This brown butter caramel cake is a one layer brown butter cake that has been poked with caramel sauce. It is topped with brown butter cream cheese caramel frosting with more caramel swirled on top.

Side view of caramel cake.

I really wanted this caramel cake to really celebrate caramel. I choose brown butter for both the cake and the frosting because the warm richness of brown butter pairs so well with homemade caramel. The cake is poked with caramel, so each bite has plenty of caramel!

One slice of cake on a plate.

Tips for making the cake

Here are my tips, so yours turns out like this recipe! See these for more tips on making brown butter and salted caramel.

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup straight into the flour it will compact it, causing a more dry cake.
  • Tip 2: I ended up making the brown butter and caramel at the same time, so they both had plenty of time to cool down.
  • Tip 3: The frosting will be thick because brown butter has you cooking off the water from the butter. This means less moisture in the frosting, but the addition of the caramel helps to make it more smooth. Also, you want thick frosting so the caramel swirled on top doesn’t make it too thin.
Softened browned butter in a bowl.
After making the brown butter, freeze it for 15 minutes to set the butter until softened.
Cake batter in a bowl.
The cake batter uses extra sour cream to add back some of the moisture that was lost by the browning butter.
Baked cake on a platter.
Before poking, you won’t need to trim the top of the cake.

Filling and Decorating

Poked cake with caramel.
After poking the cake with the bottom of a wooden spoon, fill the cake with caramel, use room temperature caramel so it is thicker. Then, fill again after the caramel soaks in.
Top view of decorated cake.
The cake is decorated with the frosting and swirls with caramel.
Bite missing from a cake on a plate.

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For more caramel recipes, try my pumpkin caramel cake and chocolate caramel cake.

Top view of caramel cake.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Side view of caramel cake.
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Brown Butter Caramel Cake

Stephanie Rutherford
This brown butter caramel cake is perfect to make during the fall. It has brown butter in the cake that has chilled until soft. Then, the cake is poked with caramel sauce and topped with brown butter cream cheese caramel frosting and more salted caramel swirled on top.
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Prep Time: 1 hour
Cook Time: 35 minutes
Decorating Time: 15 minutes
Total Time: 1 hour 50 minutes
Servings: 16 slices

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
  • 2 TBSP Oil, canola or vegetable oil
  • 1 cup White granulated sugar
  • 1 TBSP Pure vanilla extract
  • 3/4 cup Sour cream, room temperature or greek yogurt
  • 3 Large eggs, room temperature
  • 3/4 cup Buttermilk, room temperature

Salted Caramel Sauce

  • 1 1/2 cups White granulated sugar
  • 1/3 cup Unsalted butter, room temperature and cubed
  • 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 saute pan, heat the butter on medium heat. First, the butter will melt and simmer. As it simmers it will go from bubbling to foaming at the top. During that process, stir occasionally. Once it start to foam, this is when the milk deposits will separate and turn amber in color. Once this starts, stir consistently because it can turn amber pretty quickly. This entire process takes about 10 minutes.
    1 1/2 cups Unsalted butter
  • After the butter is browned, your will divide it into two bowls. Once bowl is 1/2 cup and the other is 3/4 cup. Make sure to divide the milk deposit bits evenly since this is where all the flavor is. Place the 3/4 cup in the fridge to chill. Place the 1/2 cup in the freezer.
  • The butter for cake batter, goes in the freezer for 15-20 minutes until it has resolidify but it is softened. Stir half way inbetween.

Brown Butter Cake

  • Preheat the oven to 350℉. Spray a 9X9- inch square baking pan with baking nonstick spray. Line the bottom with parchment paper and spray again.
  • In a medium bowl, sift the flour, cornstarch baking powder, baking soda, and salt. Set aside.
    2 1/2 cups All-purpose flour, 1 TBSP Cornstarch, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
  • Using a mixer in a large bowl, beat the brown butter (make sure it is softened, if it is too firm or cold heat in the microwave for 5 second intervals until soft), oil, and sugar. Beat on high speed for 2 minutes, it will become pale and light in color.
    1/2 cup Browned butter, 1 cup White granulated sugar, 2 TBSP Oil
  • Add in the vanilla, sour cream, and eggs and mix on medium speed until combined. Scrape the bowl.
    1 TBSP Pure vanilla extract, 3/4 cup Sour cream, 3 Large eggs
  • Add in the dry ingredients and buttermilk and mix on low speed until just combined. Take off the mixer and mix using a rubber spatula.
    3/4 cup Buttermilk
  • Spread the cake batter into the prepared pan. Bake for 30-35 minutes until a toothpick inserted comes out clean.
  • Let the cake sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before decorating.

Salted Caramel Sauce

  • Start this ahead of time, or while the cake is baking. In a large saucepan, heat the sugar on medium heat. Use a whisk and stir occasionally until the sugar crystals start melting. Once the sugar crystals are about 70% melted, stir consistenly until completely melted.
    1 1/2 cups White granulated sugar
  • Let the caramel heat until it turns amber in color, this takes less than 30 seconds so watch it closely. Remove from heat, and add in the butter and stir until melted.
    1/3 cup Unsalted butter
  • Add in half of the heavy cream and mix until combined. It will bubble a lot and be extra steamy. Repeat with the remaining heavy cream. Add in the vanilla and salt.
    3/4 cup Heavy cream, 1 tsp Pure vanilla extract, 1/2 tsp Salt
  • Place the caramel pot back on the heat and stir for 1 minute to thicken slightly. Pour the caramel into a bowl and cool until room temperature.

Brown Butter Cream Cheese Caramel Frosting

  • In a medium bowl, sift the powdered sugar. Set aside. Take the remaining brown butter out of the fridge, if it is too firm ( it needs to be like soft room temperature butter) heat in the microwave for 10 seconds intervals until soft.
    3 cups Powdered sugar, 3/4 cup Browned butter
  • Using a mixer in a large bowl, beat the butter on high speed for 2 minutes. Add in the cream cheese and beat on high for 1 minute. Scrape the bowl to make sure there are no cream cheese chunks remaining.
    4 oz Cream cheese
  • Add in the powdered sugar and mix on low speed until combined. Since the brown butter has the water cooked off, it will look really thick. Add in the vanilla and caramel sauce and beat on high speed until smooth.
    1 tsp Pure vanilla extract, 2 TBSP Caramel sauce

Decorating

  • Use the bottom of a wooden spoon to poke holes on top of the cake. I just poked it evenly with 1-2 inch in between each hole. Add the half of the caramel sauce to a piping bag. Pipe the caramel into each hole. Then, let the caramel sit for a minute or two to sink into the cake. Then, refill the holes to the top. I used an offset icing spatula to spread the caramel evenly on top.
  • Add the frosting to the cake and spread evenly. Pour the rest of the caramel into a piping bag and pipe the caramel sauce around on the top of the frosting. Use a spoon to very lightly swirl the caramel into the frosting. You want to be gentle to not over mix in the caramel.
  • If serving immediately, freeze the cake for 10 minutes to set the frosting before cutting the cake. The cake needs to be stored in the fridge.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 496kcal, Carbohydrates: 73g, Protein: 4g, Fat: 32g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 242mg, Potassium: 80mg, Fiber: 1g, Sugar: 34g, Vitamin A: 997IU, Vitamin C: 0.2mg, Calcium: 64mg, Iron: 1mg
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