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Brown Butter Caramel Cake Recipe

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★★★★★

4.6 from 108 reviews

This Brown Butter Caramel Cake is a decadent dessert featuring rich brown butter in both the cake and frosting, complemented by a luscious homemade caramel sauce. The cake boasts a deep, nutty flavor enhanced by brown butter, with moist layers made tender by buttermilk and a balanced sweetness from granulated and brown sugars. Topped with a creamy brown butter cream cheese frosting and drizzled with silky caramel sauce, this cake is perfect for special occasions or an indulgent treat.

Ingredients

Scale

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 extract
  • 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 extract
  • 1/4 tsp salt

For the Brown Butter Cream Cheese Frosting

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

Instructions

  1. Make the Brown Butter: In a medium saucepan, melt 2 cups of unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter foams and the milk solids turn golden brown, emitting a nutty aroma, about 5-7 minutes. Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, combine the cooled brown butter with granulated sugar and brown sugar, mixing until smooth and slightly fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
  3. Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide batter evenly between pans and smooth tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
  4. Make the Caramel Sauce: In a medium saucepan, melt 9 tablespoons of unsalted butter over medium heat. Add the brown sugar and salt, stirring until dissolved. Slowly pour in the heavy cream while stirring. Bring the mixture to a gentle boil and cook for 3-4 minutes until thickened slightly. Remove from heat and stir in vanilla extract. Let caramel cool to room temperature.
  5. Prepare the Brown Butter Cream Cheese Frosting: In a mixing bowl, beat the cold cream cheese until smooth. Gradually add powdered sugar and continue mixing until creamy and free of lumps. Optionally, incorporate a tablespoon of reserved brown butter for extra flavor.
  6. Assemble the Cake: If cake layers have domed, level the tops using a serrated knife. Place one cake layer on a serving plate and spread an even layer of frosting over the top. Drizzle some caramel sauce over the frosting. Place the second cake layer on top and frost the top and sides evenly with the cream cheese frosting.
  7. Finish with Caramel Drizzle: Use the remaining caramel sauce to drizzle generously over the frosted cake, allowing some to drip down the sides for an elegant finish.
  8. Chill and Serve: Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving. Enjoy this rich and buttery cake as a show-stopping dessert.

Notes

  • Use high-quality unsalted butter for richer flavor and control over salt content.
  • To brown the butter evenly, stir constantly and watch for a golden color and nutty aroma to avoid burning.
  • Ensure all ingredients are at room temperature for better mixing and texture.
  • Allow caramel sauce to cool before drizzling to avoid melting the frosting.
  • This cake stores well covered in the refrigerator for up to 3 days.
  • For an extra touch, sprinkle flaky sea salt on top of the caramel drizzle before serving.

Keywords: brown butter cake, caramel cake, cream cheese frosting, homemade caramel sauce, rich dessert, buttery cake, layered cake

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