This recipe article shows how to make a rich Brown Butter Caramel Cake with a simple set of steps. Read each section and follow the directions for a tasty result.
This Brown Butter Caramel Cake mixes nutty brown butter with sweet caramel and a soft cake. The flavors are deep and simple to build. If you like rich butter cakes, you might also enjoy a lighter morning bake like a blueberry buttermilk breakfast cake for another day.
Why make this recipe
Make this cake when you want a dessert that feels special but uses normal pantry items. Brown butter gives the cake a toasted, nutty flavor and the caramel adds smooth sweetness. This recipe is great for birthdays, small gatherings, or a weekend treat. If you love brown butter in sweets, try it in other desserts like brown butter brownies too.
How to make Brown Butter Caramel Cake
Ingredients :
- 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
- 3/4 cup (165 g) brown sugar
- 1 cup (240 ml) heavy cream
- 1 1/2 tsp vanilla
- 1/4 tsp salt
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
Directions :
For the Brown Butter
- Melt 2 cups butter in a light-colored saucepan over medium heat.
- Stir often and watch the foam and then brown bits form on the bottom.
- When it smells nutty and the milk solids are golden brown, remove from heat.
- Let cool until warm but not hot.
For the Brown Butter Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In a mixer, combine cooled brown butter, white sugar, and brown sugar until smooth.
- Add eggs one at a time, beating after each. Stir in vanilla.
- Alternately add dry mix and buttermilk in thirds, beginning and ending with dry mix. Mix until just combined.
- Divide batter into pans and bake 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans 10 minutes, then turn out to a rack to cool completely.
For the Caramel Sauce
- In a saucepan, melt 9 tbsp butter and 3/4 cup brown sugar over medium heat.
- Stir until sugar dissolves and mixture bubbles.
- Slowly add 1 cup heavy cream while stirring. Bring to a gentle boil, then lower heat.
- Stir in 1 1/2 tsp vanilla and 1/4 tsp salt. Simmer 2–3 minutes until slightly thick.
- Cool until warm.
For the Brown Butter Cream Cheese Frosting
- Beat 8 oz cold cream cheese until smooth.
- Gradually add 2 cups powdered sugar and mix until smooth.
- Add 2–3 tablespoons of cooled brown butter sauce if you want more brown butter flavor and mix well.
Assembling the Cake
- Level cake layers if needed.
- Place first cake layer on a stand and brush or spoon some caramel sauce over it.
- Spread a layer of brown butter cream cheese frosting.
- Place second cake layer on top and press gently.
- Frost the top and sides with the remaining frosting.
- Drizzle the reserved caramel sauce over the top and let it drip down the sides.
- Chill 30 minutes to set before serving.
While you make this, remember brown butter also works well in savory dishes like brown butter penne with vodka if you want to use the method in other meals.
How to serve Brown Butter Caramel Cake
Serve slices at room temperature or slightly chilled. Add a small scoop of vanilla ice cream or a sprinkle of flaky salt for contrast. For a coffee pairing, a medium roast works well. For a holiday table, plate with fresh fruit. Some people like small slices after a big meal; others serve larger pieces for dessert. For a cozy gathering, you can also pair it with a warm drink and a slice of brown butter pumpkin bread with salted maple glaze on the side.
How to store Brown Butter Caramel Cake
- Room temperature: Cover and keep up to 1 day if your kitchen is cool.
- Refrigerator: Store in an airtight cake carrier or wrap slices in plastic wrap for up to 4 days.
- Freezer: Freeze slices in a single layer on a tray, then wrap and place in a bag for up to 2 months. Thaw overnight in the fridge.
Tips to make Brown Butter Caramel Cake
- Use a light pan when browning butter so you can see the color change.
- Cool brown butter before mixing with eggs to avoid cooking them.
- Taste your caramel and adjust salt to balance sweetness.
- Don’t overmix the batter; stop when the flour is just combined.
- For more texture, add toasted nuts on top.
