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Brown Butter Caramel Cake Recipe

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★★★★★

4.1 from 90 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups flour, baking powder, baking soda, and salt. Set aside.
  5. 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.
  6. Add Eggs and Vanilla: Beat in the eggs and vanilla extract on medium speed until pale and smooth, about 1 minute.
  7. 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.
  8. 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.
  9. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack.
  10. 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.
  11. 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.
  12. 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.
  13. Add Sugar: Sift in powdered sugar and combine on low speed. Then whip on high speed for 1 minute until light and airy.
  14. 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.
  15. 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.
  16. 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.
  17. 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

Find it online: https://epicrecipebox.com/brown-butter-caramel-cake-recipe/