Brown Butter Caramel Cake

Brown the Butter:

In a saucepan over medium heat, melt 1¾ cups (395g) of butter. Once melted, let it simmer on medium-low, stirring frequently, until the butter turns an amber brown color and gives off a nutty aroma. This usually takes about 7–10 minutes. Be sure to scrape the bottom so the milk solids don’t burn. Remove from heat and allow the browned butter to cool to room temperature (about 30 minutes).

Make the Cake Batter:

In a large mixing bowl, combine the cooled brown butter, dark brown sugar, and granulated sugar. Mix until smooth. Add the vanilla extract and eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Gently fold in the sea salt caramel baking chips.

Bake the Cake:

Spray two 6-inch springform pans with non-stick spray. Divide the batter evenly between the pans. Bake at 350°F (175°C) for 45–60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in their pans for about 15 minutes, then transfer them to a wire rack to cool completely for at least 1–2 hours before icing or assembling.