Burnt Sugar Cake

Serves 1
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Directions

  1. 1To make burnt sugar syrup: Melt 1 cup granulated sugar over medium heat until deep amber (do not stir, swirl pan).
  2. 2To make burnt sugar syrup: Melt 1 cup granulated sugar over medium heat until deep amber (do not stir, swirl pan).
  3. 3To make burnt sugar syrup: Melt 1 cup granulated sugar over medium heat until deep amber (do not stir, swirl pan).
  4. 4Carefully add 1 cup boiling water, stir smooth, and simmer for 3–5 minutes.
  5. 5Carefully add 1 cup boiling water, stir smooth, and simmer for 3–5 minutes.
  6. 6Carefully add 1 cup boiling water, stir smooth, and simmer for 3–5 minutes.
  7. 7Cool the syrup and reserve ½ cup for the cake and ½ cup for the frosting.
  8. 8Cool the syrup and reserve ½ cup for the cake and ½ cup for the frosting.
  9. 9Cool the syrup and reserve ½ cup for the cake and ½ cup for the frosting.
  10. 10Heat oven to 350°F / 175°C.
  11. 11Heat oven to 350°F / 175°C.
  12. 12Heat oven to 350°F / 175°C.
  13. 13Grease three 8-inch pans.
  14. 14Grease three 8-inch pans.
  15. 15Grease three 8-inch pans.
  16. 16Cream 1 cup softened butter and 2 cups sugar for 3–5 minutes.
  17. 17Cream 1 cup softened butter and 2 cups sugar for 3–5 minutes.
  18. 18Cream 1 cup softened butter and 2 cups sugar for 3–5 minutes.
  19. 19Add 4 eggs one at a time to the butter and sugar mixture.
  20. 20Add 4 eggs one at a time to the butter and sugar mixture.
  21. 21Add 4 eggs one at a time to the butter and sugar mixture.
  22. 22Whisk together 3 cups cake flour, 1 tbsp baking powder, and ½ tsp salt (dry ingredients).
  23. 23Whisk together 3 cups cake flour, 1 tbsp baking powder, and ½ tsp salt (dry ingredients).
  24. 24Whisk together 3 cups cake flour, 1 tbsp baking powder, and ½ tsp salt (dry ingredients).
  25. 25Alternate adding dry ingredients and 1 cup whole milk into the batter.
  26. 26Alternate adding dry ingredients and 1 cup whole milk into the batter.
  27. 27Alternate adding dry ingredients and 1 cup whole milk into the batter.
  28. 28Mix in ½ cup burnt sugar syrup and 2 tsp vanilla.
  29. 29Mix in ½ cup burnt sugar syrup and 2 tsp vanilla.
  30. 30Mix in ½ cup burnt sugar syrup and 2 tsp vanilla.
  31. 31Bake for 25–30 minutes.
  32. 32Bake for 25–30 minutes.
  33. 33Bake for 25–30 minutes.
  34. 34Cool the cake completely.
  35. 35Cool the cake completely.
  36. 36Cool the cake completely.
  37. 37To make Traditional Burnt Sugar Frosting: Boil ½ cup butter, 1 cup brown sugar, ½ cup burnt sugar syrup, and ¼ cup evaporated milk for 2 minutes.
  38. 38To make Traditional Burnt Sugar Frosting: Boil ½ cup butter, 1 cup brown sugar, ½ cup burnt sugar syrup, and ¼ cup evaporated milk for 2 minutes.
  39. 39To make Traditional Burnt Sugar Frosting: Boil ½ cup butter, 1 cup brown sugar, ½ cup burnt sugar syrup, and ¼ cup evaporated milk for 2 minutes.
  40. 40Cool until warm, then beat in 3-4 cups powdered sugar, a pinch of salt, and 1 tsp vanilla.
  41. 41Cool until warm, then beat in 3-4 cups powdered sugar, a pinch of salt, and 1 tsp vanilla.
  42. 42Cool until warm, then beat in 3-4 cups powdered sugar, a pinch of salt, and 1 tsp vanilla.
  43. 43Frost the cake quickly before it sets.
  44. 44Frost the cake quickly before it sets.
  45. 45Frost the cake quickly before it sets.
  46. 46To make Optional Brown Sugar Penuche Frosting: Melt ¾ cup butter.
  47. 47To make Optional Brown Sugar Penuche Frosting: Melt ¾ cup butter.
  48. 48To make Optional Brown Sugar Penuche Frosting: Melt ¾ cup butter.
  49. 49Boil 1½ cups brown sugar, ½ cup heavy cream, and 1 tsp salt.
  50. 50Boil 1½ cups brown sugar, ½ cup heavy cream, and 1 tsp salt.
  51. 51Boil 1½ cups brown sugar, ½ cup heavy cream, and 1 tsp salt.
  52. 52Beat the boiled mixture into the melted butter with 4½ cups powdered sugar.
  53. 53Beat the boiled mixture into the melted butter with 4½ cups powdered sugar.
  54. 54Beat the boiled mixture into the melted butter with 4½ cups powdered sugar.
  55. 55Add the remaining butter (¾ cup) 1 tbsp at a time.
  56. 56Add the remaining butter (¾ cup) 1 tbsp at a time.
  57. 57Add the remaining butter (¾ cup) 1 tbsp at a time.
  58. 58Rest the Penuche frosting for 10–30 minutes until spreadable.
  59. 59Rest the Penuche frosting for 10–30 minutes until spreadable.
  60. 60Rest the Penuche frosting for 10–30 minutes until spreadable.
  61. 61Assemble the cake by filling and frosting it with traditional burnt sugar frosting.
  62. 62Assemble the cake by filling and frosting it with traditional burnt sugar frosting.
  63. 63Assemble the cake by filling and frosting it with traditional burnt sugar frosting.
  64. 64Optionally, cover the outside with penuche frosting.
  65. 65Optionally, cover the outside with penuche frosting.
  66. 66Optionally, cover the outside with penuche frosting.
  67. 67Finish with rustic swoops and swirls.
  68. 68Finish with rustic swoops and swirls.
  69. 69Finish with rustic swoops and swirls.

Ingredients

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

Equipment

oven8-inch pans (three)mixerwhisksaucepan

Tips

  • Do not stir granulated sugar when melting for the syrup, swirl pan instead.
  • Frost the cake quickly with traditional burnt sugar frosting before it sets.
  • For Penuche frosting, allow it to rest 10-30 minutes until spreadable.
Burnt Sugar Cake | Clip Recipe