why make this recipe

Brown Butter Caramel Cake combines the rich, nutty flavor of brown butter with sweet, creamy caramel and cream cheese frosting. This cake is perfect for celebrations or a cozy family dessert. Its unique taste and moist texture make it a delightful treat that will impress your friends and family. Once you taste a slice, you’ll understand why this cake is a must-try!

how to make Brown Butter Caramel Cake

Ingredients :

For the cake:

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

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
1/4 tsp salt

For the frosting:

8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar

Directions :

For the Brown Butter: In a saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns golden brown and smells nutty. Let it cool slightly.
For the Brown Butter Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- In another bowl, beat the brown butter with white sugar and brown sugar until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- Gradually mix in the dry ingredients and buttermilk, alternating between the two. Mix until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let them cool.
For the Caramel Sauce:
- In a saucepan, melt the butter over medium heat. Add the brown sugar and whisk until smooth. Slowly add the heavy cream, vanilla, and salt. Cook until it thickens, stirring constantly. Let it cool.
For the Brown Butter Cream Cheese Frosting:
- In a mixing bowl, beat the cold cream cheese until smooth. Gradually add the powdered sugar. Mix until creamy and fluffy.
Assembling the Cake:
- Place one cake layer on a serving plate. Spread caramel sauce on top, then add another layer of cake. Frost the top and sides with cream cheese frosting. Drizzle more caramel sauce on top.

how to serve Brown Butter Caramel Cake

Serve slices of Brown Butter Caramel Cake at room temperature. You can add extra caramel sauce on top or serve with a dollop of whipped cream for an added treat. This cake pairs wonderfully with a cup of coffee or tea!

how to store Brown Butter Caramel Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just remember to bring it back to room temperature before serving for the best flavor and texture.

tips to make Brown Butter Caramel Cake

Make sure to let the brown butter cool a bit before adding it to the mixing bowl. This helps to prevent the eggs from cooking.
Use room-temperature eggs and buttermilk for a smoother batter.
Don’t overmix the cake batter; mix just until combined for a light and fluffy texture.

variation

You can add chopped nuts or chocolate chips to the cake batter for extra flavor and texture. Alternatively, try replacing the cream cheese frosting with a simple vanilla buttercream for a different taste.

FAQs

1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but just reduce the added salt in the recipe to balance the flavors.

2. How can I tell if the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

3. Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.