Brioche Butter Cake Recipe
Make Brioche Butter Cake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brioche-style batter
Finishing & pan
Optional glaze
Method
Brioche-style batter
- 1
Prepare and preheat
Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Butter a 9x5-inch loaf pan with 1 tablespoon unsalted butter, then sprinkle 1 tablespoon granulated sugar into the pan, tipping and tapping to coat the bottom and sides; discard excess.
- 2
Dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt until evenly combined.
- 3
Cream-style mixing
In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine 3 large eggs and 3/4 cup granulated sugar. Beat on medium speed until pale and slightly thickened, about 2–3 minutes. Add 1 teaspoon vanilla extract and 1 tablespoon grated lemon zest (if using) and mix to combine.
- 4
Add milk and melted butter
With the mixer on low, add 1/4 cup whole milk and then gradually stream in 1 1/4 cups melted unsalted butter in three additions, allowing each addition to incorporate fully before adding the next. The batter will be rich and somewhat loose — this is expected for a brioche-style butter cake.
- 5
Combine dry and wet
Reduce speed to low. Add the dry flour mixture to the wet mixture in two additions, mixing just until incorporated after each addition. Scrape the bowl as needed to ensure all flour is incorporated. Do not overmix; stop when no streaks of flour remain and the batter is smooth and slightly glossy.
Finishing & bake
- 6
- 7
Bake
Bake in the preheated 350°F (175°C) oven for 50–65 minutes, rotating the pan halfway through baking. Begin checking at 50 minutes: the cake is done when the top is deep golden, a toothpick inserted in the center comes out with a few moist crumbs (not wet batter), and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C). If the top browns too quickly, tent loosely with aluminum foil.
- 8
- 9
Unmold and cool completely
Run a thin knife around the edges, invert the loaf onto the rack, and remove the pan. Brush the warm loaf lightly with remaining 1 tablespoon unsalted butter (optional) for a glossy finish. Cool completely, about 1–1.5 hours, before slicing.
Optional glaze & serving
- 10
- 11
Glaze and dust
When the loaf is completely cool, drizzle the glaze over the top and let it set, about 10–15 minutes. Dust lightly with 1 teaspoon confectioners' sugar if desired. Slice and serve.