Burnt Butter Double Caramel Cake
This burnt butter double caramel cake made my tummy smile from the inside out!
Ingredients
Ingredients
For the caramel cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp teaspoon salt
- 1 cup white sugar
- 1/2 cup coconut sugar
- 3 eggs at room temperature
- 1 tbsp vanilla
- 1 cup almond milk at room temperature
Burnt caramel Sauce (in the cake and drizzled on top)
- 9 tbsp tablespoons plant butter
- 3/4 cup coconut sugar
- 1 can coconut cream (left in the fridge for one hour before use)
- 1 tbsp vanilla
- 1/4 tsp salt
Buttercream frosting
- 1.5 cups plant-based butter at room temperature
- 2 cups powdered sugar
- 1/2 cup burnt butter sauce
- 1/2 cup burnt butter caramel sauce
Brown butter
- 2 cups plant-based butter
Instructions
To brown your butter
- For this step, we are going for a semi-caramelised look, not to burn the butter per se. This doesn't work as well on plant butter as it would on genuine butter, but if you have to go dairy-free, don't worry too much!
- Add the butter to a saucepan on medium heat and allow it to bubble. In time, it will give off a nice aroma and change colour, depending on your butter. This may take 10 or 15 minutes. Don't let it cook too much after that time.
- Separate half of this mixture for the cake, and the other for your frosting.
For the Brown Butter Cake
- Preheat your oven to about 180 degrees. I used a round tin, about 20cm in diameter. You can use a square or round tin.
- Stir together the flour, baking powder, baking soda, and salt in a bowl. Set aside the flour mixture.
- Whip the smaller portion of brown butter with an electric mixer on high speed until pale and fluffy. (If using a stand mixer, use a paddle attachment.)
- Add the granulated white sugar and brown sugar to the smaller portion of whipped brown butter. Cream together for 2 minutes.
- Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
- Add in the almond milk and dry ingredients a little bit at a time, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
- Pour the batter into the prepared pan.
- Bake the cake for 30-1 hour or until a toothpick comes out clean from the centre. Mine took a little while longer
For the Caramel Sauce
- While the cake bakes, make the easy caramel sauce. Add the butter and brown sugar to a medium saucepan. Bring to a simmer over medium heat and let simmer for 5 minutes, stirring occasionally.
- Reduce to medium-low heat and whisk in the cream. Let the mixture simmer for 3-4 minutes.
- Remove from the heat, then mix in the vanilla and salt. Pour the hot caramel into a bowl and let it cool on the counter to room temperature.
For the Brown Butter Cream Cheese Frosting
- While the cake cools, make the brown butter cream cheese frosting by whipping the larger portion of brown butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes.
- Then, add in the cold cream cheese and mix at medium speed until fluffy.
- Sift in the powdered sugar and mix at low speed until combined, then at high speed for 1 minute until fluffy again.
Putting the cake together
- When the cake is completely cooled, carefully pull up on the parchment paper to release the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or anything else you have (I used a souvlaki stick lol)
- I poured the caramel straight on top so it could fall into the holes.
- Frost the top of the cake with a thick layer of brown butter cream cheese frosting. Drizzle extra caramel on top of the frosting and gently swirl it into the frosting with the back of a spoon.
- Enjoy, and store in a plastic container in the fridge (if it lasts that long!)
Video
Nutrition
Serving: 100gCalories: 1421kcalCarbohydrates: 115gProtein: 7gFat: 106gSaturated Fat: 31gPolyunsaturated Fat: 27gMonounsaturated Fat: 44gTrans Fat: 16gCholesterol: 61mgSodium: 1083mgPotassium: 243mgFiber: 2gSugar: 86gVitamin A: 89IUVitamin C: 1mgCalcium: 94mgIron: 3mg
Tried this recipe?Let us know how it was!