There’s a special kind of warmth that fills the kitchen when you melt butter on the stovetop, coaxing it to a golden brown. The nutty aroma wafts through the air, promising something indulgent and delightful. That’s how this Brown Butter Caramel Cake came to be—an accidental discovery made during a lazy Sunday afternoon.
As the weeks grow colder, I find myself craving comfort foods that encourage gathering around the table. This cake doesn’t just satisfy a sweet tooth; it’s a symphony of moist layers infused with rich brown butter, oozing caramel, and a dreamy cream cheese frosting that will leave you weak at the knees.
I knew I wanted to create something that would charm friends and family while steering clear of the usual fast-food routine. With each bite, you’ll enjoy that perfect blend of texture and flavor—a true crowd-pleaser that’s surprisingly simple to whip up. So, let’s dive into this decadent dessert that isn’t just about eating; it’s about sharing moments.
Why is Brown Butter Caramel Cake a Must-Try?
Irresistible flavor: The nutty goodness of brown butter blends seamlessly with rich caramel, creating a dessert that’s pure bliss.
Decadent texture: Each moist slice is layered with gooey caramel and topped with a creamy frosting—it’s a heavenly combination in every bite.
Saves time: This recipe comes together quickly, making it perfect for those last-minute gatherings.
Perfect for sharing: Whether it’s a dinner party or a casual get-together, this cake is sure to impress friends and family.
Consider pairing it with a scoop of vanilla ice cream for an extra special treat!
Brown Butter Caramel Cake Ingredients
For the Cake
• Unsalted Butter – Adds richness and moisture; ensure it’s at room temperature for easy mixing.
• All-Purpose Flour – Provides structure; consider substituting with cake flour for a lighter texture.
• Baking Powder – Helps the cake rise for a fluffy texture.
• Baking Soda – Enhances browning and contributes to a lovely texture.
• Salt – Balances sweetness and elevates flavor.
• Granulated Sugar – Sweetens the cake and promotes browning.
• Brown Sugar – Adds moisture and depth of flavor due to its molasses content.
• Eggs – Provide essential structure; room temperature ensures the best results.
• Vanilla Extract – Introduces a lovely flavor; can be substituted with almond extract for a twist.
• Buttermilk – Keeps the cake delightfully moist; can be swapped with milk + vinegar or lemon juice if needed.
For the Caramel Sauce
• Heavy Cream – Adds creaminess to the sauce; essential for the ultimate caramel flavor.
For the Frosting
• Powdered Sugar – Sweetens and thickens the frosting, ensuring it’s fluffy.
This mouthwatering Brown Butter Caramel Cake is sure to be a crowd-pleaser!
How to Make Brown Butter Caramel Cake
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Brown Butter: Melt your unsalted butter over medium heat, stirring frequently. Cook until it turns a beautiful golden brown and develops a nutty aroma, about 10-15 minutes. Reserve portions for both the cake and frosting.
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Dry Mix: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This ensures even leavening throughout the cake, so set it aside for later.
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Cream Butter and Sugars: In a mixing bowl, beat the smaller portion of your brown butter until fluffy. Add granulated and brown sugars, creaming them together for about 2 minutes until the mixture is light and airy.
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Mix in Eggs & Vanilla: Add the eggs one at a time, along with the vanilla extract. Beat until the mixture is smooth and well combined, giving it a rich, delightful flavor.
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Combine Wet and Dry: Gradually mix in the buttermilk and the reserved dry ingredients. Stir until just combined, ensuring not to over-mix for a tender crumb.
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Bake Cake: Pour the batter into a greased 9×9 inch pan. Bake at 350°F for 35-38 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before frosting.
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Make Caramel Sauce: In a saucepan, combine brown sugar and butter over medium heat. Whisk in the heavy cream, followed by vanilla and salt, stirring until the sauce thickens and is smooth.
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Frosting Preparation: Whip the remaining brown butter until fluffy. Gradually mix in cream cheese and powdered sugar until the frosting is light and creamy, perfect for spreading.
