Description

A rich and indulgent dessert, this Brown Butter Caramel Cake features moist cake layers made with nutty brown butter, homemade salted caramel sauce, and silky caramel buttercream frosting. Perfect for celebrations or cozy treats.

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)

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Instructions

Melt the butter over medium heat until it turns golden brown and smells nutty. Set aside to cool until softened but not liquid.
Preheat oven to 350°F (175°C). Grease and line three 6-inch or two 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
Beat cooled brown butter with granulated sugar until fluffy. Add eggs one at a time, then vanilla extract.
Stir in sour cream. Alternate adding dry ingredients and buttermilk, starting and ending with the dry mixture. Mix until just combined.
Divide batter into pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let cakes cool completely.
To make caramel sauce, melt sugar in a saucepan over medium heat until amber-colored. Stir in butter, then slowly add cream and mix until smooth. Stir in sea salt and let cool.
For the buttercream, beat butter until fluffy. Gradually add powdered sugar, then blend in caramel sauce, heavy cream, and vanilla extract until smooth.
Layer cakes with caramel buttercream and frost the outside. Optionally, drizzle extra caramel on top.

Notes

Brown sugar can be used in the batter for enhanced caramel flavor.

Chocolate ganache makes a delicious alternative to caramel buttercream.

Add chopped pecans or walnuts between layers for texture.

Whipped cream frosting with caramel drizzle creates a lighter version.

Unfrosted cake layers can be frozen for up to 2 months.

Caramel sauce can be stored in the fridge for 2 weeks and gently reheated.

Prep Time: 40 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 595
Sugar: 52g
Sodium: 260mg
Fat: 34g
Saturated Fat: 21g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 69g
Fiber: 1g
Protein: 5g
Cholesterol: 135mg