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Brown Butter Caramel Cake Recipe

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4.7 from 132 reviews

This Brown Butter Caramel Cake is a decadent dessert that combines the nutty, rich flavor of browned butter with a moist, tender cake layered with luscious caramel sauce and finished with a silky brown butter cream cheese frosting. Perfect for special occasions or an indulgent treat, this recipe features a balance of buttery sweetness and comforting caramel that will delight any dessert lover.

Ingredients

Scale

Brown Butter

  • 2 cups (448 g) unsalted butter

Brown Butter Cake

  • 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200 g) granulated white sugar
  • 1/2 cup (110 g) brown sugar
  • 3 eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1 cup (240 ml) buttermilk, at room temperature

Caramel Sauce

  • 9 tbsp (126 g) unsalted butter
  • 3/4 cup (165 g) brown sugar
  • 1 cup (240 ml) heavy cream
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt

Brown Butter Cream Cheese Frosting

  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar

Instructions

  1. Make Brown Butter: In a medium saucepan, melt 2 cups (448 g) of unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns a golden brown color and gives off a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Prepare Cake Batter Dry Ingredients: In a large bowl, whisk together 2 1/4 cups (282 g) all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt until well combined.
  3. Mix Sugars with Brown Butter: To the cooled brown butter, add 1 cup granulated sugar and 1/2 cup brown sugar. Whisk until the sugars are mostly dissolved and mixture is smooth but still warm.
  4. Add Eggs and Vanilla: Beat in 3 eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 1 tbsp vanilla extract.
  5. Combine Batter: Alternate adding the dry ingredients and 1 cup (240 ml) buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overmixing.
  6. Bake Cake: Preheat the oven to 350°F (175°C). Grease and flour your cake pans. Pour the batter evenly into prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely before assembling.
  7. Make Caramel Sauce: In a saucepan over medium heat, melt 9 tbsp (126 g) unsalted butter. Stir in 3/4 cup (165 g) brown sugar and cook until the sugar dissolves and the mixture is bubbly. Slowly whisk in 1 cup (240 ml) heavy cream, 1 1/2 tsp vanilla extract, and 1/4 tsp salt. Continue cooking and stirring until the sauce thickens slightly. Remove from heat and allow to cool to room temperature.
  8. Prepare Brown Butter Cream Cheese Frosting: In a bowl, beat 8 oz (226 g) cold cream cheese until smooth. Gradually add 2 cups (260 g) powdered sugar and continue beating until creamy and spreadable.
  9. Assemble Cake: Place one cake layer on a serving plate. Spread a portion of caramel sauce over the top. Add the second cake layer and frost the entire cake with the brown butter cream cheese frosting. Drizzle additional caramel sauce over the top if desired.

Notes

  • Make sure to let the brown butter cool slightly so it does not cook the eggs when mixing.
  • Use room temperature eggs and buttermilk for a smoother batter.
  • The caramel sauce can be made ahead and refrigerated; warm gently before using.
  • Ensure cakes are completely cool before frosting to prevent melting.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Find it online: https://amandafood.com/brown-butter-caramel-cake-recipe/