Brown butter vanilla cake with cream cheese frosting.jpeg
Brown butter vanilla cake with cream cheese frosting.jpeg
Brown butter vanilla cake with cream cheese frosting.jpeg
Brown butter vanilla cake with cream cheese frosting.jpeg

Brown butter vanilla cake

£34.00

Soft, golden brown butter vanilla cake, layered with velvety brown butter cream cheese frosting.

The deep, caramelised flavour of brown butter transforms a classic vanilla sponge into a delicious, warming, cake which is perfectly complemented by the tangy, smooth creaminess of the frosting. Brown butter opened up a whole new world of flavour in my baking, and this cake showcases it beautifully.

The cake comes uncut, so you can slice it however you choose - big slices, small slices… it’s entirely up to you.

Approximate dimensions: 20cm diameter (as a guide, a 20cm round cake typically cuts into around 12 slices)

Soft, golden brown butter vanilla cake, layered with velvety brown butter cream cheese frosting.

The deep, caramelised flavour of brown butter transforms a classic vanilla sponge into a delicious, warming, cake which is perfectly complemented by the tangy, smooth creaminess of the frosting. Brown butter opened up a whole new world of flavour in my baking, and this cake showcases it beautifully.

The cake comes uncut, so you can slice it however you choose - big slices, small slices… it’s entirely up to you.

Approximate dimensions: 20cm diameter (as a guide, a 20cm round cake typically cuts into around 12 slices)

  • Wheat flour (wheat flour, calcium carbonate, niacin, iron, thiamin), Cream cheese (full fat soft cheese (milk), salt, stabiliser (guar gum), acid (citric acid)), Buttermilk (milk), Butter (milk), Caster sugar, Soft brown sugar (cane sugar, cane molasses), Icing sugar (cane sugar (97%), maize starch), Eggs, Vegetable oil, Cornflour, Vanilla extract (water, ethanol, cane sugar, vanilla bean extract), Baking powder (raising agents (disodium diphosphate, sodium hydrogen carbonate), rice flour), Bicarbonate of soda (raising agent (sodium hydrogen carbonate)), Sea salt (anti-caking agent: sodium ferrocyanide).

  • A few tips to help you enjoy your cake at its best:

    • Transfer it into an airtight container and store in the refrigerator

    • Please consume within 2-3 days of collection

    • For the best flavour and texture, take the cake out of the refrigerator one to two hours before serving to allow it to come to room temperature

    • Freezing is not recommended, as it may affect the texture of the frosting