Brown Butter Caramel Cake Recipe
I can’t tell you how much joy this Brown Butter Caramel Cake Recipe has brought to my kitchen—it’s truly one of those desserts that feels both special and comforting at the same time. The way the nutty richness of brown butter seeps into every layer and mingles with the luscious caramel sauce makes it a perfect treat for birthdays, gatherings, or just when you want to impress yourself with something a bit extraordinary.
Honestly, once you try this recipe, you’ll notice how easy it is to balance that deep, complex flavor with the soft, tender cake and the velvety cream cheese frosting. It’s the kind of dessert that’s not overly sweet but highly satisfying, and perfect for when you want a homemade dessert that tastes like you pulled it off with a little extra love (and that brown butter magic!).
Ingredients You’ll Need
Every ingredient in this Brown Butter Caramel Cake Recipe plays a crucial role in building layers of flavor and texture. I always say start with good-quality butter and fresh ingredients—the difference is noticeable! Here’s a quick rundown of what you’ll want on hand before diving in.
- Unsalted butter: You’ll be browning it, which adds that irresistible nutty aroma and deep flavor. Unsalted lets you control the salt levels better.
- All-purpose flour: Spoon and level it for accuracy—this helps your cake stay tender but still hold up nicely.
- Baking powder and baking soda: They work together to give your cake just the right lift without making it cakey or crumbly.
- Salt: Just a pinch to balance sweetness and enhance all the flavors.
- Granulated white sugar and brown sugar: Brown sugar adds moisture and depth, while white sugar keeps the texture light.
- Eggs (room temperature): This helps everything blend smoothly and promotes a fine crumb.
- Vanilla extract: For that classic warm flavor that ties the whole cake together.
- Buttermilk: It adds that tangy richness and helps keep the cake moist.
- Heavy cream: Used in the caramel sauce to create that silky finish.
- Cream cheese (cold): For the frosting—a tangy counterpoint to the sweet caramel and butter flavors.
- Powdered sugar: To keep your frosting smooth and creamy.
Variations
While this Brown Butter Caramel Cake Recipe is fantastic as is, I love playing with little touches here and there to fit different occasions and tastes. Making it your own is part of the fun!
- Nuts: Adding chopped toasted pecans or walnuts into the batter or as a topping adds a lovely crunchy contrast—my family went nuts over it!
- Spices: A sprinkle of cinnamon or a pinch of cardamom in the batter elevates the warmth and pairs beautifully with the caramel.
- Dairy-free version: Substitute butter with vegan butter and use coconut milk instead of heavy cream—I’ve done this for a friend with allergies and it still tasted indulgent.
- Mini cakes: Turn it into cupcakes for easier portion control or a party platter. Just reduce the baking time slightly.
How to Make Brown Butter Caramel Cake Recipe
Step 1: Brown the Butter with Love
Start by gently melting your unsalted butter over medium heat in a light-colored pan—this helps you see the color change clearly. Stir constantly as it foams and then turns golden brown with those beautiful toasted bits forming on the bottom. Once the nutty aroma hits you, remove from heat immediately to avoid burning. Pour the butter into a bowl and let it cool while you prep the rest—this step is what gives the cake its unforgettable depth.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution for a nice, even rise. I usually sift these to avoid any lumps, but whisking works just fine if you don’t have a sifter handy.
Step 3: Mix Sugars and Eggs
In your stand mixer or a large bowl, combine the granulated sugar, brown sugar, and the cooled brown butter. Mix until combined and a bit fluffy—this helps incorporate some air, giving the cake lift. Then beat in each egg, one at a time, adding the vanilla extract after all the eggs are in. The batter will smell incredible right about now.
Step 4: Alternate Adding Dry Ingredients and Buttermilk
Now, alternately add the dry ingredients and buttermilk to the butter-sugar mixture, starting and ending with the flour. Mix on low speed just until combined each time—you don’t want to overmix here. This alternating method helps keep the batter smooth and the texture light yet tender.
Step 5: Bake to Perfection
Pour the batter into a greased and floured 9-inch cake pan or pans if you want layers. Bake in a preheated 350°F (175°C) oven for 30-35 minutes or until a toothpick inserted comes out clean. The edges will be just a touch golden—don’t worry if the center is soft when you tap it lightly, it’ll set as it cools.
Step 6: Make the Caramel Sauce
While the cake is baking, melt your butter in a saucepan over medium heat. Stir in the brown sugar and let it dissolve as it bubbles gently. Then slowly whisk in the heavy cream and simmer for 3-5 minutes until thickened slightly. Remove from heat and stir in vanilla and salt. This sauce is dreamy poured warm over the cake layers or drizzled later on.
Step 7: Prepare the Brown Butter Cream Cheese Frosting
Beat the cold cream cheese until smooth in your mixer, then gradually add powdered sugar. Once combined, drizzle in about 1/4 cup of your cooled brown butter (save the rest for the cake or sauce) and mix well. This frosting is silky with a subtle nuttiness that pairs beautifully with the caramel.
Step 8: Assemble and Indulge
Once the cake layers are fully cooled, spread a generous layer of frosting on the bottom layer, drizzle some caramel sauce, then stack the second layer on top. Frost the top and sides, and finish with a drizzle of caramel for extra flair. Chill for at least an hour so it sets beautifully before serving.
How to Serve Brown Butter Caramel Cake Recipe
Garnishes
I love finishing this cake with a sprinkle of flaky sea salt on top—the little salty crunch perfectly balances the sweetness. Toasted chopped pecans scattered over the caramel drizzle are my go-to for texture and added flavor. If I’m feeling fancy, a few edible gold flakes make it look ultra special without too much fuss.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For drinks, I usually go for a robust coffee or a smooth salted caramel latte to complement all those buttery, caramel notes.
