Browned Butter Cake With Vanilla-Honey Frosting

Mother’s Day is this Sunday and what better way to celebrate and show mom how much she means to you than with this Browned Butter Cake with Vanilla-Honey Frosting. This recipe is super simple and the browned butter flavor is to die for! The touch of honey is really nice in this quick frosting and goes well with the nutty browned butte flavor too!

I decided to keep things pretty simple decoration wise with the candied thyme (couldn’t be easier to make!) and the edible flowers. Even though the decorations are pretty simple, I think it makes for a lovely little cake and pretty appropriate for both Mother’s Day and springtime! You can make all the components up to two days ahead of time and assemble the cake the morning of, or even assemble the cake the day before. I would just advise that the thyme crown and edible flowers should be placed onto the cake right before guests arrive (if you’ll be displaying the cake) or right before you’re ready to serve it, to ensure they don’t wilt (especially if you’re using individual petals).

I hope everyone has a great Mother’s Day overall and keep an eye out for more Mother’s Day inspired recipes coming to the blog and our social channels the rest of the week! Enjoy!

Ingredients:

candied thyme

• 2 egg whites, beaten until frothy
• 20 thyme sprigs
• 1 cup sugar

cake

• 3 cups cake flour
• 1 ½ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 ¾ cups superfine sugar
• 1 cup unsalted butter, browned and cooled
• 3 eggs, lightly beaten
• 1 ½ cups whole milk
• 2 teaspoons vanilla extract

frosting

• ½ cup (1 stick) unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 tablespoons honey
• 2 ½ to 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• milk, as needed (1 tablespoon at a time)

garnishes

• candied thyme sprigs
• edible flowers