Brown Butter Caramel Cake
Brown Butter Caramel Cake is a rich, indulgent dessert featuring a moist, buttery cake with a deep, nutty flavor from browned butter. The caramel adds a perfect balance of sweetness, creating a decadent treat that's ideal for special occasions or whenever you crave a luxurious, melt-in-your-mouth dessert.
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!
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.