Caramel Layer Cake with Brown Butter Frosting Recipe
Introduction
This Caramel Layer Cake with Brown Butter Frosting is a decadent treat perfect for any special occasion. Featuring rich caramel syrup and nutty brown butter frosting, it offers a delightful balance of flavors and textures that will impress your guests.
Ingredients
- 1 1/2 cups (298g) granulated sugar
- 1/3 cup (74g) water
- 3/4 cup (170g) additional water
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 cups (248g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 12 tablespoons (170g) unsalted butter, room temperature (for cake)
- 1 cup (227g) sour cream
- 4 large eggs, at room temperature
- 1/2 cup (160g) caramel syrup
- 1 teaspoon King Arthur Pure Vanilla Extract
- 12 tablespoons (170g) unsalted butter, at room temperature (for frosting)
- 1/8 to 1/4 cup (40g to 80g) caramel syrup
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1/8 teaspoon table salt
- 4 cups (454g) confectioners’ sugar
- 1/4 cup (57g) heavy cream
Instructions
- Step 1: To make the caramel syrup, combine the sugar with 1/3 cup (74g) water in a small, heavy saucepan. Cook over medium heat without stirring until the sugar melts, the water boils away, and the syrup begins to turn a medium amber color.
- Step 2: Remove from heat and carefully pour in 3/4 cup (170g) additional water. The mixture will bubble vigorously. Return to low heat and stir until the sugar dissolves and the syrup is smooth. Let cool to room temperature.
- Step 3: Preheat the oven to 350°F. Grease two 9″ cake pans and line them with parchment paper.
- Step 4: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and beat at low speed until the mixture looks sandy.
- Step 5: Mix caramel syrup, vanilla, and sour cream together. Add all at once to the flour mixture and mix until incorporated. Scrape the bowl, then add eggs one at a time, beating well after each addition. Scrape again and beat for one more minute. Divide batter between prepared pans.
- Step 6: Bake for 25 to 27 minutes until a light touch in the center springs back and cake pulls slightly from the pan sides. Cool cakes in pans on a rack.
- Step 7: For the frosting, melt butter over medium-low heat in a heavy-bottomed saucepan. Cook until it foams, spurts, and the solids caramelize with a nutty aroma, then remove from heat and pour into a bowl. Let cool to room temperature.
- Step 8: Add caramel syrup, vanilla, and salt to the butter. Mix in confectioners’ sugar; it will be stiff and lumpy.
- Step 9: Add heavy cream one tablespoon at a time with the mixer running until the frosting smooths out. When slightly stiffer than spreadable, scrape the bowl and add one more tablespoon of cream for perfect consistency.
- Step 10: Remove cooled cakes from pans and level the tops if needed. Place one layer top down on a serving plate, lining the plate with parchment to keep clean while frosting.
- Step 11: Spread 2/3 cup of frosting over the first layer. Top with the second layer, top side down. Cover the entire cake with remaining frosting.
- Step 12: To garnish, drizzle thickened caramel syrup cooled to room temperature over the top before cutting.
Tips & Variations
- For thicker caramel syrup to drizzle, simmer your leftover syrup gently until it reduces and thickens slightly. Cool before using.
- You can substitute sour cream with Greek yogurt for a tangier flavor and similar texture.
- Use room temperature eggs and butter to ensure even mixing and a tender crumb.
- If you prefer a less sweet frosting, reduce the confectioners’ sugar slightly but be careful not to lose structure.
Storage
Store the assembled cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for best flavor and texture. Leftover caramel syrup can be refrigerated in a sealed container for up to 1 week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the caramel syrup ahead of time?
Yes, you can prepare the caramel syrup up to a week in advance. Store it in an airtight container in the refrigerator and warm gently before using if it thickens too much.
What if I don’t have King Arthur flour?
You can use any good quality all-purpose flour as a substitute. Just make sure it’s unbleached and measure accurately for the best results.
