Small Vanilla Cake with Brown Butter Frosting

A mini cake like this serves 8 generous slices making it the perfect size cake for a small group.

The cake is baked in two  6-inch cake pans. If you just have one cake pan, you can bake one layer at a time and use the same pan twice.

The frosting is the star of the show. It's a Swiss meringue buttercream with added brown butter. This makes it rich in flavor, creamy, yet light.

Beat together room temperature butter and oil on medium speed until it's creamy and combined.

Add in the granulated sugar and beat until it's very light in color and creamy and increased in volume.

Add in eggs one at a time, and the vanilla and vinegar.

Add half the dry ingredients to the butter mixture along with half the milk. Stir it in well until well combined. Repeat with the rest of the dry ingredients and milk mixture.

Divide the cake batter evenly amongst the cake pans.

Bake the cakes for around 25 minutes until the tops spring back when touched.

While the cakes are baking, brown the butter for the frosting so it has a chance to cool.

In the bowl of a stand mixer, add egg whites and granulated sugar. Balance the bowl over this simmering water bath and whisk until sugar is dissolved .

Beat the egg whites until it forms stiff peaks and is no longer warm to the touch.

With the mixer on medium-high speed, feed in the solidified brown butter, followed by the rest of the butter, a cube at a time.

Beat until light and creamy. Once the cakes are cool you can frost them

For the full recipe check out the link below!  or visit bakingwithbutter.com