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Layered Herb Butter Cake Recipe

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★★★★★

4.7 from 147 reviews

This Layered Herb Butter Cake is a beautifully crafted, savory butter dish enhanced with fresh herbs, lemon zest, and Parmigiano Reggiano. Perfect as a stunning centerpiece for cheese boards or elegant parties, it features layers of butter infused with chives and dill, finished with a smooth whipped butter frosting and decorative edible flowers and radishes. Serve chilled with toasted bread or crackers for a delicious and creamy spread that elevates any appetizer platter.

Ingredients

Scale

Herb Butter Layers

  • 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

Decoration

  • Mini radishes, for topping
  • Edible flowers, for topping
  • Dill flowers, for topping

Instructions

  1. Prepare the Butter: Allow 8 ounces of the butter to come to room temperature while placing the other 8 ounces in the freezer for 15 minutes. Once slightly frozen, slice the chilled butter lengthwise into three even pieces. Place these planks on parchment paper and refrigerate until firm.
  2. Whip the Butter: In a large mixing bowl, combine the room temperature 8-ounce butter with the heavy cream. Whip the mixture for 5 to 6 minutes until it becomes light and fluffy. Set aside half of this whipped butter for later use as a frosting.
  3. Mix the Herb Filling: Add the lemon zest, finely chopped chives, fresh dill, grated Parmigiano Reggiano, flaky sea salt, and black pepper to the remaining half of the whipped butter. Whip again until all ingredients are fully incorporated and evenly distributed.
  4. Assemble the Butter Cake: Take the chilled butter planks out of the refrigerator. Spread half of the herbed whipped butter evenly over the first butter plank. Place the second plank on top, then spread the remaining herbed butter on this layer. Top with the third plank and gently press the stack together, smoothing the sides with a knife. Wrap the assembled cake tightly in plastic wrap and refrigerate for 30 minutes to set.
  5. Frost and Decorate: Unwrap the chilled butter cake. Using a spatula, spread a thin layer of the reserved plain whipped butter over all sides to frost it evenly. Refrigerate for an additional 20 minutes to allow the frosting to set properly. Transfer the leftover plain whipped butter into a piping bag and pipe decorative borders along the edges and decorate the top with different piping tips. Finish by topping with mini radishes, edible flowers, and dill flowers. Serve chilled alongside toasted bread or crackers for an elegant appetizer.

Notes

  • Use high-quality unsalted butter for best flavor and consistency.
  • Chilling the butter planks before assembly helps maintain the layers and makes spreading easier.
  • Whip the butter sufficiently to achieve a light and fluffy texture for easier mixing and spreading.
  • Customize herb amounts to your preference – fresh herbs bring the best flavor.
  • The decorative elements like edible flowers and radishes are optional but add stunning visual appeal.
  • Serve chilled to keep the butter firm but soft enough to spread.

Keywords: herb butter cake, layered butter, savory butter spread, herb butter recipe, appetizer, party food, butter with herbs, edible flower garnish

Find it online: https://flavorsbymaya.com/layered-herb-butter-cake-recipe/