Brown Butter Greek Yogurt Cake

Brown Butter Greek Yogurt Cake

Serves 12-14
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Allergy Egg, Milk, Wheat
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion Casual Party


  • 1/2 Cup or 113 gr. butter
  • 200 Gr. greek yogurt (100 gr. full fat + 100 gr. fat free)
  • 150 Gr. sugar
  • 1 Tbsp. vanilla extract
  • 3 eggs
  • 190 Gr. unbleached white flour
  • 15 Gr. baking powder
  • 180 gr. light cream cheese
  • 3-4 Tbsp. vanilla sugar


Start by browning the butter. Cut it into cubes and toss then in a saucepan on low-medium heat until you melt them.
Once melted, keep heating and whisking so it doesn't burn for about 5 minutes. You'll know you've sucesfully browned butter when it's darker in color and your kitchen smells amazing.
Set aside and leave it to cool.
In a bowl, cream greek yogurt, sugar and eggs. Add cooled brown butter and whisk.
Add flour and baking powder and whisk again until no lumps remain. Batter will be thick as custard.
Bake in a preheated oven at 200ºC for 40-45 minutes, until you insert a toothpick in the center and it comes out clean.
For the frosting, cream cream cheese ans sugar together and spread it on top of the cake once it's cooked and cooled.


If you prefer a sweeter cake, either add a pinch of liquid stevia (which is what I do when I'm serving it to people with a big sweet tooth) or increase the sugar to 200 gr.

You can see how to brown butter step by step here.