This brown butter caramel cake is everything a caramel lover dreams about: soft, buttery layers soaked with homemade caramel sauce, topped with the creamiest brown butter frosting you've ever tasted. The first time I made this, I couldn't stop sneaking little tastes of that nutty brown butter while it cooled, and I knew right then this cake was going to be special.
If you love rich, buttery desserts, you'll also want to try my Chocolate Gooey Butter Cake or my Pumpkin Streusel Cheesecake for more cozy, indulgent treats. What makes this recipe so wonderful is how simple it is to put together, even though it tastes like something from a fancy bakery.
Why You'll Love This Brown Butter Caramel Cake
The brown butter gives this Brown Butter Caramel Cake a deep, toasty flavor that regular butter just can't match. Every bite is moist and tender, with pockets of gooey caramel throughout. The cream cheese frosting adds a slight tang that balances all that sweetness perfectly. It's one of those cakes that looks impressive but doesn't require any fancy skills.
This is a Brown Butter Caramel Cake that makes people stop mid-bite and close their eyes for a second. It's rich without being too heavy, sweet without being cloying, and every layer works together beautifully.
Jump to:
- Why You'll Love This Brown Butter Caramel Cake
- Brown Butter Caramel Cake Ingredients
- How to Make Brown Butter Caramel Cake
- Substitutions and Variations
- Equipment For Brown Butter Caramel Cake
- Storage Tips For Brown Butter Caramel Cake
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Brown Butter Caramel Cake
Brown Butter Caramel Cake Ingredients
Here's a simple list of what goes into this decadent Brown Butter Caramel Cake.
See Recipe Card Below This Post For Ingredient Quantities
For the Brown Butter:
- Unsalted butter: You'll brown all of this first, then divide it between the cake and the frosting. Browning the butter creates those nutty, caramel-like flavors that make this cake so special.
For the Brown Butter Cake:
- All-purpose flour: Forms the structure of the cake and keeps it tender. Make sure to spoon and level it for the right texture.
- Baking powder and baking soda: These work together to give the cake a soft, fluffy rise.
- Salt: Balances the sweetness and brings out all the flavors.
- Granulated white sugar and brown sugar: The combination adds sweetness and moisture. Brown sugar also gives a hint of molasses flavor.
- Eggs: Bind everything together and add richness. Room temperature eggs mix in more smoothly.
- Vanilla: Adds warmth and depth to the cake's flavor.
- Buttermilk: Creates an incredibly moist, tender crumb. The acidity also helps activate the baking soda. Room temperature buttermilk blends better with the other ingredients.
For the Caramel Sauce:
- Unsalted butter: Combines with brown sugar to create a rich, smooth caramel base.
- Brown sugar: Melts into a deep, buttery caramel with molasses undertones.
- Heavy cream: Makes the caramel silky and pourable. It also keeps it from getting too hard when it cools.
- Vanilla: Enhances the caramel's sweet, warm flavor.
- Salt: A little salt makes the caramel taste even more complex and delicious.
For the Brown Butter Cream Cheese Frosting:
- Cream cheese: Adds tang and creaminess to balance the sweet frosting. Keep it cold so it whips up nice and fluffy.
- Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.
How to Make Brown Butter Caramel Cake
Follow these steps to create this beautiful, moist Brown Butter Caramel Cake with layers of caramel goodness.
Brown the butter: Add the butter to a large pot over medium heat and let it melt and simmer. Keep watching as it foams and turns a deep golden brown with a nutty smell, about 10 to 15 minutes. The color and aroma are your best guides.
Divide the butter: While it's still liquid, measure out 10 tablespoons of brown butter for the cake and pour the rest into a separate bowl for the frosting. Pop both bowls in the fridge until they're solid but still soft enough to work with.
Preheat and prep: Heat your oven to 350°F. Grease a 9×9 inch metal baking pan and line it with parchment paper so the cake lifts out easily later.
Mix dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set it aside.
Whip the butter: Take the smaller portion of brown butter and whip it with an electric mixer on high speed until it's pale and fluffy.
Cream with sugars: Add both sugars to the whipped butter and cream together for 2 minutes until light and airy.
Add eggs and vanilla: Mix in the eggs and vanilla on medium speed until everything looks pale and smooth, about 1 minute.
Combine wet and dry: Gradually add the buttermilk and dry ingredients in parts, mixing on low speed just until combined. Scrape down the sides of the bowl as you go.
Bake the cake: Pour the batter into your prepared pan and bake for 35 to 38 minutes. A toothpick inserted in the center should come out clean. Let the cake cool completely in the pan on a wire rack.
Make the caramel sauce: While the cake bakes, combine butter and brown sugar in a medium saucepan over medium heat. Let it simmer for 5 minutes, stirring now and then. Lower the heat to medium-low, whisk in the heavy cream, and simmer for another 3 to 4 minutes. Remove from heat, stir in vanilla and salt, and let it cool to room temperature.
Prepare the frosting: Whip the larger portion of brown butter on high speed until it's pale and fluffy, which takes about 5 to 10 minutes. Add the cold cream cheese and mix on medium speed until fluffy. Sift in the powdered sugar, mix on low until combined, then beat on high for 1 minute until light and airy.
Assemble the cake: Once the cake is completely cool, lift it out using the parchment paper and transfer to a serving plate. Poke holes all over the top using a wooden stick or spoon handle. Transfer the cooled caramel to a piping bag, snip the tip, and pipe caramel into each hole. If it's too thick, warm it slightly. Spread a generous layer of frosting over the top, then drizzle extra caramel over it and gently swirl with the back of a spoon.
Serve: Cut into 16 squares and serve. Drizzle a little extra caramel over each slice if you're feeling indulgent.
