Caramel Cake with Brown Butter Frosting
February 13, 2012
It is (one of many) “birthday months” at our house. My husband, who resisted the idea of the birthday month for years, finally sees the beauty. Of course it is his birthday month, and a big one at that. Celebrating for an entire month allows for a thorough celebration. Why choose between a party, an outing, a nice dinner, a trip? With a birthday month you can do it all!
Our festivities began with a few good friends, lots of (still eating the leftovers!) good food, a backyard fire, and of course a birthday cake! My husband is a caramel guy, so after trying to tempt him with cake after cake that featured the power duo of chocolate and caramel, we finally settled on a cake that did away with the distractions and featured the caramel promptly.
Caramel Cake with Brown Butter Frosting is my adaptation of a cake from Maya Angelou’s cookbook, Hallelujah. It is a basic butter cake infused with caramel. So there was no mistaking the caramel, I added an extra layer between the cake layers and drizzled it over the top of the cake.The frosting is the kicker. The standard American buttercream is blown into complete deliciousness, by browning the butter and then chilling it back to proper temperature before whipping it up with powdered sugar and cream. Yes, this frosting is outstanding! All in all, they are a great match and the cake was very well received!
My Pantry Shelf 