Brown Butter Caramel Cake: A Sweet, Nutty Delight

When I first created this Brown Butter Caramel Cake, I was astonished to discover that such simple, earthy ingredients could transform into something so extraordinary. 

The nutty flavour of browned butter and the sweet caramel complement one another with perfect harmony in every bite. It’s one of those cakes that makes an individual feel like an expert, even when it is so darn easy! 

I have been using this Brown Butter Caramel Cake recipe for a variety of occasions, both prestigious and casual, including family gatherings and relaxed weekends at home. The highlight, of course, is that delightful caramel frosting.

A perfect finishing touch to bring everything together, this old-fashioned brown butter caramel cake is sure to become a beloved favourite, whether you’re an expert or a novice.

Why Brown Butter Caramel Cake is So Special

This Brown Butter Caramel Cake offers a comforting experience for your taste buds. The deep, nutty flavour of brown butter brings a unique twist to the classic caramel taste, making this cake stand out from any other cake you’ve tried before. 

It’s soft, fluffy, and perfectly sweet. The caramel frosting is the perfect finishing touch, elevating an already exceptional cake into a delightful creation that will have everyone eager to ask for the recipe.

Why This Is the Best Caramel Cake

This caramel cake isn’t just good—it’s unforgettable. What sets it apart is the rich, buttery crumb that stays moist for days and a deeply flavorful caramel frosting that’s cooked low and slow for that signature toffee-like finish. 

It strikes the perfect balance between sweet and sophisticated, making it ideal for birthdays, holidays, or any time you’re craving a slice of nostalgia. 

No shortcuts here—just real ingredients like brown sugar, butter, and cream, layered together to create a dessert that feels both classic and indulgent. It’s the kind of cake that has everyone asking for seconds—and for the recipe.

How To Make Brown Butter Caramel Cake

Recipe Overview

Brown Butter Caramel Cake is a simple yet irresistible cake that melds the tempting flavors of brown butter and caramel. It’s a choice cake for any home cook looking to whip up a treat without elaborate steps.

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Total Time: 1 hour
  • Cuisine: American
  • Course: Dessert
  • Difficulty Level: Easy
  • Yield: Serves 10-12
  • Calories per Serving: 400 kcal

Essential Equipment for Making Brown Butter Caramel Cake

  • Mixing Bowls
  • Whisk
  • Saucepan
  • Electric Mixer or Hand Mixer
  • Cake Pans
  • Spatula
  • Cooling Rack
  • Pastry Brush (Optional)
  • Measuring Cups and Spoons
  • Piping Bag (Optional)

Having the right equipment makes the process smoother and more enjoyable. Happy baking!

Ingredients

For the cake

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ½ cup unsalted butter
  • ¼ cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 3 large eggs
  • 1 tsp vanilla essence
  • 1 cup buttermilk

For the brown butter caramel frosting

  • ½ cup unsalted butter
  • 1 cup heavy whipping cream
  • 1 cup dark brown sugar
  • 1 tsp vanilla essence
  • Pinch of sea salt
Brown Butter Caramel Cake
Brown Butter Caramel Cake

Instructions

Step 1: Brown the Butter for the Cake

Start by browning your butter. In a medium-sized saucepan, melt the unsalted butter over medium heat. Stir it occasionally until it turns golden brown and gives off a nutty aroma. This should take about 5 minutes. Be careful not to burn it!

Step 2: Prepare the Cake Batter

While the butter is browning, preheat your oven to 350°F (175°C) and grease and flour your cake pans. In a large mixing bowl, combine the flour, baking powder, and sea salt. In another bowl, whisk together the granulated sugar, dark brown sugar, and eggs. Add the vanilla essence and the browned butter to the egg mixture. Whisk until smooth.

Add the wet ingredients to the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 3: Bake the Cake

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Make the Brown Butter Caramel Frosting

While the cake is cooling, make the frosting. In a saucepan, melt the unsalted butter over medium heat, and let it brown just like you did for the cake. Once the butter is browned, stir in the heavy cream and brown sugar. Let it come to a gentle simmer and cook for 3-4 minutes, stirring constantly. Add the vanilla essence and a pinch of salt. Remove from heat and allow it to cool.

Step 5: Assemble the Cake

Once the cake layers have cooled completely, spread a layer of brown butter caramel frosting between the two cake layers. Then, cover the top and sides of the cake with the remaining frosting. For an extra touch, sprinkle a little sea salt over the frosting to bring out the caramel flavor.

Tips & Tricks for Perfect Brown Butter Caramel Cake

1. Don’t Rush the Brown Butter Process

When browning the butter, take your time and keep a close eye on it. The key to a delicious brown butter flavour is in the slow cooking process. Don’t rush it, as it can go from perfect to burnt quickly. Let the butter cook until it turns a deep golden-brown colour and releases a nutty aroma.

2. Use Room Temperature Ingredients

For the best texture, make sure your eggs, butter, and buttermilk are at room temperature before mixing. This helps the batter combine more smoothly, ensuring an even rise while baking.

