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Perfect Brown Butter Funfetti Naked Cake Recipe with Swiss Meringue Buttercream

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A tender, soft crumb cake flecked with rainbow sprinkles and layered with silky Swiss meringue buttercream, featuring the rich, nutty flavor of brown butter. This naked cake is perfect for celebrations or any day you want a delightful treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 ½ cups (312g) cake flour (or all-purpose flour with 2 tbsp cornstarch per cup)
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (90g) rainbow sprinkles (sturdy, non-bleeding)
  • For Swiss meringue buttercream:
  • 4 large egg whites
  • 1 cup (200g) granulated sugar
  • 1 ½ cups (340g) unsalted butter, softened and cubed
  • 1 tbsp vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the butter. Watch carefully as it foams, then begins to brown and smell nutty (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool to room temperature (about 20 minutes).
  2. Prepare the pans: Grease two 8-inch round cake pans lightly with butter and dust with flour or line with parchment paper.
  3. Mix dry ingredients: Sift together cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
  4. Combine wet ingredients: In a large bowl, whisk the browned butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternate adding dry ingredients and milk: Add the dry ingredients in thirds, alternating with the milk in thirds, starting and ending with the dry. Mix gently until just combined.
  6. Fold in sprinkles gently with a spatula to avoid color bleeding.
  7. Bake: Divide batter evenly between the pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  8. Cool layers: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Make Swiss meringue buttercream: Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C). Transfer to stand mixer and whip until stiff, glossy peaks form and mixture cools to room temperature (about 10 minutes).
  10. Add butter: With mixer on medium, add softened butter cubes one at a time. Continue whipping until smooth and fluffy. Beat in vanilla extract and a pinch of salt. If curdled, keep mixing until smooth.
  11. Assemble the cake: Place one cake layer on a plate. Spread a thick, even layer of buttercream on top. Repeat with second layer. Lightly frost the sides, leaving some cake visible for a naked cake look.

Notes

Let browned butter cool completely before mixing to prevent curdling. Use sturdy, non-bleeding sprinkles and fold them in gently to keep colors vibrant. Monitor meringue temperature carefully and whip until cool before adding butter. If buttercream curdles, keep mixing or use a warm water bath to fix. Cool cake layers completely before frosting to avoid melting buttercream. Buttercream can be made a day ahead and re-whipped before use.

Nutrition

Keywords: brown butter cake, funfetti cake, naked cake, Swiss meringue buttercream, birthday cake, celebration cake, easy cake recipe

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