Burnt Sugar Cake
Burnt Sugar Cake
Ingredients
For the Burnt Sugar Syrup
- 1 cup granulated sugar
- 1 cup boiling water
For the Cake
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup burnt sugar syrup, reserved from syrup recipe
- 2 teaspoons vanilla extract
For the Traditional Burnt Sugar Frosting
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup burnt sugar syrup, reserved from syrup recipe
- 1/4 cup evaporated milk
- 3 cups powdered sugar, up to 4 cups, as needed
- 1 pinch salt
- 1 teaspoon vanilla extract
For the Optional Brown Sugar Penuche Frosting
- 1 1/2 cups butter, divided
- 1 1/2 cups brown sugar
- 1/2 cup heavy cream
- 1 teaspoon salt
- 4 1/2 cups powdered sugar
Instructions
- 1
Melt the granulated sugar in a saucepan over medium heat. Do not stir; swirl the pan occasionally to ensure even melting. Continue until the sugar reaches a deep amber color.
⏱️ 10 min
- 2
Carefully add the boiling water to the caramelized sugar. Stir the mixture until smooth.
⏱️ 2 min
- 3
Simmer the burnt sugar syrup for 3–5 minutes.
⏱️ 5 min
- 4
Cool the syrup completely. Reserve 1/2 cup for the cake batter and 1/2 cup for the traditional burnt sugar frosting.
⏱️ 60 min
- 5
Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans.
⏱️ 5 min•🌡️ 350
- 6
In a large bowl, cream together the softened butter and 2 cups of sugar for 3–5 minutes until light and fluffy.
⏱️ 5 min
- 7
Add the 4 eggs one at a time, mixing well after each addition.
⏱️ 3 min
- 8
In a separate bowl, whisk together the 3 cups of cake flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
⏱️ 2 min
- 9
Alternately add the dry ingredients and 1 cup of whole milk into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.
⏱️ 5 min
- 10
Mix in the 1/2 cup of reserved burnt sugar syrup and 2 teaspoons of vanilla extract until fully incorporated.
⏱️ 2 min
- 11
Divide the batter evenly among the three prepared 8-inch pans.
⏱️ 3 min
- 12
Bake for 25–30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 13
Cool the cakes completely in the pans on a wire rack before attempting to remove them. This will take at least 30 minutes.
⏱️ 30 min
- 14
For the Traditional Burnt Sugar Frosting: In a saucepan, combine the 1/2 cup butter, 1 cup brown sugar, 1/2 cup reserved burnt sugar syrup, and 1/4 cup evaporated milk.
⏱️ 2 min
- 15
Bring the mixture to a boil and cook for 2 minutes, stirring constantly.
⏱️ 2 min
- 16
Remove from heat and let cool until warm (about 15-20 minutes).
⏱️ 20 min
- 17
Beat in 3 cups of powdered sugar (adding more if needed for desired consistency, up to 4 cups), a pinch of salt, and 1 teaspoon vanilla extract until smooth and spreadable. Work fast, as this frosting sets quickly.
⏱️ 5 min
- 18
Optional: For the Brown Sugar Penuche Frosting: Melt 3/4 cup of the butter in a saucepan.
⏱️ 3 min
- 19
In a separate saucepan, boil the 1 1/2 cups brown sugar, 1/2 cup heavy cream, and 1 teaspoon salt.
⏱️ 5 min
- 20
Pour the boiled brown sugar mixture into the melted butter. Beat in the 4 1/2 cups powdered sugar until smooth.
⏱️ 5 min
- 21
Add the remaining 3/4 cup of butter, 1 tablespoon at a time, beating until fully incorporated and smooth. Rest the frosting for 10–30 minutes until it reaches a spreadable consistency.
⏱️ 30 min
- 22
Level the cooled cake layers if necessary using a serrated knife.
⏱️ 5 min
- 23
Place one cake layer on a cake stand or serving plate. Spread a generous layer of traditional burnt sugar frosting over the top. Repeat with the remaining cake layers and frosting.
⏱️ 5 min
- 24
Fill and frost the entire cake with the traditional burnt sugar frosting.
⏱️ 5 min
- 25
Optional: Cover the outside of the cake with the brown sugar penuche frosting for a creamier finish.
