Name: Brown Butter Caramel Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups (448 g) unsalted 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 extract; 1 cup (240 ml) buttermilk, at room temperature; 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; 8 oz (226 g) cream cheese, cold; 2 cups (260 g) powdered sugar

If you’re looking to wow your friends or just treat yourself to something incredible, this Brown Butter Caramel Cake Recipe might just become your new go-to. There’s something utterly magical about the deep, nutty flavor that brown butter brings, perfectly paired with rich caramel and a luscious cream cheese frosting. Every bite feels like a warm hug—trust me, once you taste it, you’ll understand why I love making it for special occasions or cozy weekend afternoons.

What I really adore about this Brown Butter Caramel Cake Recipe is how it balances flavors and textures: moist, tender cake with a buttery caramel sauce that’s not too sweet, finishing off with a tangy frosting that cuts through perfectly. It’s a bit of a showstopper but surprisingly approachable to bake, and I’m here to help you nail it. Let me walk you through all my favorite tips and tricks—this cake deserves to get made in your kitchen, too.

Ingredients You’ll Need

These ingredients work together like a dream to create that rich, comforting flavor spectrum. I always recommend using good-quality butter and fresh eggs for the best results—those little things really elevate the cake’s depth.

Unsalted butter: The star of the show for browning properly and controlling salt levels in both the cake and caramel.
All-purpose flour: Spoon and level it gently for perfect texture—no need for fancy flours here.
Baking powder: Helps the cake rise beautifully without aftertaste.
Baking soda: Works with the buttermilk to create a light crumb.
Salt: Balances sweetness and enhances all those rich flavors.
Granulated white sugar: Gives traditional sweetness and structure to the cake.
Brown sugar: Adds moisture and that subtle molasses flavor that’s crucial to caramel notes.
Eggs: Room temperature eggs mix better and help provide structure and richness.
Vanilla extract: Pure vanilla is key—never underestimate its power in baking.
Buttermilk: Adds moisture and tang for balance, plus it reacts with baking soda to lighten the cake.
Heavy cream: Used in caramel sauce for that luscious, velvety finish.
Cream cheese: Cold and fresh, it makes the frosting creamy but not overly sweet.
Powdered sugar: For silky smooth frosting without any graininess.

Variations

I love making this cake my own by swapping out a few things here and there. Honestly, baking is one of the best places to get creative—make it yours and have fun with flavors and textures!

Nutty Twist: Once, I tossed in chopped toasted pecans into the batter for extra crunch—I highly recommend that for a fall vibe.
Gluten-Free: Use your favorite gluten-free flour blend with similar measures; the brown butter flavor will still shine through beautifully.
Salted Caramel: Sprinkle flaky sea salt over the caramel sauce after drizzling on the cake for a perfect sweet-salty combo.
Less Sweet: If you prefer a lighter sweet touch, cut down on the brown sugar a bit, especially in the caramel sauce, but keep the balance with the frosting.

How to Make Brown Butter Caramel Cake Recipe

Step 1: Brown the Butter Carefully

This step is where the magic begins! Melt the unsalted butter in a medium saucepan over medium heat, swirling it often to prevent burning. You want it to develop a nutty aroma and a golden-brown color with tiny browned bits at the bottom—but don’t walk away, it can go from perfect to burnt quickly. Once browned, immediately pour it into a heatproof bowl to stop the cooking and let it cool before mixing into your batter. Trust me, this step makes the cake so special.

Step 2: Mix the Dry Ingredients

While the butter cools, whisk together your all-purpose flour, baking powder, baking soda, and salt in a large bowl. This ensures even distribution of leavening agents so your cake rises evenly. I usually sift these together, but a good whisk works just as well.

Step 3: Cream Sugars and Brown Butter

Next, combine the cooled brown butter with both granulated white sugar and brown sugar until you get a loose, sandy texture. The sugars won’t fully dissolve at this stage, and that’s okay—it adds to the moist crumb. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. Make sure your eggs are at room temperature to avoid curdling.

Step 4: Incorporate Wet and Dry Ingredients Alternately

Begin adding the dry ingredients in thirds, alternating with the buttermilk, starting and ending with the dry mix. Mix gently but thoroughly after each addition to avoid overworking the batter, which can make it dense. The batter will be thick but silky when ready.

Step 5: Bake It to Perfection

Divide the batter evenly between greased and floured round cake pans (usually two 9-inch pans). Bake at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. I like to start checking at 28 minutes, just to be safe. Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely—crucial for smooth frosting application later.

Step 6: Make the Brown Butter Caramel Sauce

In a saucepan, melt the butter over medium heat, then stir in brown sugar until it dissolves and bubbles. Slowly add the heavy cream, stirring constantly. Bring the mixture to a gentle boil for 2-3 minutes, then remove from heat and stir in vanilla and salt. Let it cool slightly—it should thicken but stay pourable. This sauce is heavenly—reserve some for drizzling at serving time.

