Burnt Sugar Cake
Indulge in the nostalgic allure of Burnt Sugar Cake, a timeless dessert with a deeply caramelized flavor that sets it apart from the ordinary. This recipe transforms simple granulated sugar into a rich, amber-hued syrup, lending the cake its signature toasty sweetness. Soft and moist, thanks to a harmonious blend of butter, milk, and eggs, the cake's tender crumb pairs beautifully with your choice of frosting or a dusting of powdered sugar. Perfectly balanced with just the right amount of vanilla and a touch of salt, this classic dessert is ideal for celebrations or afternoon tea. With easy-to-follow steps, this treat is a must-try for anyone seeking an old-fashioned cake with a bold, caramel-forward twist.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 1 cup boiling water
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
Instructions
Make the burnt sugar syrup: In a medium saucepan, heat 1 cup of granulated sugar over medium heat, stirring constantly, until the sugar has melted and turned a deep amber color (about 8-10 minutes). Be careful not to let it burn too much.
Carefully add 1 cup of boiling water to the caramelized sugar. It will sputter and steam, so proceed cautiously. Stir until smooth, then set the syrup aside to cool completely.
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and 1.5 cups of granulated sugar until light and fluffy, about 2-3 minutes. Use a stand mixer or handheld mixer for best results.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the cooled burnt sugar syrup and mix until well combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
4239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 748.6 g | 272% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 513.5 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 451 mg | 35% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
