Brown Butter Cake

Ingredients

• pinch of salt
• 1 cup (200 g) granulated sugar
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
• 3/4 cup (165 g) brown sugar, packed
• 3 eggs, (room temperature)
• 3 cups (345 g) cake flour
• 1 tsp. (5 g) salt
• 1 cup (226 g) unsalted butter, (room temperature and browned (see instructions in blog post))
• 1 tbsp. (13 g) vanilla bean paste or pure vanilla extract
• 1 tbsp. (10 g) baking powder
• 1 cup ( 225 g) buttermilk, (room temperature)
• 2 cups (452 g) unsalted butter, (slighly cold, browned (see instructioned above))
• 6 cups (750 g) powdered sugar, (measured and then sifted)
• 1/4 cup (57.75 g) heavy cream, (cold)
• 1 tsp (4.2 g) vanilla bean paste