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Brown Butter Caramel Cake

Brown Butter Caramel Cake

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Experience the bliss of our Brown Butter Caramel Cake, a dessert that brings warmth and joy to any gathering. With layers of moist cake infused with rich brown butter and a luscious caramel filling, this cake is a true showstopper. Topped off with fluffy cream cheese frosting, it’s the perfect treat for birthdays, special occasions, or simply to brighten your day. What makes this cake even more appealing is its simplicity; you can whip it up on busy weeknights without hassle. Prepare to impress your family and friends with every slice of this decadent delight!

Ingredients

Scale
  • 2 cups unsalted butter
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated white sugar
  • 1/2 cup brown sugar
  • 3 eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1 cup buttermilk, at room temperature
  • 9 tbsp unsalted butter (for caramel)
  • 3/4 cup brown sugar (for caramel)
  • 1 cup heavy cream (for caramel)
  • 1 1/2 tsp vanilla (for caramel)
  • 1/4 tsp salt (for caramel)
  • 8 oz cream cheese, cold
  • 2 cups powdered sugar

Instructions

  1. Brown 2 cups of unsalted butter in a saucepan over medium heat until golden and nutty-smelling; let cool slightly.
  2. In a bowl, whisk together 2 1/4 cups of flour, baking powder, baking soda, and salt.
  3. Combine cooled butter with granulated sugar, brown sugar, eggs, vanilla extract, and buttermilk until smooth.
  4. Gradually mix dry ingredients into the wet mixture until just combined.
  5. Preheat oven to 350°F (175°C). Grease two round cake pans and evenly distribute batter. Bake for about 36 minutes; cool completely.
  6. For caramel filling, melt 9 tbsp unsalted butter with 3/4 cup brown sugar in a saucepan; stir in heavy cream until thickened.
  7. For frosting, beat cold cream cheese until smooth; gradually add powdered sugar and mix in browned butter until fluffy.
  8. Assemble by layering the cakes with caramel filling and frosting on top.

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