Burnt Sugar Cake
Serves 1
Directions
- 1To make burnt sugar syrup: Melt 1 cup granulated sugar over medium heat until deep amber (do not stir, swirl pan).
- 2Carefully add 1 cup boiling water, stir smooth, and simmer for 3–5 minutes.
- 3Cool the syrup and reserve ½ cup for the cake and ½ cup for the frosting.
- 4Heat oven to 350°F / 175°C.
- 5Grease three 8-inch pans.
- 6Cream 1 cup softened butter and 2 cups sugar for 3–5 minutes.
- 7Add 4 eggs one at a time to the butter and sugar mixture.
- 8Whisk together 3 cups cake flour, 1 tbsp baking powder, and ½ tsp salt (dry ingredients).
- 9Alternate adding dry ingredients and 1 cup whole milk into the batter.
- 10Mix in ½ cup burnt sugar syrup and 2 tsp vanilla.
- 11Bake for 25–30 minutes.
- 12Cool the cake completely.
- 13To 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.
- 14Cool until warm, then beat in 3-4 cups powdered sugar, a pinch of salt, and 1 tsp vanilla.
- 15Frost the cake quickly before it sets.
- 16To make Optional Brown Sugar Penuche Frosting: Melt ¾ cup butter.
- 17Boil 1½ cups brown sugar, ½ cup heavy cream, and 1 tsp salt.
- 18Beat the boiled mixture into the melted butter with 4½ cups powdered sugar.
- 19Add the remaining butter (¾ cup) 1 tbsp at a time.
- 20Rest the Penuche frosting for 10–30 minutes until spreadable.
- 21Assemble the cake by filling and frosting it with traditional burnt sugar frosting.
- 22Optionally, cover the outside with penuche frosting.
- 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
- 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 (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.
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