Burnt Sugar Cake with Caramel Frosting
Indulge in the rich, nostalgic flavors of this Burnt Sugar Cake with Caramel Frosting, a truly decadent dessert that’s perfect for special occasions or satisfying sweet cravings. This vintage-inspired recipe features a homemade burnt sugar syrup, which imparts a deep, caramelized flavor to the tender cake layers. Paired with a luscious caramel frosting made from scratch, this dessert is a harmonious blend of buttery sweetness and subtle smokiness. The recipe uses classic ingredients and simple techniques, such as melting sugar to create the syrup and alternating dry and wet ingredients for a perfectly moist crumb. Finished with a drizzle of burnt sugar syrup, this cake is as stunning as it is delicious. With easy-to-follow steps and sensational results, this crowd-pleasing dessert is sure to take center stage at your next gathering.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 0.5 cup water (for burnt sugar syrup)
- 3 cups all-purpose flour
- 2.5 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 0.5 cup unsalted butter (for frosting)
- 1 cup light brown sugar
- 0.25 cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
To make the burnt sugar syrup, add 1 cup of granulated sugar to a heavy saucepan over medium heat. Stir constantly until the sugar melts and turns a deep amber color. Carefully add 1/2 cup of water, a little at a time, stirring until smooth. Let it cool to room temperature.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and 2 cups of granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and 1/3 cup of the cooled burnt sugar syrup.
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the caramel frosting, melt 1/2 cup of butter in a saucepan over medium heat. Add the brown sugar and stir for 2 minutes until smooth. Slowly stir in the heavy cream and cook for another 2 minutes. Remove from heat and let it cool for 10 minutes.
Beat the cooled caramel mixture with 2 cups of powdered sugar and 1 teaspoon of vanilla extract until smooth and spreadable.
Place one cake layer on a serving platter and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides. Use remaining burnt sugar syrup to drizzle over the cake for decoration, if desired.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 316 mg | 14% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 87.5 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 109 mg | 2% | |
*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.
