- 20 min
- 40 min
- 270g unsalted butter
- 1 cup (220g) caster sugar
- ½ cup (110g) brown sugar, firmly packed
- 2 tsp Queen Vanilla Bean Paste
- 3 large eggs, room temperature
- 2 ¼ cups (340g) plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (250ml) milk, room temperature
- 200g unsalted butter, room temperature
- 2 1/3 cup (350g) icing sugar
- 2-3 tsp Queen Butter Popcorn Flavour for Icing
- 100g ready to use caramel
- 1 tbsp full cream milk
Method - Brown Butter
Prepare brown butter ahead of time as you will need to chill it; place butter in a small heavy based saucepan over a medium heat and stir until it melts completely. Continue cooking until mixture starts to boil, stirring frequently until the milk solids start to turn brown, about 5 minutes. Take care not to burn - it will continue to brown even after removed from the heat, so take it off early and have a bowl ready.
Pour melted butter and browned bits into a bowl and chill until solidified, about 1 hour in the fridge or 30 minutes in the freezer. When ready to make the cake, remove from the fridge and allow to soften for 30 minutes.
Method - Cake
Preheat oven to 170°C (fan forced). Grease and line the base of 20 x 30cm baking tin.
In the bowl of a stand mixer fitted with the paddle attachment, beat the brown butter until smooth and lightened in colour, about 5 minutes. Add sugar and Vanilla Bean Paste, mix for 3 minutes until light and fluffy. Add eggs, one and a time, beating to incorporate.
Sift together flour, baking powder, bicarb soda and salt in a bowl. Set aside.
Add 1/3 of the flour mixture followed by 1/3 of the milk to mixer, beating until just incorporated. Repeat with the remaining mixture. Pour batter into prepared tray and bake for 35-40 minutes or until an inserted skewer comes out clean. Allow to cool for 15 minutes in tray before moving to a wire rack to cool completely.
Method - Buttercream
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth and lightened in colour. Add icing sugar and beat on low until just combined, increase to high and mix until light & fluffy. Add Butter Popcorn Flavour for Icing, mixing to combine. Spread over cooled sheet cake.
Combine caramel and milk in a small bowl, mixing to create a sauce. Swirl through buttercream to serve.
Brown butter will lose water weight as it is browned, you should end up with 200g of butter once browning, but if you have less, make up the remaining with additional butter.
If you prefer not to use brown butter in your cake batter, simply use 200g unsalted butter in its place.