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A slice of Brown Butter Caramel Cake with frosting and caramel drizzle on top, showcasing the caramel filling inside the moist cake.

Brown Butter Caramel Cake

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Indulge in this moist, rich brown butter caramel cake with creamy frosting and decadent caramel filling.
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Prep Time 1 hour 30 minutes
Cook Time 36 minutes
Decorating Time 20 minutes
Total Time 2 hours 26 minutes
Servings: 16 Slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Brown Butter:
  • 2 cups 448 g unsalted butter (for browning)
For the Brown Butter Cake:
  • 2 ¼ cups 282 g all-purpose flour (spooned and leveled)
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 200 g granulated white sugar
  • ½ cup 110 g brown sugar (packed)
  • 3 eggs at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup 240 ml buttermilk (at room temperature)
For the Caramel Sauce:
  • 9 tablespoon 126 g unsalted butter
  • ¾ cup 165 g brown sugar (packed)
  • 1 cup 240 ml heavy cream
  • 1 ½ teaspoon vanilla extract
  • ¼ teaspoon salt
For the Brown Butter Cream Cheese Frosting:
  • 8 oz 226 g cold cream cheese
  • 2 cups 260 g powdered sugar

Method
 

  1. 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.
  2. 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.
  3. Cool both portions of butter in the fridge until solid but soft.
  4. Preheat the oven to 350°F. Grease a 9x9 inch metal pan and line it with parchment paper.
  5. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  6. Whip the smaller portion of brown butter with an electric mixer until pale and fluffy.
  7. Add the white and brown sugars to the whipped butter, and cream together for 2 minutes.
  8. Add the eggs and vanilla extract, mixing until the mixture is pale and smooth, about 1 minute.
  9. Gradually add the buttermilk and dry ingredients in batches, mixing on low speed until fully combined. Scrape the bowl as necessary.
  10. Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool the cake in the pan on a wire rack until completely cool.
  12. In a medium saucepan, melt the butter and brown sugar over medium heat. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  13. Reduce the heat to medium-low and whisk in the cream. Simmer for another 3–4 minutes.
  14. Remove from heat and stir in the vanilla and salt. Let the caramel cool to room temperature.
  15. Whip the larger portion of brown butter with an electric mixer until pale and fluffy, 5-10 minutes.
  16. Add the cold cream cheese and mix on medium speed until fluffy.
  17. Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute until fluffy again.
  18. 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.
  19. Transfer the cooled caramel sauce to a piping bag. Cut off a small tip and pipe the caramel into the holes of the cake.
  20. 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.
  21. Cut into 16 squares and serve! For extra indulgence, drizzle more caramel over each piece before serving.

Nutrition

Serving: 1SliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

This cake is perfect for any caramel lover, with a rich, nutty flavor from the brown butter and a luscious caramel filling that melts in every bite.

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