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Brown Butter Caramel Cake Recipe

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3.8 from 7 reviews

This Brown Butter Caramel Cake is a decadent dessert featuring a nutty, rich brown butter cake layered with creamy brown butter cream cheese frosting and filled with luscious homemade caramel sauce. The cake is perfectly moist and tender with deep caramel flavors, finished off with extra caramel drizzles for an indulgent treat. Ideal for special occasions, it offers a beautiful balance of buttery sweetness and tangy cream cheese frosting.

Ingredients

Brown Butter

  • 2 cups (448 g) unsalted butter

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

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

Brown Butter Cream Cheese Frosting

  • Remaining brown butter from initial 2 cups (approx. 22 tbsp or 322 g)
  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar

Instructions

  1. Prepare Brown Butter: Add the 2 cups of unsalted butter to a large pot and heat over medium heat. Let the butter melt and simmer until it foams and turns a deep golden-brown with a nutty aroma, about 10-15 minutes. Remove from heat.
  2. Divide Brown Butter: While still liquid, measure out 10 tablespoons of brown butter into a large bowl (or stand mixer bowl) for the cake batter. Place the remaining brown butter into a separate large bowl for the frosting. Refrigerate both until solid but still soft.
  3. Preheat and Prepare Pan: Preheat the 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 all-purpose flour, baking powder, baking soda, and salt. Set aside.
  5. Whip Brown Butter: With an electric mixer on high speed, whip the 10 tablespoons of cooled brown butter until pale and fluffy.
  6. Cream Sugars with Butter: Add granulated sugar and brown sugar to the whipped brown butter and mix for 2 minutes until well combined.
  7. Add Eggs and Vanilla: Beat in the eggs and vanilla extract on medium speed until pale and smooth, about 1 minute.
  8. Combine Wet and Dry Ingredients: Alternately add buttermilk and dry ingredient mixture in small batches, mixing on low speed until the batter is smooth and combined. Scrape the bowl sides as needed.
  9. Bake: Pour batter into the prepared pan and bake for 35-38 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool Cake: Remove cake from oven and allow to cool completely in the pan on a wire rack.
  11. Make Caramel Sauce: While cake bakes, combine 9 tablespoons butter and brown sugar in a medium saucepan. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
  12. Add Cream: Reduce heat to medium-low and whisk in the heavy cream. Simmer for 3-4 minutes, then remove from heat.
  13. Finish Caramel: Stir in vanilla extract and salt. Transfer caramel to a bowl and let cool to room temperature.
  14. Make Brown Butter Cream Cheese Frosting: Whip the remaining brown butter from refrigeration on high speed until pale and fluffy, about 5-10 minutes.
  15. Add Cream Cheese: Mix in cold cream cheese on medium speed until fluffy.
  16. Add Powdered Sugar: Sift in powdered sugar and mix on low until combined, then on high speed for 1 minute until frosting is light and fluffy.
  17. Assemble Cake: Once the cake is completely cooled, lift it out using parchment paper and transfer to a serving plate. Poke holes across the top of the cake using a wooden stick or handle of a wooden spoon.
  18. Fill with Caramel: Transfer cooled caramel sauce to a piping bag. Cut the tip slightly and pipe caramel into the holes. If caramel is too thick, gently warm it or run the piping bag under hot water before filling.
  19. Frost the Cake: Spread a thick layer of the brown butter cream cheese frosting over the top of the cake.
  20. Decorate with Extra Caramel: Drizzle additional caramel on top of the frosting and swirl gently with the back of a spoon for decoration.
  21. Serve: Cut the cake into 16 squares and serve. Drizzle extra caramel over individual slices if desired for extra indulgence.

Notes

  • Ensure butter and eggs are at room temperature to achieve proper mixing and texture.
  • Brown butter intensifies flavor—watch carefully to avoid burning it during browning.
  • The cake is best cooled completely before frosting and filling to prevent melting.
  • If caramel thickens too much, gently warm before use to ease piping and drizzling.
  • This cake can be stored covered at room temperature for 1 day or refrigerated for up to 3 days; bring to room temperature before serving.
  • Parchment paper makes removing the cake clean and easy.
  • For extra caramel flavor, reserve some caramel sauce for drizzling at serving.

Find it online: https://bitezly.com/brown-butter-caramel-cake-recipe-3/