Burnt Sugar Cake

60 mins
Serves 1
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Directions

  1. 1Melt sugar over medium heat until deep amber (do not stir, swirl pan).
  2. 2Melt sugar over medium heat until deep amber (do not stir, swirl pan).
  3. 3Melt sugar over medium heat until deep amber (do not stir, swirl pan).
  4. 4Carefully add boiling water, stir smooth, simmer 3–5 min. Cool.
  5. 5Carefully add boiling water, stir smooth, simmer 3–5 min. Cool.
  6. 6Carefully add boiling water, stir smooth, simmer 3–5 min. Cool.
  7. 7Reserve ½ cup for cake + ½ cup for frosting.
  8. 8Reserve ½ cup for cake + ½ cup for frosting.
  9. 9Reserve ½ cup for cake + ½ cup for 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 butter + sugar 3–5 min.
  17. 17Cream butter + sugar 3–5 min.
  18. 18Cream butter + sugar 3–5 min.
  19. 19Add eggs one at a time.
  20. 20Add eggs one at a time.
  21. 21Add eggs one at a time.
  22. 22Whisk dry ingredients.
  23. 23Whisk dry ingredients.
  24. 24Whisk dry ingredients.
  25. 25Alternate dry ingredients + milk into batter.
  26. 26Alternate dry ingredients + milk into batter.
  27. 27Alternate dry ingredients + milk into batter.
  28. 28Mix in burnt sugar syrup + vanilla.
  29. 29Mix in burnt sugar syrup + vanilla.
  30. 30Mix in burnt sugar syrup + vanilla.
  31. 31Bake 25–30 min.
  32. 32Bake 25–30 min.
  33. 33Bake 25–30 min.
  34. 34Cool completely.
  35. 35Cool completely.
  36. 36Cool completely.
  37. 37Boil butter, brown sugar, syrup & milk 2 minutes.
  38. 38Boil butter, brown sugar, syrup & milk 2 minutes.
  39. 39Boil butter, brown sugar, syrup & milk 2 minutes.
  40. 40Cool until warm, then beat in powdered sugar, salt & vanilla.
  41. 41Cool until warm, then beat in powdered sugar, salt & vanilla.
  42. 42Cool until warm, then beat in powdered sugar, salt & vanilla.
  43. 43Frost cake quickly before it sets.
  44. 44Frost cake quickly before it sets.
  45. 45Frost cake quickly before it sets.
  46. 46Melt ¾ cup butter.
  47. 47Melt ¾ cup butter.
  48. 48Melt ¾ cup butter.
  49. 49Boil brown sugar + cream + salt.
  50. 50Boil brown sugar + cream + salt.
  51. 51Boil brown sugar + cream + salt.
  52. 52Beat into melted butter with powdered sugar.
  53. 53Beat into melted butter with powdered sugar.
  54. 54Beat into melted butter with powdered sugar.
  55. 55Add remaining butter 1 tbsp at a time.
  56. 56Add remaining butter 1 tbsp at a time.
  57. 57Add remaining butter 1 tbsp at a time.
  58. 58Rest 10–30 min until spreadable.
  59. 59Rest 10–30 min until spreadable.
  60. 60Rest 10–30 min until spreadable.
  61. 61Fill and frost cake with traditional burnt sugar frosting.
  62. 62Fill and frost cake with traditional burnt sugar frosting.
  63. 63Fill and frost cake with traditional burnt sugar frosting.
  64. 64Optional: cover outside with penuche frosting.
  65. 65Optional: cover outside with penuche frosting.
  66. 66Optional: cover 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

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.