Texas Heritage Burnt Sugar Cake
Celebrate the rich culinary traditions of the Lone Star State with this Texas Heritage Burnt Sugar Cake, a show-stopping dessert that’s as nostalgic as it is indulgent. This Southern classic features layers of moist cake infused with deep, toasty caramel notes created by a homemade burnt sugar syrup—a labor of love that rewards you with unparalleled flavor. Topped with a luscious, buttery burnt sugar frosting, this cake strikes the perfect balance between sweetness and complexity. Perfect for special occasions or when you’re craving a taste of Texas history, this recipe combines timeless techniques with a bold, unique flavor profile that’s guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 cups Granulated sugar
- 1 cup Water
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1.5 cups Granulated sugar (for batter)
- 3 large Eggs, room temperature
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1 cup Heavy cream
- 0.5 cup Unsalted butter (for frosting)
- 2 cups Confectioners' sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.25 teaspoon Salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a heavy-bottomed saucepan over medium heat, melt 1.5 cups of granulated sugar until it turns a deep amber color, stirring frequently to prevent burning.
Carefully add 1 cup of water to the melted sugar—it will bubble vigorously. Stir until smooth to make the burnt sugar syrup. Set aside to cool completely.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream 0.75 cup of softened butter and 1.5 cups of granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then add 2 teaspoons of vanilla extract and mix until combined.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with 1 cup of milk and 0.5 cups of the cooled burnt sugar syrup, starting and ending with the dry ingredients. Mix just until combined.
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.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the frosting, combine the remaining 0.5 cup burnt sugar syrup, 1 cup heavy cream, and 0.5 cup butter in a saucepan. Bring to a boil over medium heat, then reduce to a simmer, stirring often, until slightly thickened, about 5-7 minutes.
Remove the syrup mixture from heat and let it cool to room temperature.
With an electric mixer, beat the cooled syrup mixture, 2 cups confectioners' sugar, 1 teaspoon vanilla extract, and 0.25 teaspoon salt on medium speed until smooth and spreadable.
Spread frosting between the layers of the cake, then frost the top and sides.
Serve at room temperature and enjoy your Texas Heritage Burnt Sugar Cake!
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 72.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 77 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.
