. Top it with some cookies or sprinkles. Slice it up and serve.
Notes
Tips and Tricks
- To make this cake ahead, bake the cake, allow it to cool to room temperature and then wrap it tightly in plastic wrap. You can keep it in the fridge for up to 2 days OR you can freeze it for up to 3 months.
- If you want to make the topping cookies, I suggest making them the day before just to allow for some of the work to be broken up. I used my chai sugar cookie recipe and used a bat cookie cutter shape and attached the edible eyeballs with a teeny dot of frosting.
Nutrition
Serving: 8g | Calories: 314kcal | Carbohydrates: 77g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 112mg | Fiber: 1g | Sugar: 57g | Calcium: 41mg | Iron: 1mg