Description

Indulge in the decadent delight of Brown Butter Caramel Cake, a crowd-pleaser designed to impress at any gathering. This luscious cake features layers infused with rich brown butter and a velvety caramel sauce, creating a tantalizing combination that will have everyone reaching for seconds. Perfectly moist, thanks to the buttermilk, this cake is not only a showstopper but also incredibly simple to whip up—making it suitable for both special occasions and cozy evenings at home. Garnished with creamy frosting and a delightful swirl of caramel, it’s an irresistible treat that promises to bring joy to your table.

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 sauce
3/4 cup (165 g) brown sugar for caramel sauce
1 cup (240 ml) heavy cream for caramel sauce
1 1/2 tsp vanilla for caramel sauce
1/4 tsp salt for caramel sauce
8 oz (226 g) cream cheese, cold for frosting
2 cups (260 g) powdered sugar for frosting

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Instructions

Melt unsalted butter in a saucepan over medium heat until golden brown and nutty in aroma.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat granulated sugar, brown sugar, and eggs until fluffy. Add cooled brown butter and buttermilk; mix well.
Gently combine dry ingredients with wet until just mixed.
Pour batter into prepared pans and bake at 350°F (175°C) for about 36 minutes or until a toothpick comes out clean.
For the caramel sauce, melt butter again; stir in brown sugar and heavy cream until smooth.
Beat cream cheese with powdered sugar until creamy for frosting.
Once cooled, layer cake with caramel sauce and frost generously.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 32g
Sodium: 220mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 90mg