Indulge in the heavenly flavors of Brown Butter Caramel Cake, a dessert that combines the rich, nutty essence of browned butter with the luscious sweetness of homemade caramel.
This cake is an absolute game-changer, delivering a melt-in-your-mouth experience with every bite. The brown butter adds a unique depth of flavor, infusing the cake with a warm, toasty aroma that pairs perfectly with the silky caramel sauce.
With its golden, buttery texture and sweet, caramelized topping, it’s the perfect balance of flavors that will leave you coming back for more.
Ready to bake something unforgettable? Let’s dive into this delectable recipe!
Why This Brown Butter Caramel Cake Is A Must-Try
This Brown Butter Caramel Cake is a must-try because it combines irresistible flavors and textures that make every bite a delight.
The rich, nutty depth of brown butter enhances the moist cake, while the decadent caramel sauce adds a silky sweetness with just the right amount of warmth.
The contrast of flavors—sweet, buttery, and slightly salty—creates a perfect balance, making it a truly memorable dessert that will impress any dessert lover. It’s a simple yet luxurious treat worth savoring!
Basic Information Of Brown Butter Caramel Cake
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Calories: 350
Cuisine: American
Yield: 8 people
Equipment Needed
- 2 mixing bowls
- Hand mixer or stand mixer
- Small saucepan
- Large saucepan
- 9-inch round or square cake pan (greased)
- Spatula
- Whisk
- Cooling rack
Ingredients
For the Cake
- 1 ½ cups unsalted butter (for browning)
- 2 ¼ cups cake flour
- 1 ½ tsp baking powder
- ½ tsp fine sea salt
- 1 ¼ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole buttermilk
- 1 cup sour cream
- 1 cup vegetable oil
- 1 cup packed dark brown sugar
For the Caramel Sauce
- 1 cup unsalted butter
- 2 cups packed brown sugar
- ½ cup heavy whipping cream
- 2 tsp vanilla extract
- 1 tsp fine sea salt
How To Make Brown Butter Caramel Cake
1. Brown the Butter:
In a small saucepan, melt 1 ½ cups butter over medium heat. Cook for about 5-7 minutes, swirling occasionally, until golden brown and nutty. Remove from heat and set aside to cool.
2. Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan. In a bowl, whisk together cake flour, baking powder, and salt.
In a large mixing bowl, cream together granulated sugar, dark brown sugar, and browned butter until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternate adding the flour mixture, buttermilk, sour cream, and vegetable oil, mixing until smooth.
3. Bake the Cake:
Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
4. Make the Caramel Sauce:
In a medium saucepan, melt 1 cup butter over medium heat. Stir in brown sugar and bring to a boil. Let it cook for 2-3 minutes until thickened. Stir in heavy cream, vanilla extract, and salt. Cook for another 2 minutes, then remove from heat.
5. Assemble the Cake:
Once the cake has cooled, pour the warm caramel sauce over the top. Let it drip down the sides. Serve and enjoy!
Notes
❖ Watch the Brown Butter Closely: When browning butter, keep a close eye on it to avoid burning. The butter should turn a golden amber color and develop a nutty aroma—this is when it’s ready. The browned bits at the bottom are packed with flavor, so don’t strain them out!
❖ Room Temperature Ingredients: For the best results, make sure your butter, eggs, and milk are at room temperature. This helps them blend together more smoothly, ensuring a light, fluffy texture for the cake.
❖ Caramel Sauce Consistency: The caramel sauce should be thick but pourable. If it cools too much while you’re making it, simply warm it up on the stovetop over low heat, stirring gently.
❖ Enhancing with Sea Salt: For an extra touch of sophistication, sprinkle a little flaky sea salt on top of the caramel before serving. It perfectly balances the sweetness and adds a delightful contrast to the rich flavors.
Health Benefits
Although a treat like this cake is best enjoyed in moderation, there are a few small health perks to keep in mind:
1. Butter: While butter is high in saturated fat, it also provides essential fat-soluble vitamins such as Vitamin A, which supports vision and immune health.
