Best 2 Vanilla Brown Butter Cake With Spring Fruit And Berry Compote Mint Oil And Toasted Marshmallow Sauce Recipes

Indulge your sweet cravings with the Vanilla Brown Butter Cake, a culinary masterpiece that combines the rich flavors of browned butter with the delicate sweetness of vanilla. This delectable cake is elevated with a vibrant array of spring fruits and a tart berry compote, creating a harmonious balance of flavors and textures. A refreshing mint oil adds a touch of herbal freshness, while the toasted marshmallow sauce provides a luscious and gooey complement. Discover the step-by-step instructions for this delightful dessert, along with additional recipes for the berry compote, mint oil, and toasted marshmallow sauce, ensuring a delightful and unforgettable treat.

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VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING

Vanilla Cake with Vanilla Buttercream Frosting image

Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
FROSTING:
1 cup unsalted butter, softened
3 teaspoons clear vanilla extract
2-1/2 cups confectioners' sugar
Optional: Colored sprinkles or nonpareils

Steps:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.

Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.

VANILLA BUTTER CAKE

Vanilla Butter Cake image

Provided by Dan Langan

Categories dessert

Time 1h10m

Yield Three 8-inch cakes

Number Of Ingredients 12

Ingredients

Nonstick baking spray
75 grams (2/3 cup) all-purpose flour, plus more for dusting
12 ounces (1 1/2 cups) buttermilk, at room temperature
4 large eggs
3 ounces vegetable oil
1 tablespoon pure vanilla extract or vanilla bean paste
425 grams (2 cups plus 2 tablespoons) granulated sugar
250 grams (2 cups) cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
6 ounces (12 tablespoons) unsalted butter, softened

Steps:

Preheat your oven to 350 degrees F. Grease and lightly flour three 8-inch round pans.
Combine the buttermilk, eggs, vegetable oil and vanilla in a bowl or large measuring cup and whisk until smooth.
Combine the sugar, cake flour, all-purpose flour, baking powder, baking soda and salt in the bowl of your stand mixer. Whisk to combine the dry ingredients.
Place the mixer bowl on the mixer fitted with the paddle attachment. With the mixer on low, begin adding chunks of softened butter and continue blending until the mixture is sandy and no visible chunks of butter remain. Add 1/4 of the liquid ingredients to the dry ingredients and blend on low to combine. Raise the mixer to medium-high speed and beat for 2 minutes, scraping the bowl and beater halfway through beating. Add half of the remaining liquid ingredients to the bowl, blend on low to combine and then scrape the bowl. Add the remaining liquid ingredients and continue to blend on the lowest speed for 2 minutes.
Divide the batter into the prepared pans and bake until a toothpick inserted into the center of the cakes comes out with a few most crumbs stuck to it, 25 to 30 minutes.
Cool the layers in their pans for 15 minutes, then turn them onto a cooling rack and carefully wrap them in plastic wrap while they cool completely.

Tips for Baking a Perfect Vanilla Brown Butter Cake:

Use high-quality ingredients: Fresh, high-quality ingredients will result in a more flavorful and delicious cake.
Brown the butter properly: Browning the butter adds a nutty, caramel-like flavor to the cake. Be sure to brown the butter until it smells fragrant and has a light brown color.
Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
Bake the cake at the right temperature: Baking the cake at too high a temperature can cause the cake to brown too quickly on the outside while remaining uncooked on the inside. Bake the cake at the temperature specified in the recipe.
Let the cake cool completely before frosting: Allowing the cake to cool completely before frosting will help the frosting to set properly and prevent it from melting.

Conclusion:

The vanilla brown butter cake is a delicious and versatile cake that can be enjoyed on its own or dressed up with frosting, fruit, and other toppings. The cake is moist and flavorful, with a tender crumb and a slightly nutty flavor from the browned butter. The spring fruit and berry compote, mint oil, and toasted marshmallow sauce add a refreshing and flavorful touch to the cake, making it perfect for any occasion.