I dare you.  Just go on and say. Better butter better. Now, five times fast.  Somewhere around take three I think the e’s and the u’s start to become interchangeable but the point remains that butter is in fact better when it comes from Darigold.

Healthy cows, dedicated farmers, and a mission to ensure that sustainable practices and impecable care for cows lead to better butter are factors that set Darigold apart from the rest of the pack. Started in 1918, the Darigold cooperative has grown to include over 500 local dairies that spread out over the entirety of the western states.

And it’s not just superior butter that they produce, but everything from milks, to creams, cottage cheese and recovery drinks. It’s what Darigold does. And they do it well.  As a native PNW’esterner Darigold is sononymous with quality and its a staple in many, many houses. It’s what I grew up with. And for the last 94 years, its what many kids grew up with and they shows no sign of stopping.

What continues to make Darigold a household staple is their determined committement to quality, in rBST-free milk and cream, innovative tools and a willingness to try new things. In 2003, while other manufactuerer’s were content with staying the course of standard butter churns – Darigold stepped out in front and became on of the only dairies in the nation to import a European vaccuum churn by the renounced Simon Freres Company. 150 years of butter churning under their belts means they know what they’re talking about and Darigold followed suit.

While most conventially churned butters contain upwards of 4 or even 6 percent air, the innovative vaccuum churn used by Darigold results in a creamy and smooth butter with less than 1% air. Why would ever want to pay for air? I wouldn’t!

And if you think those seemingly measley few percentage points of air don’t matter? You’d be wrong. Baked goods come out more shapely and stable, and sauces hold that magical and prized smooth consistency longer.  Better butter mixes into batter and doughs more in a velvety way, melding with other ingredients and binding them together in a buttery hug. Yeah, butter hugs right back – hadn’t you heard?

Raise you hands if you want a butter hug! *Shoots hand into the air* I do! Don’t lie, you do too. We all do.

And with a pound cakes like these – I can attest to the magic that better butter creates. The browned butter, nutty smells filled up my kitchen, and wafted around the room in transcent ways. Let’s not get me started on how life altering the butter toffee was either.

The butter toffee liquifies on your tongue and swims with the chocolate in an almost euphoric way.  It’s a “When Harry Met Sally Egg Salad” kinda thing here friends. No foolin’.

Care and passion for their craft go a long way in making better butter better – and the Darigold farmers have really struck gold with this recipe. Buttery, delicious, melt in your mouth GOLD.

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Brown Butter Mini Bundt cakes stacked on a plate

Brown Butter Bundt Cakes

  • Author: Country Cleaver
  • Prep Time: 25 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 1 Bundt cake 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


This velvety Bundt cake has a perfect balance of sweetness with a rich and nutty flavor from the browned butter.  It will melt in your mouth!


  • 1 cup Darigold Butter
  • 2 cups Sugar
  • 5 Eggs
  • 2 1/2 cups Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 cup Darigold Whipping Cream
  • 2 tsp Vanilla Extract


To Brown Butter:

  1. In a saucepan over medium to medium-high heat, melt butter until it foams and turns brown. About 5-10 minutes. Stir constantly.
  2. Remove from heat and set aside to cool and begin to solidify.

For Bundt Cake:

  1. Add butter and sugar to a large bowl attached to a stand mixer, and cream together. About 3 minutes.
  2. Add in one egg at a time and beat for 30 seconds between addition.
  3. In large bowl, whisk together flour, baking powder, and salt.
  4. With mixer at low speed, alternate adding in flour mixture and whipping cream to the sugar/egg mixture. Stir in vanilla.
  5. Pour batter into a greased and floured bundt pan, or mini-bundt pans.
  6. Place pan into a cold oven and set to 325 degrees. Bake for 25 minutes for mini-bundts and 75 minutes for standard bundt pan. Test bundt cake with a toothpick to ensure they are baked through.
  7. Remove from oven and place on wire rack to cool. Remove from pan after 20 minutes and allow to cool on rack completely. Slice and serve.


Lightly adapted from Darigold original recipe.

*Note* This post was sponsored  by Darigold. I was compensated for this post and for recreating this recipe along with shooting the photos. All opinions are my own and I am delighted to represent a wonderful company and hometown dairy brand and staple.