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Brown Butter Caramel Cake Recipe

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4.2 from 6 reviews

This Brown Butter Caramel Cake is a rich and decadent dessert featuring a moist brown butter cake infused with a luscious homemade caramel sauce. The cake is topped with a creamy brown butter cream cheese frosting, creating a perfect balance of nutty, sweet, and tangy flavors. Ideal for special occasions or when you want to impress with a comforting and elegant treat.

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 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. Prepare Brown Butter: In a large pot over medium heat, melt 2 cups of unsalted butter. Let it simmer until it becomes foamy, emits a nutty aroma, and turns a deep golden brown, about 10-15 minutes. Remove from heat.
  2. Divide Brown Butter: While still liquid, measure out 10 tablespoons of browned butter and place it in a large bowl or stand mixer bowl for the cake batter. Transfer the remaining browned butter to another bowl for the frosting. Refrigerate both until solid but still soft.
  3. Preheat and Prepare Pan: Heat oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line it with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Set aside.
  5. Whip Brown Butter: Using an electric mixer with paddle attachment, whip the smaller portion of browned butter on high speed until pale and fluffy.
  6. Cream Sugars and Butter: Add 1 cup granulated sugar and 1/2 cup brown sugar to whipped brown butter. Cream together for 2 minutes.
  7. Add Eggs and Vanilla: Mix in 3 eggs and 1 tablespoon vanilla extract on medium speed until the mixture is pale and smooth, about 1 minute.
  8. Incorporate Buttermilk and Dry Ingredients: Alternately add 1 cup buttermilk and dry ingredient mixture in batches on low speed, ensuring batter is smooth. Scrape down bowl as needed.
  9. Bake the Cake: Pour batter into prepared pan. Bake 35-38 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool Cake: Allow the cake to cool completely in the pan on a wire rack.
  11. Make Caramel Sauce: In a medium saucepan, combine 9 tbsp unsalted butter and 3/4 cup brown sugar. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
  12. Add Cream: Reduce heat to medium-low, whisk in 1 cup heavy cream, and simmer for 3-4 minutes.
  13. Finish Caramel: Remove from heat and stir in 1 1/2 tsp vanilla extract and 1/4 tsp salt. Let cool at room temperature.
  14. Prepare Frosting Brown Butter: Using an electric mixer, whip the larger portion of browned butter on high speed for 5-10 minutes until pale and fluffy.
  15. Add Cream Cheese: Mix in 8 oz cold cream cheese on medium speed until light and fluffy.
  16. Add Powdered Sugar: Sift in 2 cups powdered sugar and mix on low speed until combined, then on high for 1 minute until fluffy.
  17. Assemble Cake: When cake is cooled, lift it from pan using parchment paper and place on serving plate. Poke holes across the surface with a wooden stick or handle.
  18. Fill Holes with Caramel: Transfer cooled caramel to a piping bag with the tip cut off. Pipe caramel into holes. If caramel is too thick, warm slightly to loosen.
  19. Frost Cake: Spread a thick layer of brown butter cream cheese frosting over the top of the cake.
  20. Drizzle Caramel: Drizzle additional caramel over the frosting and gently swirl it using the back of a spoon.
  21. Serve: Cut cake into 16 squares. Drizzle extra caramel over each piece when serving for enhanced flavor.

Notes

  • Ensure the browned butter is cooled but still soft before whipping to achieve the best texture.
  • Use high-quality unsalted butter and fresh ingredients for optimal flavor.
  • Make sure the eggs and buttermilk are at room temperature to maintain batter consistency.
  • When poking holes for the caramel, be careful not to break the cake apart.
  • Store leftover cake covered in the refrigerator; bring to room temperature before serving.
  • If caramel thickens too much, gently reheat it before use to maintain pourability.

Find it online: https://bitezly.com/brown-butter-caramel-cake-recipe-2/