I’ve been enjoying experimenting a bit with different buttercream flowers on my cakes lately and it’s been so fun! I made a “painted” rose cake last week where I mostly used a palette knife to create petals and it gave an interesting three dimensional effect to the surface but this time I wanted to try and make some buttercream orchids.
I had actually experimented piping them a few weeks ago, using them as cookie toppers and they worked well but I think a cake is the best venue for this flower 🙂
What is Browned butter?
Basically it’s butter that you’ve cooked! In the process all the milk solids in the butter become caramelized and impart a nutty depth of flavor that can only be described as intoxicating.
To make it add butter to a small pot and cook on low heat stirring occasionally. That’s it! Transfer to a bowl once it’s browned to a nice golden color.
If you haven’t browned butter before you’ve got to try! Cooking it adds a depth of flavor, intensified nuttiness and this incredible aroma. Browned butter enhances both sweet and savory dishes, you’re going to be hooked!
How do You Make Italian Meringue Buttercream??
Watch the video above to see ALL the steps to make creamy, dreamy Italian meringue buttercream!
About the Decorating
First of all, you don’t have to pipe buttercream orchids and all that, just stop at the crumb coat and get to eating, it’s just delicious and I love seeing all the flecks from the vanilla beans and caramelized butter bits.
If you are piping the flowers I recommend storing them in the fridge or freezer while you get everything together so they can be handled without crushing them.
If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
Can you see all the browned butter and vanilla bean flecks in the buttercream and cake??? Also I gotta say, love the color scheme and especially the green and brown I got by using match cocoa powder for the buds and stem.
Some Tips and Pointers
- I should mention that I ordered two piping tips for this cake that made a huge difference, they’re shaped like curved tear drops and are a total game-changer, 120 and 127. You can use there to make many different types of petals and I highly recommend them.
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
Steps to Make This Cake
- Preheat the oven to 345F. Butter and flour three 6-inch pans. I use damp cake strips on my pans for even baking. In a saucepan over medium heat, melt the butter and stir. Cook until the butter has browned and turns into a golden color. Pour the butter into a bowl and transfer to the fridge to bring it to room temperature. Keep an eye on the consistency while it’s in the fridge and stir frequently. Take it out when it congeals. Sift the dry ingredients together in a large bowl, including sugar.
- Beat the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined. Divide the mixture evenly into the buttered cake pans. Add damp baking strips. Bake for about 30-35 minutes or until the centers are springy to the touch. Let the layers cool in the cake pans for about 4 min, then dump them out onto a wire cooling rack.
- In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat. Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F. Beat the egg whites, salt and cream of tartar. Slowly add in 1/3 cup of sugar and continue beating until soft peaks form. Drizzle the sugar into the mixer immediately. Run mixer until meringue is cool/tepid. Switch to a paddle attachment. Add room temperature browned butter into the running mixer one tablespoon at a time. Add the vanilla. Beat until butter is combined and mixture has reached a silky consistency. Transfer to a piping bag. For the plain Italian buttercream, repeat the same steps but with regular, room temperate butter instead of brown butter.
- Pipe the brown butter Italian meringue between each layer. Pipe a crumb coat and smooth with a bench scraper and offset spatula.
- Pipe an outer layer of white Italian meringue buttercream. Smooth with a clean bench scraper and offset spatula. Sketch out the leaves.
- Cut square pieces of parchment paper. Use gel food coloring to dye the buttercream soft shades of pink, yellow and green. Transfer the pink to piping bags fitted with a 120 tip, 127 tip and a 401 tip.
- For the smaller orchids, use the 127 tip to make a small base on the parchment paper and piping nail. Pipe 2 large semi circular flat petals using the 127 tip with the thick side facing inward. Use the 401 tip to create 2 hooded petals in the center.
- For the larger orchids, repeat the same process as above using the 120 tip for the base. You can pipe some yellow in the center using a small round tip. Add little details with dark coloring. Chill until ready to serve.
