Buckle up for this one because my Gooey Brown Butter Cake is about to make ya weak in the knees! It has a brown butter cake layer that’s rich and nutty, and a sweet, creamy layer of cream cheese and caramel sauce on top that’s baked until it’s just set, so you get that perfect jiggle. I ain’t playin’ when I say this cake’s got it all, boos!
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If you haven’t experienced the magic of brown butter yet, where you been?! Brown butter is life boos, plain and simple. That nutty, caramelized flavor is somethin’ else, and it turns the cake layer of this recipe into a total showstopper. But let’s not sleep on the gooey top layer tho! It’s creamy, caramel-y, and y’all, when it meets that buttery base… The perfect match. I could go on and on but I don’t wanna spoil the whole experience, you just gotta try it for yourself!
The Lowdown on This Gooey Brown Butter Cake
Cuisine Inspiration: Southern Dessert Dreamin’
Primary Cooking Method: Baking
Dietary Info: Vegetarian, but not exactly diet-friendly. Some things are just worth it boo!
Key Flavor: Rich, decadent, and melt-in-your-mouth brown butter and salted caramel
Skill Level: So easy!
Two Layers, One Easy Recipe
I know two layers might sound like a lot, but it ain’t nothing to stress over! You’ll have the batter whipped up and layered in zero time, and then it’s just a waiting game while it bakes.
Sea Salt Finish
Don’t skip the sprinkle of flaky sea salt at the end, y’all. It pulls all those flavors together and adds a lil’ crunch. SO good!
Perfect for Any Occasion
Whether it’s a holiday, birthday, or just a regular ol’ Tuesday, this brown butter cake is the ultimate crowd-pleaser. I’ve yet to meet the first person who doesn’t like it!
Ingredients you’ll need to make Gooey Brown Butter Cake
For the Brown Butter Cake Layer
- Unsalted Butter: We’re browning this butter to get that nutty, deep flavor.
- Yellow Cake Mix: I like to keep it simple with a boxed mix, but you could whip up a homemade yellow cake batter.
- Eggs: To bring everything together and keep that salted caramel butter cake layer light and fluffy.
For the Gooey Top Layer
- Cream Cheese: We’re going full-fat for that creamy, dreamy texture, but you could swap in a lighter version if you want.
- Confectioners’ Sugar: Helps sweeten things up without being gritty.
- Eggs: Yep, more eggs! They give that gooey layer the perfect set.
- Caramel Sauce: I love me some Mrs. Richardson’s for that sweet, buttery goodness, but you can make your own caramel sauce (here’s a vegan version too!).
- Vanilla Extract: If you have it, pure vanilla extract is always best.
- Powdered Sugar (for garnish): Just a lil’ dusting on top to make it pretty.
- Flaky Sea Salt (for garnish): It’s the perfect finish, don’t skip it boo!
How to make Gooey Brown Butter Cake
What to serve with salted caramel butter cake
- Whipped Up: Add some fluffy whipped cream on the side! Homemade or store-bought, it’s all good.
- Ice Cream: This brown butter caramel cake’s callin’ for a scoop (or two!) of your favorite ice cream. Vanilla bean, sweet potato, or raspberry ice cream would be perfect matches.
- Cool & Creamy: Lemonade sorbet or mango sorbet are perfect lighter options to follow this rich, gooey brown butter cake.
- Classic Sips: A warm mug of French hot chocolate, a cup of strong coffee, or even a little glass of hot buttered rum on the side will make you feel right at home.
Recipe Substitutions
- Cake Mix: Switch up the yellow cake mix with vanilla, spice, or even banana cake mix for a flavor swap.
- Cream Cheese: I always say go with full-fat for that full creamy goodness, but you can definitely use low-fat.
- Powdered Sugar: You can make your own by blending granulated sugar with a bit of cornstarch. Here’s the link to my easy recipe for that!
- Butter: Salted butter works too, just skip the extra pinch of salt so your brown butter cake doesn’t end up tasting weird.
Recipe Variations and Additions
- Make It Vegan: Swap the butter, cream cheese, and caramel sauce for vegan options. Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of regular eggs, and boom, a vegan-friendly gooey brown butter cake!
- Banana Twist: Mash up a banana and mix it into the cake layer. You’ll get a moist, slightly fruity cake.
- Switch Up The Salt: Instead of flaky sea salt, you can use Himalayan pink salt or kosher salt for a different finish.
- Flavor Boost: For a fall-inspired flavor, try adding a teaspoon of cinnamon or nutmeg to the cake mix.
Expert Tips and Tricks for making the best brown butter cake recipe
- Don’t Rush the Brown Butter: Let that butter brown slowly over medium-low heat. You want a deep golden color and a nutty smell. If you rush it, you might burn it!
- Room Temp Everything: Make sure your butter, eggs, and cream cheese are all room temperature. Cold ingredients don’t blend as smoothly.
