Brown Butter Cake with Rose and Pistachio

This cake hero’s the BUTTER in this recipe!

Recipe by: Thando Manyoni
Serves: 8-12
Time: 1 hour


  • 300g Clover Springbok Unsalted Butter
  • 1 cup brown sugar
  • 2 tsp vanilla essence
  • 3 eggs
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 2 cups cake flour
  • 1 cup buttermilk
  • 250g cream cheese
  • 1 cup icing sugar
  • 2 tsp rose essence
  • ½ cup pistachio nuts, roughly chopped
  • Rose petals, to garnish (optional)

How To Make Brown Butter Cake

  1. Heat a saucepan on medium-low heat and add the butter. Cook until the butter begins to foam and slowly turn brown.
  2. Once the butter stops foaming and is browned, transfer it to a large bowl.
  3. Preheat the oven to 180C and line a square baking tin with parchment paper.
  4. Add the sugar and vanilla essence to the butter and whisk to combine.
  5. Add the eggs one at a time, fully whisking through each egg before adding the next.
  6. Sift in the flour, baking powder, baking soda and whisk until. Add the buttermilk and whisk fully.
  7. Pour the batter into the cake tin and bake for 25-30 minutes or until a skewer inserted comes out clean.
  8. In the meantime, make the frosting by beating the cream cheese until smooth. Add the icing sugar and whisk until light and fluffy.
  9. Add the rose essence and whisk until incorporated.
  10. Once the cake has cooled, remove from the baking tin then spread the cream cheese frosting in an even layer over the cake.
  11. Top with the crushed pistachios and rose petals.

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