Burnt-Butter Sheet Cake with Blackberry Buttercream

The Plain-Cake Appreciation Society {edition 15} – Burnt-butter Sheet Cake with Blackberry Buttercream.

I’m not sure if it’s the moon, the wind, or something else entirely – but this week has been off its rocker. We’ve had high-highs and low-lows, and many a meltdown (and that’s just me…!). Golly, what a trip. And now on the verge of school-holidays, with travel-restrictions in place, I’m not sure whether to laugh or cry (again).  BUT… I am a firm believer in the restorative qualities of cake and tea and with this in mind, onward we bake!

This week’s Plain-Cake Appreciation Society bake is a comfortingly buttery number – with cheerful berry buttercream thrown on for good measure. Happy baking friends, and if all else fails, eat cake. x

Burnt-Butter Sheet Cake with Blackberry Buttercream

(makes one large cake)


375g burnt butter
250g caster sugar
1 tsp vanilla paste
4 eggs
200g SR flour
60g almond meal
Pinch salt
1/8 tsp bicarb soda
125ml buttermilk

250g icing sugar
80g fresh (or thawed frozen) blackberries

Note: You will need to begin this recipe several hours ahead of time, to allow the burnt butter to solidify again.


  1. Place butter in a frypan and melt over medium-low heat. Once melted, continue to cook for 5 minutes or so, swirling the pan every so often, until butter is foaming, browned and smells toasty. Remove from heat and allow to stand for a few minutes before straining into a bowl and allowing to cool (once tepid, you can place it in the fridge to speed up the process). When butter has solidified, but is still soft, you can get on with making the cake.
  2. Preheat oven to 160°C fan-forced and line a 20 x 30cm deep-sided baking tin with baking paper.
  3. Place 250g of the browned butter in the bowl of a stand mixer along with caster sugar and vanilla and beat until light and fluffy. Add eggs, one at a time, beating well in between.
  4. In a medium mixing bowl, combine flour, almond meal, salt and bicarb and whisk to combine. Add half of this mixture to the butter and eggs and stir to combine. Stir in buttermilk and then remaining flour and mix to a smooth batter.
  5. Spoon batter into prepared tin, smoothing the surface with a spatula and bake for 30-35 minutes or until golden and cooked through. Allow to cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.
  6. When cake is cool, place remaining browned butter and icing sugar in the bowl of a stand mixer and beat to a smooth paste. Add berries and continue to beat until icing is light and fluffy (and beautifully berry-coloured). Smooth icing over the top of the cooled cake and serve in small.

This cake is best eaten the day it’s cooked, but any leftovers will keep for a day or two in an airtight container in a cool place.