⏱️ 5 min
- 26
Finish with rustic swoops and swirls using a spatula or knife. Slice and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Burnt Sugar Cake
For the Burnt Sugar Syrup
- 1 cup granulated sugar
- 1 cup boiling water
For the Cake
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup burnt sugar syrup, reserved from syrup recipe
- 2 teaspoons vanilla extract
For the Traditional Burnt Sugar Frosting
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup burnt sugar syrup, reserved from syrup recipe
- 1/4 cup evaporated milk
- 3 cups powdered sugar, up to 4 cups, as needed
- 1 pinch salt
- 1 teaspoon vanilla extract
For the Optional Brown Sugar Penuche Frosting
- 1 1/2 cups butter, divided
- 1 1/2 cups brown sugar
- 1/2 cup heavy cream
- 1 teaspoon salt
- 4 1/2 cups powdered sugar
Instructions
- 1
Melt the granulated sugar in a saucepan over medium heat. Do not stir; swirl the pan occasionally to ensure even melting. Continue until the sugar reaches a deep amber color.
⏱️ 10 min - 2
Carefully add the boiling water to the caramelized sugar. Stir the mixture until smooth.
⏱️ 2 min - 3
Simmer the burnt sugar syrup for 3–5 minutes.
⏱️ 5 min - 4
Cool the syrup completely. Reserve 1/2 cup for the cake batter and 1/2 cup for the traditional burnt sugar frosting.
⏱️ 60 min - 5
Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans.
⏱️ 5 min•🌡️ 350 - 6
In a large bowl, cream together the softened butter and 2 cups of sugar for 3–5 minutes until light and fluffy.
⏱️ 5 min - 7
Add the 4 eggs one at a time, mixing well after each addition.
⏱️ 3 min - 8
In a separate bowl, whisk together the 3 cups of cake flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
⏱️ 2 min - 9
Alternately add the dry ingredients and 1 cup of whole milk into the butter mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.
⏱️ 5 min - 10
Mix in the 1/2 cup of reserved burnt sugar syrup and 2 teaspoons of vanilla extract until fully incorporated.
⏱️ 2 min - 11
Divide the batter evenly among the three prepared 8-inch pans.
⏱️ 3 min - 12
Bake for 25–30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 13
Cool the cakes completely in the pans on a wire rack before attempting to remove them. This will take at least 30 minutes.
⏱️ 30 min - 14
For the Traditional Burnt Sugar Frosting: In a saucepan, combine the 1/2 cup butter, 1 cup brown sugar, 1/2 cup reserved burnt sugar syrup, and 1/4 cup evaporated milk.
⏱️ 2 min - 15
Bring the mixture to a boil and cook for 2 minutes, stirring constantly.
⏱️ 2 min - 16
Remove from heat and let cool until warm (about 15-20 minutes).
⏱️ 20 min - 17
Beat in 3 cups of powdered sugar (adding more if needed for desired consistency, up to 4 cups), a pinch of salt, and 1 teaspoon vanilla extract until smooth and spreadable. Work fast, as this frosting sets quickly.
⏱️ 5 min - 18
Optional: For the Brown Sugar Penuche Frosting: Melt 3/4 cup of the butter in a saucepan.
⏱️ 3 min - 19
In a separate saucepan, boil the 1 1/2 cups brown sugar, 1/2 cup heavy cream, and 1 teaspoon salt.
⏱️ 5 min - 20
Pour the boiled brown sugar mixture into the melted butter. Beat in the 4 1/2 cups powdered sugar until smooth.
⏱️ 5 min - 21
Add the remaining 3/4 cup of butter, 1 tablespoon at a time, beating until fully incorporated and smooth. Rest the frosting for 10–30 minutes until it reaches a spreadable consistency.
⏱️ 30 min - 22
Level the cooled cake layers if necessary using a serrated knife.
⏱️ 5 min - 23
Place one cake layer on a cake stand or serving plate. Spread a generous layer of traditional burnt sugar frosting over the top. Repeat with the remaining cake layers and frosting.
⏱️ 5 min - 24
Fill and frost the entire cake with the traditional burnt sugar frosting.
⏱️ 5 min - 25
Optional: Cover the outside of the cake with the brown sugar penuche frosting for a creamier finish.
⏱️ 5 min - 26
Finish with rustic swoops and swirls using a spatula or knife. Slice and serve.
⏱️ 5 min