Burnt Sugar Cake Betty Crocker Circa 1956
Step back in time to 1956 with this irresistible Burnt Sugar Cake, a vintage Betty Crocker classic that’s as timeless as it is delicious. This decadent dessert features a homemade burnt sugar syrup, created by caramelizing sugar to a deep amber hue, which infuses the cake with a rich, toasty sweetness and subtle nutty undertones. The batter blends creamy butter and shortening for the ultimate tender crumb, while hints of vanilla and a perfectly balanced mix of baking essentials ensure a flawless rise. Ready in just about an hour, this two-layer beauty is the perfect nostalgic centerpiece for any occasion, especially when topped with your favorite frosting and a drizzle of the velvety syrup. Whether you're a retro recipe enthusiast or simply craving something unique, this caramel-infused treat is bound to wow your taste buds! Keywords: Burnt Sugar Cake recipe, vintage Betty Crocker cake, caramel cake, 1950s dessert, homemade cake recipe.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 1 cup Boiling water
- 0.5 cup Butter
- 0.25 cup Shortening
- 2 large Eggs
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 2.25 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 1 teaspoon Salt
Instructions
To make the burnt sugar syrup, place 1/2 cup of the granulated sugar in a heavy skillet over medium heat.
Stir constantly as the sugar melts and turns a deep amber color. Be careful not to burn it.
Once the sugar is melted and caramelized, carefully add the boiling water while stirring to prevent the sugar from hardening. Stir until smooth and set aside to cool.
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large mixing bowl, cream together the butter, shortening, and the remaining 1/2 cup granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in 1/4 cup of the cooled burnt sugar syrup, milk, and vanilla extract until well combined.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Once the cakes are cool, assemble and frost with your favorite frosting and drizzle with the remaining burnt sugar syrup, if desired.
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 4266 mg | 185% | |
| Total Carbohydrate | 418.5 g | 152% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 208.1 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 270 mg | 21% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 652 mg | 14% | |
*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.
