Name: Layered Herb Butter Cake Recipe
Prep time: 20 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 16 ounces unsalted butter bricks (preferably Kerrygold); 2 tbsp heavy cream; Zest of 1 lemon; 1/3 cup chives, finely chopped; 2 tbsp fresh dill, finely chopped; 1/3 cup Parmigiano Reggiano, freshly grated; Flaky sea salt, to taste; Black pepper, to taste; Mini radishes, for topping; Edible flowers, for topping; Dill flowers, for topping

Introduction

This Layered Herb Butter Cake is a stunning and flavorful centerpiece for any gathering. Combining creamy butter with fresh herbs, lemon zest, and Parmesan, it’s perfect for spreading on toasted bread or crackers. Its beautiful presentation with edible flowers and radishes makes it as delightful to look at as it is to eat.

A square-shaped cake with smooth pale yellow frosting covers the whole cake in one layer. The bottom edge of the cake is decorated with small, soft, swirled rosettes in the same yellow color. On the top, there are several bright yellow round flower buds, delicate light green sprigs, and a purple flower with white edges, adding a fresh and natural look. A small red radish with green leaves sits among the flowers on top, creating a colorful contrast. The cake is presented on a shiny silver square stand placed on a white marbled surface, with a green leafy plant blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces unsalted butter bricks (I am using Kerrygold)

2 tbsp heavy cream

1 lemon (zest only)

1/3 cup chives (finely chopped)

2 tbsp fresh dill (finely chopped)

1/3 cup Parmigiano Reggiano (freshly grated)

Flaky sea salt (to taste)

Black pepper (to taste)

Mini radishes (for topping)

Edible flowers (for topping)

Dill flowers (for topping)

Instructions

Step 1: Prepare the butter by letting 8 ounces come to room temperature and placing the other 8 ounces in the freezer for 15 minutes. Slice the frozen butter brick lengthwise into 3 even pieces, place the planks on parchment paper, and refrigerate.

Step 2: Whip the room temperature 8-ounce butter brick with the heavy cream in a large mixing bowl for 5 to 6 minutes until fluffy. Set aside half of the whipped butter for frosting.

Step 3: To the remaining half of whipped butter, add lemon zest, chives, dill, Parmigiano Reggiano, flaky sea salt, and black pepper. Whip again until fully incorporated.

Step 4: Remove the chilled butter planks from the refrigerator. Spread half of the herbed whipped butter evenly on the first plank. Place the second plank on top and spread the remaining herbed butter on it. Top with the third plank and press gently, smoothing the sides with a knife. Wrap tightly in plastic wrap and refrigerate for 30 minutes to set.

Step 5: Unwrap the chilled butter cake. Using a spatula, spread a thin layer of the plain whipped butter on all sides. Refrigerate for 20 minutes to set. Transfer the remaining plain whipped butter to a piping bag and pipe decorative borders and designs on the top. Garnish with mini radishes, edible flowers, and dill flowers. Serve with toasted bread or crackers.

Tips & Variations

Use fresh herbs like parsley or tarragon in place of or alongside dill and chives for varied flavors.

Ensure the butter is well chilled during assembly to maintain clean layers and easy slicing.

For a vegan version, substitute with plant-based butter and use nutritional yeast instead of Parmesan.

Add a pinch of smoked paprika or crushed red pepper for a subtle spicy twist.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter so you can control the salt level precisely. If you only have salted butter, reduce or omit additional salt in the recipe.

How long does the butter cake last once decorated?

Once decorated, it stays fresh refrigerated for about 4 to 5 days. Keep it tightly covered to prevent it from absorbing other flavors or drying out.