Burnt Sugar Cake is a delicious buttery cake with a unique flavor, which is created by using burnt sugar syrup in both the batter and the frosting. To get even more flavor, drizzle caramel sauce between the two cake layers and on top. Finish with chopped, toasted pecans. This cake is so good. No chance of stopping after one slice!
But, what exactly is Burnt Sugar Syrup? Despite its name, burnt sugar syrup is not really burned. The sugar initially forms lumps when heated, which melt as it continues to cook. This process involves caramelising sugar to form a very deep, brown-colored syrup, similar to the way caramel is made. The final syrup has a very unique taste and color.
Tools & Equipment
- 2×22,9cm / 2×9-inch cake pan
- Baking sheet
- Bench scraper
- Cake stand / serving plate
- Cooking spray
- Egg separator
- Large serrated knife
- Liquid measuring cup
- Medium saucepan
- Offset spatula
- Parchment paper
- Silicone spatula
- Small pot or kettle
- Stand mixer fitted with whisk & paddle attachment
- Wire rack
- Wooden spoon
Recipe Tips
Room Temperature: to ensure that the batter mixes evenly, all cooled ingredients should have room temperature. Take these ingredients out of the fridge about 1 hour before you start.
Burnt Sugar Syrup: prepare the syrup one day in advance, because it has to be cold when used and then it has enough time to cool completely. Cover and store at room temperature overnight.
Salted Caramel: I prefer to prepare the caramel in advance. Pour it into an airtight container and store it in the fridge until ready to use. Alternatively, make the caramel at least 1 hour before you want to use it so it can cool properly. If you have prepared the caramel in advance it will probably be too thick, when you take it out of the fridge. To make it liquid again, you can heat it in the microwave for a few seconds. Make sure that the caramel is not too warm, otherwise the frosting will melt when you drizzle it over the cake.
Cake Flour: if you don’t have cake flour, you can easily make it at home. For this recipe you need 250g of cake flour: mix 218g regular flour (550) and 32g cornstarch. Sift into a bowl and repeat the process twice.
Directions – How to Make a Burnt Sugar Cake
Start by making the burnt sugar syrup and the salted caramel. For this recipe you need about 100g of salted caramel. If you have salted caramel in your fridge or freezer anyway, feel free to use it.
Make the Burnt Sugar Syrup & the Salted Caramel
Burnt Sugar Syrup: place the sugar in a medium saucepan over medium heat and stir with a wooden spoon until the sugar is completely melted, about 10 minutes. When the sugar forms lumps, break them up with the wooden spoon. Bring the water to a boil.
Turn the heat down and gradually and carefully drizzle in the boiling water. Once all the boiling water has been stirred in, cook the sugar syrup for another 3 minutes, stirring constantly. Let the syrup cool completely.
Salted Caramel: You only need 4 simple ingredients: butter, sugar, heavy cream and salt. For the full recipe with all measurements and instructions, click here: Salted Caramel Sauce
Make the Cake
Preheat the oven to 177°C / 350°F. Grease the cake pans, line with parchment paper and grease the parchment. Set aside and weigh all ingredients.
Beat butter and sugar until creamy, then pour in the cooled sugar syrup and mix. Whisk in the egg white, sour cream and vanilla extract. Add the dry ingredients and then slowly incorporate the milk, until everything is just combined. Do not mix too much. Spread the batter evenly into the cake pans. Bake for 20-25 minutes. Insert a toothpick in the center, when it comes out clean, the cake is done. Place the cakes on a wire rack and let them cool completely in the pans.
Make the Frosting
Beat the butter on medium speed until creamy, for about 1-2 minutes. Add powdered sugar, the cooled burnt sugar syrup, vanilla, milk and salt. Beat until fully combined, for about 2 minutes. Add more powdered sugar if the frosting is too thin or more milk if the frosting is too thick.
Toast the Pecans
Preheat the oven to 149°C / 300°F, line a baking sheet with parchment paper and spread chopped pecans on the parchment. Toast until slightly darkened, for about 5-10 minutes. Let them cool completely.
Assemble the Cake
Slice a thin layer from the top of the cakes to create a flat surface. Drizzle some leftover burnt sugar syrup over the levelled cakes. Place the first cake layer on your cake stand. Spread the frosting evenly on top.
Drizzle about 80g of salted caramel over it. Place the 2nd cake layer on top and refrigerate for at least 45 minutes before you continue with the frosting and decorating.
Once the cake has set in the fridge, spread the remaining frosting on top and sides of the cake. Run a bench scraper around the cake to smooth the sides. Drizzle salted caramel all over the top to the sides and finish with the roasted pecans.
Storage: you can keep the cake, well wrapped, in the fridge for up to 5 days.
My Summary for Burnt Sugar Cake
Difficulty: intermediate
Taste: the cake has a complex flavor. Sweet, salty, buttery and nutty at the same time.
Texture: two tender cake layers, coated with a creamy frosting and topped with crunchy pecans.
PROS: this cake really is addictive if you love the taste of caramel.
CONS: making this cake is a bit more complex and time consuming.
