Description
This Brown Butter Caramel Cake offers a rich flavor with simple preparation. Made with browned butter and fresh cream, it’s perfect for celebrations or a cozy dessert.
Ingredients
Scale
- 1 1/2 cups Unsalted butter
- 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
- 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
- 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
- In a large sauté pan, melt the unsalted butter over medium heat. As it simmers, stir occasionally. Keep an eye on it as it transitions from bubbling to foaming.
- Once foaming, stir consistently until the milk solids turn amber, a process taking about 10 minutes.
- After browning the butter, divide it into two bowls: one bowl with 1/2 cup and the other with 3/4 cup, ensuring to include the flavorful deposits.
- Chill the 3/4 cup butter in the fridge and place the 1/2 cup in the freezer for 15-20 minutes until it solidifies but is still softened.
Notes
Ensure the butter is at room temperature before starting to achieve the best texture for the cake.
For an extra rich flavor, use high-quality vanilla extract.
You can substitute Greek yogurt with sour cream if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg