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Brown Butter Caramel Cake

Brown Butter Caramel Cake
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This Brown Butter Caramel Cake is a true delight that will captivate your taste buds with its rich, nutty flavor and luscious caramel filling. Perfect for birthdays, holidays, or any gathering, this cake combines moist layers with creamy frosting to create an indulgent experience for caramel enthusiasts. The stunning presentation with a beautiful swirl of caramel makes it a showstopper at any event.

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

Instructions

  1. Prepare brown butter by melting unsalted butter in a saucepan over medium heat until golden brown and nutty. Let cool slightly.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a stand mixer, beat cooled brown butter with granulated and brown sugars until light and fluffy. Add eggs one at a time and mix in vanilla.
  4. Gradually add dry ingredients alternately with buttermilk to the butter mixture until just combined.
  5. Divide batter between prepared 9-inch cake pans and bake at 350°F (175°C) for about 36 minutes or until a toothpick comes out clean. Cool layers completely on wire racks.
  6. For the caramel sauce, melt unsalted butter in a saucepan, stir in brown sugar until dissolved, then add heavy cream until thickened. Mix in vanilla and salt.
  7. Beat cream cheese until smooth, then gradually mix in powdered sugar to make frosting.
  8. Assemble the cake by layering it with caramel sauce and frosting as desired.

Nutrition

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