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Browned Butter and Honey Cake + a Giveaway! {giveaway closed}

Disclaimer: Big thanks to Jules DesTrooper for sponsoring this blog post. Without brands like this one, blog’s like mine wouldn’t be able to keep up with regular posting and quality content. Recipe, wording, and opinions are, as usual, entirely my own.


One of my favourite treats is thick-sliced toasted bread with a smear of salted butter and a drizzle of good quality honey. Not only is it simple, but there is something about the drips of melted butter and honey that swirl together and make a truly wonderful bite…

When I was asked to try the Jules DesTrooper butter waffle biscuits, I immediately thought of a honeyed piece of buttered toast. Crunchy, buttery, and with just enough sweetness, these decadent cookies are delicious enough to be enjoyed on their own, yet simple enough to make a perfect base for a grander treat. So to play on these flavours, I created this Browned Butter and Honey Layer Cake.


This cake has all the delicate flavours of butter and honey, but I think the use of these butter waffle biscuits really makes this cake a showstopper. Don’t you think the waffled texture looks like honeycomb?

And the honey icing recipe I’ve included below is incredible- I added in some crème fraîche to thicken it and offer a complimentary sourness to the overt sweetness of the icing sugar and honey. I’m sure it will become a favourite!

If you’d like to make this cake for yourself, I’ve got a giveaway for a Jules DesTrooper gift basket for one lucky Canadian winner! Contest description is listed just below the recipe.


Brown Butter and Honey Cake


(brown butter cake)

  • 1/2 cup unsalted butter
  • 2 and 1/2 cups all-purpose flour
  • 1 and 1/2 cups granulated sugar
  • 1/3 cup ground butter waffle cookies, such as those from Jules DesTrooper
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 and 1/2 cup buttermilk
  • 3 large eggs
  • 2 tsp vanilla extract

(honey icing)

  • 1/2 cup unsalted butter, room temperature
  • 2 cups icing sugar
  • 1/4 cup crème fraîche
  • 1/4 cup buckwheat honey (a dark and flavourful honey)

(decoration- optional)

  • 6 whole butter waffle cookies, plus a few broken bits for decoration on the top
  • 1 yellow fig, sliced in wedges
  • 2 fresh sage leaves



  1. In a large frying pan, melt the butter over medium heat. Cook for about 5-7 minutes, as it bubbles and will begin to turn a dark amber colour. There will be small dark specks in the melted butter as well. Remove from heat when it has a toasted smell, pouring the butter into a heatproof container. Place in the freezer to cool as you proceed to the next few steps.
  2. Preheat oven to 350 F and grease two 6-inch cake pans (you can also use two 8-inch cake pans).
  3. In a large bowl, mix together the flour, sugar, cookie crumbs, baking powder and soda, and the salt. Separately, mix together the buttermilk, eggs, and vanilla.
  4. Pour the brown butter into the dry mixture and mix- it will look like lightly coarse sand. Add the wet ingredients and stir just until combined.
  5. Pour the batter into the prepared cake pans and bake 40-43 minutes (or 30-35 minutes for the 8-inch pans) or until a toothpick inserted comes out clean. Allow to cool in the pans for about 10 minutes, then invert it out onto a cooling rack.


  1. Using a stand or a hand-mixer, mix the butter for about 1-2 minutes until light and fluffy. Add 1 cup of icing sugar and mix, followed by the crème fraîche and honey. Finish with the last cup of icing sugar.
  2. If it seems too soft, place the icing in the fridge until ready to use.


  1. Ice the top of one cake half (about 1/2 cup icing) and press down lightly with the other cake half. Frost lightly on the sites to allow the golden colour of the cake to shine through.
  2. Decorate by pressing Jules DesTrooper butter waffles lightly onto the outside and top with fresh figs, sage leaves, and broken butter waffle bits if desired.

Chef’s note: I prefer to hand a cold cake before assembly- there is less sliding around, especially in summer! Put everything in the fridge for 10-20 minutes before icing.

Once your cake is assembled to your liking, keep in the fridge until ready to serve. If you’re making it a day in advance, don’t add the cookies to the outside until the day-of (they soften in the fridge from the icing’s moisture). Serves 16.



And now for the giveaway! A lucky Canadian reader will get a chance to win a Jules DesTrooper gift basket, valued at $50 CDN. This gift basket contains a bunch of fantastic merchandise and, of course, their decadent cookies. To enter, simply leave a comment below! Contest closes August 8th 2016.

Congratulations to MARIA for winning the gift basket!

Panier Jules Destrooper
This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside. No purchase necessary to enter. Giveaway will run from Monday August 1st at 12:01am to end on Monday August 8th at 12:00pm. Winner is chosen at random. Winner will be contacted via email and given 48 hours to respond.  If not, a new winner will be chosen. Winner selected MUST correctly answer a skill-testing mathematical question. Winner’s name will be displayed on Cocoa Bean, The Vegetable social media channels (Facebook, Twitter, Instagram). Email addresses will never be given out to any third party or anyone for that matter. Prize value is approximately $50 CDN.

Contest is closed.