This unique and absolutely divine burnt sugar caramel cake gets its flavor from burnt sugar syrup. Cook sugar until caramelized, then add boiling water. We’ll use the syrup in both the cake and frosting. Add salted caramel for extra flavor and toasted pecans for a lovely garnish. It’s soft, buttery, and totally worth every minute of prep time.
It’s been a year in the making. I’m proud to finally share my version of caramel cake, a new cake recipe inspired by a favorite that my mother-in-law enjoyed when she was younger.
What is Burnt Sugar Caramel Cake?
This burnt sugar caramel cake is a wonderfully sweet and buttery cake flavored with homemade burnt sugar syrup. The syrup combines caramelized sugar and water, a mixture you cook on the stove until it’s dark amber in color. The cake does not taste burnt, bitter, or charred. Rather, it tastes like caramel and caramelized sugar, the same topping used for creme brûlée! We’ll flavor the frosting with burnt sugar syrup as well. Inside the cake and frosting, the syrup tastes like caramel. In my experience, this is the only from-scratch caramel flavored addition that (1) provides flavor and (2) doesn’t ruin the cake’s texture.
Behind the Recipe
This is not the exact recipe that my mother-in-law used to enjoy. Sadly, she was unable to find her original. She tried a few online recipes for burnt sugar cake, but none of them lived up to her memories. I researched a few recipes and after testing them myself, I was pretty disappointed at the dense texture and lack of flavor. I tried adding brown sugar and more vanilla for extra flavor, but nothing proved successful. So I turned to my white cake recipe, a cake that’s consistently soft and flavorful. My white cake is the starting point for strawberry cake, espresso chocolate chip cake, cookies & cream cake, pistachio cake, and coconut cake because it’s ALWAYS a winner.
My MIL said it’s the only burnt sugar cake most resembling what she enjoyed growing up!
How to Make Burnt Sugar Caramel Cake
Prepare the Burnt Sugar Syrup First
The most important step in this cake recipe is preparing the burnt sugar syrup. You need a sturdy 3 quart pan to ensure the cooking sugar doesn’t crystalize. (This pan is great quality for its price.) Cook 1 cup granulated sugar over medium heat, stirring constantly with a wooden spoon. Wooden spoons do not conduct heat and are ideal for candy-making. After chipping a few of my old wooden spoons, I just bought this set and LOVE them!
After about 5 minutes, the sugar begins to melt. If you notice any clumps, try to break them up with your spoon. So far in the process, this is the same exact way we start salted caramel. Once there are no lumps and the sugar is golden brown, about 8-10 minutes total, very slowly drizzle in 3/4 cup of boiling water. Have boiling water at the ready for this step because in the world of candy-making, timing and temperature are key. Wear an oven mitt because the water will rapidly sizzle and steam.
You don’t need a candy thermometer for this, but you can use it if you have one.
After you add all of the water, cook the syrup for an extra 3 minutes over low heat then cool the syrup completely. It will thicken as it cools. Once cool, you can use it in the cake batter and frosting. The cake batter is light beige and smells incredible. Steal a taste!
Buttercream
Same goes for the burnt sugar frosting—make sure you steal a few tastes! You need:
I love this salty sweet frosting. It’s similar to my salted caramel frosting, but has a much creamier consistency. The burnt sugar cake and burnt sugar frosting are definitely worthwhile on their own, but this entire cake is greater than the sum of its parts. Together, they’re the perfect match.
Don’t Forget the Salted Caramel!
This burnt sugar caramel cake wouldn’t be as impressive without salted caramel. Drizzle salted caramel in between the cakes and on top. If the salted caramel is too warm, however, it will melt the frosting..
Toasted nuts add a flavorful and textural flair!
3 Success Tips
Leaving you with 3 success tips so you can enjoy this old-fashioned favorite:
Beginner Baker? Let Me Help:
And if you are looking for more cozy fall flavors, here is a list of 30+ fall cake ideas.
Burnt Sugar Caramel Cake Recipe
Ingredients You’ll Need
Instructions
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- first so it has time to cool. Make sure you have boiling water at the ready. For the burnt sugar syrup, place sugar in a medium saucepan over medium heat. Best to use a 3 quart heavy-bottomed quality saucepan. Stirring constantly with a wooden spoon, cook until the sugar has completely melted and is amber brown, about 8-10 minutes. If the sugar is clumpy, break up the lumps with your wooden spoon. A candy thermometer is not necessary, but if you’re using one, the sugar temperature should reach about 300°F (149°C) when it’s ready. Turn the heat to low and very carefully and slowly drizzle in the boiling water, a little at a time. Stir after each addition and stand back, as the mixture will rapidly sizzle and bubble. After all of the boiling water is stirred in, stir and cook the sugar syrup for 3 more minutes on low. Turn off the heat and let it cool completely, overnight preferred. It’s imperative that the sugar syrup is completely cool. You will have about 1 cup of syrup.
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans..)
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on medium speed, pour in 1/2 cup of the cooled burnt sugar syrup. Beat until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the egg whites, sour cream, and vanilla extract. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. The batter will be slightly thick.
- Pour batter evenly into prepared cake pans. Bake for 23-25 minutes or until the cakes are baked through. As a result of the burnt sugar syrup cooking inside the cake batter, the cakes brown nicely on top and on the sides. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack.
- As the cakes cool, I suggest making the salted caramel. The salted caramel adds necessary flavor. We’ll use it as a filling and garnish. When ready to use in step 9, make sure the salted caramel isn’t too hot anymore. If it’s too hot, it will melt the frosting. If it’s too cool, it won’t drizzle. Let it cool for at least 30 minutes before using. If you prepared the salted caramel ahead of time and it became too cool or too thick, microwave it for 5-10 seconds or JUST until it’s drizzle-able again. (It won’t be too hot at this point.) You can also toast the pecans during this time, too. See recipe note.
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1-2 minutes. Add confectioners’ sugar, remaining 1/2 cup of cooled burnt sugar syrup, vanilla extract, milk/cream, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat until completely combined, about 2 minutes. Add more confectioners’ sugar if frosting is too thin or more milk/cream if frosting is too thick. Taste. Add more salt if desired. (I usually use 1/2 teaspoon of salt total. I like this frosting salty/sweet.)
- First, using a large serrated knife or cake leveler, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). If you have any leftover burnt sugar syrup, drizzle over leveled cakes. I usually don’t have any leftover, but this is a great place to use any last drops if you have some. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Using a large icing spatula, evenly cover the top with frosting. Drizzle 1/4 cup (73g) of salted caramel on top of the frosting. Top with 2nd cake layer. Refrigerate the cake for at least 30-45 minutes before finishing the frosting and garnish. The caramel inside the cake must “set.” After chilling in the refrigerator, spread the remaining frosting all over the top and sides. Run a bench scraper around the cake to smooth out the sides, if desired. Garnish with toasted pecans and more salted caramel. Slice and serve.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
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