- For the stems, microwave candy melts. Add matcha and cocoa powder until you get a desired color. Freehand pipe the orchid stems. Double over the candy melt to make them a bit stronger. Let them cool and carefully remove.
- Use a palette knife to paint on the darker green Italian meringue buttercream. Add the largest stem.
- Pipe a dollop of buttercream as glue for the orchids. Add flowers along the stems.
If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Brown Butter Cake
An intoxicating brown butter vanilla cake that's covered in hand piped Italian meringue buttercream orchids!
Ingredients
INGREDIENTS
For the Cake:
- 1 2/3 cup all-purpose flour 213g
- 1 1/3 cup granulated sugar 303g
- 1/4 tsp baking soda heaping
- 1 tsp baking powder heaping
- 1/4 tsp kosher salt
- 3/4 cup brown butter 170g, unsalted, room temperature
- 1/2 cup sour cream 120ml, room temperature
- 1/2 cup whole milk 120ml, room temperature or warm
- 3 egg whites room temperature
- 1 tbsp vanilla extract nice
- 1 tbsp vanilla bean paste
For the Italian Meringue Buttercream and Brown Butter Italian Buttercream:
- 8 large egg whites room temperature
- 2 2/3 cups sugar 550g, divided
- 2 pinches kosher salt
- 2 cups browned butter 454g unsalted room temperature
- 2 cups butter 454g, unsalted room temperature
- 2 tsp vanilla extract
- 1/2 tsp cream of tartar
- 2/3 cup water 160ml
For the Stems:
- parchment paper
- ½ cup candy melts 84g
- 1 tbsp matcha powder
- 1 tbsp cocoa powder
Instructions
INSTRUCTIONS
For the Cake:
Preheat oven to 345 degrees F. Butter and flour three 6-inch pans. I use damp cake strips on my pans for even baking.
In a saucepan over medium heat, melt the butter and stir. Cook until the butter has browned and turns into a golden color. Pour the butter into a bowl and transfer to the fridge to bring it to room temperature. Keep an eye on the consistency while it’s in the fridge and stir frequently. Take it out when it congeals.
Sift the dry ingredients together in a large bowl, including sugar.
Beat the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Divide the mixture evenly into the buttered cake pans. Add damp baking strips.
Bake for about 30-35 minutes or until the centers are springy to the touch.
Let the layers cool in the cake pans for about 4 min, then dump them out onto a wire cooling rack.
For the Brown Butter Italian Buttercream:
In a medium saucepan add 1 cup of granulated sugar and 1/3 cup water then place on medium-low heat. Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
Beat 4 room temperature egg whites, a pinch salt and 1/4 tsp cream of tartar. Slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
When the temperature reads 235-240F, drizzle the sugar mixture into the mixer immediately.
Run mixer until meringue is cool/tepid.
Switch to a paddle attachment. Add room temperature brown butter into running mixer one tablespoon at a time.
Add 1 tsp vanilla.
Beat until butter is combined and mixture has reached a silky consistency.
Transfer to a piping bag.
For the Italian Meringue Buttercream:
In a medium saucepan add 1 cup of granulated sugar and 1/3 cup water then place on medium-low heat. Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
Beat 4 room temperature egg whites, a pinch salt and 1/4 tsp cream of tartar. Slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
When the temperature reads 235-240F, drizzle the sugar mixture into the mixer immediately.
- Run mixer until meringue is cool/tepid.
Switch to a paddle attachment. Add room temperature butter into the running mixer one tablespoon at a time.
Add 1 tsp vanilla.
- Beat until butter is combined and mixture has reached a silky consistency.
- Save about 1.5 cups for the orchid flowers.
- Transfer the rest to a piping bag and snip off the tip.
For the Orchids:
Cut square pieces of parchment paper. Use gel food coloring to dye the buttercream soft shades of pink, yellow and green.
Transfer the pink to piping bags fitted with a 120 tip, 127 tip and a 401 tip.
