August 19, 2026

Brown Butter Salted Caramel Cake (Soft & Moist)

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This brown butter salted caramel cake combined soft brown butter cake layers with homemade salted caramel and a light whipped caramel frosting for an elegant yet comforting dessert. The nutty richness of the browned butter perfectly complements the deep caramel flavor, while the whipped frosting keeps every bite light, smooth and beautifully balanced. Whether you’re baking for a birthday, holiday, or special celebration, this bakery-style layer cake is guaranteed to impress.

What makes this brown butter salted caramel cake stand out is the way the same homemade salted caramel is used throughout the cake. Instead of replying on a traditional buttercream, the caramel is whipped with butter to create a light, silky frosting that delivers rich caramel flavor without being overly sweet. Combined with soft brown butter cake layers, every bite is filled with warm, nutty notes and smooth caramel that perfectly complement one another.

For more caramel recipes, try Caramel Layer Cake, Caramel Apple Cake and Salted Caramel Cupcakes.

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WHY THIS RECIPE WORKS

Showstopper: This cake is simple in design, but a showstopper of a cake.
Brown Butter Cake: It has the most soft and moist brown butter cake layers.
Salted Caramel: The caramel is used for the frosting and in between the layers.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
Granulated sugar: The sugar helps sweeten, as well as give moister to the cake and is as well used for the caramel.
Baking powder and baking soda: Help leaven and rise the cake, so it has light and fluffy texture.
Salt: Helps enhance the flavor of the cake.
Egg: Take it out of the fridge 1-2 hours before baking, so it comes to room temperature. (depending how warm your kitchen is).
Oil: Use a flavor neutral oil, such as canola oil.
Greek yogurt: Greek yogurt gives lots of moister to the cake, as well as helps give the cake a great structure.
Butter: The butter is used for the frosting. Bring it out and let it come to room temperature.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake this Brown Butter Salted Caramel Cake. This recipe needs a stand mixer with a whisk attachment, or a hand mixer. You will need 2 x 20 cm baking pan lined with baking paper.

The full recipe is down below in the recipe card.

Before starting, preheat the oven to 170ºC/ 340ºF conventional oven. Prepare the 2 x 20 cm baking pan lined with baking paper.

STEP 1: In a medium saucepan, add the granulated sugar and water and stir it together so all of the sugar is wet. Melt it over medium/high heat until golden brown.

STEP 2: When the caramel is golden brown, reduce the heat to medium heat and stir in the butter. Then add the heavy cream, a little at a time, stirring in each addition until incorporated. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered.

STEP 3: Turn off the heat and add a pinch of salt and vanilla bean paste. Transfer it to a shallow bowl, and let it cool down in the fridge.

STEP 4: Start by browning the butter, over medium heat in a frying pan. Once browned, pour it into a bowl and let it cool down while preparing the other ingredients.

STEP 5: In a large mixing bowl, sift all-purpose flour, baking powder, baking soda and salt. Then add granulated sugar and mix it together so everything has been combined.

STEP 6: In the bowl with the browned butter, add the eggs, Greek yogurt, milk, oil and vanilla extract and with a hand mixer mix it all together until smooth.

STEP 7: Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter. Using a rubber spatula, scrape down the sides of the bowl, and give the cake batter a final mix so everything has been incorporated.

STEP 8: Pour the batter in the baking pan and bake for 22-25 minutes or until a cake tester comes out clean. Let the cakes cool on a wire rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

STEP BY STEP INSTRUCTIONS – CARAMEL FROSTING AND ASSEMBLING

STEP 1: Add 570 g (2 cups) of the caramel into a bowl or the bowl of a stand mixer. Allow the caramel to come to room temperature.

STEP 2: Once at room temperature, add the butter and whip it on high speed for 3-5 mintures or until light and fluffy. Place the first cake layer on your serving dish or cake board on your turntable.

STEP 3: Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add 2-3 tablespoon of caramel and even it out. Leave the outer edge of the cake free so the caramel doesn’t spill out. Add the second cake layer and cover the whole cake in the frosting.

EXPERT BAKING TIPS

Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
Don’t over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it’ll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

Can I replace the Greek yogurt with something else?

Yes, replace it 1:1 with full-fat sour cream.

Can I make the salted caramel ahead of time?

Yes. Homemade salted caramel can be made up to one week in advance and stored in an airtight container in the refrigerator. Let it come to room temperature before using.

When do you know when a cake layer is done?

I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it’s done.

Why should I brown the butter?

Browning the butter gives the cake a rich, nutty flavor with caramel-like notes that pair perfectly with the salted caramel filling and frosting.

Can I use store-bought caramel?

Yes, but homemade salted caramel has a thicker consistency and a deeper flavor, making it ideal for both the filling and the frosting.

How do I store this cake?

Store the cake covered in the refrigerator for up to 4 days. For the best texture and flavor, let it sit at room temperature for 20–30 minutes before serving.

Why is my caramel frosting too soft?

If the frosting is too soft, the caramel may still be warm. Chill it briefly, then whip again until it reaches a spreadable consistency. If its gritty, it’s too cold and it needs to let it sit on kitchen counter to let it become room temperature.

HOW TO STORE

Store the cake in the fridge in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. It’s best enjoyed within a 4 days.

Other Cake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

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