Go Back
+ servings
Brown Butter Chocolate Chip Easter Nest Cake
Print

Brown Butter Chocolate Chip Easter Nest Cake

Easter nest cake enriched with brown butter is a great celebratory cake to make for any special occasion, not just easter!
Course Cake, Dessert
Cuisine British
Keyword Brown Butter, Cake, Easter Cake, Frosting, Layer cake
Prep Time 1 hour
Cook Time 20 minutes
Decorating time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 1177kcal
Author Sasha

Equipment

Ingredients

Brown Butter

  • 675 g (3 cups) unsalted butter

Brown Butter Chocolate Chip Cake

  • 225 g (1 cup) browned unsalted butter, at room temp see previous step
  • 225 g (1 cup) caster sugar
  • 4 large eggs
  • 225 g (1 ½ cups) plain flour
  • 2 teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • 60 ml (¼ cup) milk
  • 2 teaspoons vanilla extract
  • 175 g (1 cup) chocolate chips

Brown Butter Frosting

  • 225 g (1 cup) browned unsalted butter, at room temp see previous step
  • 500 g (4 cups) icing sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 1-2 tablespoons milk or as needed
  • 100 g (3.5 ounces) dark chocolate
  • 1 tablespoon cocoa powder

To decorate

  • dark chocolate bar
  • mini chocolate eggs, micro chocolate eggs, golden eggs

Instructions

Brown Butter

  • Begin by making brown butter. You need to complete this step ahead of time as the cake recipe requires room temperature butter. 
  • Cut the butter into slices and place in a large saucepan. Melt the butter over a medium heat. Once melted, keep heating the butter, whisking frequently to keep the milk solids moving, until the milk solids start to brown. This can take a while, 10-15 minutes, but you don't want to rush it by turning the heat up too high as it can soon go from browned to seriously burnt. When the butter starts to froth, you know you're getting somewhere. 
    675 g (3 cups) unsalted butter
  • The brown butter is ready once you have reddish-brown bits at the bottom of the pan and it smells wonderfully nutty. Remove from the heat and transfer to a heatproof bowl immediately. Leave to cool for a while then transfer to the fridge to set (or freezer if you're in a rush).

Brown Butter Chocolate Chip Cake

  • Preheat oven to 180C/160C fan/350F. Lightly grease and line 2 6" loose-bottomed baking tins (or 4 if you have them).
  • Place your room temperature brown butter in the bowl of your stand mixer (or use a large mixing bowl and a hand mixer). Add the sugar and cream together with the paddle attachment for a few minutes until pale and fluffy. 
    225 g (1 cup) browned unsalted butter, at room temp, 225 g (1 cup) caster sugar
  • In another bowl, whisk together the flour, baking powder and salt.
    225 g (1 ½ cups) plain flour, 2 teaspoons baking powder, ¾ teaspoon fine sea salt
  • Crack in the eggs one at a time, adding a tablespoon of the flour mixture with each one to prevent curdling, beating well for a minute or two between each egg. 
    4 large eggs
  • Add all but one tablespoon of the flour to the butter/egg mixture. With the mixer on low, slowly mix in the flour until combined. 
  • Pour in the milk and vanilla extract and mix gently until combined. Do not overbeat the mixture. 
    60 ml (¼ cup) milk, 2 teaspoons vanilla extract
  • Toss the chocolate chips with the remaining flour and then gently fold these into the batter. 
    175 g (1 cup) chocolate chips
  • Divide the batter evenly between the 2 (or 4) tins. If using 2 tins, keep the other half of the batter at room temperature until the other cakes have come out of the tins. Place in the oven and bake for about 20 minutes until golden and an inserted skewer comes out clean. Leave to cool in the tins for 5 minutes before turning out onto a cooling rack to cool completely. Repeat for the remaining batter if you have it. 

Brown Butter Frosting

  • Place the butter in the bowl of your stand mixer with the paddle attachment (or in a mixing bowl and use a hand mixer). Add half of the icing sugar and beat well for a few minutes until well combined. 
    225 g (1 cup) browned unsalted butter, at room temp, 500 g (4 cups) icing sugar
  • Add the remaining icing sugar, vanilla and salt and keep beating for several minutes until it's pale and fluffy. Add a tablespoon or two of milk and beat until the buttercream reaches your desired consistency - you want it to be spreadable but not too soft.  
    1 teaspoon vanilla extract, 1-2 tablespoons milk, ¼ teaspoon fine sea salt
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave if you prefer). 
    100 g (3.5 ounces) dark chocolate
  • Split the frosting in half. Put one half in a separate bowl and keep the other half in the bowl of your mixer. Pour in the chocolate and the cocoa powder and beat until smooth. Add some more milk if needed. 
    1 tablespoon cocoa powder

Assembly

  • Place one of the cakes onto a plate or cake stand. Spread with chocolate frosting. Repeat with the remaining cakes/chocolate frosting. 
  • Using a palette knife, spread the top and sides of the cake with the plain brown butter frosting.
  • To make the chocolate curls for the nest, take a bar of dark chocolate and a sharp knife. Carefully pull the knife over the surface of the chocolate towards you to make curls. Carefully pick them up using the knife and place them around the outside of the cake to form the nest.
    dark chocolate bar
  • Fill the inside of the nest with chocolate eggs of your choice. Dig in and enjoy!
    mini chocolate eggs, micro chocolate eggs, golden eggs

Notes

I like to brown the butter the night before and then remove the it from the fridge in the morning so that it can come up to room temperature before I bake. You'll have more than you need but the butter does decrease in volume as it browns so it's easiest to start off with extra to make sure you have enough! Just use the leftovers anywhere you might use butter!
The chocolate chips might sink to the bottom of your cakes but it's no big deal and will still be delicious! Tossing the chips in flour helps to reduce this but those chocolate chips will go wherever they like!

Nutrition

Calories: 1177kcal | Carbohydrates: 142.3g | Protein: 10.9g | Fat: 65.4g | Saturated Fat: 39.2g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 17.4g | Cholesterol: 239mg | Sodium: 352.9mg | Potassium: 525.5mg | Fiber: 4.7g | Sugar: 111.8g | Vitamin A: 435.7IU | Calcium: 173.8mg | Iron: 3.9mg