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Caramel Layer Cake with Brown Butter Frosting Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
A delightful caramel layer cake featuring moist cake layers infused with smooth caramel syrup, paired with a rich and nutty brown butter frosting. This cake balances deep caramel flavors with a velvety texture, perfect for special occasions or indulgent treats.
Ingredients
Scale
Caramel Syrup
- 1 1/2 cups (298g) granulated sugar
- 1/3 cup (74g) water
- 3/4 cup (170g) additional water
Cake
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 cups (248g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 12 tablespoons (170g) unsalted butter, room temperature
- 1 cup (227g) sour cream
- 4 large eggs, at room temperature
- 1/2 cup (160g) caramel syrup (from above)
- 1 teaspoon King Arthur Pure Vanilla Extract
Brown Butter Frosting
- 12 tablespoons (170g) unsalted butter, at room temperature
- 1/8 to 1/4 cup (40g to 80g) caramel syrup (from above)
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1/8 teaspoon table salt
- 4 cups (454g) confectioners’ sugar
- 1/4 cup (57g) heavy cream
Instructions
- Make the caramel syrup: In a small, heavy saucepan, combine the sugar with 1/3 cup (74g) water. Cook over medium heat without stirring until the sugar melts, the water boils away, and the syrup begins to turn a medium amber color. Remove from heat and carefully pour in 3/4 cup (170g) water, as the mixture will bubble vigorously. Return to low heat and stir until smooth. Cool to room temperature.
- Prepare cake pans and preheat oven: Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans and line them with parchment paper for easy removal.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Combine butter and dry ingredients: Add the room temperature butter to the flour mixture and beat on low speed until the texture looks sandy, ensuring even distribution.
- Incorporate wet ingredients: Mix the caramel syrup, vanilla extract, and sour cream together, then add them all at once to the flour mixture. Stir until fully incorporated. Scrape down the bowl sides and beat in the eggs one at a time. After all eggs are added, scrape the bowl again and beat the batter for one more minute to ensure a smooth consistency.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 25 to 27 minutes, or until a gentle touch in the centers springs back and the edges start pulling away from the pans. Remove from oven and cool in the pans on a rack.
- Make the brown butter frosting: Place butter in a heavy-bottomed 2-quart saucepan over medium-low heat. Cook until it foams and spurts, then when the solids caramelize and the butter smells nutty, remove from heat. Pour into a mixing bowl and let cool to room temperature.
- Prepare frosting mixture: Add caramel syrup, vanilla extract, and salt to the cooled browned butter. Mix in confectioners’ sugar; the mixture will become stiff and lumpy initially, which is normal.
- Smooth the frosting: Gradually add heavy cream a tablespoon at a time while mixing continuously. The frosting will smooth out as cream is incorporated. When slightly thicker than desired for spreading, scrape the bowl and add one final tablespoon of cream to reach a spreadable consistency.
- Assemble the cake: Carefully invert the cooled cake layers from their pans. Level the tops with a knife if needed. Place one layer on a serving plate, top side down. Use parchment strips around the plate edges to keep clean while frosting.
- Frost the layers: Spread approximately 2/3 cup of frosting evenly over the first layer. Set the second layer on top, also top side down. Cover the entire cake—top and sides—with the remaining frosting.
- Garnish: Drizzle thickened caramel syrup, cooled to room temperature, over the top of the frosted cake for a glossy and flavorful finish. Allow to set before slicing and serving.
Notes
- Be cautious when adding water to hot caramel syrup, as it may bubble vigorously.
- Ensure ingredients like eggs and butter are at room temperature for better mixing and texture.
- The frosting will appear lumpy before cream is fully incorporated; this is normal.
- Use parchment strips around the cake base during frosting to keep the serving plate clean.
- Thickened caramel syrup used for drizzling can be made thicker by simmering longer after preparation, cooled before use.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: caramel cake, brown butter frosting, layered cake, moist cake, caramel syrup, homemade frosting, dessert recipe