Step 7: Prepare the Brown Butter Cream Cheese Frosting

Beat the cold cream cheese until smooth. Gradually add the powdered sugar and continue to beat until fluffy. For an extra touch, you can fold in a little of your leftover cooled brown butter or a teaspoon of vanilla. Keep the frosting chilled until ready to frost the cake.

Step 8: Assemble Your Cake

Place one cake layer on your serving plate, spread a generous dollop of frosting on top, then drizzle some caramel sauce over it before topping with the second layer. Frost the top and sides of the cake smoothly, then finish with a final caramel drizzle or toasted nuts if you like. Go slow on the caramel drizzling—you want enough to beautify it without making the cake soggy.

How to Serve Brown Butter Caramel Cake Recipe

This image shows a close-up of a square slice of soft beige cake with a visible thick layer of creamy light tan frosting on top, swirled with ribbons of shiny caramel sauce that drips slightly down the sides. The cake has a moist texture with a sticky caramel filling in the middle, creating a glossy amber swirl inside. The slice is part of a larger cake, all on a light brown parchment paper placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a sprinkle of flaky sea salt over the caramel—those finishing salty pops balance the sweetness perfectly. Sometimes I add chopped toasted pecans or a few edible flowers for a pretty presentation that’s still totally edible. These little touches elevate the experience without extra fuss.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or some fresh whipped cream if you’re serving it during a gathering. For a more grown-up touch, I’ve enjoyed it alongside a cup of rich coffee or even a small glass of dessert wine. It’s that versatile!

Creative Ways to Present

For birthdays or holidays, I like to stack it on a beautiful cake stand and drizzle more caramel right at the table so the sauce pools invitingly around the plate. Another fun idea is to serve individual slices with a quick sprinkle of cinnamon sugar or mini caramel sauce jars on the side for guests to add as they like.

Make Ahead and Storage

Storing Leftovers

I always store leftover cake in an airtight container in the fridge to keep the frosting firm and the cake moist. It stays fresh for about 3-4 days this way. Make sure to bring it to room temperature before serving for the best flavor and texture.

Freezing

If you want to save some for later, I really recommend freezing the unfrosted cake layers wrapped tightly in plastic wrap and then foil. You can freeze them up to 2 months. When ready to serve, thaw overnight in the fridge and frost the next day. The caramel sauce freezes okay separately in a sealed container—just warm gently before using.

Reheating

Reheating cake is tricky, but if you want to warm a slice, pop it in the microwave for about 10-15 seconds to soften the caramel and cake without melting the frosting. I don’t recommend reheating the whole frosted cake, as the texture changes. Just enjoy it chilled or slightly warmed per slice.

FAQs

Can I use regular butter instead of unsalted butter in this Brown Butter Caramel Cake Recipe?

You definitely can, but be mindful of the salt content. Since salted butter already contains salt, you might want to reduce or omit the additional salt in the recipe to avoid it becoming too salty. I prefer unsalted butter here because it lets me control the salt level and highlights the nutty brown butter flavor better.
What if I don’t have buttermilk—what’s a good substitute?

If you’re fresh out, a quick fix is to add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, let it sit for 5-10 minutes until it thickens slightly. That works great for this recipe and helps activate the baking soda for a tender cake crumb.
Can I make this Brown Butter Caramel Cake Recipe ahead of time?

Absolutely! The cake layers bake and freeze well, and the frosting can also be made a day ahead. Just store everything properly in airtight containers or wrapped tightly in plastic wrap, then assemble when ready to serve for the freshest experience.
How do I avoid burning the brown butter?

Keep a close eye on the butter and stir or swirl it frequently as it melts. Watch for the color shift from yellow to golden brown and wait for a nutty aroma. Once you see browned bits forming at the bottom, remove immediately from heat and pour into a cool bowl to stop the cooking process. This prevents any bitter burnt taste.
Is the caramel sauce too sweet? Can I reduce the sugar?

You can scale back the brown sugar in the caramel sauce slightly if you prefer less sweetness; just remember the sauce relies on sugar for texture as well as flavor, so reducing too much could affect the consistency. Adding a pinch more salt can help balance sweetness without cutting sugar drastically.

Final Thoughts

This Brown Butter Caramel Cake Recipe truly holds a special place in my heart—not just because it tastes amazing, but because it’s one of those recipes that makes you slow down and savor the process and company while baking. I hope when you make it, it brings that same joy into your kitchen. You’ll be rewarded with a cake that’s both comforting and elegant. So, why not give it a try? I promise, your taste buds will thank you.