For the smaller orchids, use the 127 tip to make a small base on the parchment paper and piping nail. Pipe 2 large semi circular flat petals using the 127 tip with the thick side facing inward. Use the 401 tip to create 2 hooded petals in the center.
For the larger orchids, repeat the same process as above using the 120 tip for the base.
You can pipe some yellow in the center using a small round tip. Add little details with dark coloring.
Chill until ready to serve.
For the Stems:
Microwave candy melts.
Add matcha and cocoa powder until you get a desired color.
Freehand pipe the orchid stems. Double over the candy melt to make them a bit stronger.
Let them cool and carefully remove.
For the Assembly:
Pipe the browned butter italian meringue between each layer. Pipe a crumb coat and smooth with a bench scraper and offset spatula.
Pipe an outer layer of white italian meringue buttercream. Smooth with a clean bench scraper and offset spatula.
Sketch out the leaves. Use a palette knife to paint on the darker green italian meringue buttercream.
Add the largest stem.
Pipe a dollop of buttercream as glue for the orchids. Add flowers along the stems.
Recipe Video
Recipe Notes
Notes on Decoration
I went all out decorating this cake but I have to say that it would be JUST as delicious with just the brown butter Italian meringue buttercream smeared on. The orchids are delicate and will not stand up well to heat.
If you are piping the flowers I recommend storing them in the freezer while you get everything together so they can be handled without crushing them.
I used two piping tips for this cake that made a huge difference, they're shaped like curved tear drops and are a total game-changer, 120 and 127. You can use there to make many different types of petals and I highly recommend them.
If you love this recipe try these out!
Lemon Lavender Poppy Seed Pound Cake
Mb says
May 2, 2018 at 11:43 amGorgeous! Can’t wait to try it.
How long should you let the iced cake set before beginning to apply flowers?
John K. says
May 2, 2018 at 12:03 pmMb,
Chill the cake for about 20-30 minutes or until the outer buttercream is stiff! Hope you enjoy!
John
mb says
May 5, 2018 at 2:08 pmHey John,
The cake is AMAZING! There is nothing equivalent- the brown butter is a game changer.
What can i do if my brown butter buttercream is runny? it pours straight out of the piping bag!!
Elly says
May 2, 2018 at 3:37 pmomg…..that looks SO GOOD!!!! Must try☺
John K. says
May 2, 2018 at 3:47 pmElly,
Thanks so much! You MUST!
John
Elly says
May 15, 2018 at 6:09 amJohn, I made this cake last night!! So moist and delish…I didn’t have the time to make the Ital. meringue but instead made a simple brown butter buttercream. I def have to try the meringue but only have a hand mixer which I know will work but would be so much easier with a stand mixer. This cake is a keeper and your tutorials are awesome…so thank-you from Montreal:)
Erin says
May 2, 2018 at 4:21 pmDoes it usually take the entire batch of buttercream to ice the cake and layers the way you do? BTW your work is amazing!!!
John K. says
May 2, 2018 at 4:37 pmErin,
Thank you very much! It all depends on how much you want to use for the cake and flowers! You may have some left over, but you could always use the extra for cupcakes!
John
Michele says
May 2, 2018 at 4:21 pmWow! The cake is so beautiful John! You are incredibly talented! I really enjoy your blog and lovely creations.
John K. says
May 2, 2018 at 4:33 pmMichele,
Thank you very much! Hope you get to try it!
John
saltandserenity says
May 3, 2018 at 5:24 amJohn, you are a true artist. Those flowers are gorgeous, but the brown butter cake has me sold! I adore brown butter in baking. I think I have posted at least 7 recipes using it in baking. Your videos make me think I can create everything you do. I love to see that you weigh your batter. I also do and sometimes my sister rolls her eyes at me!
John K. says
May 3, 2018 at 11:29 amSalt and serenity,
Thank you very much! I’m so happy I could inspire you! My kitchen scale is a life saver!
