Brown Butter Caramel Cake Recipe
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If you’ve ever dreamed of a cake that combines rich, nutty depth with silky caramel sweetness, look no further than this Brown Butter Caramel Cake Recipe. It’s a luscious celebration of browned butter’s toasty, fragrant charm paired with a dreamy cream cheese frosting and a gooey caramel drizzle that sinks right into the cake’s tender crumb. Every bite is like a warm hug, perfect for sharing at celebrations or whenever you want to treat yourself to something truly decadent and unforgettable.
Ingredients You’ll Need
Don’t let the list intimidate you—these ingredients are wonderfully simple yet essential, each one playing a key role in building the cake’s irresistible flavor, tender texture, and beautiful golden color.
- Unsalted butter (2 cups + 9 tbsp): Browned to bring a deep, nutty flavor and richness both to the cake and the frosting.
- All-purpose flour (2 1/4 cups): Provides structure while keeping the crumb soft and tender.
- Baking powder (1 1/2 tsp) and baking soda (1/4 tsp): These leavening agents ensure a perfect rise and light texture.
- Salt (1/2 tsp + 1/4 tsp): Enhances all the flavors, balancing sweetness.
- Granulated white sugar (1 cup) and brown sugar (1/2 cup + 3/4 cup): The combination adds sweetness and a touch of molasses depth in both cake and caramel sauce.
- Eggs (3): Bind everything and add moisture and richness.
- Vanilla extract (1 tbsp + 1 1/2 tsp): Infuses warm, sweet notes throughout the cake and caramel.
- Buttermilk (1 cup): Contributes tender crumb and a subtle tang that balances the sweetness.
- Heavy cream (1 cup): Makes the caramel sauce luscious and creamy.
- Cream cheese (8 oz, cold): Gives the frosting its signature creamy tang and smooth texture.
- Powdered sugar (2 cups): Sweetens and stabilizes the frosting for that perfect airy fluff.
How to Make Brown Butter Caramel Cake Recipe
Step 1: Make the Brown Butter
Start by melting 2 cups of unsalted butter in a large pot over medium heat. Watch closely as it melts, foams, and then transforms into a beautiful deep golden brown with a fragrant, nutty aroma. This process takes about 10 to 15 minutes and is the cornerstone of the Brown Butter Caramel Cake Recipe’s irresistible flavor. Once browned, separate 10 tablespoons for the cake batter and save the rest for the frosting, cooling both in the fridge until solid but soft.
Step 2: Prepare the Cake Batter
Preheat your oven to 350 degrees Fahrenheit and prep a 9×9 inch pan with greasing and parchment paper. Whisk together your flour, baking powder, baking soda, and salt in a bowl. Then whip the smaller portion of your browned butter until pale and fluffy. Add in white and brown sugars and cream together, followed by the eggs and vanilla until the mixture lightens in color. Alternately add buttermilk and dry ingredients, mixing gently until smooth. Pour this luscious batter into your pan and bake for 35 to 38 minutes, testing with a toothpick for doneness. Let it cool completely right in the pan.
Step 3: Make the Caramel Sauce
While the cake is baking, melt butter and brown sugar on medium heat in a saucepan, letting it simmer for five minutes. Lower the heat to medium-low then whisk in the heavy cream and continue simmering until thickened and glossy. Remove from heat and stir in vanilla and salt. Allow this golden caramel to cool to room temperature so it’s thick but pourable for stuffing into the cake later.
Step 4: Prepare the Brown Butter Cream Cheese Frosting
Whip the larger batch of browned butter on high speed for several minutes until pale and fluffy. Beat in cold cream cheese until smooth and fluffy, then sift in powdered sugar and mix again for that perfectly light and creamy frosting that gives this Brown Butter Caramel Cake Recipe its distinct luscious finish.
Step 5: Assemble the Cake
Once your cake has cooled completely, gently lift it out of the pan using the parchment paper and place it on a serving plate. Poke holes all over the top with the handle of a wooden spoon, then pipe the caramel sauce slowly into each hole to infuse the cake with luscious caramel moisture. Slather the top generously with the brown butter cream cheese frosting and drizzle more caramel sauce over the top, swirling it gently for a gorgeous, inviting finish. Slice into 16 squares and serve with a drizzle of extra caramel for that wow factor.
How to Serve Brown Butter Caramel Cake Recipe
Garnishes
For an extra touch of elegance and texture, sprinkle flaky sea salt atop the frosting to highlight the caramel’s richness. Toasted pecans or walnuts add a delightful crunch, while a few dots of whipped cream or a dusting of cinnamon can elevate the presentation and flavor even more.
Side Dishes
This cake pairs beautifully with a cup of freshly brewed coffee or a creamy latte — the bitterness balances the cake’s sweetness perfectly. For dessert gatherings, serve alongside vanilla bean ice cream or roasted seasonal fruits like poached pears to add refreshing contrast and sophistication.
Creative Ways to Present
Transform this classic dessert into a show-stopping centerpiece by assembling it in individual glass jars or dessert cups layered with extra caramel sauce and frosting. For parties, cut the cake into bite-sized squares and serve on decorative skewers with small caramel drizzles to impress your guests with a charming, portable twist on the classic Brown Butter Caramel Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Brown Butter Caramel Cake Recipe stays fresh covered tightly in the fridge for up to 4 days. Be sure to keep it sealed well to maintain moisture and prevent the frosting from drying out.
Freezing
You can freeze the cake uncut by wrapping it tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before frosting and adding caramel, or freeze individual slices after frosting if you prefer grab-and-go treats.