- Don’t Overbake: Keep an eye on that cake! You want the top to be jiggly when you take it out. If you overbake it, you’ll lose that signature gooey texture.
- Let It Rest: Once you take the cake out of the oven, give it 10 minutes to cool in the pan before removing the ring. This will help the layers set without falling apart.
How to store Gooey Brown Butter Cake
Once it’s cooled, cover your cake tightly with plastic wrap or aluminum foil and pop it in the fridge. Yup, it’s that easy to store!
How long will Gooey Brown Butter Cake last in the fridge?
In the fridge, this cake will stay fresh for up to 4 days. After a few days, it’ll still taste great, but the gooey texture starts to firm up a bit.
Can I freeze brown butter caramel cake?
You can freeze this bad boy! Wrap it tightly in plastic wrap and then foil (double layer, y’all!). It’ll stay fresh in the freezer for up to 2 months. Pro tip: Freeze individual slices so you can grab a piece whenever the craving hits, no need to thaw the whole thing! Just wrap each slice in plastic wrap and foil, or pop ’em in a freezer-safe bag. You’ll thank me later!
Frequently asked questions
No worries boo! You can use a regular 9-inch cake pan lined with parchment paper to make it easier to get the cake out. You might need to run a knife around the edges before flipping it out gently.
Oh yes! You can get creative with toppings like chocolate ganache, toasted coconut, or even some fresh berries.
That’s usually a sign the cake was underbaked. You want the edges set and the center still jiggly, but if the middle is too wet, give it another few minutes in the oven next time.
Y’all, if you ain’t convinced yet, this Gooey Brown Butter Cake is gonna change your dessert game foreva! With that nutty brown butter base, creamy salted caramel top, and just the right amount of gooey deliciousness, it’s seriously irresistible. So go ahead, whip it up, and don’t blame me when your fam keeps asking for more!
More Brown Butter Recipes
- Brown Butter Maple Blondies
- Butterfinger Brown Butter Cookies
- Ginger Brown Butter Blondies
- Brown Butter Chocolate Chip Cookies
- Brown Butter Snickerdoodles
Salted Caramel Gooey Brown Butter Cake
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Ingredients
For the Brown Butter Cake Layer
- ½ cup unsalted butter
- 1 box yellow cake mix 13.5 ounce
- 2 large eggs room temperature
For the Gooey Top Layer
- 8 ounces cream cheese room temperature
- 2 cups powdered sugar
- 2 large eggs room temperature
- ¼ cup caramel sauce plus more for garnish (My favorite is Mrs. Richardson’s)
- 1 teaspoon pure vanilla extract
- powdered sugar for garnish
- flaky sea salt for garnish
Instructions
For the Brown Butter Cake Layer
- Preheat oven to 350F. Prepare a 9-inch springform pan with nonstick baking spray (bottom and sides), then layering with a round of parchment paper, then spray again.
- In a small 1-quart saucepan, add unsalted butter and cook over medium low until it melts and starts to bubble. Continue cooking until bubbling subsides and butter turns brown and smells fragrant and nutty, about 6-8 minutes.
- Remove from heat and set aside to cool.
- In a large bowl, whisk together yellow cake mix, eggs, and cooled brown butter until it comes together into a thick batter.
- Spread evenly into prepared springform pan.
For the Gooey Top Layer
- In the bowl of a stand mixer fitted with a whisk attachment, add cream cheese and powdered sugar. Mix on low speed for about 1 minute, until combined and smooth.
- Continuing on low speed, add in eggs one at a time, allowing each to fully incorporate and scraping down the bowl between each egg.
- Increase speed to medium and add in caramel sauce and vanilla until smooth, about 1 minute.
To Assemble
- Pour cream cheese mixture on top of brown butter cake layer. Gently tap pan on counter two or three times to release air bubbles.
- Place in oven and bake until edges brown and start to pull away from the sides of the pan and the center is gently jiggly, 35-38 minutes. Do not overbake or you lose the gooey texture.
- Remove cake from oven and let sit in pan for 10 minutes. Carefully remove the ring around cake.
- Garnish by sprinkling powdered sugar over the top. For each slice you serve, drizzle with caramel sauce then sprinkle with flaky sea salt. Enjoy warm!
Notes
- Don’t Rush the Brown Butter: Let that butter brown slowly over medium-low heat. You want a deep golden color and a nutty smell. If you rush it, you might burn it!
- Room Temp Everything: Make sure your butter, eggs, and cream cheese are all room temperature. Cold ingredients don’t blend as smoothly.
- Don’t Overbake: Keep an eye on that cake! You want the top to be jiggly when you take it out. If you overbake it, you’ll lose that signature gooey texture.
- Let It Rest: Once you take the cake out of the oven, give it 10 minutes to cool in the pan before removing the ring. This will help the layers set without falling apart.
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