John
Samye says
May 4, 2018 at 4:11 pmThis is hands-down one of the best cakes I’ve ever had!! It was soooo good! The brown butter balanced it out so nicely and added that hint of almost caramel taste! My Italian buttercream turned to liquid after I added the liquid brown butter (probabaly because it’s so hot in Vegas right now!!) but chilling it and adding the solid butter fixed it right up! Thanks for sharing!!!
Dora says
May 8, 2018 at 11:22 pmCan I substitute sour cream with anything? I rarely use sour cream in any of my desserts and it’s quite expensive in my area.
John K. says
May 9, 2018 at 9:13 amDora,
You can substitute with plain yogurt!
John
Lauretta Carra says
July 3, 2018 at 10:15 amHi,
This cake is beautiful and sounds delicious! We love brown butter in recipes. My daughter has chosen this for her birthday cake (needed today)! We baked the cakes and she asked me to make the frosting while she is at work. Well, I am very confused as the amounts of ingredients needed for each recipe. The ingredient list is combined for the 2 buttercream recipes. The Brown butter Italian buttercream states to add the remaining sugar with 1/3 cup of water, how much sugar is that? We are making the brown butter Italian buttercream.
John K. says
July 3, 2018 at 2:50 pmLauretta,
Thanks for pointing that out! I updated the buttercreams so that the measurements are more clear! Make sure everything is at room temperature! Hope you enjoy this delicious cake!
John
Emily says
August 12, 2018 at 4:10 pmHi this cake looks really good and I am trying to make it for a birthday party this weekend. I am also making another one of your cakes and I want to know how many days in advance can I make this cake? Thanks so much
John K. says
August 13, 2018 at 9:06 amEmily,
You can make the layers and buttercream a few days in advance. I would give the frosting a quick whip and assemble it the day of!
John
Priya says
August 29, 2018 at 7:26 amnamstey from India!
can’t wait to try your cakes. I feel so lucky to found your page on Instagram. Your skills are just fabulous. I mean I am not even the appropriate person to say anything about your recipes or decoration skills and all as You are my guru(master).
just a big fan your.keep motivating 🙂
regards
John K. says
August 29, 2018 at 9:16 amHello Priya,
Thank you so much for your kind words. I’m very glad you enjoy them and find them useful!
Happy baking!
-John
Claire Howes says
September 1, 2018 at 11:27 amThis cake is a must-make. As a new baker, I was intimidated by the Italian meringue buttercream, but John’s video was very helpful along the way and the cake turned out beautiful <3 and not to mention, absolutely delicious!
jkanell says
September 3, 2018 at 7:09 pmYou are too sweet! Thank you Claire!!
Ellen Manalo says
September 1, 2018 at 11:13 pmHi John! I’m a new fan from the Philippines.I don’t have 6-inch pans so can i bake this in two 8-inch or 9-inch pans? Thanks in advance for replying!
John K. says
September 10, 2018 at 10:57 amHello Ellen!
I’m so glad you love the recipes! You are correct, either size pan will work! I hope you enjoy the cake!
Happy baking,
John
Amy says
October 10, 2018 at 7:50 amSorry one more question- can I make this recipe for the cakes into three 8 inch pans? Or do I have to add more? Are you able to tell me the measurements if I do need to make more batter? Thank you so much!
John K. says
October 12, 2018 at 9:54 amHi Amy,
If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
Best,
John
Jenn says
October 13, 2018 at 8:00 pmBeautiful cake! I plan on making this for my daughter’s bday, but wanted to make 4 layers. Any idea how much more of the ingredients I should add?
John K. says
October 19, 2018 at 11:29 amHi Jenn,
I would double the recipe to get four 6″ layers!
Best,
John
Sarah Hockley says
October 14, 2018 at 1:36 pmIs there something I can substitute in for the vanilla bean paste?
