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Raspberry Brown Butter Cake with Goat Cheese Buttercream and A Raspberry Port Reduction

Servings 1 cake
Author Eva Kosmas Flores

Ingredients

Raspberry Brown Butter Cake

  • 3/4 cup brown butter
  • 4 eggs room temperature
  • 1 and 1/2 cups sugar
  • 2 and 1/2 cups flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 6 ounces raspberries for cake batter
  • 6 ounces raspberries an optional garnish for the top of the cake

Port & Raspberry Reduction

  • 1/2 cup port
  • 1/2 cup raspberries
  • 1/3 cup plus 2 tablespoons sugar

Goat Cheese Buttercream

  • 6 oz goat cheese softened
  • 8 oz butter softened
  • 5 cups powdered sugar
  • 1 tablespoon milk

Instructions

Raspberry Brown Butter Cake

  1. First, brown the butter. When making browned butter, it is best to use a stainless steel pan so that you can see the color of the butter change. Heat the butter in a large shallow frying pan over medium heat until melted. Swirl the pan around a bit every couple minutes to help it cook evenly. Over
  2. a period of several minutes, you'll notice the foam at the top of the butter start to change from light yellow to a dark tan. Once it reaches the dark tan stage and the butter looks light brown and golden, smell it. It should smell nutty and similar to toffee. Remove from heat and set aside.
  3. Preheat the oven to 350 degrees Fahrenheit. In the bowl of an electric mixer fitted with the paddle attachment, mix together the brown butter, eggs, and sugar until blended. Add the vanilla extract and milk and mix until combined. Set aside.

  4. In a large bowl, mix together the flour, salt, baking powder, and baking soda. Gradually add the flour mixture to the batter, mixing at medium-low speed until fully incorporated. Add the raspberries and stir in by hand. Evenly distribute the batter between 3 well-greased and lightly floured 8-inch cake pans.

  5. Place the pans in the oven and bake for 35-40 minutes, or until they're golden around the edges and a toothpick inserted into the cake comes out clean (don't insert it into a raspberry bit though, that will always come out rather jammy). Allow to cool for 10 minutes before removing the cakes from their pans and setting them on a wire rack to cool completely.
  6. Once the cakes have cooled, layer and frost them with the goat cheese buttercream. Drizzle the port reduction over the top of the assembled cake and top with fresh raspberries. Serve immediately.

Raspberry Port Reduction

  1. Bring the ingredients to a boil over medium heat in a small thick bottomed pot. Reduce heat to low and simmer for 30 minutes. Remove from heat and strain out the raspberry seeds with a mesh sieve. Return the syrup to the stovetop and simmer for another 10 minutes. Allow the syrup to cool to room temperature, then refrigerate until use to help it thicken.

Goat Cheese Buttercream

  1. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and goat cheese at medium low speed until smooth. Add the powdered sugar and milk and blend at medium speed until a smooth buttercream frosting forms. Cover and set aside until ready to use.