Brown Butter Marble Cake
A delightful blend of rich flavors and textures, this cake features beautiful marbling with nutty undertones from brown butter, making it perfect for any occasion.
Ingredients
For the cake
- 10 tbsp unsalted butter, kept cold and cut into pieces
- ¾ cup white granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- 1½ tsp baking powder
- ½ tsp baking soda
- 1¼ cups all-purpose flour
- 3 tbsp Dutch-process cocoa powder (sifted if clumpy)
- 1 cup powdered sugar, for finishing dust
Instructions
Preparation
- Heat oven to 350°F (180°C). Prepare an 8x8-inch pan by greasing it and lining it with parchment paper, leaving some overhang for easy removal.
- In a light-colored pan, melt most of the butter, then cook it over medium heat while stirring until it turns golden-brown and nutty in aroma. Remove from heat and mix in the remaining butter until fully melted.
- In a large bowl, whisk eggs and sugar until the mixture becomes light, airy, and slightly thickened. Add sour cream, browned butter, vanilla, and salt, mixing until the batter looks smooth and well blended.
- Stir in baking powder and baking soda, then gently fold in the flour until no dry streaks remain.
- Divide part of the batter into another bowl and mix in cocoa powder until fully combined to create the chocolate portion.
- Spoon alternating scoops of vanilla and chocolate batters into the prepared pan, then swirl lightly with a skewer or knife to create a marbled effect. Tap the pan gently to level the batter.
- Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake rest in the pan for around 15 minutes, then lift it out using the parchment and cool completely on a rack.
- Finish with a light dusting of powdered sugar before serving.
Notes
Serve with fresh berries, whipped cream, or vanilla bean ice cream. Store leftovers in an airtight container at room temperature for up to three days.