Substitutions and Variations
No buttermilk? Mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Want salted caramel? Add an extra ¼ teaspoon of sea salt to the caramel sauce for a more pronounced salty-sweet flavor.
Make it a layer cake: Double the recipe and bake in two 9-inch round pans. Layer with caramel and frosting between and on top.
Different frosting: If you're not a cream cheese fan, you can use all brown butter with powdered sugar for a traditional buttercream.
Equipment For Brown Butter Caramel Cake
Here's what makes this Brown Butter Caramel Cake easier to put together:
- Medium saucepan for making the caramel sauce
- Electric mixer or stand mixer for whipping butter and frosting
- 9×9 inch metal baking pan for baking the cake
- Parchment paper to line the pan
- Wooden spoon or stick for poking holes
- Piping bag for filling the Brown Butter Caramel Cake with caramel
Storage Tips For Brown Butter Caramel Cake
Room temperature: Keep the Brown Butter Caramel Cake covered at room temperature for up to 2 days. The caramel keeps it moist.
Refrigerator: Store in an airtight container in the fridge for up to 5 days. The frosting stays firm when cold, so let slices sit at room temperature for 10 minutes before serving.
Freezer: Wrap individual slices tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw in the fridge overnight.
Make-ahead: You can brown the butter a day ahead and store it in the fridge. The caramel sauce also keeps in the fridge for up to a week. Just warm it slightly before using.
Serving Suggestions
This rich Brown Butter Caramel Cake is perfect on its own, but here are some cozy ways to serve it:
With vanilla ice cream: A scoop of cold vanilla ice cream melts into the warm caramel and creates the most amazing contrast.
Coffee pairing: Serve alongside a strong cup of coffee or espresso. The bitterness balances the sweetness beautifully.
Fresh whipped cream: A dollop of lightly sweetened whipped cream adds a light, airy touch.
Extra caramel drizzle: Warm up extra caramel sauce and pour it over each slice right before serving for an extra indulgent treat.
Expert Tips
Watch the butter carefully: Brown butter can go from perfect to burnt in seconds. Once you see golden brown color and smell that nutty aroma, take it off the heat immediately.
Use room temperature ingredients: Cold eggs and buttermilk don't blend as smoothly into the batter. Let them sit out for 30 minutes before starting.
Don't overmix the batter: Mix just until the dry ingredients disappear. Overmixing can make the Brown Butter Caramel Cake tough instead of tender.
Let the cake cool completely: If you try to frost a warm Brown Butter Caramel Cake, the frosting will melt and slide right off. Patience pays off here.
Poke holes while cake is warm: The Brown Butter Caramel Cake absorbs the caramel better when it's still slightly warm, but wait until it's cool enough to handle safely.
FAQ
What is brown butter, and how do you make it for cake?
Brown butter is regular butter that's been cooked until the milk solids turn golden brown and nutty. You make it by melting butter in a pot over medium heat and letting it simmer until it smells toasty and turns a deep amber color. It adds incredible flavor to baked goods. Just keep a close eye on it so it doesn't burn.
How do you make homemade caramel sauce for cake?
Combine butter and brown sugar in a saucepan and simmer until it thickens slightly. Then whisk in heavy cream and let it simmer a few more minutes. Remove from heat, stir in vanilla and salt, and let it cool. It's easier than traditional caramel because you don't have to worry about burning sugar.
Can you use store-bought caramel sauce for this Brown Butter Caramel Cake?
Yes, you can use store-bought caramel in a pinch, but homemade tastes so much better. Store-bought tends to be thinner and sweeter. If you use it, look for a thick, high-quality caramel sauce and reduce the amount slightly.
What's the best frosting for caramel cake?
Brown butter cream cheese frosting is perfect because the tang from the cream cheese balances the sweetness of the caramel. The brown butter adds extra depth. If you prefer something simpler, a classic brown butter buttercream also works beautifully. Mom always says a good frosting should complement, not compete.
Related
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Pairing
These are my favorite dishes to serve with Brown Butter Caramel Cake
Brown Butter Caramel Cake
Ingredients
Method
- Place the butter in a large pot and heat over medium heat. Let the butter melt and simmer, foaming and turning golden brown, which should take 10-15 minutes.
- Once browned, measure out 10 tablespoon of brown butter into a large bowl or stand mixer bowl for the cake. Set aside the remaining butter for the frosting.
- Cool both portions of butter in the fridge until solid but soft.
- Preheat the oven to 350°F. Grease a 9x9 inch metal pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Whip the smaller portion of brown butter with an electric mixer until pale and fluffy.
- Add the white and brown sugars to the whipped butter, and cream together for 2 minutes.
- Add the eggs and vanilla extract, mixing until the mixture is pale and smooth, about 1 minute.
- Gradually add the buttermilk and dry ingredients in batches, mixing on low speed until fully combined. Scrape the bowl as necessary.
- Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack until completely cool.
- In a medium saucepan, melt the butter and brown sugar over medium heat. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Reduce the heat to medium-low and whisk in the cream. Simmer for another 3-4 minutes.
- Remove from heat and stir in the vanilla and salt. Let the caramel cool to room temperature.
- Whip the larger portion of brown butter with an electric mixer until pale and fluffy, 5-10 minutes.
- Add the cold cream cheese and mix on medium speed until fluffy.
- Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute until fluffy again.
- Once the cake is cool, lift it from the pan using the parchment paper and transfer to a serving plate. Use a wooden stick or spoon handle to poke holes into the cake.
- Transfer the cooled caramel sauce to a piping bag. Cut off a small tip and pipe the caramel into the holes of the cake.
- Frost the top of the cake with a thick layer of the brown butter cream cheese frosting. Drizzle extra caramel on top and swirl gently with a spoon.
- Cut into 16 squares and serve! For extra indulgence, drizzle more caramel over each piece before serving.
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