Creative Ways to Present
For special occasions, I’ve layered this cake in smaller tiers and added fresh figs or sliced apples around the base for a rustic yet elegant look. You can also serve individual cake slices in glass jars layered with caramel sauce and frosting for a charming, portable dessert version!
Make Ahead and Storage
Storing Leftovers
I usually store leftover Brown Butter Caramel Cake tightly wrapped or in an airtight container in the fridge. It keeps well for up to 4 days, and the flavors even develop more after resting, which is a nice surprise! Make sure to bring it to room temperature before serving for the best taste and texture.
Freezing
This cake freezes surprisingly well. I recommend freezing individual slices wrapped in plastic wrap and foil so you can defrost only what you need. When you’re ready, thaw overnight in the fridge to maintain moisture and flavor without the cream cheese frosting becoming watery.
Reheating
If you want to warm up your slice, I find a quick zap in the microwave for 15-20 seconds brings out the buttery caramel notes without melting the frosting too much. Just watch it closely to avoid overheating; a little warmth enhances the experience!
FAQs
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Can I make the Brown Butter Caramel Cake Recipe ahead of time?
Absolutely! The cake layers can be baked a day or two in advance and stored, tightly wrapped, at room temperature or in the fridge. The caramel sauce and frosting can also be made ahead and refrigerated. Just assemble the cake shortly before serving for the freshest results.
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How do I know when my brown butter is perfectly browned?
Look for the butter to turn a rich golden brown color with little brown specks forming at the bottom of the pan and a nutty aroma filling your kitchen. It happens quickly once it starts foaming—so keep stirring and don’t walk away to avoid burning.
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Can I use regular butter instead of unsalted butter?
While unsalted butter gives you better control over salt in the recipe, you can use salted butter if that’s what you have on hand. Just reduce or skip the added salt in the recipe to avoid over-seasoning.
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Is the caramel sauce difficult to make?
Not at all! This caramel sauce is a simple, stovetop method where you melt butter and brown sugar, then whisk in cream and vanilla. Just keep an eye on it and stir well to prevent burning. It’s easier than you think and so rewarding.
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What’s the best way to frost a layered cake like this?
Chill your cake layers before frosting to prevent crumbs from mixing in, and use an offset spatula for smooth application. Applying a thin crumb coat first and refrigerating before the final frosting layer helps you get that professional look.
Final Thoughts
This Brown Butter Caramel Cake Recipe has become one of those gems I reach for when I want to wow friends or enjoy a homemade indulgence without fuss. The layers of flavor and that perfect balance between sweet and savory make it truly unforgettable. Give it a try—you’ll be amazed how something so simple can feel so luxurious and special, like a little slice of bakery magic right in your own kitchen.
Print
Brown Butter Caramel Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brown Butter Caramel Cake is a rich and decadent dessert that combines the nutty flavor of brown butter with moist cake layers, luscious caramel sauce, and creamy brown butter cream cheese frosting. Perfect for special occasions or to satisfy any sweet tooth craving, this recipe features a unique brown butter technique that enhances the depth of flavor in every bite.
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
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
Instructions
- Make the Brown Butter: In a medium saucepan, melt 2 cups (448 g) of unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a deep golden brown color with a nutty aroma. Be careful not to burn it. Remove from heat and allow it to cool slightly.
- Prepare the Dry Ingredients: In a large bowl, whisk together 2 1/4 cups (282 g) all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt to evenly distribute the leavening agents and salt.
- Mix the Sugars and Eggs: In another bowl, combine 1 cup granulated sugar and 1/2 cup brown sugar. Add 3 eggs one at a time, beating well after each addition until the mixture is smooth and slightly thickened.
- Combine Wet Ingredients: Stir in 1 tbsp vanilla extract and the cooled brown butter into the sugar-egg mixture. Alternate adding the dry ingredients and 1 cup buttermilk to the batter, beginning and ending with the dry ingredients. Mix gently until just combined; avoid overmixing to keep the cake tender.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Caramel Sauce: In a saucepan over medium heat, melt 9 tbsp unsalted butter. Add 3/4 cup brown sugar and stir until the sugar dissolves and mixture is bubbling. Carefully stir in 1 cup heavy cream, 1 1/2 tsp vanilla extract, and 1/4 tsp salt. Bring to a gentle boil and cook for 3-5 minutes until thickened slightly. Remove from heat and let cool to room temperature.
- Prepare the Brown Butter Cream Cheese Frosting: Brown 8 oz cream cheese in a small skillet over medium heat carefully until golden and nutty (approximately 3-4 minutes), stirring continuously. Let the cream cheese cool to room temperature. In a mixing bowl, beat the browned cream cheese with 2 cups powdered sugar until smooth and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of the brown butter cream cheese frosting over the cake, then drizzle a few tablespoons of caramel sauce. Top with the second cake layer and spread the remaining frosting evenly over the top and sides. Drizzle with the remaining caramel sauce decoratively.
- Serve and Enjoy: Allow the assembled cake to set for at least 30 minutes to meld flavors. Slice and serve at room temperature for the best taste experience. Store leftovers covered in the refrigerator.
Notes
- Use room temperature eggs and buttermilk for better batter incorporation and cake texture.
- Brown butter adds a richer, nuttier flavor compared to regular melted butter.
- Be careful when browning butter and cream cheese to avoid burning; continuous stirring is essential.
- Caramel sauce can be made ahead and stored in the refrigerator for up to a week; rewarm gently before use.
- This cake is best served within 2 days but can be refrigerated for up to 5 days if well wrapped.
Keywords: brown butter cake, caramel cake, cream cheese frosting, brown butter frosting, homemade caramel sauce, moist cake recipe, nutty cake, dessert recipe
