I highly recommend making the cake layers and the brown butter for the buttercream the night before so that they both have time to chill!
Orange Cardamom Cake
Brown the butter: In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool for 5-10 minutes.
Preheat the oven to 350°F and lightly spray three 6 inch layer cake pans with pan spray.
Whisk the cake flour, almond flour, baking powder, cardamom, cinnamon, and salt together in a large bowl.
In a separate bowl, whisk the brown butter, sugar, brown sugar, eggs, vanilla, and orange zest together until combined.
Stir in about half of the flour mixture. Then stir in the orange juice, yogurt, and the rest of the flour mixture and mix until fully combined. The batter will be thin.
Pour ⅓ of the batter into each cake pan (they will only be about half full).
Bake at 350°F for 20-30 minutes or until a cake tester comes out clean.
Place a cooling rack on top of each cake pan and invert. The pan should slide cleanly away.
Let the cakes cool completely to room temperature before trimming.
Once the cakes are fully cooled. Using a sharp bread knife, trim the cakes until the layers are even. Wrap each layer tightly in plastic wrap and place in the freezer overnight.
Brown Butter Buttercream
Brown the butter: In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool completely to room temperature. The brown butter should be solid but still pliable. You can leave the browned butter in an airtight container at room temperature overnight and it will be perfect for the next day!
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the brown butter and powdered sugar until smooth.
Add in honey, vanilla, salt, and milk until fully combined.
Beat the frosting on high for 4-5 minutes until lightly and fluffy.
Assemble the Cake
Remove cake layers from the freezer. Place the bottom layer of cake on your cake stand and spread about ⅓ of the buttercream evenly on top. Place the next layer on top and repeat. Place the final cake layer upside down so that the top of your cake is as even as possible. Smooth the rest of the buttercream on the top and sides of your cake as desired.
Use buttercream to attach dried orange slices to the side of the cake.
Refrigerate your cake for 2-3 hours before slicing and serving.
This recipe is designed for 3 six inch cake pans. It will also work with 2 eight inch cake pans. Cover and store the cake at room temperature for up to 2 days or in the fridge for up to a week.Freeze any leftover buttercream for up to 3 months, just place in the fridge overnight to thaw.