Description
A delightful dessert that combines rich flavors and textures with nutty brown butter and sweet caramel.
Ingredients
- 2 cups (448 g) unsalted butter (for brown butter)
- 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
- 9 tbsp (126 g) unsalted butter (for caramel sauce)
- 3/4 cup (165 g) brown sugar (for caramel sauce)
- 1 cup (240 ml) heavy cream (for caramel sauce)
- 1 1/2 tsp vanilla (for caramel sauce)
- 1/4 tsp salt (for caramel sauce)
- 8 oz (226 g) cream cheese, cold (for frosting)
- 2 cups (260 g) powdered sugar (for frosting)
Instructions
- In a saucepan, melt the unsalted butter over medium heat to make brown butter. Cook until it turns deep golden brown, about 5-7 minutes, then remove from heat and let cool slightly.
- 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 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 and bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.
- For the caramel sauce, melt the butter in a saucepan over medium heat, stir in brown sugar until dissolved, then gradually add heavy cream, stirring until smooth. Stir in vanilla and salt, then remove from heat.
- To make the frosting, whip cold cream cheese until smooth, gradually add powdered sugar, mix until creamy, then fold in the brown butter.
- Once the cake layers are cool, assemble by placing one layer on a serving plate, spreading caramel sauce and frosting, topping with the second layer, and frosting the sides and top with the remaining frosting. Drizzle additional caramel sauce over the top before serving.
Notes
Be careful not to burn the brown butter. Allow cake layers to cool completely before frosting.