John K. says
October 18, 2018 at 2:23 pmHi Sarah,
You can substitute vanilla bean paste with vanilla extract.
Best,
John
Rosemary says
October 24, 2018 at 5:58 pmHi John this looks great! I would like to make a 2-layer cake instead of a 3-layer cake. Would it work to make the amount of batter in this recipe, but divide it equally into two 8″ or two 9″ pans? I do have a set of each. And can you comment on how to adjust the baking time? Thanks!!
Kelly pravong says
November 26, 2018 at 11:01 amI made this brown butter cake paired with your chocolate buttercream for my son’s 5th birthday party that was minecraft themed. Such a huge hit! The cake was incredibly moist, tender, and bursting with flavor. I usually do 3 cups so sifted powdered sugar for your chocolate buttercream and it’s the perfect mild sweetness. I also used your vanilla cupcake recipe and vanilla Italian meringue buttercream recipe to make mini lucky charms cupcakes for my sons class. All of the children loved it! I just folded in some lucky charms at the end and topped the buttercream with some lucky charms marshmallow bits. Thank you for sharing your incredible recipes.
John K. says
December 3, 2018 at 4:30 pmHi Kelly,
I love this cake, i’m happy it was such a hit at your son’s birthday party! Also, adding lucky charms marshmallows is such a great idea for kids!!
Thanks for the feedback!
Best,
John
Wendi Olson says
December 2, 2018 at 4:01 pmJohn! I finally made this cake…I have been so intimidated by the process but I found the steps and directions are easily followed. I never believed I could make a meringue, poor sugar syrup in, add butter and make delicious frosting. But I did! Not the decor, though. Thanks for your site and Instagram and inspiration. Will definitely make this lucious cake again.
John K. says
December 3, 2018 at 10:26 amHey Wendi,
That’s awesome to hear! I’m glad you made this cake and found it to be easy to make after all!!
Best,
John
Sophia says
December 14, 2018 at 12:43 pmDo you have the conversion for this recipe as a sheet cake? I’ve fallen in love with this recipe and I wanted to make it for a large group of people!
jkanell says
December 15, 2018 at 1:20 pmI feel like if you double it there would be enough batter for a 9×13 cake. Frosting doesn’t need to be doubled
Laura says
December 30, 2018 at 11:19 amI am going to attempt to make this tonight! excited but nervous haha.
I have one question! did you not use american butter cream to make the orchids? i’ve tried to pipe flowers before and my hand always heats up the buttercream in the piping bag so i can never get them to look crisp and well done before i chill them. they look too soft and mushy!
jkanell says
December 31, 2018 at 9:23 pmI used Italian but you can try using American!
Amy says
January 7, 2019 at 7:10 amHey, would it be possible to make your Swiss meringue butter cream using this browned butter method? I’d love to try this whole ensemble but with the Swiss instead of your italian, I made your italian a few months ago and it was to die for!!! Soo delicious but now I am curious to see what the Swiss tastes like but love the sound of this brown butter cake and butter cream flavour!
How would I adjust the recipe if I were to use two 8 inch instead of three layers? Would I just use the recipe as is since it’s for 3 6 inch? Thank you! I cannot wait to make this cake!!!!
Amy says
January 21, 2019 at 6:50 amHey just following up; wondering if I could get a reply for this?
Jeffrey S. says
March 4, 2019 at 2:32 amI made this cake yesterday (switched 6″ for 2-8″ cake pans) and it was OUTRAGEOUSLY GOOD! The fragrance of the browned butter made the house smell soooo good! I iced it with the Italian Browned Buttercream which came out perfectly.
I shared 4 slices with the neighbors (reducing OUR calorie intake) and they loved it. This is an outstanding recipe and the browned butter just takes a simple cake over the top.
John K. says
March 4, 2019 at 10:13 amHey Jeffrey,
First, the smell of browned butter warms my heart. It’s so good! Also, i’m happy to hear the cake was a success!
Thanks so much for the feedback!
Best,
John