Brown Butter Caramel Cake
A rich and delicious Brown Butter Caramel Cake that blends nutty brown butter and sweet caramel with a soft cake texture, perfect for special occasions.
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.
Notes
Serve slices at room temperature or slightly chilled. Pair with vanilla ice cream, flaky salt, or fresh fruit for a delightful contrast. Store covered at room temperature for 1 day, in the refrigerator for up to 4 days, or freeze for up to 2 months. Thaw overnight in the fridge.