Reheating
Warming a slice slightly in the microwave for about 10 to 15 seconds brings back that fresh-baked feel and softens the caramel just enough for a melt-in-your-mouth experience. Just don’t overheat or it might become too runny.
FAQs
Can I use salted butter instead of unsalted?
While unsalted butter is ideal to control the salt level, you can use salted butter—just omit or reduce added salt accordingly to avoid an overly salty cake.
What if I don’t have buttermilk?
No worries! You can make a buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.
Can I make the cake gluten-free?
Yes, with a good quality gluten-free flour blend that measures cup-for-cup like all-purpose flour, this cake can come out just as tender and tasty. Be sure to check your blend for xanthan gum or add some for structure.
How do I store leftover caramel sauce?
Keep leftover caramel sauce in an airtight container in the refrigerator for up to two weeks. Warm slightly before using again to loosen the texture.
Is it possible to make this cake dairy-free?
This recipe relies heavily on dairy for its signature rich taste and texture, but you might experiment with dairy-free butter and cream substitutes if needed. Keep in mind the flavor and texture will change somewhat.
Final Thoughts
This Brown Butter Caramel Cake Recipe is a true labor of love that rewards you with layers of irresistible flavor and texture. Whether you bake it for special occasions or to brighten an ordinary day, it has a way of turning moments into delicious memories. I can’t wait for you to try it—once you do, it might just become one of your favorite cakes too!
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PrintBrown Butter Caramel Cake Recipe
This Brown Butter Caramel Cake is a decadent dessert featuring a moist brown butter cake infused with rich caramel sauce and topped with a luscious brown butter cream cheese frosting. The cake has a delightful nutty aroma from the browned butter, complemented perfectly by the sweet, smooth caramel that’s piped into the cake and drizzled on top. It’s an impressive yet approachable dessert that yields 16 generous servings, perfect for any special occasion or a cozy indulgence.
- Prep Time: 45 minutes
- Cook Time: 41 minutes
- Total Time: 2 hours 26 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brown Butter
- 2 cups (448 g) unsalted butter
Brown Butter Cake
- 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 extract
- 1 cup (240 ml) buttermilk, at room temperature
- 10 tbsp brown butter (from browned butter batch)
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 extract
- 1/4 tsp salt
Brown Butter Cream Cheese Frosting
- Remaining browned butter (about 14 tbsp)
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
Instructions
- Brown the Butter: Place 2 cups of unsalted butter in a large pot over medium heat. Melt and simmer, stirring occasionally until the butter foams and turns a deep golden brown, releasing a nutty aroma, about 10-15 minutes. Remove from heat.
- Divide Brown Butter: Pour 10 tablespoons of the brown butter into a large bowl or stand mixer bowl for the cake batter. Transfer the remaining brown butter to another bowl for the frosting. Refrigerate both portions until solid but still soft.
- Prepare Cake Pan and Oven: Preheat the oven to 350°F (177°C). Grease a 9×9 inch metal baking pan and line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: Using an electric mixer with a paddle attachment, whip the smaller portion of brown butter on high speed until pale and fluffy. Add granulated sugar and brown sugar, cream together for 2 minutes until light.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract on medium speed until pale and smooth, about 1 minute.
- Combine Wet and Dry Mixtures: Gradually add the buttermilk and dry ingredient mixture alternately to the batter on low speed. Mix until fully incorporated and smooth, scraping down the bowl as needed.
- Bake the Cake: Pour the batter into the prepared pan and bake for 35-38 minutes. Test doneness by inserting a toothpick into the center— it should come out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack.
- Make Caramel Sauce: While the cake bakes, heat 9 tablespoons butter and brown sugar in a medium saucepan over medium heat. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add Cream: Reduce heat to medium-low, whisk in heavy cream, and simmer for 3-4 minutes. Remove from heat and stir in vanilla extract and salt. Let caramel cool to room temperature.
- Prepare Frosting: Whip the larger portion of brown butter on high speed until pale and fluffy, about 5-10 minutes. Add cold cream cheese and mix on medium speed until fluffy.
- Add Sugar: Sift in powdered sugar and combine on low speed. Then whip on high speed for 1 minute until light and airy.
- Assemble Cake: Lift the cooled cake from the pan using the parchment paper and place it on a serving plate. Using a wooden skewer or spoon handle, poke holes across the top surface.
- Pipe Caramel: Transfer the cooled caramel sauce to a piping bag and snip the tip. Pipe caramel into the holes in the cake. Warm caramel gently if too thick for easy piping.
- Frost and Drizzle: Spread a thick layer of brown butter cream cheese frosting over the top. Drizzle extra caramel sauce on top of the frosting and gently swirl it with the back of a spoon.
- Serve: Cut the cake into 16 squares. Optionally, drizzle extra caramel over individual pieces when serving for enhanced flavor.
Notes
- Ensure eggs and buttermilk are at room temperature for optimal batter consistency.
- Brown the butter carefully, stirring often to prevent burning, and watch for nutty aroma and golden color.
- Line the pan with parchment paper to ensure easy removal of cake.
- Caramel can be slightly warmed to make piping easier but should not be overly hot to avoid melting the frosting.
- Store leftover cake covered in the refrigerator due to the cream cheese frosting and caramel sauce.
- This cake freezes well; wrap tightly and freeze up to one month. Thaw overnight in refrigerator before serving.
Keywords: brown butter cake, caramel cake, cream cheese frosting, homemade caramel sauce, dessert recipe, nutty cake, rich frosting
