Description
Enjoy a slice of this Brown Butter Chocolate Chip Cake, featuring a moist texture and a rich, nutty flavor. Perfect for any celebration or a cozy night in, this cake combines the warmth of brown butter with semi-sweet chocolate chips for a delightful treat in every bite.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 cups semi-sweet chocolate chips
Instructions
- Start by placing the unsalted butter in a medium saucepan over medium heat.
- Allow the butter to melt completely, stirring occasionally.
- Once melted, continue to cook the butter, stirring frequently, until it begins to foam.
- Keep an eye on it as it cooks; you want to achieve a golden brown color and a nutty aroma. This usually takes about 5-7 minutes.
- Once the butter is browned, remove it from the heat and let it cool slightly.
- In a large mixing bowl, combine the granulated sugar and brown sugar.
- Pour the warm brown butter into the bowl with the sugars, and mix until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract until everything is well incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start with the flour mixture, then add half of the buttermilk, followed by the remaining flour, and finish with the last of the buttermilk.
- Mix until just combined; be careful not to overmix, as this can lead to a dense cake.
- Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon. Make sure they are evenly distributed throughout the batter.
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
- Pour the batter into the prepared pan(s), smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes for the 9×13 pan or 25-30 minutes for the round pans.
- To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes.
- If using round pans, carefully run a knife around the edges to loosen the cake, then invert onto a wire rack to cool completely.
- If using a 9×13 pan, you can leave the cake in the pan to cool completely.
- If you want to add a frosting, I recommend a simple chocolate ganache or a cream cheese frosting.
- For chocolate ganache, heat 1 cup of heavy cream in a saucepan until it just begins to simmer.
- Remove from heat and add 8 ounces of chopped semi-sweet chocolate. Let it sit for a few minutes, then stir until smooth.
- Allow the ganache to cool slightly before pouring it over the cooled cake.
- If you baked the cake in round pans, place one layer on a serving plate and spread a layer of frosting on top.
- Place the second layer on top and frost the top and sides of the cake.
- If you baked in a 9×13 pan, you can simply frost the top of the cake directly in the pan.
- For an extra touch, sprinkle some additional chocolate chips on top of the frosting.
- Slice the cake into squares or wedges and serve.
Notes
- Ensure the butter is cooled slightly before mixing with the sugars to avoid cooking the eggs.
- Be careful not to overmix the batter to maintain a light and fluffy texture.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes