Brown Butter Honey Bundt Cake

Sunny Blevins
by Sunny Blevins
1 Cake
45 min

I made this cake during the weird period between Christmas and New Year when I was trying to be good after indulging a little too much on Christmas but still wanting desserts to look forward to at the end of the day after I put my little one to sleep. I have sub most of the sugar with monk fruit sweetener and honey and used light cream cheese for the glaze to keep the cake light.

Usually, I use oil instead of butter as I find they make lighter and fluffier cake however since I’m baking this in a bundt cake, I want a slightly denser cake while still remaining moist and soft. So I replaced the oil with browned butter as the nuttiness of it pairs really well with the honey. The crushed pistachios and honey cream cheese glaze are optional but they really do add to the cake.

Brown Butter Honey Bundt Cake
Recipe details
  • 1  Cake
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 6 large egg yolks at room temp
  • 60 g butter
  • 30 g honey
  • 50 g monk fruit sweetener or sugar
  • A pinch of salt
  • 69 g milk
  • 1 tsp vanilla extract
  • 120 grams self-raising cake flour ( sub 90 g self-raising flour + 30 g corn flour)
  • 6 large egg whites at room temp
  • 30 g caster sugar
  • 1 tsp lemon juice or white vinegar
Honey Cream Cheese Glaze
  • 80 g light cream cheese at room temperature
  • 30 g honey
  • 1 tsp lemon juice
  • A pinch of salt
  • Enough water to get the desired consistency

Preheat oven to 180C, grease the flour bundt cake tin.
To make brown butter, place butter in a small pan and over medium heat, heat butter until the liquid turns amber and you can smell a nutty fragrance. Turn off heat.
Add honey into the browned butter and mix until honey is dissolved.
Add milk and vanilla into the browned butter and honey mixture. Set aside.
In a large bowl and using a hand whisk, mix egg yolks with monk fruit sweetener until well combined. Add the honey and butter mixture.
Sift in flour and salt and mix well until no flour lumps are found.
In a separate bowl, using an electric mixer, whisk the egg whites until foamy, add lemon juice or vinegar, add sugar gradually and whip until stiff peaks form.
Using a spatula and the scoop and over method, gently fold the whipped egg whites into the egg yolk mixture. I fold in a little bit of the whites first to lighten the batter then gently fold the rest of the egg white mixture in. Do not over mix.
Pour the batter into the bundt tin and tap the tin on the counter to get rid of any air bubbles.
Bake at 180C for around 30 mins. Do not open the oven door too early to check. My guide is to wait until you can smell the aroma :) around the 22 minutes mark (every oven is different however). It’s ready when inserted skewer to the middle of the cake comes out clean.
Cool in the tin for 15 minutes then flip the cake over to the cooling rack and cool completely.
Mix cream cheese, salt, honey and lemon juice, drizzle in water a little at a time - a teaspoon or two at a time until desired consistency is reached.
Drizzle over cooled cake. Topped with crushed pistachio or other nuts and decorations.
  • Keep your equipment free of grease when whipping the egg whites
Sunny Blevins
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