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Cacao Nib + Brown Sugar Dutch Baby

LISTEN...I do know the glory that is a traditional dutch baby adorned with fresh squeeze lemon, drizzled in salty, melted butter and dusted with powdered sugar. HOWEVER...this combination was on my heart and I am not sorry about it friends! 

Just in case you've never had a Dutch Baby here is what to expect: A Dutch Baby is a German style pancake that is light, airy and even crispy on top but eggy and yummy on the bottom. They kind of remind me of a thick, baked crepe of sorts! 

You can even watch me make me the recipe here!

Twirl into the kitchen to some Mariah Carey and get your sweet, sweet fantasy on baby! 

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For the Dutch Baby:

3 large eggs at room temperature

1/2 cup all purpose flour

1/2 cup milk at room temperature

2 tablespoons cane sugar 

1 tablespoon Nielsen Massey Vanilla Extract 

pinch of salt 

6 tablespoons of unsalted butter

powdered sugar for dusting 


For the Cacao + Brown Sugar Swirl

3 tablespoons dark brown sugar

2 tablespoons unsalted butter 

1-2 tablespoons Cacao Nibs 


For the Icing:

1/2 cup powdered sugar

1-2 tablespoons half and half 


Let's begin...

1. Preheat oven to 425 degrees. 

2. In a ninja blender ( I use this for so many things...get one!) combine eggs, flour, milk, sugar and vanilla. Blend for a minute until well combined. Scrape sides and blend again another 1-2 minutes. Set aside. 

3. In a small bowl, combine brown sugar and 2 tablespoons butter. Microwave for 10 seconds and stir well. If mixture is still thick like toothpaste, microwave for 5 additional seconds. You want the mixture to be loose but not liquid. Stir in cacao nibs. Set aside. (see video for reference) 

4. In another small bowl, combine 1/2 cup powdered sugar and half and half and whisk together until it forms loose ribbons. This mixture you want to slightly looser than toothpaste but still drizzle off your whisk. 

5. Spoon brown sugar mixture into a tipless piping bag. These bags come in handy in the kitchen so much! Trim 1 inch off the tip of the bag. Set aside. 

6. Heat a 10 inch cast iron skillet over high heat. Note: If you use a larger cast iron the dutch baby will not crawl up the sides and you will need to cook for less time at about 15 mins. 

7. Blitz your batter for about 45 seconds while the skillet heats.

8. Add the 6 tablespoons of butter to the hot skillet.

9. As soon as the butter foams, sprinkle in the salt, stir in and pour in batter all at once. Note: You can stop here if you want a traditional Dutch Baby and skip to step 11. 

10. Immediately pipe the brown sugar mixture all over the batter in the skillet in a swirl pattern. Resist the urge to schmear it in or stir it. 

11. Transfer skillet into preheated oven and bake for 20-25 mins. Reduce heat to 325 degrees for 5 mins. 

12. Remove from oven, drizzle with icing and dust with powdered sugar. So yummy! (Skip the icing step for traditional Dutch Baby) 

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