Baked Brie Cake with French Radish Butter Recipe

I have a whole series of brie cakes, and this brie cake with whipped radish butter is my go-to. Instead of serving a plain wheel of cheese, split a chilled square of brie, fill it with a bright, peppery radish-and-chive butter, and frost the outside with a silky whipped triple‑creme mixture. The result is a sliceable, savory centerpiece that reads like a cake—perfect for a special appetizer, a tea‑time treat, or a memorable addition to any dinner party.

Table of Contents

• It Starts with the Brie
• Prep Your Ingredients
• Chef Nadia’s Piping Tips
• Storage, Freezing, and Best Practices
• How to Serve
• The Brie Cake Series
• Frequently Asked Questions
• Brie Cake with Classic French Radish Butter Recipe

It Starts with the Brie

For this cake I like a rich, triple‑creme style cheese such as Saint Angel; its sweet cream and buttery, slightly nutty notes make for an elegant base. The square shape (when available) creates clean, cake‑like edges that look intentional on a serving plate. If you can’t find the exact variety, any high‑quality double or triple‑creme brie will work.

The Perfect Slice

Freeze briefly: Chill the brie in the freezer for 10 minutes before slicing. That firms the cheese and helps it hold a straight cut.

Oil the blade: Lightly oil a thin, sharp knife so the cheese doesn’t cling to the metal—this gives a clean, even edge.

Tips for Creamy Whipped Brie Frosting

Remove the rind: For a smooth frosting, cut away the white rind and work only with the creamy center.

Bring to room temperature: Both butter and brie should be at room temperature before you blend them. Cold ingredients will give you lumps; cubing them and leaving on the counter for 20–30 minutes speeds things up.

Whip until pale and silky: Blend the brie and butter in a food processor until completely smooth and pale. Reserve about one‑third for piping and use the rest as your filling.

Prep Your Ingredients

Prep

The butter: Use unsalted butter at full room temperature for a stable, silky emulsion. Don’t microwave—cut into small cubes to soften more quickly if needed.

The brie (for the frosting): Remove the rind carefully after a 10‑minute chill in the freezer. Let the interior sit at room temperature for about 30 minutes so it blends without graininess.

The radishes: Choose firm bulbs with crisp leaves. Trim the tops, wash, and grate finely; then squeeze out as much moisture as possible. Excess water will loosen the butter filling and ruin the texture.

The brie square (for the base): Chill for 10 minutes immediately before making the horizontal cut so the square stays neat. Oil your blade for the cleanest slice.

Make‑ahead

You can assemble and pipe the brie cake a day ahead—leave off delicate toppings like honeycomb and edible flowers until just before serving to keep them fresh and prevent moisture from seeping into the frosting.

Chef Nadia’s Piping Tips

• Use the glass trick: Set the piping bag into a tall glass and fold the bag over the rim. That holds the bag open so you can transfer filling without mess.
• Choose a textured tip: A basketweave or other textured tip creates a pretty finish; hold the bag at a 45° angle and move in a steady wave pattern as you pull away.
• Control pressure: Twist the top of the bag and lock the twist between your thumb and index finger. Apply pressure from the top of the bag to keep flow consistent and avoid squeezing from the middle.

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Storage, Freezing, and Best Practices

Storing leftovers: Remove flowers and honeycomb before refrigerating. Place the cake in an airtight container and keep chilled; it will hold one to two days in the fridge.

Freezing: Do not freeze this brie cake. The fat in triple‑creme cheese and whipped butter separates when thawed and the texture will suffer.

How long can it sit out? Keep the cake off the table at room temperature for no more than two hours. If outdoors or in a warm room, reduce that to one hour for food safety.

How to Serve

This savory brie cake pairs well with crisp toast points, seeded crackers, or thin slices of baguette. For beverages, a light martini or a bright white wine balances the richness. Keep supporting dishes simple and slightly acidic—an arugula and fennel salad or a caramelized stone fruit dessert will complement the creamy, buttery flavors without competing.

Cocktails

Blue Cheese Dirty Martini

Mains

Maple Miso Glazed Short Ribs

Sides

Butter Lettuce Salad with Fennel and Manchego

Desserts

Cherries Jubilee

The Brie Cake Series

This recipe is a personal favorite, but the full brie cake series includes several other creative variations—fig and pistachio, orange fig, blue cheese and olives, truffle, cherry, and a baklava‑inspired version. Each one follows the same basic technique of layering and piping a whipped cheese butter to create slices that look like cake.

Appetizers

Fig, Pistachio & Honey Brie Cake

Appetizers

Whipped Orange Fig Brie Cake

Appetizers

Dirty Martini Brie Cake (Blue Cheese & Olives)

Appetizers

Whipped Truffle Brie Cake

Appetizers

Whipped Cherry Brie Cake

Appetizers

Baklava Brie Cake with Honey Butter Phyllo Crisps

Frequently Asked Questions