Name: Brown Butter Caramel Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups (448 g) unsalted butter (for brown 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 extract; 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 extract (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)

Description

A delightful combination of rich flavors, featuring a moist brown butter cake layered with creamy caramel and topped with smooth brown butter cream cheese frosting.

Ingredients

2 cups (448 g) unsalted butter (for brown 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 extract
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 extract (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

Prepare the Brown Butter: In a saucepan over medium heat, melt the unsalted butter. Stir frequently until it turns golden brown. Remove from heat and let cool slightly.
Make the Cake Batter: Preheat oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, combine granulated sugar, brown sugar, and cooled brown butter. Beat until incorporated. Add eggs one at a time, mixing well after each. Stir in vanilla extract and buttermilk, then gradually mix in dry ingredients.
Bake the Cake: Grease two 9-inch round cake pans. Divide batter evenly between pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Caramel Sauce: In a saucepan, combine unsalted butter and brown sugar over medium heat. Stir until melted and bubbly. Gradually whisk in heavy cream until thickened. Stir in vanilla extract and salt, then remove from heat.
Make the Frosting: Beat cold cream cheese until smooth. Gradually add powdered sugar and cooled brown butter until creamy.
Assemble the Cake: Place one cake layer on a serving plate. Spread caramel sauce and cream cheese frosting on top. Add the second layer and repeat, finishing with frosting and drizzling additional caramel sauce over it.

Notes

Ensure ingredients are at room temperature for a uniform batter. Do not overmix to avoid a dense texture. Stir constantly while making caramel to prevent burning.