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Brown Butter Caramel Cake Recipe

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4.1 from 15 reviews

Indulge in this rich and moist Brown Butter Caramel Cake, featuring a tender cake made with browned butter for a deep nutty flavor and topped with a luscious homemade caramel sauce. Perfect for special occasions or a decadent treat, this cake combines the warmth of brown sugar and vanilla with a smooth, creamy caramel glaze to delight your taste buds.

Ingredients

Cake

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ½ cup (1 stick) unsalted butter
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup packed dark brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla essence (vanilla bean paste recommended)
  • 1 teaspoon rum extract (optional)
  • 1 ⅓ cups whole buttermilk

Caramel Sauce

  • 1 cup packed dark brown sugar
  • ½ cup (1 stick) unsalted butter
  • ½ teaspoon fine sea salt
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla essence (vanilla bean paste recommended)

Instructions

  1. Preheat & Prep: Preheat your oven to 325°F (163°C). Generously spray a 10-cup bundt pan with baking spray or grease thoroughly with butter, making sure every corner is covered for an easy release. In a medium bowl, whisk together the cake flour, baking powder, and sea salt. Set this dry ingredient mixture aside while you prepare the browned butter.
  2. Brown the Butter: Melt the ½ cup of unsalted butter in a small, light-colored saucepan over medium heat. The butter will foam and bubble as it cooks. Stir occasionally, scraping the bottom to lift browned bits. Once the butter turns a deep brown color and emits a nutty aroma, remove it from heat and allow it to cool slightly.
  3. Make the Cake Batter: In a large mixing bowl, combine the browned butter, vegetable oil, granulated sugar, dark brown sugar, eggs, vanilla essence, rum extract if using, and buttermilk. Whisk well until everything is thoroughly incorporated. Gently fold in the flour mixture using a spatula just until no dry flour remains.
  4. Bake the Cake: Pour the batter into the prepared bundt pan and smooth the surface with a spatula. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely before glazing.
  5. Prepare the Caramel Sauce: In a medium saucepan over medium heat, combine the dark brown sugar, butter, and fine sea salt. Simmer the mixture, stirring occasionally, until the sugar dissolves, about 3-4 minutes. Add the heavy whipping cream and whisk to combine. Continue simmering gently, whisking occasionally, until the sauce thickens, about 6-7 minutes. Remove from heat, stir in the vanilla essence, and allow the sauce to cool to room temperature. It will thicken more as it cools.
  6. Glaze and Serve: Place the cooled cake on a serving stand or platter. Pour the desired amount of the homemade caramel sauce over the cake. Slice into wedges and serve. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Notes

  • Use a light-colored pan for browning butter to easily monitor color changes and prevent burning.
  • Room temperature eggs help achieve a smoother batter and better rise.
  • Allow the cake to cool completely before glazing to prevent the caramel sauce from melting off.
  • Rum extract is optional but adds a lovely depth of flavor to the cake.
  • The caramel sauce can be made a day ahead and refrigerated; gently rewarm before serving.
  • Ensure your bundt pan is well greased to avoid sticking and maintain the cake’s shape.

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