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Assemble the Cake: Once the cake is cool, poke holes in the top and fill them with the warm caramel sauce. Frost the top with your creamy frosting and drizzle with any remaining caramel for an extra touch of sweetness.
Optional: Serve warm slices alongside a scoop of vanilla ice cream for an indulgent treat!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Brown Butter Caramel Cake
• Room Temperature: Store leftovers in an airtight container for up to 3 days; this keeps the cake moist and fresh without refrigeration.
• Fridge: If you want to keep it longer, refrigerate the cake for up to a week. Be sure to wrap it tightly to prevent it from drying out.
• Freezer: Freeze slices of the Brown Butter Caramel Cake for up to a month. Wrap them securely in plastic wrap and then place them in a freezer bag for optimal freshness.
• Reheating: When ready to enjoy, thaw in the fridge overnight, then bring to room temperature before serving. Warm slices in the microwave for a few seconds for a cozy treat!
Expert Tips for Brown Butter Caramel Cake
• Measure Flour Properly: Avoid a dense cake by spooning flour into your measuring cup and leveling it off without packing.
• Room Temperature Ingredients: Ensure all wet ingredients like eggs and buttermilk are at room temperature to achieve the best mixing results.
• Perfect Caramel Consistency: If your caramel sauce thickens too much, warm it gently over low heat to restore its silky texture.
• Explore Flavor Variations: Try using a homemade salted caramel sauce or substitute cream cheese frosting with chocolate for a delicious twist.
• Check for Doneness: To avoid overbaking, insert a toothpick into the center; it should come out clean and moist, not wet.
These tips will help you create the ultimate Brown Butter Caramel Cake that’s sure to impress!
Brown Butter Caramel Cake Variations
Feel free to explore these delightful twists and substitutions to make this cake truly your own!
- Dairy-Free: Swap out butter and heavy cream with vegan alternatives like coconut oil and almond milk for a deliciously moist cake.
- Gluten-Free: Use a gluten-free all-purpose flour blend, ensuring everyone can join in on the enjoyment without missing out.
- Spiced Delight: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spicy depth to the flavor profile. It gives the cake a cozy holiday vibe.
- Fruit-Inspired: Fold in chopped apples or pears before baking for a fruity surprise in every slice. The natural sweetness complements the caramel beautifully.
- Nutty Crunch: Incorporate chopped pecans or walnuts into the batter for added texture and nutty flavor, enhancing the overall cake experience.
- Choco-Lover’s Twist: Mix in chocolate chips or cocoa powder to satisfy chocolate cravings, creating a decadent parallel to the caramel flavor.
- Elevated Frosting: Try swapping cream cheese frosting for a caramel buttercream for an even richer touch; it’s a real treat for caramel enthusiasts!
- Zesty Twist: Add a splash of orange or lemon zest for a refreshing citrus note that balances the sweetness and brings a bright flavor to the cake.
Let your creativity shine as you adapt this Brown Butter Caramel Cake to match your taste preferences!
What to Serve with Brown Butter Caramel Cake?
As you savor the layers of this delightful cake, consider what to accompany it—let’s create a memorable meal together!
- Vanilla Ice Cream: A classic pairing that brings a creamy contrast to the rich caramel flavors, making each bite heavenly.
- Fresh Berries: Juicy strawberries or tart raspberries add a burst of freshness and help balance the cake’s sweetness. They create a vibrant plate that looks as good as it tastes.
- Coffee: A steaming cup of freshly brewed coffee augments the cake’s rich flavors, making for a delightful afternoon treat or dessert.
- Whipped Cream: Light and airy, whipped cream enhances the cake’s indulgence while adding a dreamy quality to every forkful.
- Chocolate Sauce: Drizzling a bit of decadent chocolate sauce creates an indulgent twist; the contrast with caramel is simply irresistible.
- Nutty Biscotti: For a crunchy element, pair it with nutty biscotti. Dunk them into a warm drink for a satisfying experience.
