While people may argue over the pronunciation of caramel, its deliciousness is never questioned. So when baker-blogger Ananya Gupta got started on this caramel concoction for her birthday, we were beyond thrilled. The Brown Butter and Salted Caramel Cake has been Ananya’s ‘brain child’ for a long time—and when her birthday came around, she decided to put her plan into action. “What really makes the cake stand out is the dalliance between the bitterness of the salted caramel sauce, tartness of the cream cheese frosting and the intoxicating nuttiness of the brown butter that echoes through the sponge. Finally, the pinch of salt that runs through the entire recipe, balances the sweetness of these rich ingredients perfectly,” she explains. Her blog documents her experiences and love for baking, which is where we came across this beauty.
When asked what inspires her to bake, Ananya responds, “Baking to me, is a form of mindfulness. The world doesn’t exist when I bake. It’s just the sight of the batter, the sound of the frosting being beaten and the smell of my cake baking in the oven. Baking has been my escape to a very happy and a rather sweet place.” To us, that sounds like the perfect escape—and her recipe is the map to it!
What you need:
A. The brown butter sponge
B. The salted caramel sauce
C. The salted caramel frosting
A. Making the brown butter cake
B. Making the Salted Caramel Sauce
(Note: Use a heavy bottom deep pot; the caramel will spit and foam)
C. Making the Salted Caramel Cream Cheese Frosting
Assembling The Cake (we’re almost there!)
P.S. For all you novice bakers out there, fret not, Ananya has some advice for you, “In baking, there’s very little scope for guesswork. Always follow the recipe to the T. Room temperature means room temperature. Always preheat your oven. And go ahead and buy that weighing scale for precise measurements.”
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This recipe was originally published on Ananya Gupta’s blog.