Name: Burnt Sugar Caramel Cake
Prep time: 45 min
Cook time: 26 min
Total time: 1 h 30 min
Cuisine: American / Southern
Ingredients: 1 cup (200g) granulated sugar; 3/4 cup (180ml) boiling water; 2 and 1/2 cups (285g) cake flour (spooned & leveled); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 1/2 cup (120ml) cooled burnt sugar syrup; 4 egg whites, at room temperature; 1/2 cup (120g) sour cream, at room temperature; 2 teaspoons pure vanilla extract; 1/2 cup (120ml) whole milk, at room temperature; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 4 cups (480g) confectioners’ sugar; 1/2 cup (120ml) cooled burnt sugar syrup; 1 teaspoon pure vanilla extract; 2 Tablespoons (30ml) whole milk or heavy cream; 1/4 teaspoon salt; Homemade Salted Caramel, cooled; 1/2 cup (50g) chopped pecans*

Description

Old-fashioned Burnt Sugar Caramel Cake featuring tender cake layers infused with caramelized syrup, fluffy burnt sugar buttercream, and salted caramel.

Ingredients

Scale

Burnt Sugar Syrup:

1 cup (200g) granulated sugar

3/4 cup (180ml) boiling water

Cake:

2 and 1/2 cups (285g) cake flour (spooned & leveled)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

1/2 cup (120ml) cooled burnt sugar syrup

4 egg whites, at room temperature

1/2 cup (120g) sour cream, at room temperature

2 teaspoons pure vanilla extract

1/2 cup (120ml) whole milk, at room temperature

Burnt Sugar Frosting:

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

4 cups (480g) confectioners’ sugar

1/2 cup (120ml) cooled burnt sugar syrup

1 teaspoon pure vanilla extract

2 Tablespoons (30ml) whole milk or heavy cream

1/4 teaspoon salt

For Assembly:

Homemade Salted Caramel, cooled

1/2 cup (50g) chopped pecans*

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Instructions

1. Melt 1 cup sugar in a saucepan until amber, slowly whisk in boiling water, simmer 1 minute, and cool syrup completely.

2. Preheat oven to 350°F (177°C), grease and flour three 8-inch cake pans, and whisk cake flour, baking powder, baking soda, and salt.

3. Beat softened butter and 1 cup sugar for 2 minutes, then beat in 1/2 cup cooled syrup, egg whites, sour cream, and vanilla.

4. Alternate adding dry ingredients and milk on low speed just until combined; divide batter among pans and bake for 22 to 26 minutes.

5. Beat frosting butter, confectioners’ sugar, 1/2 cup cooled syrup, vanilla, milk, and salt until light and fluffy.

6. Frost cooled cake layers, drizzle with cooled homemade salted caramel, garnish with chopped pecans, slice, and serve.

Notes

Use boiling water when making syrup to prevent seizing. Ensure syrup is completely cool before adding to batter and frosting.

Prep Time: 45 minutes
Cook Time: 26 minutes
Category: Dessert / Cake
Method: Baking
Cuisine: American / Southern

Nutrition

Calories: 490
Sugar: 58g
Sodium: 310mg
Fat: 24g
Saturated Fat: 24g
Unsaturated Fat: 24g
Trans Fat: 24g
Protein: 4g