Yield: 1 6-inch cake
Brown Butter Cake with Maple Caramel Buttercream
Prep Time
1 hour 15 minutes
Cook Time
45 minutes
Additional Time
1 hour
Total Time
3 hours
Ingredients
For the Maple Caramel Sauce
- ½ cup dark maple syrup
- 1/3 cup + 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 3 tablespoon water
- ¼ cup unsalted butter, diced
- ½ teaspoon salt
- 1 teaspoon white vinegar
For the Cake:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/3 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 1/3 cup maple caramel sauce
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For maple caramel sauce:
- In a medium saucepan set over medium-low heat, cook the maple syrup until it begins to simmer. Once it starts simmering, reduce heat to low and cook until reduced in half, swirling the pan occasionally. It should take about 10 minutes and once it starts to smell toasted, it’s done. Let cool slightly.
- In a microwave-safe bowl, heat the cream until lukewarm. Whisk in the vanilla extract.
- In another medium saucepan, combine the sugar and water. Set over medium heat and cook without stirring. Once it starts to bubble, increase heat to medium-high. Do not stir. Do not walk away from pot. Watch until it turns from clear to a light caramel. Continue cooking until the caramel is a deep amber color.
- Remove from heat and whisk in the warm heavy cream continuously. It will bubble violently but continue whisking. Whisk in the maple syrup until combined. Then whisk in the butter until melted. Finally, whisk in the salt and vinegar.
- Transfer caramel to a heatproof container and cool to room temperature.
For the cake:
- Preheat to 350°F. Grease two 6-inch round cake pans with baking spray and line with parchment. Grease parchment.
- In a medium saucepan set over medium heat, melt the butter. Cook the butter, swirling occasionally until the butter is browned. Transfer to a large bowl and let cool slightly about 5 minutes.
- Whisk in the sugar, eggs, milk and vanilla extract. In another small bowl, whisk together the flours, baking powder and salt. Add the dry ingredient to the wet ingredients. Mix until gently combined.
- Divide the batter equally into the prepared pans. Bake in preheated oven for 22-25 mins or until a cake tester inserted into the center comes out clean.
For the frosting:
- Beat the butter and caramel on medium-high speed until light and fluffy.
- Add the rest of the ingredients and mix on low speed to combine. Increase speed and beat frosting until fluffy, about 2-3 minutes.
- Fill and layer the cake layers with the frosting. Drizzle with caramel sauce and decorate as desired.