Browned Butter Blackberry Sage Cake Layered Cake
moist browned butter cake with a hint of sage, layered with tart blackberries an swiss meringue buttercream.
1three layer cake
Cook Time
1three layer cake
Cook Time
swiss meringue
  1. Preheat oven to 350. Oil and line bottom of 3 6in pans with parchment paper, and set aside.
  2. Heat a small skillet on medium to low heat, melt butter and sage until it starts to broth and brown, it will small nutty. Remove from heat. Pour browned butter in a mixing bowl, leave sage and browned bits at bottom, reserving 1/4 cup of butter for frosting.
  3. Add sugar and coconut oil, and mix until smooth. Add eggs one at a time and mix. Then add extract and lemon zest.
  4. Mix both flours, baking soda and salt and set aside. Also mix vinegar and coconut milk.
  5. Add flour mix and coconut milk to mixing bowl and mix slowly in 3 increments until smooth. Fold in 1 cup of blueberries, and devide batter into the 3 pans, bake for 45 min. Let cool for 10 min in pans. Remove and place on cooling racks to completely cool.
  1. Cut butter in medium sized cubes.
  2. To make frosting heat a small amount of 1.5 cups of water in a small pan, boil and then turn down to the lowest temp. Add egg whites and sugar in a larger bowl that is heatable, and mix with a whisk until smooth.
  3. Place bowl on top of water, make sure water does not touch water, make sure to frequently whisk. You will heat the mixture until sugar has melted, and the mixture feel very hot to the touch. Be careful not to cook the eggs.
  4. You could use a candy thermometer, but most homecooks I would assume don’t have one. I don’t lol.
  5. When mixture is hot, transfer to a mixing bowl , let cook to room temp, and mix till is stiff peaks. Mixture will be shiny and white. Add butter in few pieces at a time, mix on low until all butter is incooperated, its ok if frosting looks, lumpy. Continue to mix, add extract, pinch of salt, and room temp browned butter, browned butter should be solid at room temp. If not place in freezer for a few minutes.
  6. Using a piping bag, or even a large zip lock bag, Pipe some frosting on top of bottom layer and spread.
  7. top with fresh berries, then add middle layer and repeat.
  8. Because we want to crumb the cake, which is the first layer of frosting. You want to pipe some more frosting on the outside of the cake, where the layers are, and smooth. refrigerate for 20-30 minutes.
  9. Next mix frosting more, and pipe more on top of cake and around cake, smooth out and decorate cake. Top with fresh whole berries and enjoy. Refridgerate left over cake, make sure it comes to room temp prior to eating.