Brown Butter Peach Cardamom Cake

This brown butter peach and cardamom cake with Moscato mousseline buttercream is just the thing for when you want to create something truly special for a summer celebration or treat. The pairing of caramelized butter, fragrant cardamom, and juicy stone fruits with a silky, wine-laced buttercream feels both elegant and comforting. Every time I make this cake, the scent of brown butter and cardamom fills my kitchen and brings back memories of long afternoons baking with my sister.

The brown butter and cardamom make the sponge uniquely aromatic, and the peach jam adds sunshine to every bite. The mousseline buttercream with Moscato is always a showstopper and guests ask for the recipe every time I serve this.

Ingredients

• Unsalted Butter: Use quality European style for best browning and flavor
• Plain Flour: Choose unbleached flour for the purest taste
• Cardamom pods: Freshly crushed seeds are more vibrant than ground
• Baking Powder: Ensure it is fresh for the best rise
• Fine Salt: Balances sweetness in the cake
• Full Fat thick Greek yogurt: Gives moisture and gentle tang
• Whole Milk: For richness and structure
• Vanilla extract: Invest in pure extract for depth and warmth
• Rapeseed Oil: Neutral flavor and keeps crumb moist
• Light Muscovado Sugar: Caramel flavor and keeps cake tender
• Golden caster sugar: Blends easily for a light texture
• Large Eggs: Let them come to room temperature for perfect mixing
• Peach Jam: Seek out a good quality jam with high fruit content
• Fresh Peaches Nectarines and Apricots: Look for ripe but firm fruits for topping
• For the Buttercream:
• Plain Flour: Use superfine if possible so the cream is smooth
• Golden Caster sugar: For a subtle sweetness
• Whole Milk: Adds silkiness to the buttercream
• Unsalted Butter: Room temperature gives the fluffiest texture
• Fine Salt: Just a pinch to balance sweetness
• Moscato Wine: Choose a fruity dessert Moscato for floral notes

Step-by-Step Instructions

Make the Buttercream Base:

In a small saucepan whisk together the flour sugar salt and milk until smooth. Gently heat over medium whisking all the while until it is thick like pastry cream. Cover the surface directly with cling film and let it cool completely then chill it in the fridge so it is fully set.

Brown the Butter:

Put the cake butter into a small pan. Melt slowly then raise the heat so it bubbles. Wait until it smells biscuity the bubbles settle and brown flecks appear then scrape it into a cold bowl. Chill this in the fridge until it is solid again but soft.

Prepare the Cake Pans:

Heat your oven to 160 degrees Celsius. Grease and flour three six-inch cake pans then pop them in the fridge. This helps prevent sticking and gives a smooth finish.

Mix the Dry and Wet Ingredients:

Whisk together the flour crushed cardamom baking powder and salt in a mixing bowl. In a jug mix the yogurt milk vanilla and oil. This way both mixtures are ready for the batter.

Cream the Sugar and Brown Butter:

Beat the chilled brown butter and both sugars together until light pale and fluffy. One at a time beat in the eggs making sure each one is completely incorporated before adding the next.

Combine the Cake Batter:

Add the flour mixture and yogurt mixture to the butter mixture in three rounds alternating and mixing gently in between. Do not overmix some lumps are fine and will bake out.

Bake the Cakes:

Evenly divide the batter between your three prepared pans. Place on the middle oven shelf and bake for about twenty to twenty five minutes. The cake should spring back when touched. Cool in the pan for ten minutes before turning out onto a wire rack.

Make the Mousseline Buttercream:

Take the chilled pastry cream and beat in a stand mixer until smooth. Slowly add the soft butter a piece at a time. Drizzle in the Moscato wine starting with fifty milliliters and whisk until you have a light fluffy buttercream that holds its shape.

Assemble the Cake:

Spread peach jam between the cooled cake layers along with some buttercream. Frost the top and sides with the rest of the mousseline. Arrange slices of fresh peaches nectarines and apricots over the top for a sparkling summer finish.

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I absolutely love how fresh cardamom adds a warm floral note that perfectly balances the sweet and tart fruit. My family always lingers at the table when this cake is served and even my nephew who claims not to like fruit desserts always asks for a second slice.

Storage Tips

Keep the finished cake chilled if it is hot out but let it sit at room temperature for at least thirty minutes before serving for the best texture. Leftovers keep well in an airtight container in the fridge for up to three days. If you want to make ahead the cake layers can be wrapped and frozen for up to a month without any loss of moisture.

Ingredient Substitutions

If you do not have Moscato use a different sweet white wine or simply leave it out for a nonalcoholic buttercream. Substitute apricot jam for peach if that is what you have on hand both work beautifully. You can also swap in all-purpose flour but avoid self-raising as it already contains salt and leaveners.

Serving Suggestions

This cake works perfectly for birthdays bridal showers or garden parties. I love to serve it with a few extra macerated peaches and a little cream on the side. If you want an extra treat try toasting a few almonds and sprinkling them around the fruit.

A Bit about the Cake’s Inspiration

Brown butter cakes are a classic French patisserie technique but the combination of cardamom and stone fruits gives this version a touch of Indian summer. I first tasted something similar at a café in London and came home determined to make it even better with homemade jam and a cloud-like buttercream.

Recipe FAQs

→ What does browning the butter add?

Browning the butter gives a nutty, caramelized richness that deepens the cake's flavor profile.

→ Can I substitute other fruits for peaches?

Absolutely! Apricots and nectarines work well, or even a mix of seasonal stone fruits.

→ What is mousseline buttercream?

Mousseline buttercream is a light, pastry cream-based frosting, enriched with butter and sometimes a touch of wine.

→ Is Greek yogurt essential?

Greek yogurt adds tender texture and tang. If needed, use full-fat plain yogurt as a substitute.

→ How strong is the cardamom flavor?

The cardamom adds a warm, aromatic note without overwhelming the cake—just enough for a gentle spice.

→ Can the cake be made ahead?

Yes! The layers and buttercream can be prepared in advance and assembled before serving.