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Brown Butter Caramel Cake Recipe

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4.1 from 14 reviews

This Brown Butter Caramel Cake is an indulgent dessert that combines the rich, nutty flavor of browned butter with a moist cake base, topped with luscious caramel sauce and a creamy brown butter cream cheese frosting. With a perfect balance of sweet and buttery notes, this cake is ideal for special occasions or any time you want to impress with a homemade treat.

Ingredients

Cake 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

Caramel Sauce Ingredients

  • 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 Ingredients

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

Instructions

  1. Brown the Butter: Add the butter to a large pot over medium heat, melting it until it simmers and becomes foamy with a nutty aroma, turning deep golden brown. This should take about 10-15 minutes.
  2. Separate Brown Butter: Measure out 10 tbsp of the liquid brown butter and place it into a large bowl for the cake batter. Pour the remaining browned butter into another large bowl for the frosting. Chill both bowls in the fridge until the butter solidifies but remains soft.
  3. Prepare Cake Pan and Dry Ingredients: Preheat the oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cream Brown Butter and Sugars: Using an electric mixer with a paddle attachment, whip the smaller portion of brown butter on high speed until pale and fluffy. Add granulated sugar and brown sugar, then cream for 2 minutes until combined.
  5. Add Eggs and Vanilla: Mix in eggs and vanilla extract on medium speed until pale and smooth, about 1 minute.
  6. Incorporate Buttermilk and Dry Ingredients: Add the buttermilk and the flour mixture alternately in batches on low speed, mixing until smooth and scraping the bowl as needed to ensure even blending.
  7. Bake the Cake: Pour the batter into the prepared pan. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack completely.
  8. Make Caramel Sauce: While the cake bakes, combine butter and brown sugar in a medium saucepan over medium heat. Bring to a simmer and cook for 5 minutes, stirring occasionally. Lower heat to medium-low, whisk in heavy cream and simmer an additional 3-4 minutes. Remove from heat and stir in vanilla and salt. Let cool to room temperature.
  9. Prepare Brown Butter Cream Cheese Frosting: Whip the larger portion of brown butter on high speed with an electric mixer for 5-10 minutes until pale and fluffy. Add cold cream cheese and beat on medium speed until fluffy. Sift in powdered sugar and mix on low speed until combined, then whip on high for 1 minute more to fluff.
  10. Assemble the Cake: Once cooled, use the parchment paper to lift the cake from the pan onto a serving plate. Poke holes on the cake’s surface with a wooden spoon handle. Transfer the cooled caramel sauce to a piping bag and pipe caramel into the holes. Warm the caramel slightly if it thickens for easier piping.
  11. Frost and Finish: Spread a thick layer of brown butter cream cheese frosting over the cake. Drizzle extra caramel on top and gently swirl it into the frosting with the back of a spoon.
  12. Serve: Cut the cake into 16 squares and serve, drizzling additional caramel over each slice for enhanced flavor.

Notes

  • Ensure the butter for browning is unsalted for balanced sweetness.
  • Use room temperature eggs and buttermilk for better mixing and texture.
  • When browning butter, watch carefully to avoid burning; remove from heat as soon as nutty aroma develops and color deepens.
  • Allow the caramel sauce to cool to room temperature before piping to avoid melting the frosting.
  • You can prepare the brown butter in advance and refrigerate it for a day before making the cake.
  • For easier caramel piping, warm the caramel slightly and run the piping bag under hot water before filling and cutting the tip.
  • Store leftovers covered in the refrigerator and bring to room temperature before serving for optimal flavor.

Find it online: https://bitezly.com/brown-butter-caramel-cake-recipe-4/