Brown Butter Caramel Cake

This Brown Butter Caramel Cake is a true delight that captures the essence of home baking. Imagine walking into your kitchen, the aroma of nutty brown butter wafting through the air as you create something special. There’s just something magical about combining the richness of brown butter with luscious caramel—it’s a match made in dessert heaven. This cake isn’t just another sweet treat; it’s an experience that will make you feel like a culinary artist. Whether you’re hosting a cozy get-together with friends or simply treating yourself after a long week, this cake will certainly impress. The layers of flavor, the moistness of the cake, and the creamy frosting come together to create something memorable. So roll up your sleeves and get ready to bake this unforgettable dessert.

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Why This Recipe Works

This Brown Butter Caramel Cake harnesses the rich, nutty flavor of brown butter and pairs it with a luscious caramel sauce. The layers of flavor create a unique and unforgettable dessert experience that elevates any occasion. The moistness of the cake, combined with the creamy frosting, results in a perfect balance of textures and tastes.

Why You’ll Love This Brown Butter Caramel Cake

If you’re a caramel lover, get ready to fall head over heels for this cake. Its decadent layers will satisfy your sweet tooth while the brown butter adds a depth of flavor that makes each bite unforgettable. This cake is perfect for special celebrations, cozy gatherings, or simply to treat yourself after a long day.

Ingredients

• 2 cups (448 g) unsalted butter
• 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
• 1 cup (240 ml) buttermilk, at room temperature
• 9 tbsp (126 g) unsalted butter (for caramel)
• 3/4 cup (165 g) brown sugar (for caramel)
• 1 cup (240 ml) heavy cream
• 1 1/2 tsp vanilla (for caramel)
• 1/4 tsp salt (for caramel)
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar

Preparing the Brown Butter

Heat the Butter

Add the butter to a large pot over medium heat. Allow it to melt and simmer, stirring occasionally. Cook until the butter turns a deep golden brown, foams, and releases a nutty aroma—this takes about 10-15 minutes.

Measure and Cool

Once ready, measure out 10 tablespoons of the brown butter for the cake and place it in a separate bowl. Pour the remaining brown butter into another bowl for the frosting, then cool both bowls in the fridge until the butter is solid but still soft.

Baking the Brown Butter Cake

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×9 inch metal baking pan and line it with parchment paper.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugars

In a stand mixer or another bowl, whip the smaller portion of brown butter on high speed until fluffy and pale. Gradually add the granulated and brown sugar, creaming together for about 2 minutes.

Add Eggs and Vanilla

Mix in the eggs and vanilla extract on medium speed until the mixture is smooth and light in color, about 1 minute.

Combine Wet and Dry Ingredients

Slowly mix in the buttermilk and dry flour mixture alternately until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.

Bake

Pour the batter into the prepared pan and bake for 35-38 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan on a wire rack.

Making the Caramel Sauce

Cook the Caramel

In a saucepan over medium heat, combine butter and brown sugar. Bring to a simmer, and let it simmer for 5 minutes while stirring occasionally.

Add Cream and Flavoring

Reduce the heat to medium-low. Gradually whisk in the heavy cream and let simmer for an additional 3-4 minutes. Remove from heat and stir in vanilla and salt.

Cool the Caramel

Transfer the caramel to a bowl and allow it to cool to room temperature.

Crafting the Brown Butter Cream Cheese Frosting

Whip the Brown Butter

In a mixing bowl, whip the larger portion of brown butter for 5-10 minutes until fluffy and pale.

Combine with Cream Cheese

Add the cold cream cheese to the whipped butter and mix on medium speed until smooth.

Sift and Mix in Powdered Sugar

Sift in the powdered sugar and mix until combined, then increase the speed and whip for an additional minute until fluffy.

Assembling the Cake

Prepare the Cake

Once the cake has fully cooled, use the parchment paper to lift it out of the pan. Place it on a serving plate.

Poke Holes

Using a wooden stick, poke holes across the top of the cake, making sure they are deep enough to hold the caramel.

Fill the Cake

Transfer the cooled caramel to a piping bag. Pipe the caramel into the holes of the cake.

Frost

Spread a generous layer of the brown butter cream cheese frosting over the top of the cake and drizzle extra caramel on top. Swirl the caramel gently into the frosting with the back of a spoon.

Serve

Cut the cake into 16 squares and serve. Drizzle additional caramel over each piece for extra indulgence!

Serving Suggestions

This Brown Butter Caramel Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, intensifying the rich flavors.

Tips for Success

1. Brown Butter Technique: Watch closely as the butter browns; it can go from perfect to burnt quickly.
2. Room Temperature Ingredients: Ensure all ingredients, especially the eggs and buttermilk, are at room temperature for the best texture.
3. Don’t Overmix: Combine your batter until just smooth to avoid a dense cake.

Variations

• Nutty Twist: Add chopped pecans or walnuts into the batter for a crunchy contrast.
• Chocolate Layer: Swirl in some chocolate ganache for a chocolate-caramel delight.
• Spiced Up: Incorporate cinnamon or nutmeg for a warm, spiced flavor.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

FAQs

1. Can I use salted butter instead of unsalted for the cake?
– Yes, but reduce the added salt in the recipe.

2. How do I know when my cake is done?
– Insert a toothpick into the center; it should come out clean when the cake is fully baked.

3. Can I make this cake ahead of time?
– Absolutely! You can bake the cake in advance and frost it the day you plan to serve it.

4. Is it possible to freeze the cake?
– Yes, wrap slices tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

5. What kind of flour is best for this recipe?
– All-purpose flour works best for achieving the right texture in this cake.

This Brown Butter Caramel Cake will quickly become a cherished favorite in your recipe collection. The unique flavors, rich frosting, and easy preparation make it an ideal choice for both beginners and seasoned bakers alike. Serve it at gatherings, family dinners, or as a delightful treat for yourself. Savor each bite, and watch as it brings joy to anyone lucky enough to indulge in this decadent dessert!

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