Ingredients
Equipment
Method
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.
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.
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.