Burnt Sugar Cake and Frosting
An old-time Southern burnt sugar cake features a rich cake base and a frosting, both infused with homemade burnt sugar syrup.
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Instructions
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Preheat oven to 350F and prepare two 9-inch cake pans by greasing, flouring, and lining them.
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For the Burnt Sugar Syrup: Melt 3/4 cup sugar in a skillet over low heat until it turns amber. Carefully add boiling water, then simmer on low heat, stirring frequently for 4-5 minutes, until smooth. Cool the syrup to room temperature.
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For the Cake: Sift together flour, baking powder, and 1/2 teaspoon salt. Cream butter until smooth, then add granulated sugar and continue creaming until light and fluffy. Beat in eggs one at a time until blended.
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Combine 1/2 cup of the cooled burnt sugar syrup with enough water to make 1 cup, then stir in 1 teaspoon vanilla.
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Alternately add the dry ingredients and the syrup-water mixture to the creamed butter, beginning and ending with the flour, beating until smooth.
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Divide batter into the prepared pans and bake for approximately 25 minutes, until the cake springs back when lightly touched.
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Cool cakes in pans for 10 minutes on wire racks, then invert them onto racks, remove paper liners, and cool completely.
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For the Frosting: Cream 1/4 cup unsalted butter until light and fluffy. Sift confectioners' sugar with 1/4 teaspoon salt.
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Gradually beat the sifted sugar mixture into the butter along with the remaining 1/4 cup burnt sugar syrup and 1 teaspoon vanilla, beating until creamy and spreadable. Add water as needed for consistency.
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Fill and frost the cooled cake with the Burnt Sugar Frosting, then decorate with pecan halves.