This is the best brown butter caramel cake! It's extra moist with lots of brown butter flavor, filled with caramel sauce, topped with luscious brown butter cream cheese frosting and a caramel swirl. Caramel lovers will absolutely love this decadent cake!
If you're looking for other caramel desserts, try my salted caramel cupcakes, caramel chocolate cookies, white chocolate salted caramel cheesecake, gooey butter pecan cake, salted caramel spice cake or bananas foster cheesecake.
Okay, technically this should be called a butterscotch cake and not a caramel cake because we are actually making a sauce that would resemble a homemade butterscotch more than caramel. But, let me tell you, homemade butterscotch is way easier to make than salted caramel, and dare I say, better tasting? Seriously, it is! If you really want to make this a caramel cake though, you can definitely use my perfect salted caramel sauce in and on top of the cake instead of the "caramel" recipe provided here. But I'm telling you, I think you'll like the easy caramel recipe provided with this cake recipe better! It's a brown sugar, buttery caramel sauce that pairs so perfectly with the brown butter cake. It is nearly impossible not to like this cake; the flavor is out of this world!
Why This is the Best Caramel Cake
It's full of warm brown butter flavor. The cake is made with brown butter and brown sugar to give it a deep brown butter flavor, then it's frosted with the best brown butter cream cheese frosting.
It's a super soft and moist cake. The buttermilk helps to keep this cake extra tender.
It's frosted with brown butter cream cheese frosting. The frosting makes each bite of cake just completely melt in your mouth.
It's filled with homemade caramel sauce. Each bite is full of deep caramel flavor.
It's all homemade! This cake is super easy to make, and it's all from scratch! No yellow cake mix here, we're making everything homemade!
Ingredients for Decadent Caramel Cake
- All Purpose Flour– gives the cake the best, most tender crumb
- Granulated Sugar– used to sweeten and add moisture to the cake
- Brown Sugar- used to make the easy caramel sauce and the cake batter
- Eggs– make sure they are room temperature
- Unsalted Butter- used to make the brown butter
- Buttermilk– makes the cake extra moist
- Vanilla – vanilla bean paste will add a deep vanilla flavor to the cake, but vanilla extract works well too!
- Baking Powder & Baking Soda– helps to give the cake its fluffy texture
- Salt– helps to bring out all the flavors
- Powdered Sugar– used to sweeten the cream cheese frosting
- Heavy Cream- used to make the caramel sauce
- Cream Cheese- used to make the delicious frosting
Step by Step Instructions
See the brown butter cake recipe card below for complete measurements and baking time.
STEP ONE: Add the butter to a large pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty aroma and has turned a deep golden brown. The whole process should take about 10-15 minutes. While it's still liquid, measure out 10 tablespoon of brown butter and add it to a large bowl, or the bowl of a stand mixer. Add the rest to a large, separate bowl to be used later in the frosting. Let both portions cool in the fridge until solid but still soft.
STEP TWO: In a medium bowl, combine flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
STEP THREE: Whip the smaller portion of brown butter with an electric mixer on high speed until pale and fluffy. (If using a stand mixer, use a paddle attachment.) Add the granulated white sugar and brown sugar to the smaller portion of whipped brown butter. Cream together for 2 minutes.
STEP FOUR: Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
STEP FIVE: Add in the buttermilk and dry ingredients a little bit at a time, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
STEP SIX: Pour batter into a greased 9 x 9 inch baking pan lined with parchment paper.
STEP SEVEN: Bake the cake, then let the cake cool in the pan on a wire rack until completely cool.
STEP EIGHT: While the cake bakes, make the easy caramel sauce. Add the butter and brown sugar to a medium saucepan. Bring to a simmer over medium heat and let simmer for 5 minutes, stirring occasionally. Reduce to medium-low heat and whisk in the cream. Let the mixture simmer for 3-4 minutes. Remove from the heat, then mix in the vanilla and salt. Pour the hot caramel into a bowl and let it cool on the counter to room temperature.
STEP NINE: While the cake cools, make the brown butter cream cheese frosting by whipping the larger portion of brown butter on high speed with an electric hand mixer until pale and fluffy. Then add in the cold cream cheese and mix on medium speed until fluffy. Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute until fluffy again.
STEP TEN: When the cake is completely cooled, carefully pull up on the parchment paper to release the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
STEP ELEVEN: Transfer the cooled caramel sauce to a piping bag and cut a bit of the tip off. Pipe the caramel into the holes of the cake. (If the caramel is too thick, warm the caramel just a bit until it is easier to work with. I like to run the piping bag, before it's cut, under hot water to loosen the caramel.)
STEP TWELVE: Frost the top of the cake with a thick layer of brown butter cream cheese frosting. Drizzle extra caramel on top of the frosting and gently swirl it into the frosting with the back of a spoon. Then cut into 16 squares and serve! Drizzle extra caramel over each piece when serving for extra yumminess!
FAQs
How do I store this cake? Store leftovers in an airtight container for up to three days. I like to keep it at room temperature, but you can also store it in the fridge and let it come to room temperature before enjoying!
Can I freeze leftovers? Yes. Wrap each individual piece in plastic wrap, then place in an airtight container. Freeze for up to a month.
Can I use store bought caramel sauce or dulce de leche? Yes, absolutely!
Do I have to use caramel for the filling? No, you can omit it entirely and still have a delicious cake!
What can I use instead of buttermilk? Use 1 cup of whole milk mixed with one tablespoon of white vinegar or lemon juice.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
Make sure all your wet ingredients are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake batter/donut batter "gummy".
If you make this cake please leave a star review! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cake Recipes to Try Next Time:
📖 Recipe
Brown Butter Caramel Cake
Ingredients
For the Brown Butter
- 2 cups (448 g) unsalted butter
For the Brown Butter Cake
- 2 ¼ cups (282 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) granulated white sugar
- ½ cup (110 g) brown sugar
- 3 eggs, at room temperature
- 1 tablespoon vanilla
- 1 cup (240 ml) buttermilk, at room temperature
For the Caramel Sauce
- 9 tablespoon (126 g) unsalted butter
- ¾ cup (165 g) brown sugar
- 1 cup (240 ml) heavy cream
- 1 ½ teaspoon vanilla
- ¼ teaspoon salt
For the Brown Butter Cream Cheese Frosting
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
Instructions
For the Brown Butter
- Add the butter to a large pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty aroma and has turned a deep golden brown. The whole process should take about 10-15 minutes.2 cups (448 g) unsalted butter
- While it's still liquid, measure out 10 tablespoon of brown butter and add it to a large bowl, or the bowl of a stand mixer, to be used in the cake. Add the rest to a large, separate bowl to be used later in the frosting.
- Let both portions cool in the fridge until solid but still soft.
For the Brown Butter Cake
- Preheat the oven to 350 degrees. Grease a 9x9 inch metal baking pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Then set aside the flour mixture.2 ¼ cups (282 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Whip the smaller portion of brown butter with an electric mixer on high speed until pale and fluffy. (If using a stand mixer, use a paddle attachment.)
- Add the granulated white sugar and brown sugar to the smaller portion of whipped brown butter. Cream together for 2 minutes.1 cup (200 g) granulated white sugar, ½ cup (110 g) brown sugar
- Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.3 eggs, at room temperature, 1 tablespoon vanilla
- Add in the buttermilk and dry ingredients a little bit at a time, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.1 cup (240 ml) buttermilk, at room temperature
- Pour the batter into the prepared pan. Bake the cake for 35-38 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan on a wire cooling rack until completely cool.
For the Caramel Sauce
- While the cake bakes, make the easy caramel sauce. Add the butter and brown sugar to a medium saucepan. Bring to a simmer over medium heat and let simmer for 5 minutes, stirring occasionally.9 tablespoon (126 g) unsalted butter, ¾ cup (165 g) brown sugar
- Reduce to medium-low heat and whisk in the cream. Let the mixture simmer for 3-4 minutes.1 cup (240 ml) heavy cream
- Remove from the heat, then mix in the vanilla and salt. Pour the hot caramel into a bowl and let it cool on the counter to room temperature.1 ½ teaspoon vanilla, ¼ teaspoon salt
For the Brown Butter Cream Cheese Frosting
- While the cake cools, make the brown butter cream cheese frosting by whipping the larger portion of brown butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes.
- Then add in the cold cream cheese and mix on medium speed until fluffy.8 oz (226 g) cream cheese, cold
- Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute until fluffy again.2 cups (260 g) powdered sugar
Assembling the Cake
- When the cake is completely cooled, carefully pull up on the parchment paper to release the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
- Transfer the cooled caramel sauce to a piping bag and cut a bit of the tip off. Pipe the caramel into the holes of the cake. (If the caramel is too thick, warm the caramel just a bit until it is easier to work with. I like to run the piping bag, before it's cut, under hot water to loosen the caramel.)
- Frost the top of the cake with a thick layer of brown butter cream cheese frosting. Drizzle extra caramel on top of the frosting and gently swirl it into the frosting with the back of a spoon.
- Then cut into 16 squares and serve! Drizzle extra caramel over each piece when serving for extra yumminess!
How do I replace the eggs due to an allergy?
It was good but very sweet. Tasted like a cake version of butter beer. Or a Werthers Butterscotch candy.
This tastes amazing I just finished making it. Am wondering about if I should store the leftovers in the fridge or not?
Excellent recipe. My family loves it.