Burnt Sugar Cake

Serves 1
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Directions

  1. 1Melt granulated sugar over medium heat until deep amber, do not stir, swirl pan.
  2. 2Carefully add boiling water, stir smooth, and simmer for 3–5 min. Cool.
  3. 3Reserve ½ cup of burnt sugar syrup for the cake and ½ cup for the frosting.
  4. 4Heat oven to 350°F / 175°C.
  5. 5Grease three 8-inch pans.
  6. 6Cream butter and sugar for 3–5 min.
  7. 7Add eggs one at a time.
  8. 8Whisk dry ingredients (cake flour, baking powder, salt).
  9. 9Alternate adding dry ingredients and milk into the batter.
  10. 10Mix in burnt sugar syrup and vanilla.
  11. 11Bake for 25–30 min.
  12. 12Cool completely.
  13. 13For the traditional burnt sugar frosting, boil butter, brown sugar, burnt sugar syrup, and evaporated milk for 2 minutes.
  14. 14Cool until warm, then beat in powdered sugar, salt, and vanilla.
  15. 15Frost cake quickly before it sets.
  16. 16For the optional brown sugar penuche frosting, melt ¾ cup butter.
  17. 17Boil brown sugar, heavy cream, and salt.
  18. 18Beat the brown sugar mixture into the melted butter with powdered sugar.
  19. 19Add the remaining butter 1 tbsp at a time.
  20. 20Rest for 10–30 min until spreadable.
  21. 21Fill and frost the cake with traditional burnt sugar frosting.
  22. 22Optionally, cover the outside with penuche frosting.
  23. 23Finish with rustic swoops and swirls.

Ingredients

  • 1 cup granulated sugar
  • 1 cup boiling water
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups cake flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup whole milk
  • 0.5 cup burnt sugar syrup
  • 2 tsp vanilla
  • 0.5 cup butter
  • 1 cup brown sugar
  • 0.5 cup burnt sugar syrup
  • 0.25 cup evaporated milk
  • 3 cups powdered sugar
  • 4 cups powdered sugar
  • 1 pinch salt
  • 1 tsp vanilla
  • 1.5 cups butter, divided
  • 1.5 cups brown sugar
  • 0.5 cup heavy cream
  • 1 tsp salt
  • 4.5 cups powdered sugar

Equipment

oven8-inch pans

Tips

  • Work fast when making traditional burnt sugar frosting, as it sets quickly.
  • For the optional brown sugar penuche frosting, rest it for 10-30 minutes until spreadable.
  • Finish the cake with rustic swoops and swirls.
Burnt Sugar Cake | Clip Recipe