- Spiced Chai Latte: The warm spices in chai elevate the overall flavor profile, creating a cozy atmosphere perfect for gatherings.
- Caramel Macchiato: This sugary drink echoes the caramel in the cake, making it a sweet, comforting choice that matches well with every layer.
- Chocolate-Covered Strawberries: A luxurious dessert option that perfectly complements the cake’s textures and flavors. They add elegance, not just in taste but in presentation.
- Coconut Cream Pie: A rich and creamy dessert that pairs nicely for those who crave another layer of flavors, offering a tropical hint to the meal.
Make Ahead Options
These Brown Butter Caramel Cake layers are perfect for busy home cooks looking to save time! You can prepare the cake itself up to 24 hours in advance; simply bake it, allow it to cool completely, then wrap it tightly in plastic wrap and refrigerate. The caramel sauce can also be made ahead and stored in the fridge for up to 3 days; just reheat it gently before using to ensure it’s pourable. Finally, the frosting can be whipped up a day in advance—store it in an airtight container in the refrigerator. When you’re ready to serve, simply reassemble by poking holes in the cake, filling them with the warm caramel, and spreading on the frosting. You’ll have a delicious dessert with minimal effort!
Brown Butter Caramel Cake Recipe FAQs
What type of butter should I use for the best flavor?
Absolutely! For the ultimate Brown Butter Caramel Cake, use unsalted butter. This allows you to control the saltiness in your cake while letting the rich, nutty flavor of the brown butter shine through.
How should I store leftover Brown Butter Caramel Cake?
To keep your cake fresh, store leftovers in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. Just make sure to wrap it well to prevent it from drying out!
Can I freeze my Brown Butter Caramel Cake?
Very! You can freeze slices of your cake for up to a month. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag. When you’re ready to enjoy, simply thaw in the fridge overnight, bring to room temperature, and warm briefly in the microwave if desired.
What if my cake turns out dense?
If your cake comes out denser than expected, it might be due to overmixing the batter or measuring the flour incorrectly. To avoid this, spoon your flour into the measuring cup without packing it down and mix just until combined. Additionally, make sure your ingredients are at room temperature for the best results.
Can I use a different type of frosting?
Absolutely! While the cream cheese frosting is heavenly, you can switch it up by using chocolate or vanilla buttercream to customize the flavor of your Brown Butter Caramel Cake. Feel free to experiment and find your favorite combination!
Is this cake suitable for people with allergies?
Keep in mind that this cake contains gluten from flour, dairy from butter and cream cheese, and eggs. If you have allergy concerns, consider using gluten-free flour, dairy alternatives, and egg substitutes to adapt the recipe while still enjoying the delicious flavors.
This Brown Butter Caramel Cake is sure to be a favorite in your household!
Indulge in the Ultimate Brown Butter Caramel Cake Bliss
Ingredients
Equipment
Method
- Melt your unsalted butter over medium heat, stirring frequently until it turns golden brown and develops a nutty aroma, about 10-15 minutes. Reserve portions for both the cake and frosting.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, beat the smaller portion of your brown butter until fluffy. Add granulated and brown sugars, creaming them together for about 2 minutes until light and airy.
- Add the eggs one at a time, along with vanilla extract. Beat until smooth and well combined.
- Gradually mix in the buttermilk and the reserved dry ingredients. Stir until just combined.
- Pour the batter into a greased 9x9 inch pan. Bake at 350°F for 35-38 minutes, or until a toothpick inserted comes out clean. Let it cool completely.
- In a saucepan, combine brown sugar and remaining brown butter over medium heat. Whisk in heavy cream, then add vanilla and salt until the sauce thickens and is smooth.
- Whip the remaining brown butter until fluffy. Gradually mix in cream cheese and powdered sugar until light and creamy.
- Once the cake is cool, poke holes in the top and fill with warm caramel sauce. Frost the top with your creamy frosting and drizzle with remaining caramel.