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Ingredients
Scale
- 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
Instructions
- Heat butter over medium heat until deep golden brown and nutty.
- Measure out 10 tablespoons for the cake and cool both portions.
- Preheat oven to 350°F (175°C) and prepare your baking pan.
- Mix dry ingredients in one bowl, and cream brown butter and sugars in another.
- Incorporate eggs and vanilla, then alternate mixing wet and dry ingredients.
- Bake for 35-38 minutes; cool on a wire rack.
- Combine butter and brown sugar for the caramel, then whisk in cream and flavorings; cool.
- Whip remaining brown butter, mix in cold cream cheese, then add powdered sugar and whip.
- Assemble the cake, poke holes, fill with caramel, and top with frosting.
- Serve after cutting into squares, adding extra caramel if desired.
Notes
Watch the brown butter closely to prevent burning.
Use room temperature ingredients for optimal texture.
Avoid overmixing the batter for a light cake.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 30
- Sodium: 200
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 46
- Fiber: 1
- Protein: 4
- Cholesterol: 100