This cake is decadently moist and impressively tall, baked in a springform pan. The brown butter buttercream is hauntingly delicious with pretty flecks of brown butter scattered through the frosting.
Ingredients
For the Cake
- 2 cups (240g) all purpose flour
- 1 3/4 cups (350g) granulated sugar
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 eggs
- 1 1/4 cup extra virgin olive oil
- 1 1/4 cup oatmilk
- 1/2 cup freshly squeezed orange or tangerine juice
- 1 tablespoon orange or tangerine zest
For the Brown Butter Buttercream
- 1/2 cup butter
- 210g powdered sugar
- 1/2 teaspoon sea salt
- 1/4-1/2 teaspoon vanilla
- 2 teaspoons oatmilk
Instructions
For the Cake
- Preheat the oven to 375F. Line a 9-inch round, 3-inch tall springform pan with parchment paper. Coat with nonstick spray.
- Sift together the flour, sugar, salt, baking soda, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs on medium speed. Stream in the olive oil and continue whisking until the mixture thickens slightly, 2-3 minutes. Stream in the oatmilk and orange juice. Mix until just combined. Add the orange zest.
- Add the dry ingredients on low speed until just combined, about 30 seconds. Use a rubber spatula to scrape the bowl to ensure everything incorporated.
- Pour the batter into the prepared springform pan. Bake until the cake begins to dome, about 25-30 minutes. Rotate the pan continue to bake until the top is golden brown and a toothpick comes out clean, 30-35 minutes. Meanwhile, make the brown butter buttercream.
For the Brown Butter Buttercream
- Place the butter in a medium saucepan over medium-high heat. Heat the butter until it foams and milk solids fall to the bottom of the pot. Use a rubber spatula to scrape the bottom so that the milk solids brown evenly without burning. Let the butter foam a second time. The brown butter should have a nutty aroma. Remove from the heat and cool.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the brown butter on medium speed. Add powdered sugar and continue to cream until fluffy. Scrape the bowl well.
- Add salt, vanilla, and oatmilk. Mix until fully incorporated and buttercream is light and fluffy. Use immediately or store in the refrigerator for up to 2 weeks.
For the Assembly
- Cool cake at least 2 hours before unmolding from the springform pan. Arrange on a serving plate. Frost with the brown butter buttercream using a knife or offset spatula.