Salted Caramel Gooey Brown Butter Cake

This salted caramel brown butter cake is rich, decadent and will have ya lickin' the plate clean!
Jump to Recipe

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!

This post may contain affiliate links. Read our disclosure policy.

A fork lifting a piece of gooey brown butter cake, with caramel sauce being drizzled over the top with a spoon

Want to Save This Recipe, Boo?

I'll email this recipe to you, so you can come back to it later!

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

Closeup of Jocelyn in pink dress smiling

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!

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.

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!

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

Overhead shot of ingredients for making gooey brown butter cake on a white surface before mixing

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.
  • Confectionersโ€™ 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

A stick of butter in a metal pan, about to be melted
1
Add unsalted butter to a small 1-quart saucepan and cook over medium low until it melts and starts to bubble.
Melted butter with brown bits, showing it's been browned
2
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.
Two raw eggs with flour and other ingredients in a glass mixing bowl, ready to be mixed
3
Add yellow cake mix, eggs, and cooled brown butter to a large bowl.
Smooth yellow batter in a glass bowl, mixed with a whisk
4
Whisk until it comes together into a thick batter.
Yellow cake batter spread evenly in a round baking pan, ready for baking
5
Spread batter evenly into prepared springform pan.
Cream cheese and powdered sugar in a metal mixing bowl, prepped for mixing
6
Add cream cheese and confectionersโ€™ sugar to the bowl of a stand mixer fitted with a whisk attachment.
An egg on top of whipped cream cheese mixture, ready to be incorporated
7
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.
Vanilla extract added to the mixture in a metal bowl
8
Increase speed to medium and add in caramel sauce and vanilla.
9
Mix until smooth, about 1 minute.
Cream cheese mixture spread on top of the cake batter in a round baking pan, ready for the oven
10
Pour cream cheese mixture on top of brown butter cake layer. Gently tap pan on counter two or three times to release air bubbles.
A browned, baked cake in a round pan, showing a lightly cracked, golden-brown surface
11
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.
A powdered sugar-dusted gooey brown butter cake placed on a white plate, with a jar of caramel sauce and utensils nearby
12
Remove cake from oven and let sit in pan for 10 minutes. Carefully remove the ring around cake, and 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!

What to serve with salted caramel butter cake

chicken fried steak on a white plate
This chicken fried steak is crunchy, crispy, flavorful and tender. You’ll love this recipe, boos!
A easy corn pudding spoon going into baking dish on white background
This corn pudding is the perfect Southern souffle style casserole that bakes with simple ingredients to the most heavenly cheesy fresh corn side dish ever!
A pink bowl of autumn salad surrounded by dried cranberries, apple cider vinegarette and bacon with spoons nearby
This harvest fall salad tossed in apple cider vinaigrette is made with fresh greens, crisp Autumn fruit, smoky bacon, tangy feta and sweet-sticky cider dressing.
Homemade garlic bread recipe slices on a white plate on a white background
This homemade garlic bread is buttery, garlicky, crunchy and addictive and not to mention super easy to make.

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.
A slice of gooey brown butter cake on a plate, with a fork next to it and a jar of caramel in the background

Expert Tips and Tricks for making the best brown butter cake recipe

  1. 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!
  2. Room Temp Everything: Make sure your butter, eggs, and cream cheese are all room temperature. Cold ingredients don’t blend as smoothly.
  3. 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.
  4. 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!

Overhead shot of gooey brown butter cake sliced on a plate, dusted with powdered sugar, with forks and caramel sauce jar on the side

Frequently asked questions

What if I don’t have a springform pan?

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.

Can I add other toppings besides caramel and sea salt?

Oh yes! You can get creative with toppings like chocolate ganache, toasted coconut, or even some fresh berries.

My top layer sunk in the middle. What happened?

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.

A gooey brown butter cake slice with a drizzle of caramel sauce, showcasing the rich, golden interior with the rest of the cake and a caramel jar in the background

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

A gooey brown butter cake slice with a drizzle of caramel sauce, showcasing the rich, golden interior with the rest of the cake and a caramel jar in the background

Salted Caramel Gooey Brown Butter Cake

This salted caramel brown butter cake is rich, decadent and will have ya lickin' the plate clean!
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course: Dessert
Servings: 12 slices

Ingredients

For the Brown Butter Cake Layer

  • ยฝ 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
  • ยผ cup caramel sauce plus more for garnish (My favorite is Mrs. Richardsonโ€™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

  1. 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!
  2. Room Temp Everything: Make sure your butter, eggs, and cream cheese are all room temperature. Cold ingredients don’t blend as smoothly.
  3. 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.
  4. 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.

Nutrition

Calories: 402kcal | Carbohydrates: 59g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 411mg | Potassium: 72mg | Fiber: 1g | Sugar: 42g | Vitamin A: 574IU | Vitamin C: 0.02mg | Calcium: 122mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Filed Under:  Cake, Oven

Comments

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating