Let’s create this sophisticated Browned Butter Cake! First, prepare the candied thyme garnish, as it needs time to dry. Lightly beat the 2 egg whites in a small bowl until just frothy. Place the 1 cup of granulated sugar in a shallow dish. Dip each fresh thyme sprig fully into the frothed egg white, letting excess drip off. Immediately dredge the coated sprig in the sugar, ensuring it’s fully coated. Gently shake off excess sugar. Place each sugared sprig onto a wire cooling rack set over a baking sheet. Allow the sprigs to air dry completely for at least 1 hour, or ideally longer (they can be made a day or two ahead and stored airtight once fully dry and crisp).

Next, brown the butter for the cake – this is key! Place the 1 cup of unsalted butter in a light-colored saucepan over medium heat. Melt the butter completely. Continue cooking as the butter foams up, then subsides. Swirl the pan or stir occasionally. Watch closely as the milk solids at the bottom turn golden, then amber, then a nutty brown, and the butter develops a nutty aroma. This takes about 5-8 minutes typically. As soon as it reaches a medium brown color and smells nutty, immediately remove it from the heat and pour it into a heatproof bowl to stop the cooking process (leave any very dark burnt bits behind). Let the browned butter cool completely to room temperature (it doesn’t need to re-solidify, just cool down).

Now, prepare the oven and pans for the cake. Preheat the oven to 350°F (175°C). Prepare three cake pans (likely 8 or 9-inch) by lining the bottoms with parchment paper circles and lightly greasing the parchment and sides of the pans. Set aside.

Make the cake batter using the simple mixing method. In a large bowl, pour in the cake flour, baking powder, baking soda, and salt. Whisk them together thoroughly to combine and aerate. Set aside.

In another large bowl, pour in the superfine (or granulated) sugar, the cooled browned butter, and the lightly beaten room temperature eggs. Whisk these wet ingredients together until well combined. Pour the whisked dry ingredients (flour mixture) into the bowl containing the wet ingredients (sugar/butter/egg mixture). Whisk together until the mixture is very thick and just combined. Don’t worry if it looks dense at this stage.

Stir in the room temperature whole milk and the pure vanilla extract using a whisk or spatula, mixing just until fully incorporated and the batter is smooth. Be careful not to overmix.

Divide the finished batter evenly among the three prepared cake pans. Smooth the tops gently. Bake for 25 to 30 minutes, or until the tops are set, lightly golden, and a wooden toothpick inserted into the center comes out clean.

Allow the cakes to cool in their pans on wire racks for 15 to 20 minutes. Then, carefully run a knife around the edges if needed and invert the cakes onto the cooling racks. Peel off the parchment paper and let the cakes cool completely before frosting.

While the cakes cool, prepare the Vanilla-Honey Frosting. Ensure your butter and cream cheese are properly softened to room temperature. Place the softened butter, softened cream cheese, and honey into the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and handheld electric mixer). Beat on medium-high speed until the mixture is light, fluffy, and very smooth, about 3-5 minutes. Scrape down the bowl.

Reduce the mixer speed to low. Gradually add the sifted powdered sugar, about ½ cup at a time, mixing until just incorporated after each addition. Once all the sugar is initially mixed in, add the teaspoon of pure vanilla extract. Increase the speed to medium-high and continue to beat for another 2-3 minutes until the frosting is very light, fluffy, and smooth. Check the consistency. If it seems too stiff to spread easily, beat in room temperature milk, just 1 tablespoon at a time, until it reaches your desired spreadable consistency. Don’t make it too loose.

Assemble the cooled cake. Place one cake layer onto your serving plate or cake stand. Spread a thin layer of the vanilla-honey frosting evenly over the top (about 1/2 to 2/3 cup). Place the second cake layer on top, preferably inverted (bottom side up) for a flatter surface. Spread another thin layer of frosting over the second layer. Place the third cake layer on top (again, inverted is good practice).

Apply a thin, rustic layer of the remaining frosting all over the top and sides of the cake. The recipe implies a semi-naked or lightly frosted look rather than a thick, perfectly smooth coating. Use your offset spatula to spread it evenly but without fussing over perfection.

Garnish the cake just before serving for freshness. Arrange the prepared dried candied thyme sprigs artfully around the base and/or creating a ‘crown’ around the top edge of the cake. Gently place assorted edible flowers and petals onto the frosting as desired. Serve and enjoy the unique flavors!