Brown Butter Caramel Cake Recipe

Sophia

This brown butter caramel cake recipe has a rich, nutty flavor from browned butter that deepens the sweetness of the cake. The layers are moist and tender, carrying a subtle caramel undertone.

The brown butter cream cheese frosting adds a creamy, slightly tangy element that balances the sugar, while the caramel sauce provides a buttery, golden sweetness that drizzles over the top.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Dessert

Cuisine American

Servings 12 servings

Calories 580 kcal

Equipment

Mixing bowls
Whisk and spatula
Stand mixer or hand mixer
Saucepan
Measuring cups and spoons
2 round 9-inch cake pans
Parchment paper
Cooling rack

Ingredients

For the Brown Butter Cake:

2 3/4 cups 350 g cake flour
1 cup 200 g granulated sugar
1/2 cup 110 g brown sugar, sifted
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 Tbsp 15 ml vanilla extract
1 1/4 cups 300 ml buttermilk, warmed and divided
3 large eggs room temperature
1 cup 225 g browned butter, room temperature
1/2 cup 120 ml oil

For the 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

For the Brown Butter Cream Cheese Frosting:

3/4 cup 170 g brown butter, room temperature
1 cup 225 g full-fat cream cheese, room temperature
1 Tbsp 15 ml vanilla extract or vanilla bean paste
1/2 tsp fine salt
6 cups 720 g powdered sugar
3 Tbsp 45 ml heavy whipping cream, room temperature

Instructions

Step 1: Make the Brown Butter

Melt the butter in a saucepan over medium heat. Keep stirring as it melts until it turns a golden brown color and gives off a nutty aroma. Once browned, remove from the heat and let it cool to room temperature.

Step 2: Prepare Oven and Pans

Preheat your oven to 350°F (175°C). Grease two 9-inches round cake pans and line the bottoms with parchment paper.

Step 3: Combine Dry Ingredients

In a large bowl, whisk together the cake flour, granulated sugar, brown sugar, baking soda, baking powder, and salt until evenly mixed.

Step 4: Mix Wet Ingredients

In another bowl, whisk together the eggs, 1 cup (240 ml) of warmed buttermilk, vanilla extract, the cooled browned butter, and oil until smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, alternating with the remaining 1/4 cup (60 ml) of buttermilk. Mix gently until just combined doesn’t over mix.

Step 6: Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 7: Make the Caramel Sauce

In a small saucepan over medium heat, melt the butter and stir in the brown sugar until dissolved. Slowly whisk in the heavy cream, then add vanilla and a pinch of salt. Let it simmer for 3–4 minutes until slightly thickened. Remove from heat and let it cool.

Step 8: Prepare the Frosting

Beat together the browned butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt. Pour in heavy cream and beat until fluffy.

Step 9: Assemble the Cake

Place one cake layer on your serving plate. Spread a thin layer of frosting on top, then drizzle with caramel sauce. Place the second cake layer on top and frost the top and sides with the remaining frosting. Finish with more caramel drizzle over the top.

Step 10: Serve

Chill the cake for 15–20 minutes to make slicing easier. Slice and enjoy the rich, nutty flavors in every bite.

Notes

Nutrition Facts Of Brown Butter Caramel Cake Recipe

Keyword Brown Butter Caramel Cake Recipe