Can I make this cake without brown butter?

While brown butter adds incredible depth, you can use regular melted butter in a pinch. The cake will still be delicious, just missing that signature nutty flavor.

What if I don't have all the spices?

Don't stress! Cinnamon and ginger are the most important. You can substitute pumpkin pie spice for the blend, using about 2 teaspoons total.

Can I use different pan sizes?

Absolutely! For a 9x13 pan, bake for 30-35 minutes. For cupcakes, bake 18-20 minutes. Adjust frosting quantities accordingly.

How do I know when the brown butter is ready?

Look for a golden color and nutty aroma. The butter will foam, then settle, and you'll see brown bits at the bottom. That's your cue!

Spiced Brown Butter Cake with Salted Caramel

Name: Spiced Brown Butter Cake with Salted Caramel
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Cuisine: American
Ingredients: 1 ¾ cups (250g) all-purpose flour; 1 ¼ tsp baking powder; ¼ tsp baking soda; 1 ½ tsp ground cinnamon; ¾ tsp ground cardamom; ¾ tsp ground ginger; ¼ tsp ground clove; ¼ tsp ground black pepper (optional but really awesome!); ½ tsp salt; 6 tbsp (84g) unsalted butter (softened); 3 tbsp (45ml) sunflower oil (or other neutral-tasting oil); 1 cup (200g) granulated sugar; ⅓ cup (70g) packed dark brown sugar; 1 tsp (5ml) pure vanilla extract; 3 large eggs (at room temperature); ½ cup (120ml) sour cream; ½ cup (120ml) whole milk; ⅔ cup (160ml) 35% heavy whipping cream; 1 tbsp (15g) packed dark brown sugar; 2 tsp (4g) skim milk powder; ½ tsp pure vanilla extract; 2 tbsp (30ml) Salted Caramel Sauce (to swirl on top); ½ block (125g) cream cheese (softened); 1 cup (237ml) 35% heavy whipping cream; 3-4 tbsp (45-60g) packed dark brown sugar (depending on how sweet you like it); ½ tsp pure vanilla extract; extra Salted Caramel Sauce

Description

A cozy and fragrant caramel chai spice cake layered with whipped cream filling, cream cheese frosting, and swirls of salted caramel.

Ingredients

1 ¾ cups (250g) all-purpose flour
1 ¼ tsp baking powder
¼ tsp baking soda
1 ½ tsp ground cinnamon
¾ tsp ground cardamom
¾ tsp ground ginger
¼ tsp ground clove
¼ tsp ground black pepper (optional but really awesome!)
½ tsp salt
6 tbsp (84g) unsalted butter (softened)
3 tbsp (45ml) sunflower oil (or other neutral-tasting oil)
1 cup (200g) granulated sugar
⅓ cup (70g) packed dark brown sugar
1 tsp (5ml) pure vanilla extract
3 large eggs (at room temperature)
½ cup (120ml) sour cream
½ cup (120ml) whole milk
⅔ cup (160ml) 35% heavy whipping cream
1 tbsp (15g) packed dark brown sugar
2 tsp (4g) skim milk powder
½ tsp pure vanilla extract
2 tbsp (30ml) Salted Caramel Sauce (to swirl on top)
½ block (125g) cream cheese (softened)
1 cup (237ml) 35% heavy whipping cream
3-4 tbsp (45-60g) packed dark brown sugar (depending on how sweet you like it)
½ tsp pure vanilla extract
extra Salted Caramel Sauce

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Instructions

Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with rounds of parchment paper.
Make the cake batter. Sift flour, baking powder, baking soda, spices into a medium bowl. Add the salt and whisk to blend evenly.
Combine soft butter, oil, sugar and vanilla in a large bowl and beat with an electric hand mixer for 2 minutes until pale and fluffy. Beat in eggs one at a time, mixing well after each addition so they are well incorporated. Mix in sour cream. Add half of the flour mixture over the wet mixture and mix it in slowly. Gradually beat in half of the milk. Mix in remaining flour and then rest of the milk. Beat on high speed for the last 5 seconds to emulsify the batter.
Divide the batter evenly between the prepared pans and bake for 25-27 minutes until lightly golden and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool completely.
Make the filling. Combine cream, brown sugar, milk powder (if using it) and vanilla in a medium bowl and beat until it holds firm peaks.
Make the frosting. Beat cream cheese until very smooth. Add 1 tablespoon of cream and beat until very smooth. Continue beating in 1 tablespoon of cream at a time until it forms soft peaks. Add brown sugar and beat to stiff peaks, then mix in vanilla.
Assemble the cake. Place one cake layer on a serving plate or turn table. Spread the filling over top leaving about ½ inch border for it to spread when you add the top layer. Swirl some caramel sauce over the filling. Place the second cake layer on top of the filling so that it lines up nicely with the bottom layer. Spread the frosting evenly over the cake to cover completely and then swirl more caramel sauce on top. Refrigerate until ready to serve. If your frosting is too soft, you can chill it for 15-20 minutes to firm it up before using it.

Notes

For extra flair, drizzle more salted caramel just before serving and sprinkle with a touch of cinnamon.

Nutrition

Serving Size: 1 slice