Salted Caramel Brown Butter Cake

For the cake:

1. Start by adding your butter to a small skillet on medium heat. Allow your butter to melt and brown, stirring occasionally. This takes about 5-7 minutes. Once browned, remove from the heat and allow to cool for 10 minutes.
2. Using a stand mixer, add your browned butter and sugar. Mix on medium speed for 2 minutes before adding in your eggs and vanilla extract. Mix again for 2 minutes and add your greek yogurt and milk.
3. Once all your wet ingredients are combined, add your dry ingredients (flour, baking soda, baking powder, salt) and mix until all the dry bits are completely mixed in.
4. Place your batter in a lined 8x8 baking dish and bake on 350F for 45-48 minutes.

For the salted caramel sauce:

1. While your cake is baking, make your caramel. Start by adding your butter and brown sugar to a small saucepan on medium heat. Allow this to melt and come together for 5 minutes.
2. Slowly add in your heavy cream until a thick caramel forms. This only takes about 2 minutes. Remove from the heat and transfer to a clean bowl. Add vanilla extract and a pinch of salt.

For the frosting:

1. Add your butter and cream cheese to a stand mixer with a whisk attachment. Mix on high for 2 minutes.
2. Add your confectioners sugar, a touch of milk (if needed for consistency, though not listed in ingredients) and cinnamon. Mix on high for 2 minutes.

Assembly:

1. Once your cake completely cools, poke holes in it and add your caramel. Allow this to seep into your cake.
2. Then frost the cake and enjoy!