Caramel Sheet Cake with Browned Butter Frosting
Soft fluffy caramel sponge sheet cake smothered in browned butter cream cheese frosting and topped with seasonal fresh figs. This cake is so light and airy; it’s like eating a caramel cloud. Teamed with the nutty notes of the browned butter buttercream, this cake will have you coming back for a second slice.
- 485 g plain flour (all-purpose)
- 3 tsp baking powder
- 1½ tsp fine salt
- 240 g unsalted butter - room temperature
- 340 g golden granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ¾ cup caramel sauce.
- 360 ml milk, room temp
Browned Butter Cream Cheese Glaze
- 165 g unsalted butter - for browning
- 110 g unsalted butter - room temperature
- 180 g cream cheese - room temperature
- 1 tsp vanilla bean paste
- 1 tsp salt
- 640 g powdered icing sugar (confectioners’ sugar) - sifted
- 1 tbsp milk - only if needed
- 4 figs - quartered
- A couple of sprigs of thyme.
- A drizzle of caramel sauce.
Make your caramel sauce and allow it to come to room temperature.
Preheat the oven to 180°C (350°F). Grease a 23x33cm (9x13-inch) rectangular baking pan and line with parchment paper. NOTE: allow the paper to overhang the sides so that when it comes to removing the cake from the pan, it can be easily lifted using the paper.
Combine flour, baking powder and salt in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, beating until fully incorporated after each addition. Add vanilla extract and caramel and mix until combined.
Alternating between the flour mixture (3 additions) and the milk (2 additions), mix until fully combined.
Pour the batter into your prepared sheet pan and spread out evenly. Bake for 35-40 minutes or until a toothpick entered into the centre comes out clean.
Remove the pan and allow the cake to cool in the pan for 25-30 minutes on a wire rack before lifting the cake out using the baking paper and allowing it to cool completely.
Browned butter cream cheese frosting
Place 165g/¾cup butter into a saucepan on medium heat and swirl the pan to ensure the butter cooks evenly. As the butter cooks, it will become foamy and will gradually turn from a golden yellow to a rich amber colour and then toasty brown with brown specks in the pan's bottom. Remove the pan from the heat and pour into a container, ensuring to scrape the brown bits in the bottom. Store in the fridge to solidify, then remove and allow to come to room temperature.
In the bowl of a stand mixer, beat the browned butter and 110g/½cup butter for 3 minutes until pale. Add the cream cheese, vanilla bean paste, salt and beat for a further minute. Add the icing sugar and beat until fully combined.
TIP: If the buttercream is too thick, then add a tablespoon at a time of double cream or milk until the desired consistency is reached.
If the buttercream is too soft, then place the bowl in the fridge for 15 minutes or until it has stiffened into a more manageable consistency.
TIP: Make the caramel sauce and browned butter the day before making the cake.
Calories: 646kcalCarbohydrates: 88gProtein: 6gFat: 31gSaturated Fat: 19gTrans Fat: 1gCholesterol: 123mgSodium: 507mgPotassium: 103mgFiber: 1gSugar: 63gVitamin A: 1034IUVitamin C: 1mgCalcium: 81mgIron: 2mg