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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.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Brown Butter
  • 2 cups unsalted butter
For the Cake
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated white sugar
  • 1/2 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
  • 3/4 cup brown sugar
  • 1 cup heavy cream
  • 1 1/2 tsp vanilla
  • 1/4 tsp salt
For the Frosting
  • 8 oz cream cheese, cold
  • 2 cups powdered sugar

Method
 

For the Brown Butter
  1. Melt 2 cups butter in a light-colored saucepan over medium heat.
  2. Stir often and watch for foam and then brown bits to form on the bottom.
  3. When it smells nutty and the milk solids are golden brown, remove from heat.
  4. Let cool until warm but not hot.
For the Brown Butter Cake
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. In a mixer, combine cooled brown butter, white sugar, and brown sugar until smooth.
  4. Add eggs one at a time, beating after each addition. Stir in vanilla.
  5. Alternately add dry mix and buttermilk in thirds, beginning and ending with dry mix. Mix until just combined.
  6. Divide batter into pans and bake for 25–30 minutes or until a toothpick comes out clean.
  7. Let cakes cool in pans for 10 minutes, then turn out to a rack to cool completely.
For the Caramel Sauce
  1. In a saucepan, melt 9 tbsp butter and 3/4 cup brown sugar over medium heat.
  2. Stir until sugar dissolves and mixture bubbles.
  3. Slowly add 1 cup heavy cream while stirring. Bring to a gentle boil, then lower heat.
  4. Stir in 1 1/2 tsp vanilla and 1/4 tsp salt. Simmer for 2–3 minutes until slightly thick.
  5. Cool until warm.
For the Brown Butter Cream Cheese Frosting
  1. Beat 8 oz cold cream cheese until smooth.
  2. Gradually add 2 cups powdered sugar and mix until smooth.
  3. Add 2–3 tablespoons of cooled brown butter sauce if you want more brown butter flavor and mix well.
Assembling the Cake
  1. Level the cake layers if needed.
  2. Place the first cake layer on a stand and brush or spoon some caramel sauce over it.
  3. Spread a layer of brown butter cream cheese frosting on top.
  4. Place the second cake layer on top and press gently.
  5. Frost the top and sides with the remaining frosting.
  6. Drizzle the reserved caramel sauce over the top and let it drip down the sides.
  7. 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.