Brown Butter Grilling Cake
A buttery, tender cake with a crisp turbinado crust, kissed by smoke, baked entirely on the grill in a cast iron skillet. The brown butter adds nutty depth that stands up to the subtle campfire whisper. Perfect for summer nights when you want dessert without turning on the oven.
Equipment
- 10-inch cast iron skillet
- Grill (gas or charcoal) with lid
- Small saucepan (light-colored bottom)
- Mixing bowls (1 large, 1 medium)
- Whisk
- Rubber spatula
- Instant-read thermometer (optional)
Ingredients
For the Cake
- 1 cup unsalted butter (2 sticks)
- 1 cup (packed) light brown sugar
- 2 large eggs, room temperature
- 1½ cups cake flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup buttermilk, room temperature
- 2 tsp vanilla extract
- 2 tbsp turbinado sugar (for topping)
For the Glaze (optional)
- 2 tbsp honey
- 1 tbsp unsalted butter, melted
Instructions
- Set up the grill: Clean grates and set up for indirect heat. For gas, turn one burner to medium-low and leave others off. For charcoal, bank lit coals to one side. Aim for 325-350°F inside the grill with lid closed.
- Brown the butter: Place butter in a small saucepan over medium heat. Swirl occasionally. It will melt, then foam, then the foam will subside. Watch closely — when milk solids at bottom turn deep amber and the butter smells nutty, pull it off heat. Pour into a heatproof bowl to stop cooking. The color should be like a well-toasted hazelnut.
- Mix dry ingredients: In a large bowl, whisk together cake flour, baking powder, and salt. Set aside.
- Mix wet ingredients: In a medium bowl, whisk brown sugar, buttermilk, eggs, and vanilla until smooth. Slowly stream in cooled browned butter (warm, not hot) while whisking constantly.
- Combine batter: Pour wet ingredients into dry. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix — a few small lumps are fine. Batter should be thick and glossy, like thick pancake batter.
- Prepare skillet: Grease cast iron skillet generously with butter or oil. Pour batter into skillet and spread evenly. Sprinkle turbinado sugar over the top in an even layer.
- Grill the cake: Place skillet on the indirect-heat side of the grill. Close lid. Bake for 45–55 minutes, rotating skillet halfway through. Doneness cues: cake pulls away from edges, top is golden brown and cracked slightly, toothpick inserted in center comes out with moist crumbs (not wet batter). Tap bottom of skillet — should sound hollow.
- Rest and serve: Remove skillet from grill and place on wire rack. Cool in pan 15 minutes, then turn out onto rack to cool completely. Drizzle with honey-butter glaze if using. Serve warm or at room temperature.
Notes
Storage: Store tightly wrapped at room temperature for up to 4 days. Glaze will soften crust — reheat slices on grill or in toaster oven to re-crisp. Freeze unglazed cake tightly wrapped in plastic then foil for up to 3 months. Thaw at room temperature before glazing.
Make it yours:
• Dairy-free: Use vegan butter and full-fat oat milk + 1 tbsp lemon juice for buttermilk.
• Gluten-free: Use 1.5 cups GF all-purpose flour blend (with xanthan gum) + 2 tbsp cornstarch; sift well.
• Fruity: Fold 1 cup fresh blueberries or raspberries into batter.
• Spiced: Add 1 tsp cinnamon, 1/2 tsp nutmeg, pinch cardamom to dry ingredients. Pro tips (learned the hard way):
1. Trust indirect heat — direct flame burns the bottom and leaves the center raw.
2. Don't substitute turbinado sugar; granulated just dissolves.
3. Tent with foil if top browns too fast before center is set.
4. Let cake rest at least 30 minutes on rack before cutting — cutting warm gives a gummy center.
• Dairy-free: Use vegan butter and full-fat oat milk + 1 tbsp lemon juice for buttermilk.
• Gluten-free: Use 1.5 cups GF all-purpose flour blend (with xanthan gum) + 2 tbsp cornstarch; sift well.
• Fruity: Fold 1 cup fresh blueberries or raspberries into batter.
• Spiced: Add 1 tsp cinnamon, 1/2 tsp nutmeg, pinch cardamom to dry ingredients. Pro tips (learned the hard way):
1. Trust indirect heat — direct flame burns the bottom and leaves the center raw.
2. Don't substitute turbinado sugar; granulated just dissolves.
3. Tent with foil if top browns too fast before center is set.
4. Let cake rest at least 30 minutes on rack before cutting — cutting warm gives a gummy center.