By Aqsa 
There’s something magical about the aroma of browned butter and caramel wafting through your kitchen. The nutty notes of butter cooked to golden perfection combined with the sweet richness of caramel create an irresistible depth of flavor. If you’re someone who enjoys baking with a twist and loves indulgent, moist cakes, then this Caramel and Browned Butter Cake recipe is a must-try. With a handful of pantry staples and a touch of technique, you can create a dessert that’s both elegant and comforting.
Let’s dive into the step-by-step guide to baking this beautiful treat, along with helpful tips to perfect your cake every time.
Why This Cake Stands Out
Before we get to the instructions, let’s talk about what makes this cake so special. Browned butter is simply regular butter that’s been cooked just enough to toast the milk solids within it, giving it a nutty, rich aroma and flavor. When paired with the creamy sweetness of caramel, it enhances the cake with a complexity that regular butter just can’t deliver.
This cake is moist, full of flavor, and incredibly satisfying. It’s perfect as a tea-time companion, a weekend dessert, or even a sweet gift.
Ingredients You’ll Need
To start, here’s the list of ingredients. These quantities are just right for a medium-sized loaf or round cake mold.
3 large eggs
70g sugar
130g unsalted butter
1 teaspoon vanilla extract
150g full cream (you can use heavy cream or thickened cream)
240g all-purpose flour
1 pinch of salt
6g baking powder (roughly 1 ½ teaspoons)
120g caramel sauce (store-bought or homemade)
Step-by-Step Instructions
Step 1: Brown the Butter
Start by browning the butter, the star of this recipe. Place the 130g of butter in a small saucepan over medium heat. Stir continuously. You’ll notice the butter will first melt, then begin to foam. After a few minutes, you’ll see brown specks forming at the bottom of the pan and a nutty aroma rising. That’s your cue—it’s ready!
Immediately transfer the browned butter to a bowl to stop it from cooking further. Let it cool down completely before using it in the batter. This step is crucial because adding hot butter to your mixture could scramble your eggs.
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Step 2: Mix in the Sugar and Eggs
Once the browned butter has cooled, whisk it well. Add the 70g of sugar and continue whisking until the mixture becomes pale and slightly fluffy. This helps to aerate the batter, ensuring a soft and tender crumb.
Add the eggs one by one. Crack each egg, whisk it in, and ensure it’s fully incorporated before adding the next. This helps maintain the emulsion of fats and liquids.
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Step 3: Flavor with Vanilla and Cream
Next, add your teaspoon of vanilla extract. This complements the caramel and brown butter beautifully. Pour in the 150g of full cream and whisk until the mixture is smooth and creamy.
Step 4: Add Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Gradually fold the dry mixture into the wet ingredients. Stir until just combined—overmixing can result in a dense cake.
The batter should be smooth but thick enough to hold its shape slightly. If it’s too thick, you can add a tablespoon of milk to loosen it a bit.
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Step 5: Pour and Swirl in the Caramel
Grease your cake mold or line it with parchment paper. Pour the batter into the mold, spreading it evenly. Now, the exciting part—drizzle about 120g of caramel over the top. Use a butter knife or skewer to gently swirl the caramel into the batter for that beautiful marbled effect. Don’t overdo it; just a few swirls will do the trick.
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Step 6: Bake to Golden Perfection
Preheat your oven to 165°C (around 330°F). Bake the cake for 40 to 45 minutes, or until a skewer inserted in the center comes out clean or with just a few moist crumbs. The top should be a lovely golden brown, with the caramel forming a glossy, slightly chewy top layer.
Let the cake cool in the mold for 10 minutes before turning it out onto a wire rack. Allow it to cool completely before slicing.
Serving Suggestions
This Caramel and Browned Butter Cake doesn’t need much embellishment—it’s rich enough on its own. But if you want to take it to the next level, here are some optional pairings:
A dollop of whipped cream or mascarpone on top
A scoop of vanilla or salted caramel ice cream on the side
An extra drizzle of warm caramel for the ultimate indulgence
Crushed toasted pecans or almonds sprinkled on top
Tips to Nail It Every Time
Brown Butter Watch: Keep a close eye on the butter while browning. It goes from golden to burnt in seconds.
