Brown Butter Caramel Cake is a decadent and deeply flavorful dessert that elevates traditional caramel cake by infusing the batter and frosting with rich, nutty brown butter. The result is a cake with layers of warm, toasty undertones balanced by the sweetness of luscious caramel and the lightness of a moist, tender crumb. This cake is perfect for those who enjoy desserts with complexity and depth, making it ideal for elegant dinners, holidays, birthdays, or anytime you want to serve a dessert that tastes as sophisticated as it looks. The brown butter imparts a warm, almost butterscotch-like flavor that pairs beautifully with the velvety caramel frosting and optional drizzle, while the cake’s soft texture melts in your mouth. Every bite offers a harmony of sweetness, richness, and subtle nuttiness that feels both comforting and refined, and once you try it, it’s bound to become a staple in your baking repertoire.
The History of Brown Butter Caramel Cake
The concept of caramel cakes has been a beloved part of Southern American baking traditions for generations, often served during celebrations, Sunday dinners, and special family gatherings. Classic caramel cake, typically made with yellow cake layers and a rich, stovetop caramel icing, dates back to the early 20th century. Meanwhile, brown butter—known as “beurre noisette” in French cuisine—has long been used in European pastries and sauces, prized for its deep flavor achieved by gently toasting the milk solids in butter. The fusion of these two traditions likely began as modern bakers began experimenting with layering flavor profiles, incorporating brown butter into classic cakes to elevate their taste. As the popularity of browned butter grew in the early 21st century, thanks to its inclusion in trendy recipes from cookies to frostings, it was only natural that bakers would bring it to caramel cake. Brown Butter Caramel Cake is a contemporary twist on an old favorite—one that honors the comfort of tradition while embracing the flavor-forward innovations of today’s baking culture.
Ingredients Breakdown
For the cake layers: 1 cup (227g) unsalted butter (to be browned), 2½ cups (312g) all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1¾ cups (350g) granulated sugar, 4 large eggs, 1 tbsp vanilla extract, 1 cup (240ml) whole milk, ½ cup (120g) sour cream
For the caramel frosting: 1 cup (227g) unsalted butter, 1 cup (220g) packed brown sugar, ¼ cup (60ml) whole milk or heavy cream, ½ tsp salt, 3 cups (360g) powdered sugar, 1 tsp vanilla extract
For the caramel drizzle (optional): ½ cup (100g) granulated sugar, 2 tbsp water, 2 tbsp butter, ¼ cup heavy cream, pinch of salt
Optional garnish: flaky sea salt, chopped toasted pecans, caramel shards
Step-by-Step Recipe
Start by browning the butter for the cake. In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter foams and turns golden brown with a nutty aroma—about 5–7 minutes. Immediately pour into a heatproof bowl and let cool to room temperature. Preheat your oven to 350°F (175°C). Grease and line three 8-inch (or two 9-inch) round cake pans with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, combine the cooled brown butter and granulated sugar, beating until light and fluffy. Add the eggs one at a time, mixing well after each, then add the vanilla. Stir in the sour cream. Alternate adding the dry ingredients and the milk, beginning and ending with the flour mixture, mixing just until combined. Divide the batter evenly between the pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the caramel frosting, melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk, bringing the mixture to a gentle boil. Simmer for 2–3 minutes, stirring constantly. Remove from heat and cool slightly. Beat in powdered sugar, vanilla, and salt until smooth and creamy. If the frosting becomes too thick, add a tablespoon of milk at a time until spreadable.
To make the optional caramel drizzle, combine sugar and water in a saucepan over medium heat. Stir gently until dissolved, then stop stirring and let it boil until it turns amber in color. Remove from heat and quickly whisk in butter, then cream and salt. Let cool until thick but pourable.
To assemble, level the cake layers if necessary. Place one layer on a serving plate, spread with caramel frosting, then repeat with remaining layers. Apply a thin crumb coat and chill for 20 minutes. Frost the outside of the cake with the remaining frosting. If using, drizzle the caramel sauce over the top, letting it drip slightly down the sides. Finish with garnishes such as pecans or sea salt. Chill to set, then bring to room temperature before serving.
Tips for the Perfect Brown Butter Caramel Cake
Always let the brown butter cool before adding it to the batter to avoid scrambling the eggs. Use high-quality butter for best browning and flavor. Browning butter requires attention—once it starts to foam, stir constantly and watch closely as it can burn quickly. For lighter frosting, beat the caramel mixture until fluffy and add a little extra milk if needed. Let all cake components cool completely before assembling to avoid melting the frosting. If making your own caramel drizzle, don’t stir the sugar syrup once boiling to prevent crystallization. Toasted nuts or flaky salt make beautiful and flavorful garnishes that balance the sweetness. Use an offset spatula for even frosting, and chill the cake between frosting steps for clean, smooth layers.
Variations and Customizations
Add chopped toasted pecans or walnuts to the cake batter for extra texture. Infuse the caramel frosting with bourbon, maple syrup, or espresso for deeper flavor. Swap the vanilla extract with almond or maple for a unique twist. Incorporate a layer of caramel sauce or dulce de leche between cake layers for a richer center. Make a salted caramel version by increasing the salt in the frosting and drizzle. For a fall-inspired cake, add a pinch of cinnamon and nutmeg to the batter. For a gluten-free version, use a 1:1 gluten-free flour blend. You can also bake this as cupcakes or a sheet cake for simpler presentation.
