How to Use Browned Butter
This recipe uses browned unsalted butter and it is an important ingredient of the Caramel Cake. If you replace the browned butter with regular butter, the overall flavor of the cake would change. There is this very helpful tutorial on YouTube that I found that explains the process of browning butter. It is also the tutorial I used when I learned to brown butter myself. If you need help on how to brown butter, you can check out the tutorial here.
Once you have browned your butter, you will need it to solidify (you can do this by allowing the brown butter cool and then chilling in the fridge). The reason why the brown butter should be in solid form is that the recipe requires the creaming of butter and sugar, an important step in trapping in the air which helps the cake rise during baking. For the best results, I would not recommend substituting the butter for melted butter or vegetable oil.
- Beat your butter and sugar until light in color. You should notice the butter-sugar mixture becomes light brown in color. This takes between three to five minutes on medium-high speed.
- I say this all the time but it is worth repeating. Do not overmix your batter. Mix until combined because over-mixing your batter would lead to a tough cake as opposed to soft and tender.
- All your ingredients (including your browned butter) should be room temperature. This would help the cake bake evenly and rise better as well.
- This cake also gets better with age. It becomes more moist and tender as the days go by. This is something to bear in mind if you plan to make ahead.
- This cake also freezes very well. If you need to serve, just remove from the freezer and allow it to come back to room temperature before serving.
- The last point, use a flour-based cake releaser to grease your pan.
How to make a flour based cake releaser
Just whip together 250g plain flour, 250g shortening and 250g oil. Use the amount needed to grease you pan and store the remaining for other recipes. It would keep fine in the fridge or freezer but you will need to bring it back to room temperature before using it to grease your pan.