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Brown Butter Caramel Cake Recipe

★★★★★

4.7 from 130 reviews
  • Author: Aiden
  • Total Time: 1 hour 40 minutes
  • Yield: 10 to 12 servings 1x

Description

This Brown Butter Caramel Cake is a moist and flavorful bundt cake enriched with the deep, nutty notes of browned butter and accented by a luscious homemade caramel sauce. Perfect for a special occasion or an indulgent dessert, the cake combines the richness of brown sugars with a hint of vanilla and rum, finished with a silky caramel glaze that offers a perfect balance of sweetness and texture.

Ingredients

Scale

Cake Ingredients

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ½ cup (1 stick) unsalted butter
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup packed dark brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla essence (vanilla bean paste recommended)
  • 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 (vanilla bean paste recommended)

Instructions

  1. Preheat and Prep the Pan: Preheat your oven to 325°F (163°C). Generously spray a 10-cup bundt pan with baking spray or coat thoroughly with butter to ensure the cake releases easily after baking. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and fine sea salt until well combined. Set this mixture aside while you prepare the browned butter.
  3. Brown the Butter: In a small, light-colored saucepan over medium heat, melt the ½ cup unsalted butter. Stir occasionally and watch carefully as it foams and then turns a clear light golden color, then to a rich deep brown with a nutty aroma and brown bits forming on the bottom. Remove from heat promptly to avoid burning, then allow the browned butter to cool slightly.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk together the browned butter, vegetable oil, granulated sugar, dark brown sugar, eggs, vanilla essence, rum extract (if using), and whole buttermilk until thoroughly combined.
  5. Add Dry Ingredients to Wet: Gently fold the dry flour mixture into the wet ingredients using a spatula until just combined, ensuring no dry pockets remain but avoiding overmixing to keep the cake tender.
  6. Pour Batter and Bake: Transfer the batter to the prepared bundt pan, smoothing the top with a spatula if needed. Bake for approximately 1 hour or until a toothpick inserted into the cake’s center comes out clean.
  7. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack and let it cool completely before applying the caramel sauce.
  8. Make the Caramel Sauce: In a medium saucepan over medium heat, combine dark brown sugar, butter, and salt. Stir occasionally, allowing the sugar to dissolve fully and the mixture to simmer for 3-4 minutes. Add the heavy cream and whisk to combine. Bring to a gentle simmer, reduce heat if needed, and continue to cook, stirring occasionally, until the sauce thicken slightly, about 6-7 minutes. Remove from heat and stir in vanilla essence. Let the caramel sauce cool to room temperature; it will thicken further as it cools.
  9. Glaze and Serve: Place the cooled cake on a serving plate or cake stand. Pour the desired amount of caramel sauce over the cake, allowing it to drizzle down the sides. Slice into wedges and serve. For extra indulgence, pair the cake with vanilla ice cream or whipped cream.

Notes

  • Watch the browned butter carefully to avoid burning—stir often and remove from heat as soon as it reaches a deep brown color and nutty aroma.
  • If you don’t have vanilla bean paste, pure vanilla extract can be used instead.
  • The rum extract is optional but adds a nice depth to the flavor.
  • For best texture, ensure eggs and buttermilk are at room temperature before mixing.
  • The cake is best served at room temperature to enjoy the full flavor and moist texture.
  • Homemade caramel sauce will thicken as it cools; if it becomes too thick, gently rewarm before serving.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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