3. Cool the Cake Completely Before Frosting

After baking, allow your cake layers to cool completely before applying the frosting. If the cake is even slightly warm, the frosting might melt and slide off, ruining that beautiful caramel finish. Place it on a cooling rack for at least 30 minutes.

4 .Don’t Overmix the Batter

When combining your wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake, and we want this cake to be light and fluffy. Stir gently to keep the texture tender.

5 . Add a Pinch of Sea Salt to the Frosting

A tiny pinch of sea salt in your caramel frosting will elevate the flavor of the caramel. It adds a nice contrast to the sweetness and balances out the richness of the brown butter. Don’t skip this step—it’s the secret to an extra-special flavor!

Exciting Variations and Serving Ideas

  • Bundt Cake Version: If you prefer a Bundt cake, this recipe works perfectly in a Bundt pan. Just adjust the baking time to about 50 minutes.
  • Chocolate Twist: For a chocolatey kick, add ½ cup of cocoa powder to the dry ingredients for a Chocolate Brown Butter Caramel Cake.
  • Side Dishes: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Frequently Asked Questions

Can I use salted butter instead of unsalted butter?

Yes, you can, but make sure to reduce the amount of sea salt you add to the batter and frosting to balance the saltiness.

How long will the cake stay fresh?

This cake stays fresh for about 3-4 days at room temperature, or up to a week in the refrigerator.

Can I freeze the cake?

Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and store them in the freezer for up to 3 months. Let them thaw before frosting.

Can I make the frosting without brown butter?

If you’re short on time, you can make a caramel frosting using regular butter, but the brown butter adds a unique depth of flavour that makes this cake special.

Conclusion

Trust me, this Brown Butter Caramel Cake will be a crowd favourite. The brown butter caramel frosting alone is enough to make anyone smile, but when paired with the soft, rich cake, you’ll have a truly unforgettable dessert. 

The best brown butter caramel cake I’ve ever made, hands down. Whether you’re an experienced baker or just starting, this brown butter caramel cake from scratch will give you a slice of sweetness that’s both simple and impressive. 

Don’t forget to share your results—I’m sure everyone will love it!

Brown Butter Caramel Cake
Olivia

Brown Butter Caramel Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 400

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ½ cup unsalted butter
  • ¼ cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 3 large eggs
  • 1 tsp vanilla essence
  • 1 cup buttermilk
For the brown butter caramel frosting
  • ½ cup unsalted butter
  • 1 cup heavy whipping cream
  • 1 cup dark brown sugar
  • 1 tsp vanilla essence
  • Pinch of sea salt

Equipment

  • Mixing bowls
  • whisk
  • Saucepan
  • Electric hand mixer or stand mixer
  • Cake Pans
  • Spatula
  • Cooling Rack
  • Pastry Brush
  • Pastry Brush Optional
  • Measuring cups and spoons
  • Piping Bag Optional

Method
 

Step 1: Brown the Butter for the Cake
  1. Start by browning your butter. In a medium-sized saucepan, melt the unsalted butter over medium heat. Stir it occasionally until it turns golden brown and gives off a nutty aroma. This should take about 5 minutes. Be careful not to burn it!
Step 2: Prepare the Cake Batter
  1. While the butter is browning, preheat your oven to 350°F (175°C) and grease and flour your cake pans. In a large mixing bowl, combine the flour, baking powder, and sea salt. In another bowl, whisk together the granulated sugar, dark brown sugar, and eggs. Add the vanilla essence and the browned butter to the egg mixture. Whisk until smooth.
  2. Add the wet ingredients to the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 3: Bake the Cake
  1. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Make the Brown Butter Caramel Frosting
  1. While the cake is cooling, make the frosting. In a saucepan, melt the unsalted butter over medium heat, and let it brown just like you did for the cake. Once the butter is browned, stir in the heavy cream and brown sugar. Let it come to a gentle simmer and cook for 3-4 minutes, stirring constantly. Add the vanilla essence and a pinch of salt. Remove from heat and allow it to cool.
Step 5: Assemble the Cake
  1. Once the cake layers have cooled completely, spread a layer of brown butter caramel frosting between the two cake layers. Then, cover the top and sides of the cake with the remaining frosting. For an extra touch, sprinkle a little sea salt over the frosting to bring out the caramel flavor.

Notes

Master the Brown Butter Technique
Browning butter is the key to this cake’s rich flavor, but it’s important to do it right. Keep a close eye on the butter while it melts, stirring constantly. Once it turns golden and smells nutty, remove it from the heat immediately to avoid burning it. A perfectly browned butter will elevate your cake with a deeper, more complex flavor.
Don’t Skip the Buttermilk
Buttermilk adds the perfect tang to balance the sweetness of the caramel, making the cake incredibly moist. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of whole milk. Let it sit for 5 minutes before using—this ensures your cake stays soft and tender.
Let the Cake Cool Completely Before Frosting
This is a crucial step! If your cake is even a little warm when you apply the frosting, it will melt and slide off. Let the cake cool on a wire rack for at least 30 minutes before frosting it. This helps the cake maintain its shape and ensures the brown butter caramel frosting stays perfectly in place.
Olivia

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