Name: Brown Butter Caramel Cake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; 1 ¾ cups granulated sugar; 4 large eggs; 1 tbsp vanilla extract; ¾ cup buttermilk; ½ cup sour cream; 1 cup granulated sugar (for caramel sauce); 6 tbsp salted butter, cubed (for caramel sauce); ½ cup heavy cream (for caramel sauce); ½ tsp sea salt (for caramel sauce); 1 ½ cups unsalted butter, room temperature (for buttercream); 4 cups powdered sugar (for buttercream); ½ cup salted caramel sauce (from above); 1 tbsp heavy cream (for buttercream); 1 tsp vanilla extract (for buttercream)

A rich, moist, and utterly decadent dessert, this Brown Butter Caramel Cake is all about indulgence. Each bite brings a luxurious mix of nutty brown butter, tender cake layers, and silky caramel buttercream. I love how this cake turns any occasion into something truly special—whether it’s a celebration or just a cozy weekend treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brown Butter Cake:

1 cup unsalted butter

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 ¾ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

¾ cup buttermilk

½ cup sour cream

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tbsp salted butter, cubed

½ cup heavy cream

½ tsp sea salt

For the Caramel Buttercream:

1 ½ cups unsalted butter, room temperature

4 cups powdered sugar

½ cup salted caramel sauce (from above)

1 tbsp heavy cream

1 tsp vanilla extract

Directions

Brown the Butter: I start by melting the butter over medium heat, letting it cook until it turns golden and smells nutty. I set it aside to cool until soft but not liquid.

Preheat and Prep: I preheat the oven to 350°F (175°C), then grease and line three 6-inch or two 8-inch round cake pans.

Mix Dry Ingredients: In a bowl, I whisk together the flour, baking powder, and salt.

Cream Butter and Sugar: I beat the cooled brown butter with sugar until it’s fluffy. Then, I add eggs one at a time, followed by vanilla extract.

Combine and Mix: I stir in the sour cream, then alternate adding dry ingredients and buttermilk, starting and ending with the dry mixture. I mix until just combined.

Bake: I divide the batter evenly into the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. After baking, I let the cakes cool completely.

Make Caramel Sauce: I melt sugar over medium heat until it’s amber-colored, then stir in the butter. Slowly, I pour in the cream and mix until smooth, finishing with sea salt. I let it cool before using.

Prepare Buttercream: I beat the butter until fluffy, gradually add powdered sugar, then blend in caramel sauce, cream, vanilla, and salt until smooth.

Assemble the Cake: I layer the cakes with the caramel buttercream and frost the outside. Sometimes, I drizzle extra caramel on top for a final touch.

Servings and timing

Servings: 12 servings

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour 15 minutes

Calories: Approximately 595 kcal per serving

Variations

I sometimes use brown sugar in the cake batter to boost the caramel flavor even more.

Swapping the caramel buttercream for chocolate ganache creates a richer, mocha-caramel twist.

For a nutty crunch, I’ve added chopped pecans or walnuts between the layers.

If I want to make it a bit lighter, I use a whipped cream frosting with a caramel drizzle.

Storage/Reheating

I store the finished cake covered in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for about 30 minutes to soften the buttercream. If I’m storing just the cake layers (unfrosted), I wrap them tightly and freeze for up to 2 months. The caramel sauce keeps well in the fridge for 2 weeks and can be gently reheated in the microwave or over low heat on the stove.

FAQs

How do I know when the brown butter is ready?

I look for a golden-brown color and a nutty aroma. It should foam a little and have brown bits on the bottom—then I know it’s done.

Can I make the caramel sauce ahead of time?

Yes, I often make it a few days ahead and store it in the fridge. It thickens as it cools but loosens up when reheated gently.

Can I use store-bought caramel instead of homemade?

While I prefer homemade for its flavor, I’ve used good-quality store-bought caramel in a pinch, and it works just fine.

Can I turn this into cupcakes?

Absolutely—I divide the batter into cupcake liners and bake for about 18–22 minutes. The caramel buttercream is perfect piped on top.

What if I don’t have buttermilk?

When I’m out, I make a quick substitute by mixing ¾ cup milk with 2 teaspoons of vinegar or lemon juice and letting it sit for 5–10 minutes.

Conclusion

This Brown Butter Caramel Cake has everything I want in a dessert: complexity, sweetness, and richness in every bite. The nutty depth from the brown butter and the luxurious caramel layers come together for a cake that feels both comforting and elevated. It’s a go-to for when I want to impress or simply treat myself to something unforgettable.

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