Burnt Sugar Cake Recipe

Name: Burnt Sugar Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (475 ml) Sugar; 1/2 cup (125 ml) boiling water; 3 eggs, separated; 2-1/3 cups (550 ml) sifted all purpose flour; 2 tsp (10 ml). baking powder; 1/2 tsp (2 ml). salt; 1/2 cup (125 ml) butter or margarine; 1 cup (225 ml) water; 1/4 cup (60 ml) Butter; 1/4 tsp (1 ml). vanilla extract; 1 lb (.5 kg). sifted confectioners sugar; 1/3 cup (80 ml) cream; 2 tbsp (30 ml). Burnt Sugar Syrup

Servings: persons

2 cups (475 ml) Sugar
1/2 cup (125 ml) boiling water
3 eggs, separated
2-1/3 cups (550 ml) sifted all purpose flour
2 tsp (10 ml). baking powder
1/2 tsp (2 ml). salt
1/2 cup (125 ml) butter or margarine
1 cup (225 ml) water
1/4 cup (60 ml) Butter
1/4 tsp (1 ml). vanilla extract
1 lb (.5 kg). sifted confectioners sugar
1/3 cup (80 ml) cream
2 tbsp (30 ml). Burnt Sugar Syrup

1
Grease and flour bottoms of 2 8 inch layer pans.
2
Melt 1/2 cup (125 ml) sugar in heavy skillet over low heat until dark golden brown.
3
Remove from heat.
4
Gradually add boiling water, a few drops at a time at first, stirring constantly.
5
Reheat until caramel dissolves.
6
Reserve 2 tbsp (30 ml) burnt sugar syrup for frosting.
7
Beat 3 egg whites until soft peaks form.
8
Sift flour with baking powder and salt.
9
Cream butter in large mixing bowl.
10
Gradually add 1-1/2 cups (350 ml) sugar; cream at high speed of mixer until light and fluffy.
11
At medium speed blend in 3 egg yolks; beat well.
12
At low speed add sifted dry ingredients alternately with water, beginning and ending with dry ingredients.
13
Blend well after each addition.
14
Blend in burnt sugar syrup.
15
Fold in egg whites.
16
Pour batter into pans.
17
Bake at 350 degrees (175 C.) for 30 to 35 minutes, until cake springs back when lightly touched in center.
18
When cool, frost with Burnt Sugar Butter Frosting.
19
Sprinkle with finely chopped salted peanuts, if desired.
20
Cream butter in mixing bowl.
21
Add vanilla extract, salt, sugar, cream and burnt sugar syrup.
22
Beat until smooth and of spreading consistency.
23
If necessary, thin with addtional cream.

1786

kcal

Calories

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups (475 ml) Sugar, 1/2 cup (125 ml) boiling water, 3 eggs, separated, 2-1/3 cups (550 ml) sifted all purpose flour, and more.

Yes, Burnt Sugar Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Burnt Sugar Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions