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
Scale
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