Health Considerations and Nutritional Value
Brown Butter Caramel Cake is undeniably indulgent, high in sugar, butter, and refined flour. A single slice can range from 500–700 calories, depending on size and toppings, with high saturated fat and sugar content. While not suitable for those on low-fat or low-sugar diets, it can be adapted slightly with ingredient swaps such as reduced sugar, low-fat milk, or plant-based butter. However, the richness of brown butter and caramel frosting means it’s best enjoyed occasionally and in moderation. Those with dairy allergies can attempt dairy-free alternatives using vegan butter and cream substitutes, though flavor and texture may vary. Homemade versions at least allow better control over ingredient quality and portion size.
FAQ
Can I make the cake layers ahead of time? Yes, the cake layers can be made up to 2 days in advance and stored wrapped at room temperature, or frozen for up to 2 months.
Can I use store-bought caramel? Absolutely—store-bought caramel sauce works well for the drizzle or filling if you’re short on time.
What’s the best way to brown butter? Melt butter over medium heat until it foams, then stir constantly until golden brown bits appear and it smells nutty—remove from heat immediately.
Can I make this gluten-free? Yes, just substitute with a good-quality 1:1 gluten-free baking flour.
Can the frosting be made in advance? Yes, caramel frosting can be made a day ahead and stored in the fridge—just bring it to room temperature and rewhip before using.
How should I store the finished cake? Store covered in the fridge for up to 5 days. Let it sit at room temperature for 30–45 minutes before serving for best texture.
Can I add caramel between the layers? Definitely—it adds moisture and intensifies the flavor. Just don’t overdo it or the layers may slip.
Brown Butter Caramel Cake
Ingredients
For the Brown Butter
- 2 cups 448g unsalted butter
For the Brown Butter Cake
- 2¼ cups 282g all-purpose flour, measured by spooning and leveling
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 200g granulated sugar
- ½ cup 110g light brown sugar
- 3 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup 240ml buttermilk, at room temperature
For the Caramel Sauce
- 9 tablespoons 126g unsalted butter
- ¾ cup 165g packed brown sugar
- 1 cup 240ml heavy cream
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
For the Brown Butter Cream Cheese Frosting
- 8 oz 226g cream cheese, cold
- 2 cups 260g powdered sugar
Instructions
For the Brown Butter
- Place the butter into a large saucepan and melt over medium heat. Allow it to cook until it begins to foam and sizzle, stirring occasionally. Continue cooking until the butter develops a rich, nutty aroma and turns a deep golden brown—this should take around 10–15 minutes.
- Once browned, immediately remove from heat. Measure out 10 tablespoons of the brown butter and transfer it to a mixing bowl (or the bowl of a stand mixer) for the cake. Pour the remaining butter into a separate large bowl to be used later in the frosting.
- Refrigerate both portions until they solidify slightly but remain soft enough to whip.
For the Brown Butter Cake
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch metal baking pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
- In the bowl with the smaller portion of browned butter, beat with an electric mixer (or use a paddle attachment on a stand mixer) on high speed until the butter becomes pale and fluffy.
- Add the granulated sugar and brown sugar and cream together with the butter for about 2 minutes, until well combined.
- Add the eggs and vanilla extract, mixing on medium speed until the mixture is pale and smooth, about 1 minute.
- Gradually add the dry ingredients and buttermilk in alternating portions, mixing on low speed until the batter is smooth and fully incorporated. Scrape down the sides of the bowl as needed.
- Pour the batter into the prepared pan and spread it evenly. Bake for 35–38 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool completely in the pan on a wire rack.
For the Caramel Sauce
- While the cake is baking, prepare the caramel sauce. Add the butter and brown sugar to a medium saucepan and bring to a gentle simmer over medium heat. Let it simmer for 5 minutes, stirring occasionally.
- Reduce the heat to medium-low and carefully whisk in the heavy cream. Simmer the mixture for another 3–4 minutes until slightly thickened.
- Remove from the heat, then stir in the vanilla extract and salt. Transfer the caramel to a bowl and let it cool to room temperature on the counter.
For the Brown Butter Cream Cheese Frosting
- While the cake is cooling, whip the larger portion of browned butter in a mixing bowl using an electric mixer on high speed for 5–10 minutes, until it becomes pale and fluffy.
- Add in the cold cream cheese and continue mixing on medium speed until the mixture becomes smooth and fluffy.
- Sift in the powdered sugar, mixing on low speed at first until incorporated, then increase to high speed and beat for 1 more minute until the frosting is light and airy.
To Assemble the Cake
- Once the cake is completely cool, carefully lift it out of the pan using the parchment paper and transfer it to a serving plate.
- Use the end of a wooden spoon or a skewer to poke holes all over the surface of the cake.
- Transfer the cooled caramel sauce to a piping bag and snip the tip. Pipe the caramel directly into the holes on top of the cake. If the caramel is too thick, warm it slightly or run the filled piping bag under hot water to soften.
- Spread a thick, even layer of the brown butter cream cheese frosting over the top of the cake. Drizzle any remaining caramel over the frosting, then use the back of a spoon to swirl it gently into the frosting for a marbled effect.
- Cut into 16 squares and serve. For an extra indulgent touch, drizzle additional caramel over each slice just before serving.