- If you like creamier desserts, try a similar profile in a butter pecan cheesecake.
Variation (if any)
- Salted Caramel: Add 1/2 tsp flaky sea salt to the caramel and sprinkle a little on top.
- Apple Crumble: Fold diced cooked apples into the batter for a fruit version.
- Layered Bars: Bake in a sheet pan for a caramel swirl bar instead of a layer cake.
FAQs
Q: Can I use store-bought caramel instead of making sauce?
A: Yes. Use a good quality sauce and warm it slightly before using so it spreads easily.
Q: Can I make the cake ahead?
A: Yes. Bake the layers a day ahead, wrap them tightly, and keep in the fridge. Frost the next day.
Q: Can I skip the cream cheese frosting?
A: Yes. You can use brown butter buttercream or a simple caramel glaze instead.
Q: Is it okay to use margarine instead of butter?
A: No. The brown butter flavor comes from real butter. Margarine will not brown the same way.
Q: How do I reheat a slice?
A: Warm a slice in the microwave for 10–15 seconds to soften the frosting and caramel.
Conclusion
For more recipe ideas and variations on brown butter and caramel, check these resources: Brown Butter Caramel Cake – In Bloom Bakery offers a similar cake with its own tips, Browned Butter Salted Caramel Cake – Olive and Artisan shows a salted take, Brown Butter Caramel Cake shares another recipe version, Salted Caramel Gooey Brown Butter Cake – Grandbaby Cakes explores a gooey center idea, and Brown Butter Caramel Apple Crumb Cake – Scientifically Sweet adds fruit and crumb topping options.
Brown Butter Caramel Cake
Ingredients
For the Brown Butter
- 2 cups unsalted butter
For the Cake
- 2 ¼ cups all-purpose flour, spooned and leveled
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup granulated white sugar
- ½ cup brown sugar
- 3 large eggs, at room temperature
- 1 tbsp vanilla
- 1 cup buttermilk, at room temperature
For the Caramel Sauce
- 9 tbsp unsalted butter
- ¾ cup brown sugar
- 1 cup heavy cream
- 1 ½ tsp vanilla
- ¼ tsp salt
For the Frosting
- 8 oz cream cheese, cold
- 2 cups powdered sugar
Instructions
For the Brown Butter
- Melt 2 cups butter in a light-colored saucepan over medium heat.
- Stir often and watch for foam and then brown bits to form on the bottom.
- When it smells nutty and the milk solids are golden brown, remove from heat.
- Let cool until warm but not hot.
For the Brown Butter Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In a mixer, combine cooled brown butter, white sugar, and brown sugar until smooth.
- Add eggs one at a time, beating after each addition. Stir in vanilla.
- Alternately add dry mix and buttermilk in thirds, beginning and ending with dry mix. Mix until just combined.
- Divide batter into pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out to a rack to cool completely.
For the Caramel Sauce
- In a saucepan, melt 9 tbsp butter and 3/4 cup brown sugar over medium heat.
- Stir until sugar dissolves and mixture bubbles.
- Slowly add 1 cup heavy cream while stirring. Bring to a gentle boil, then lower heat.
- Stir in 1 1/2 tsp vanilla and 1/4 tsp salt. Simmer for 2–3 minutes until slightly thick.
- Cool until warm.
For the Brown Butter Cream Cheese Frosting
- Beat 8 oz cold cream cheese until smooth.
- Gradually add 2 cups powdered sugar and mix until smooth.
- Add 2–3 tablespoons of cooled brown butter sauce if you want more brown butter flavor and mix well.
Assembling the Cake
- Level the cake layers if needed.
- Place the first cake layer on a stand and brush or spoon some caramel sauce over it.
- Spread a layer of brown butter cream cheese frosting on top.
- Place the second cake layer on top and press gently.
- Frost the top and sides with the remaining frosting.
- Drizzle the reserved caramel sauce over the top and let it drip down the sides.
- Chill for 30 minutes to set before serving.