Brown Butter Salted Caramel Crunch Cake

cake-sliceswhole-cake-2Last week was my birthday and I made my own cake. Some people think that having to bake your own birthday cake is quite sad, but I’m not one of them. When you bake your own cake, you get exactly what you want. I gave quite a bit of thought about what to bake. (Way more thought than is probably healthy, I’ll admit).

As an early birthday present to myself I ordered Bobbette and Belle’s new cookbook. I read through it and stuck post it notes on over half  half the pages. The photography is gorgeous and there are so many recipes that inspired me. It is a very well written book with lots of tips and techniques. While some of the recipes are not for rookie bakers, the instructions they give are very thorough.
bb_book_fullsizeAs soon as I saw their Salted Caramel Toffee Cake, I knew I found my intended. Three layers of  classic vanilla cake filled with homemade salted caramel buttercream, toffee pieces and a caramel drizzle. 

This was my starting point, but I made a few changes. here’s how my cake came together.

 

I started with their recipe for a classic vanilla cake but I browned the butter first. cake-ingredientsBrown butter adds a layer of toasty, nutty deliciousness. Making it couldn’t be simpler. Butter is composed of butterfat, milk protein and water. When you brown butter, you are essentially toasting the milk protein. As you heat the butter, and it begins to bubble and sputter away, the water evaporates and the hot butterfat begins to cook the milk solids, turning them from creamy yellow to a splendid speckled brown colour and your whole kitchen smells like toasted hazelnuts. It’s insanely gorgeous!

It is best to brown the butter in a light coloured pot, so that you can easily monitor the browning process. Note that only the milk solids will turn brown. the butterfat stays clear. As soon as you reach the perfect brown colour, pour the butter out of the hot pot to let it cool completely.white potbrowned butterYou will need to chill the brown butter and let it harden before you can cream it with the sugar.creaming-brown-butter-and-sugarDivide the batter evenly into 3 pans and bake.cake-batter-goes-into-pansNext I decided to alternate layers of brown butter vanilla cake with layers of almond meringue. I thought the textural difference of pillowy soft cake layers would be fantastic with chewy crunchy meringue. soft-peaks-for-almond-meringuepiping-meringueA salted caramel buttercream would be the perfect glue to hold all these layers together.buttercream-one-cube-at-a-timebuttercream-2Admittedly, there are a lot of components to prepare for this cake. Don’t try to do it all in one day. Make the components on day one and assemble on day 2. I have included detailed instructions on how to make all the parts, in the recipe below.

Click here to print recipe for Brown-Butter-Salted-Caramel-Crunch-Cake

Light the candles and make a wish!make-a-wish

 

 

 

7 thoughts on “Brown Butter Salted Caramel Crunch Cake

  1. themondaybox

    This is a spectacular cake! I sat here in awe watching the construction video. I don’t think it is sad at all to bake one’s own cake. There are too few occasions in life when spectacular cakes are called for. Your birthday is an opportunity to bake EXACTLY what YOU want. I would pick brown butter vanilla cake too….if I wasn’t making my birthday rice pudding (but that’s another story). My birthday was last week too. :) Happy Birthday!

    Reply
  2. Linda M

    Happy Birthday Cindy! This cake looks so beautiful and loved the video! You make it look so easy. Wishing you a great year ahead with lots of sweet and salty goodness.

    Reply
  3. Ruth Blumenstein

    Wow. Looks gorgeous and I’m certain every piece was delicious and no crumbs left. Happy Birthday. Let me know if you are coming to NY.

    Reply

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