Cool Before Mixing: Make sure the browned butter is room temperature before adding sugar or eggs.
Don’t Overmix: Overmixing the flour can toughen the cake. Mix until just incorporated.
Use Good Caramel: If you’re using store-bought caramel, choose a high-quality one. For a homemade version, melt sugar with a bit of cream and a touch of sea salt.
Room Temperature Ingredients: Use room temperature eggs and cream to avoid curdling and ensure a smooth batter.
Why You’ll Make This Again (And Again)
This cake is wonderfully adaptable. You can change it up depending on the season or your mood. Add chopped apples or pears in autumn, swirl in some dark chocolate for extra richness, or sprinkle a little sea salt on top for that irresistible salty-sweet contrast.
The depth of flavor from the browned butter and caramel makes it feel gourmet, yet it’s so simple to make. No special equipment, no hard-to-find ingredients—just a bit of love and patience.
Final Thoughts
If you’re looking for a dessert that’s rich, flavorful, and perfect for cozy afternoons or impressive dinner parties, this Caramel and Browned Butter Cake is for you. It’s one of those recipes that balances nostalgia and elegance in one delicious slice.
Next time you have an hour to spare and a craving for something sweet and buttery, give this cake a try. You’ll be amazed at how such simple ingredients can come together to make something so stunning.
Happy baking!
Must Try Mango Buttercream Recipe
Caramel and Browned Butter Cake Recipe
Indulge in rich, nutty flavors with this Caramel and Browned Butter Cake recipe—moist, golden, and perfect for any occasion.
Type: Dessert / Cake
Cuisine: European / French-inspired
Keywords: caramel cake, browned butter cake, easy cake recipe, moist cake, caramel dessert
Recipe Yield: 1 medium loaf cake (serves 8)
Calories: Approximately 320 kcal per slice (based on 8 slices)
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Recipe Ingredients:
- 3 eggs
- 70g sugar
- 130g unsalted butter
- 1 teaspoon vanilla extract
- 150g full cream
- 240g all-purpose flour
- 1 pinch of salt
- 6g baking powder
- 120g caramel sauce
Recipe Instructions:
Brown the Butter:
Start by browning the butter, the star of this recipe. Place the 130g of butter in a small saucepan over medium heat. Stir continuously. You’ll notice the butter will first melt, then begin to foam. After a few minutes, you’ll see brown specks forming at the bottom of the pan and a nutty aroma rising. That’s your cue—it’s ready! Immediately transfer the browned butter to a bowl to stop it from cooking further. Let it cool down completely before using it in the batter. This step is crucial because adding hot butter to your mixture could scramble your eggs.
Mix in the Sugar and Eggs:
Once the browned butter has cooled, whisk it well. Add the 70g of sugar and continue whisking until the mixture becomes pale and slightly fluffy. This helps to aerate the batter, ensuring a soft and tender crumb. Add the eggs one by one. Crack each egg, whisk it in, and ensure it’s fully incorporated before adding the next. This helps maintain the emulsion of fats and liquids.
Flavor with Vanilla and Cream:
Add Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Gradually fold the dry mixture into the wet ingredients. Stir until just combined—overmixing can result in a dense cake. The batter should be smooth but thick enough to hold its shape slightly. If it’s too thick, you can add a tablespoon of milk to loosen it a bit.
Pour and Swirl in the Caramel:
Grease your cake mold or line it with parchment paper. Pour the batter into the mold, spreading it evenly. Now, the exciting part—drizzle about 120g of caramel over the top. Use a butter knife or skewer to gently swirl the caramel into the batter for that beautiful marbled effect. Don’t overdo it; just a few swirls will do the trick.
Bake to Golden Perfection:
Preheat your oven to 165°C (around 330°F). Bake the cake for 40 to 45 minutes, or until a skewer inserted in the center comes out clean or with just a few moist crumbs. The top should be a lovely golden brown, with the caramel forming a glossy, slightly chewy top layer. Let the cake cool in the mold for 10 minutes before turning it out onto a wire rack. Allow it to cool completely before slicing.