BROWN BUTTER CARAMEL CAKE RECIPES

Steps:

• Preheat oven to 350°F. Butter 3, 6-inch round cake pans with removable bottoms. Line each pan with a piece of circle parchment paper on the bottom. Set aside until ready to use.
• In a large saucepan on medium heat, gently cook butter until light and golden in colour, roughly 12 minutes. Strain butter through a fine mesh sieve into a 2-cup glass or heat proof measuring cup. Allow butter to cool slightly.
• In a small sauce pot on medium heat, simmer milk, vanilla extract and split vanilla beans for 5 minutes. Pour milk with pods into a glass measuring cup and set aside. This will allow the milk and vanilla to continue infuse.
• In a medium bowl whisk flour, baking soda and salt together.
• In a stand mixer with the paddle attachment, beat eggs and sugar for 5 minutes on medium speed until creamy. Gradually add in flour. Stir in 1 cup of vanilla milk into the batter. Slowly pour in 1 cup of the browned butter, stirring on slow until the butter is fully combined.
• Divide batter between prepared baking pans and place in the oven on the centre rack. Bake for 25 minutes then rotate cakes. Continue to bake for another 15 minutes until cakes are a deep golden-brown colour. When a toothpick comes out clean when tested in the centre of each cake, remove from oven and allow to cool 5 minutes. Remove cakes from each cake pan and peel off parchment paper. Transfer cakes to a cooling rack to fully cool.
• Using the stand mixer with the paddle attachment, beat icing sugar, 1 cup of brown butter and ¼ cup of vanilla milk until creamy.
•  Trim cake tops to make an even flat surface. Place the first cake cut side up onto a serving platter or cake stand. Spread ¼ cup of icing onto the top of the first layer. Top with second cake and spread with ¼ cup icing. Top with third cake bottom side up. Begin evenly spreading the remaining icing along to top and sides of the cake.
• If the dulce de leche is quite thick, warm it slightly so it easily spreads and easily drips down the sides. Spread ½ cup of dulce de leche evenly over the top, allowing some to drip down the sides of the cake. Feel free to use more if desired. Sprinkle with flaked sea salt before serving.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into three greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. Cut each cake horizontally into two layers. , For caramel sauce, melt brown sugar in a heavy skillet over low heat for about 25 minutes. Remove from the heat; set aside., In a heavy saucepan, combine the sugar, milk and egg yolks. Bring to a boil over medium heat, stirring constantly. Add melted brown sugar. Cook and stir until a thermometer reads 238° (soft-ball stage). Remove from the heat; stir in the butter and vanilla until the mixture is smooth and spreadable., Place bottom layer on a serving plate, quickly top with 1/3 cup caramel sauce. Repeat layers 4 times. Top with the sixth cake layer. Dust cake with confectioners' sugar if desired. , ,