Burnt Sugar Cake (Caramel Cake) Recipe

Name: Burnt Sugar Cake (Caramel Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups granulated sugar; 1/2 cup boiling water; 2/3 cup butter, softened; 1 teaspoon vanilla extract; 3 cups cake flour, sifted; 2 eggs, separated; 3 teaspoon double-acting baking powder; 1 teaspoon salt; 1 cup milk or buttermilk; Pecan halves for garnish; For frosting:; 2 tablespoon butter, softened; 1/3 cup heavy cream; 2/3 cup brown sugar, firmly packed; 1/8 teaspoon salt; 3 cups confectioner's sugar; 1 teaspoon vanilla extract

Servings: persons

1 1/2 cups granulated sugar
1/2 cup boiling water
2/3 cup butter, softened
1 teaspoon vanilla extract
3 cups cake flour, sifted
2 eggs, separated
3 teaspoon double-acting baking powder
1 teaspoon salt
1 cup milk or buttermilk
Pecan halves for garnish
For frosting:
2 tablespoon butter, softened
1/3 cup heavy cream
2/3 cup brown sugar, firmly packed
1/8 teaspoon salt
3 cups confectioner's sugar
1 teaspoon vanilla extract

1
For cake:
2
Preheat oven at 375 degrees. Grease and line 3 9-inch round cake pan with parchment paper. Set aside.
3
Put 1/2 cup sugar in a small saucepan under moderate heat. Stirring constantly. When sugar is melted (light brown color) and begins to smoke, slowly add boiling water ON THE SIDES OF THE SAUCEPAN. Continue cooking until syrup measures 1/2 cup.Make sure that sugar is dissolved. Set aside to cool.
4
Sift flour, salt and baking powder together. Set aside.
5
Cream butter, adding the sugar gradually until it becomes light and fluffy. Add vanilla. Blend in one egg at a time, beating thoroughly after each addition. Stir in cooled caramel syrup.
6
Alternately mix flour mixture and milk in the batter, beating until smooth.
7
Beat egg whites in high speed until stiff but not dry. Fold into the batter.
8
Divide evenly the batter among the 3 greased pans. Bake for 20 minutes. Let cool in wire rack for 5 minutes.
9
For frosting:
10
Mix butter, cream, salt and brown sugar in a saucepan. Bring to boil stirring constantly.
11
Remove from heat, add vanilla. Gradually add confectioner's sugar stirring constantly until it becomes to a spreading consistency.

2482

kcal

Calories

125

Fat

334

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 17 ingredients. The key ingredients include: 1 1/2 cups granulated sugar, 1/2 cup boiling water, 2/3 cup butter, softened, 1 teaspoon vanilla extract, and more.

Yes, Burnt Sugar Cake (Caramel 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 (Caramel Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions