Ingredients
Scale
**For the Brown Butter:**
- 2 cups unsalted butter
**For the Brown Butter Cake:**
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated white sugar
- ½ cup brown sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
**For the Caramel Sauce:**
- 9 tablespoons unsalted butter
- ¾ cup brown sugar
- 1 cup heavy cream
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
**For the Brown Butter Cream Cheese Frosting:**
- 8 ounces cream cheese (cold)
- 2 cups powdered sugar
Instructions
**For the Brown Butter:**
- Melt the butter in a large pot over medium heat until it turns a deep golden brown and gives off a nutty aroma. This should take about 10-15 minutes.
- Measure out 10 tablespoons of brown butter and set aside for the cake. Save the rest for the frosting.
**For the Brown Butter Cake:**
- Preheat the oven to 350°F and grease a 9×9 inch metal baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Whip the 10 tablespoons of brown butter until pale and fluffy.
- Add sugars, eggs, and vanilla, mixing until smooth.
- Alternate adding buttermilk and dry ingredients to the batter, mixing until smooth.
- Pour batter into the prepared pan and bake for 35-38 minutes. Let cool completely.
**For the Caramel Sauce:**
- In a saucepan, combine butter and brown sugar, simmer for 5 minutes.
- Whisk in cream, then vanilla and salt. Let cool to room temperature.
**For the Brown Butter Cream Cheese Frosting:**
- Whip remaining brown butter until fluffy, then mix in cream cheese and powdered sugar until smooth.
**Assembling the Cake:**
- Poke holes in the cake and pipe caramel sauce into them.
- Frost the cake with the brown butter cream cheese frosting and drizzle with extra caramel sauce.
- Cut into squares and serve with a little extra caramel sauce on top for maximum yumminess!
- Get ready to enjoy the most irresistible brown butter caramel cake ever!