Why Make This Recipe

Brown Butter Caramel Cake is a delightful dessert that combines rich flavors and textures. The nutty taste of brown butter pairs perfectly with the sweetness of caramel, resulting in a cake that is both indulgent and comforting. Whether you are celebrating a special occasion or just want to treat yourself, this cake is sure to impress. It’s a great choice for gatherings, family dinners, or when you simply want to enjoy a slice of something delicious.

How to Make Brown Butter Caramel Cake

Ingredients:

For the Brown Butter:

2 cups (448 g) unsalted butter

For the 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
1 cup (240 ml) buttermilk, at room temperature

For the 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
1/4 tsp salt

For the Brown Butter Cream Cheese Frosting:

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

Directions:

For the Brown Butter:

In a saucepan, melt the unsalted butter over medium heat.
Cook it until it turns a deep golden brown, stirring constantly to prevent burning. This takes about 5-7 minutes.
Remove from heat and let it cool slightly.

For the Brown Butter Cake:

Preheat your oven to 350°F (175°C) and grease two round cake pans.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, combine the granulated sugar, brown sugar, and brown butter. Beat until well mixed.
Add the eggs one at a time, then mix in the vanilla.
Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pans for 10 minutes before transferring to wire racks.

For the Caramel Sauce:

In a saucepan, melt the butter over medium heat.
Stir in the brown sugar until it’s fully dissolved.
Gradually add the heavy cream, continuing to stir until smooth.
Stir in the vanilla and salt, then remove from heat.

For the Brown Butter Cream Cheese Frosting:

In a mixing bowl, whip the cold cream cheese until smooth.
Gradually add the powdered sugar and continue mixing until creamy.
Fold in the brown butter to combine.

Assembling the Cake:

Once the cake layers are cool, place one layer on a serving plate.
Spread a layer of caramel sauce over it, followed by a layer of frosting.
Place the second layer on top and repeat the process. Frost the sides and top of the cake with the remaining frosting.
Drizzle additional caramel sauce over the top before serving.

How to Serve Brown Butter Caramel Cake

Slice the cake into generous pieces and serve it with a drizzle of caramel sauce on top. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for those who love a little something extra.

How to Store Brown Butter Caramel Cake

Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for about a week. If freezing is needed, wrap individual slices in plastic wrap and then place them in a freezer-safe container for up to three months.

Tips to Make Brown Butter Caramel Cake

Be careful not to burn the butter while making brown butter; it should have a nutty aroma and a golden color.
Allow the cake layers to cool completely before frosting to prevent melting the frosting.
You can adapt the flavor by adding different extracts like almond or maple to the cake batter or frosting.

Variation

To switch things up, consider adding chopped nuts or chocolate chips to the cake batter for added texture. You can also use different types of frosting, like a chocolate ganache, if you’re in the mood for something different.

FAQs

Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time. Just wrap them tightly in plastic wrap and store them at room temperature or in the fridge until you’re ready to frost and serve.

Can I use a different type of flour?
You can use cake flour for a lighter texture, but it’s best to stick with all-purpose flour for the best results.

What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for a few minutes before using.

Brown Butter Caramel Cake