Brown Butter Caramel Cake

I still remember the day my grandmother introduced me to her Brown Butter Caramel Cake. The aroma of the nutty, golden-brown butter filling the kitchen was irresistible. As I watched her blend the ingredients with love and precision, I felt that this was more than just a cake; it was a family tradition with a history. Every slice brought back memories of laughter, family gatherings, and unconditional love. When I finally took a bite, the combination of warm caramel and rich butter cake was unlike anything I’d ever tasted. It’s a sweet reminder that some recipes hold more than just flavors; they hold stories and connections.

This Brown Butter Caramel Cake isn’t just a delightful treat; it’s a way to create lasting memories in your own home. With its rich flavors and creamy frosting, it’s perfect for birthdays, holidays, or simply as a special dessert to enjoy with loved ones. Let’s dive right into how to make this scrumptious cake!

why make this recipe

Making a Brown Butter Caramel Cake is a fantastic way to impress family and friends with your baking skills. The rich flavor of brown butter combined with homemade caramel creates a depth of taste that’s hard to beat. Plus, the cream cheese frosting adds a wonderful zing that balances the cake perfectly. It’s a perfect dessert for any occasion, and every bite is bound to leave everyone asking for more!

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

1. 
   

   For the Brown Butter: In a saucepan, melt 2 cups of unsalted butter over medium heat. Keep it on the heat until it turns a golden brown color and smells nutty. Remove it from the heat and let it cool slightly.

   
   
2. 
   

   For the Brown Butter Cake: Preheat your oven to 350°F (175°C). Grease and flour your cake pans. In a large bowl, mix the brown butter with granulated sugar and brown sugar until it’s light and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla.

   
   
3. 
   

   In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this mixture to the butter mixture, alternating with buttermilk, starting and ending with the flour mixture. Mix until just combined.

   
   
4. 
   

   Pour the batter into your prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool for 10 minutes before transferring to wire racks.

   
   
5. 
   

   For the Caramel Sauce: In a saucepan, melt 9 tablespoons of unsalted butter over medium heat. Stir in 3/4 cup of brown sugar until it’s smooth. Gradually add the heavy cream, stirring until combined and boiling. Remove from heat and stir in vanilla and salt.

   
   
6. 
   

   For the Brown Butter Cream Cheese Frosting: Beat the cold cream cheese until smooth. Gradually add in the powdered sugar, then mix in the cooled brown butter until everything is well combined.

   
   
7. 
   

   Assembling the Cake: Once the cake layers are completely cool, spread a layer of caramel sauce on top of one layer. Place the other cake layer on top and frost the whole cake with the cream cheese frosting. Drizzle the remaining caramel sauce on top.

   
   

tips to make Brown Butter Caramel Cake

• Make sure your butter is properly browned, as this is the key to great flavor.
• Allow the cakes to cool completely before frosting to prevent the frosting from melting.
• For an extra touch, sprinkle some sea salt on top of the caramel drizzle for a sweet-salty contrast.

how to serve Brown Butter Caramel Cake

This cake is best served at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a hot cup of coffee. Cut into thick slices, it’s perfect for celebrations or just an afternoon treat with friends.

how to store Brown Butter Caramel Cake

Store leftover cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap. Just be sure to let it thaw at room temperature before serving.

variation

For a chocolate twist, you can replace a portion of the flour with cocoa powder, and add chocolate frosting instead of cream cheese frosting. You could also try adding nuts or fruits like pecans or apples for an extra layer of flavor.

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FAQs

1. Can I use salted butter for the cake?
Yes, but if you use salted butter, you may want to reduce the added salt in the recipe.

2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance and frost them just before serving.

3. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs attached, it’s done.

Baking the Brown Butter Caramel Cake is not just about the delicious outcome; it’s also a journey filled with heart and warmth. Enjoy making it!