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Brown Butter Caramel Cake

A decadent dessert that combines the rich flavor of brown butter with caramel sauce and cream cheese frosting, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Brown Butter
  • 2 cups 2 cups (448 g) unsalted butter
For the Brown Butter Cake
  • 2 1/4 cups 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp 1 1/2 tsp baking powder
  • 1/4 tsp 1/4 tsp baking soda
  • 1/2 tsp 1/2 tsp salt
  • 1 cup 1 cup (200 g) granulated white sugar
  • 1/2 cup 1/2 cup (110 g) brown sugar
  • 3 large 3 eggs, at room temperature
  • 1 tbsp 1 tbsp vanilla extract
  • 1 cup 1 cup (240 ml) buttermilk, at room temperature
For the Caramel Sauce
  • 9 tbsp 9 tbsp (126 g) unsalted butter
  • 3/4 cup 3/4 cup (165 g) brown sugar
  • 1 cup 1 cup (240 ml) heavy cream
  • 1 1/2 tsp 1 1/2 tsp vanilla extract
  • 1/4 tsp 1/4 tsp salt
For the Brown Butter Cream Cheese Frosting
  • 8 oz 8 oz (226 g) cream cheese, cold
  • 2 cups 2 cups (260 g) powdered sugar

Method
 

For the Brown Butter
  1. In a saucepan over medium heat, melt the 2 cups of unsalted butter. Continue cooking, stirring frequently, until the butter turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and let cool slightly.
For the Brown Butter Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the 2 1/4 cups of flour, baking powder, baking soda, and salt. Set aside.
  3. In another large bowl, combine the browned butter, granulated sugar, and brown sugar. Beat until well mixed.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk while mixing just until combined.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the Caramel Sauce
  1. In a saucepan over medium heat, melt the 9 tablespoons of butter. Stir in the brown sugar and cook for 1-2 minutes until combined.
  2. Slowly whisk in the heavy cream, bringing the mixture to a gentle boil. Lower the heat and let it simmer for about 5 minutes until it thickens slightly.
  3. Remove from heat and stir in the vanilla extract and salt. Allow to cool.
For the Brown Butter Cream Cheese Frosting
  1. In a mixing bowl, combine the cold cream cheese and the cooled brown butter. Beat until creamy and smooth.
  2. Gradually add in the powdered sugar and mix until well combined and fluffy.
Assembling the Cake
  1. Place one layer of the brown butter cake on a serving platter. Spread a generous layer of caramel sauce over the top.
  2. Place the second layer of the cake on top and spread the brown butter cream cheese frosting over the entire cake.
  3. Drizzle any remaining caramel sauce on top and let it set before serving.

Notes

Slice the Brown Butter Caramel Cake into generous pieces and serve it on individual plates. For an extra touch, pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of cold creaminess with the warm caramel sauce will elevate this dessert to new heights. You can bake the cake layers in advance and store them in an airtight container in the refrigerator for up to 3 days. Frost them just before serving.