Brown Butter Caramel Cake
A super moist bundt cake with rich nutty flavor from brown butter, topped with a decadent homemade caramel sauce.
Equipment
- 10-cup bundt pan
- Mixing Bowls
- Saucepan
- Wire rack
Ingredients
Cake
- 3 cups cake flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- ½ cup unsalted butter to be browned
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup packed dark brown sugar
- 4 large eggs room temperature
- 1 Tbsp vanilla essence (or paste)
- 1 tsp rum extract optional
- 1 ⅓ cups whole buttermilk
Caramel Sauce
- 1 cup packed dark brown sugar
- ½ cup unsalted butter
- ½ tsp fine sea salt
- 1 cup heavy whipping cream
- 1 tsp vanilla essence (or paste)
Instructions
- Preheat oven to 325 °F. Grease a 10-cup bundt pan thoroughly.
- Whisk together cake flour, baking powder, and salt; set aside.
- Brown the butter in a light-colored saucepan until nutty and fragrant; let cool.
- In a large bowl, whisk the browned butter, oil, granulated sugar, brown sugar, eggs, vanilla essence (and rum extract, if using), and buttermilk until combined.
- Fold in dry ingredients until just combined, then pour into prepared pan.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- To make caramel sauce: in a saucepan over medium heat, combine brown sugar, butter, and salt. Simmer until sugar dissolves (~3–4 minutes). Add cream and whisk to combine; simmer until thickened (~6–7 minutes). Remove from heat and stir in vanilla.
- Once cake is completely cooled, place it on a platter or cake stand and pour desired amount of caramel sauce over the cake.
Notes
Make-ahead: You can prepare the caramel sauce up to 2 days in advance and store in refrigerator (reheat to pour). Cake can be wrapped and stored at room temperature for 3–4 days or frozen for up to 2 months; thaw in fridge.