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Brown Butter Caramel Cake Recipe

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4.8 from 69 reviews

This Brown Butter Caramel Cake is a decadent dessert featuring a moist bundt cake made with rich brown butter and buttermilk, topped with a luscious homemade caramel sauce. The cake’s nutty flavor and soft crumb are perfectly complemented by the velvety caramel glaze, making it an irresistible treat for any special occasion or indulgent dessert craving.

Ingredients

Scale

Cake Ingredients

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ½ cup (1 stick) unsalted butter (for browning)
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup packed dark brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla essence (or vanilla bean paste)
  • 1 teaspoon rum extract (optional)
  • 1 ⅓ cups whole buttermilk

Caramel Sauce Ingredients

  • 1 cup packed dark brown sugar
  • ½ cup (1 stick) unsalted butter
  • ½ teaspoon fine sea salt
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla essence (or vanilla bean paste)

Instructions

  1. Preheat & Prep: Preheat your oven to 325°F (163°C). Grease a 10-cup bundt pan thoroughly with baking spray or butter, ensuring every corner is well-coated to prevent sticking. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside while you prepare the brown butter.
  2. Brown the Butter: In a small, light-colored saucepan over medium heat, melt the butter. As it melts, it will foam and bubble. Keep stirring occasionally, scraping up any brown bits on the bottom, until the butter turns a deep brown color and releases a nutty aroma. Take care not to burn the butter during this process. Remove from heat and allow it to cool.
  3. Mix the Cake Batter: In a large bowl, whisk together the cooled brown butter, vegetable oil, granulated sugar, dark brown sugar, eggs, vanilla essence, rum extract (if using), and buttermilk until fully combined. Gently fold in the dry flour mixture using a spatula, mixing just until no dry patches remain. Pour the batter into the prepared bundt pan, smoothing the top with a spatula if needed.
  4. Bake the Cake: Place the bundt pan in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before icing.
  5. Make the Caramel Sauce: In a medium saucepan over medium heat, combine the dark brown sugar, butter, and salt. Let the mixture simmer, stirring occasionally for 3-4 minutes until the sugar dissolves. Add the heavy whipping cream and whisk thoroughly. Bring to a gentle simmer and cook, whisking occasionally, for about 6-7 minutes until the sauce thickens slightly. Remove from heat and stir in vanilla essence. Let the caramel cool to room temperature; it will thicken as it cools.
  6. Glaze and Serve: Transfer the cooled cake to a serving plate or cake stand. Pour your desired amount of the homemade caramel sauce over the cake to glaze it. Slice into wedges and serve. This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence. Enjoy!

Notes

  • Ensure the brown butter is cooled slightly before mixing with other ingredients to avoid scrambling the eggs.
  • Use a light-colored pan when browning butter for easy color monitoring to prevent burning.
  • If you don’t have rum extract, you may omit it or substitute with a teaspoon of dark rum for enhanced flavor.
  • Let the cake cool completely before adding caramel sauce to avoid melting the glaze.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • For even more flavor, sprinkle a pinch of flaky sea salt on top of the caramel glaze before serving.

Keywords: brown butter caramel cake, bundt cake, caramel sauce, homemade cake, moist cake, rich dessert

Find it online: https://nataliereeve.com/brown-butter-caramel-cake-recipe/