This brown butter caramel cake is a single-layer, tender brown butter cake punctured with salted caramel so every bite has a ribbon of caramel. It’s finished with a brown butter cream cheese caramel frosting and extra caramel gently swirled on top for a rich, indulgent treat.
I wanted this cake to truly showcase caramel, so I used brown butter in both the cake and the frosting. The nutty, toasted flavor of brown butter complements homemade salted caramel beautifully. The cake is poked and filled with caramel so the texture and flavor are consistent throughout.
Tips for making the cake
Use these practical tips to help your cake turn out perfectly. The method below assumes you make brown butter and salted caramel from scratch and allow them to cool before using.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off. Scooping directly from the container compacts the flour and can make the cake dry.
- Make components ahead: Prepare brown butter and caramel at the same time so both have time to cool. Room-temperature caramel is thicker and easier to work with for filling.
- Expect a thicker frosting: Browning butter removes water, which makes the frosting denser. The caramel added to the frosting brings smoothness back and the thicker texture helps keep the caramel swirls from running.
Filling and Decorating
For more caramel-forward cakes, consider other variations like a pumpkin caramel or chocolate caramel version to suit the season and your preferences.
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Recipe Video
A step-by-step recipe video was created to accompany this post. Follow the written instructions below if you prefer a text guide or do not have access to the video.
Brown Butter Caramel Cake
Ingredients
Brown Butter
- 1 1/2 cups unsalted butter
Brown Butter Cake
- 2 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup browned butter (for the cake)
- 2 tbsp neutral oil (canola or vegetable)
- 1 cup granulated sugar
- 1 tbsp pure vanilla extract
- 3/4 cup sour cream (or plain Greek yogurt), room temperature
- 3 large eggs, room temperature
- 3/4 cup buttermilk, room temperature
Salted Caramel Sauce
- 1 1/2 cups granulated sugar
- 1/3 cup unsalted butter, cubed and room temperature
- 3/4 cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp salt
Brown Butter Cream Cheese Caramel Frosting
- 3/4 cup browned butter
- 4 oz cream cheese, room temperature
- 3 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- 2 tbsp caramel sauce
Instructions
Brown Butter
- In a large sauté pan, melt the butter over medium heat. The butter will melt, then foam. As the milk solids separate they will darken to an amber color. Stir frequently once the foaming begins and watch carefully; the browning can happen quickly. Total time is about 10 minutes.
- When the butter is evenly browned, divide it into two bowls: reserve 1/2 cup for the cake and 3/4 cup for the frosting. Divide the milk solids evenly since they carry much of the browned flavor. Chill the 3/4 cup portion in the fridge and place the 1/2 cup portion in the freezer until it firms but remains soft (about 15–20 minutes).
Brown Butter Cake
- Preheat the oven to 350°F. Prepare a 9×9-inch square baking pan by spraying with nonstick spray and lining the bottom with parchment; spray the parchment as well.
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened browned butter (if too firm, warm in 5-second microwave intervals), oil, and sugar on high for 2 minutes until the mixture becomes pale and light in color.
- Add the vanilla, sour cream, and eggs and mix on medium speed until combined, scraping the bowl as needed.
- With the mixer on low, add the dry ingredients alternately with the buttermilk, mixing until just combined. Finish mixing by hand with a rubber spatula to avoid overmixing.
- Pour the batter into the prepared pan and smooth the top. Bake 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan 10 minutes before transferring to a cooling rack. Cool completely before decorating.
Salted Caramel Sauce
- Start the caramel while the cake bakes or ahead of time. In a large saucepan over medium heat, heat the granulated sugar, stirring occasionally with a whisk or heatproof spatula until the crystals begin to melt. Continue stirring consistently as it melts.
- When the sugar reaches a deep amber color (watch closely—this can happen quickly), remove from heat and stir in the cubed butter until melted.
- Carefully add half the heavy cream and stir (it will bubble vigorously), then add the remaining cream. Stir in the vanilla and salt. Return to low heat and stir for one minute to thicken slightly. Transfer to a bowl to cool to room temperature before using.
Brown Butter Cream Cheese Caramel Frosting
- Sift the powdered sugar into a bowl. Remove the chilled browned butter from the fridge; it should be soft but not liquid. If needed, soften in short microwave intervals.
- Beat the browned butter on high speed for 2 minutes. Add the cream cheese and beat on high for 1 minute, scraping the bowl to remove any lumps.
- Add the powdered sugar on low speed until combined. Because the browned butter has less moisture, the frosting will be dense. Add the vanilla and 2 tablespoons of caramel and beat on high until smooth and spreadable.
Decorating
- Use the rounded end of a wooden spoon to poke evenly spaced holes across the top of the cooled cake, about 1–2 inches apart.
- Place half the room-temperature caramel in a piping bag and fill each hole. Let the caramel sink for a minute or two, then refill any cavities so the caramel reaches the top. Smooth the top of the cake as needed.
- Spread the frosting evenly over the cake. Pipe the remaining caramel in a decorative pattern on top of the frosting and gently swirl with a spoon for marbled effect—avoid overmixing.
- If serving immediately, chill the cake in the freezer 10 minutes to set the frosting before slicing. Store the cake in the refrigerator.
Notes
Flour: For accuracy, spoon and level the flour or use a kitchen scale. Compacted flour can dry out the cake.
High altitude: Add an extra 2 tablespoons of flour if you live at high altitude.
Bring dairy to room temperature: Pull out eggs, buttermilk, sour cream, and cream cheese about 2 hours before baking for best texture.