2. Brown Butter: The browning process creates a nutty flavor, which contains antioxidants that can help fight inflammation.
3. Caramel: Brown sugar, used in the caramel, contains small amounts of minerals such as calcium, iron, and magnesium, though it should still be enjoyed in moderation due to its sugar content.
How To Serve
To serve your Brown Butter Caramel Cake, slice it into generous portions and drizzle with extra caramel sauce for an indulgent touch.
For an extra treat, top each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. You can also sprinkle a little sea salt on top to enhance the caramel’s flavor and add a delightful contrast.
This cake is perfect for any occasion, whether served as a simple dessert after dinner or as the centerpiece for a special celebration.
Substitutions For Brown Butter Caramel Cake
- Butter: Use coconut oil or unsweetened applesauce for a dairy-free option.
- Whole Milk: Swap with buttermilk for a tangy flavor or a non-dairy milk like almond or oat milk.
- Granulated Sugar: Substitute with coconut sugar for a more natural, less processed option.
- Brown Sugar: Use maple syrup or honey in place of brown sugar for a different sweetness profile.
- Eggs: Replace with flax eggs or aquafaba for a vegan version of the cake.
Storage & Make Ahead
To store your Brown Butter Caramel Cake, keep it in an airtight container at room temperature for up to 3 days.
If you want to keep it fresh longer, refrigerate it for up to a week. For best results, bring it to room temperature before serving.
You can also make the cake ahead of time; bake the cake layers and store them in an airtight container for up to 2 days, or freeze them for up to 3 months.
Simply thaw and assemble with the caramel sauce when you’re ready to enjoy!
Conclusion
This Brown Butter Caramel Cake is truly a showstopper. The combination of the nutty, rich brown butter and the sweet, smooth caramel sauce creates a dessert that’s perfect for any occasion.
Celebrating a birthday, hosting a dinner party, or simply craving a delicious homemade cake, this recipe is sure to delight.
It’s easy enough for beginners to make, yet indulgent enough to impress even the most experienced bakers.
I hope you give this recipe a try – it’s one of my personal favorites, and I know you’ll love it too! Let me know how it turns out for you in the comments below or on my social media pages. Happy baking!
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Brown Butter Caramel Cake
Equipment
- 2 mixing bowls
- Hand mixer or stand mixer
- Small saucepan
- Large saucepan
- 9-inch round or square cake pan (greased)
- Spatula
- Whisk
- Cooling rack
Ingredients
For the Cake
- 1 ½ cups unsalted butter for browning
- 2 ¼ cups cake flour
- 1 ½ tsp baking powder
- ½ tsp fine sea salt
- 1 ¼ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole buttermilk
- 1 cup sour cream
- 1 cup vegetable oil
- 1 cup packed dark brown sugar
For the Caramel Sauce
- 1 cup unsalted butter
- 2 cups packed brown sugar
- ½ cup heavy whipping cream
- 2 tsp vanilla extract
- 1 tsp fine sea salt
Instructions
Brown the Butter:
- In a small saucepan, melt 1 ½ cups butter over medium heat. Cook for about 5-7 minutes, swirling occasionally, until golden brown and nutty. Remove from heat and set aside to cool.
Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan. In a bowl, whisk together cake flour, baking powder, and salt.
- In a large mixing bowl, cream together granulated sugar, dark brown sugar, and browned butter until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternate adding the flour mixture, buttermilk, sour cream, and vegetable oil, mixing until smooth.
Bake the Cake:
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Make the Caramel Sauce:
- In a medium saucepan, melt 1 cup butter over medium heat. Stir in brown sugar and bring to a boil. Let it cook for 2-3 minutes until thickened. Stir in heavy cream, vanilla extract, and salt. Cook for another 2 minutes, then remove from heat.
Assemble the Cake:
- Once the cake has cooled, pour the warm caramel sauce over the top. Let it drip down the sides. Serve and enjoy!