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Brown Butter Caramel Cake

Brown Butter Caramel Cake

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If you’re on the hunt for a dessert that dazzles, our Brown Butter Caramel Cake is your answer! This cake boasts an exquisite combination of moistness and rich, nutty flavor thanks to the brown butter. Each slice is generously filled with gooey caramel sauce and topped with a creamy brown butter cream cheese frosting that elevates its taste to heavenly heights. Whether it’s a birthday celebration or a cozy night at home, this cake is sure to impress everyone seated at your table.

Ingredients

Scale
  • 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
  • 1 cup (240 ml) buttermilk, at room temperature
  • 9 tbsp (126 g) unsalted butter for caramel sauce
  • 3/4 cup (165 g) brown sugar for caramel sauce
  • 1 cup (240 ml) heavy cream for caramel sauce
  • 1 1/2 tsp vanilla for caramel sauce
  • 1/4 tsp salt for caramel sauce
  • 8 oz (226 g) cream cheese, cold for frosting
  • 2 cups (260 g) powdered sugar for frosting

Instructions

  1. Melt 2 cups of unsalted butter in a saucepan over medium heat until golden brown.
  2. In a bowl, whisk together 2 1/4 cups of flour, baking powder, baking soda, and salt.
  3. In another bowl, mix granulated sugar, brown sugar, eggs, vanilla extract, buttermilk, and the prepared brown butter until smooth.
  4. Gradually combine wet and dry ingredients until just mixed; pour into greased cake pans.
  5. Bake at 350°F (175°C) for about 36 minutes or until a toothpick comes out clean.
  6. For the caramel sauce, melt remaining butter with brown sugar; whisk in heavy cream until smooth.
  7. Beat cold cream cheese with powdered sugar; mix in cooled brown butter for frosting.
  8. Layer cooled cake with caramel sauce and frost generously.

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