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Perfect Golden Lion Mane Cake with Buttercream Rosettes

golden lion mane cake - featured image
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A moist and tender golden cake with nutty browned butter flavor, decorated with silky smooth buttercream rosettes that hold their shape beautifully. Perfect for celebrations and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups (312g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup (240ml) whole milk, warmed
  • 2 tsp pure vanilla extract
  • 1 ½ cups (340g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2 tsp vanilla extract (for buttercream)
  • 2–4 tbsp heavy cream or whole milk (for buttercream)
  • A pinch of salt (for buttercream)

Instructions

  1. Brown the butter: Melt 1 cup (227g) unsalted butter over medium heat, stirring frequently until golden brown and nutty, about 5-7 minutes. Pour into a heatproof bowl and cool for 10 minutes.
  2. Prepare dry ingredients: Whisk together 2 ½ cups (312g) all-purpose flour, 1 tbsp baking powder, and ½ tsp salt in a large bowl. Set aside.
  3. Cream sugar and browned butter: Beat cooled browned butter with 1 ½ cups (300g) granulated sugar on medium speed until smooth and slightly fluffy, about 2 minutes.
  4. Add eggs: Add 4 large eggs one at a time, beating well after each addition. Scrape down bowl as needed.
  5. Mix in vanilla: Stir in 2 tsp pure vanilla extract.
  6. Alternate adding dry ingredients and milk: On low speed, add flour mixture in three parts alternating with 1 cup (240ml) warmed whole milk, beginning and ending with flour. Mix until just combined.
  7. Prepare cake pans: Grease two 9-inch round pans and line bottoms with parchment paper. Divide batter evenly between pans.
  8. Bake: Bake at 350°F (175°C) for 30-35 minutes or until toothpick inserted comes out clean. Rotate pans halfway through baking.
  9. Cool: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. Make buttercream: Beat 1 ½ cups (340g) softened unsalted butter on medium-high speed until creamy and pale, 3-4 minutes. Gradually add 4 cups (480g) sifted powdered sugar on low speed. Add 2 tsp vanilla extract, a pinch of salt, and 2 tbsp heavy cream or milk. Whip on high until light and fluffy, 3-5 minutes. Adjust consistency with more cream or sugar as needed.
  11. Assemble and frost: Level cake layers if needed. Place one layer on serving plate, spread thick layer of buttercream on top. Place second layer on top. Apply thin crumb coat all over cake and chill for 15 minutes.
  12. Pipe rosettes: Fill piping bag fitted with large star tip with buttercream. Pipe tight spiral rosettes starting at center moving outward, covering entire cake to create lion mane effect.

Notes

Use real butter for best flavor and texture. Brown butter slowly to avoid burning. Do not overmix batter after adding flour to keep cake tender. Keep buttercream at room temperature but not too soft for piping rosettes. Chill cake after crumb coat to lock in crumbs. Practice piping rosettes on parchment paper if new to technique. Cake layers can be baked a day ahead and stored wrapped in fridge.

Nutrition

Keywords: lion mane cake, buttercream rosettes, browned butter cake, easy cake recipe, celebration cake, moist cake, buttercream frosting

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