Brown Butter Caramel Cake

Brown Butter Caramel Cake is a decadent dessert that brings warmth and comfort with each bite. With its rich, nutty flavor from brown butter and the sweet, gooey caramel layer, this cake is sure to be the star of any gathering. The combination of textures and flavors makes it an unforgettable treat that’s perfect for birthdays, anniversaries, or just a cozy afternoon at home.

Ingredients

• 2 cups unsalted butter (448 g)
• 2 1/4 cups all-purpose flour (282 g)
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated white sugar (200 g)
• 1/2 cup brown sugar (110 g)
• 3 eggs, at room temperature
• 1 tbsp vanilla extract
• 1 cup buttermilk, at room temperature (240 ml)
• 9 tbsp unsalted butter (126 g) for caramel
• 3/4 cup brown sugar (165 g) for caramel
• 1 cup heavy cream (240 ml) for caramel
• 1 1/2 tsp vanilla extract for caramel
• 1/4 tsp salt for caramel
• 8 oz cream cheese, cold (226 g) for frosting
• 2 cups powdered sugar (260 g) for frosting

Directions

1. In a saucepan over medium heat, melt the 2 cups of unsalted butter. Continue cooking, stirring frequently, until the butter turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and let cool slightly.
2. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
3. In a large mixing bowl, combine the 2 1/4 cups of flour, baking powder, baking soda, and salt. Set aside.
4. In another large bowl, combine the browned butter, granulated sugar, and brown sugar. Beat until well mixed.
5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk while mixing just until combined.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
9. In a saucepan over medium heat, melt the 9 tablespoons of butter for the caramel sauce. Stir in the brown sugar and cook for 1-2 minutes until combined.
10. Slowly whisk in the heavy cream, bringing the mixture to a gentle boil. Lower the heat and let it simmer for about 5 minutes until it thickens slightly.
11. Remove from heat and stir in the 1 1/2 tsp vanilla extract and 1/4 tsp salt. Allow to cool.
12. In a mixing bowl, combine the cold cream cheese and the cooled brown butter for the frosting. Beat until creamy and smooth.
13. Gradually add in the powdered sugar and mix until well combined and fluffy.
14. To assemble the cake, place one layer of the brown butter cake on a serving platter. Spread a generous layer of caramel sauce over the top.
15. Place the second layer of the cake on top and spread the brown butter cream cheese frosting over the entire cake.
16. Drizzle any remaining caramel sauce on top and let it set before serving.

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Nutrition Info (per serving): Approximately 500 calories, 30g fat, 60g carbs, 5g protein.

How to serve

Serve Brown Butter Caramel Cake at room temperature for the best flavor. For an elegant touch, plate each slice with a drizzle of warm caramel sauce and a sprinkle of sea salt on top. This cake is perfect alongside a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.

FAQs

Can I use salted butter instead of unsalted butter for this cake?
While you can use salted butter, it’s recommended to stick with unsalted butter to maintain control over the saltiness of the cake.

How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best taste.

Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Frost the cake on the day of serving for optimal freshness.

Brown Butter Caramel Cake

A decadent dessert featuring rich, nutty brown butter and a sweet, gooey caramel layer, perfect for gatherings or cozy afternoons.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups unsalted butter
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated white sugar
• 1/2 cup brown sugar
• 3 pieces eggs, at room temperature
• 1 tbsp vanilla extract
• 1 cup buttermilk, at room temperature

For the Caramel

• 9 tbsp unsalted butter
• 3/4 cup brown sugar
• 1 cup heavy cream
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt

For the Frosting

• 8 oz cream cheese, cold
• 2 cups powdered sugar

Method

 

Preparation

1. In a saucepan over medium heat, melt 2 cups of unsalted butter. Cook until golden brown, about 5-7 minutes, then remove and let cool slightly.
2. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
3. In a large mixing bowl, combine 2 1/4 cups of flour, baking powder, baking soda, and salt. Set aside.
4. In another large bowl, combine the browned butter with granulated sugar and brown sugar, beating until well mixed.
5. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
6. Alternate adding the dry ingredients and buttermilk to the wet mixture, mixing just until combined.
7. Divide the batter evenly between the prepared cake pans.

Baking

1. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool in pans for 10 minutes.
2. Transfer to wire racks to cool completely.

Making the Caramel

1. In a saucepan over medium heat, melt 9 tablespoons of butter for the caramel. Stir in 3/4 cup brown sugar and cook for 1-2 minutes.
2. Slowly whisk in 1 cup heavy cream, bringing it to a gentle boil, then simmer for about 5 minutes until thickened.
3. Remove from heat and stir in 1 1/2 teaspoons vanilla extract and 1/4 tsp salt. Allow to cool.

Frosting and Assembly

1. Combine cold cream cheese and cooled brown butter in a mixing bowl, beating until creamy.
2. Gradually mix in powdered sugar until well combined and fluffy.
3. On a serving platter, place one layer of cake and spread a layer of caramel sauce. Top with the second layer and frost the cake with cream cheese frosting.
4. Drizzle any remaining caramel sauce on top and let it set before serving.

Notes

Serve at room temperature with warm caramel sauce and a sprinkle of sea salt. Pairs well with vanilla ice cream or whipped cream.