Burnt Sugar Cake

1h
Serves 1
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Directions

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

8-inch pans

Tips

  • Making burnt sugar syrup was a skill. You had to melt sugar to a deep amber without burning it. Then carefully add water to turn it into a syrup.
  • Work fast when frosting the cake with traditional burnt sugar frosting before it sets.

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