Burnt-Sugar Cake with Caramel Frosting
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Category: Dessert
Keywords: Low Protein, Under 60 Minutes
Servings: 1 Cake
Description
This Burnt-Sugar Cake recipe is an old favorite from the St. Paul’s Ladies Aid Church cookbook, and it’s perfect for when you want to treat yourself to something truly nostalgic. It’s rich with caramel flavor and has a delicate, fluffy texture. The accompanying caramel frosting elevates this dessert into something special. You’ll love making this classic cake that has been cherished for generations.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Granulated sugar (for burnt-sugar syrup) |
| 1/2 cup | Boiling water |
| 2/3 cup | Unsalted butter, softened |
| 1 cup | Granulated sugar |
| 1 teaspoon | Vanilla extract |
| 2 | Large eggs, separated |
| 3 cups | Cake flour, sifted |
| 3 teaspoons | Double-acting baking powder |
| 1/4 teaspoon | Salt |
| 1 cup | Whole milk |
| 2/3 cup | Brown sugar, packed (for frosting) |
| 1/3 cup | Heavy cream (for frosting) |
| 1/8 teaspoon | Salt (for frosting) |
| 1 teaspoon | Vanilla extract (for frosting) |
| 3 cups | Confectioners’ sugar (for frosting) |
Nutritional Information (Per Cake)
| Nutrient | Amount |
|---|---|
| Calories | 6,489.2 kcal |
| Total Fat | 197.9 g |
| Saturated Fat | 119.9 g |
| Cholesterol | 952.3 mg |
| Sodium | 5,476.2 mg |
| Total Carbohydrates | 1,140.9 g |
| Fiber | 7 g |
| Sugars | 796.2 g |
| Protein | 57.4 g |
Instructions
For the Cake:
-
Make the Burnt-Sugar Syrup:
- In a small saucepan over medium heat, melt 1/2 cup of sugar, stirring constantly until it turns a deep amber color and begins to smoke lightly.
- Be cautious here, as sugar can burn quickly. Once it’s melted and darkened, gradually and carefully add the 1/2 cup of boiling water while continuing to stir. This may cause a bit of steam, so take care while pouring.
- Keep stirring until the sugar is fully dissolved and the syrup measures about 1/2 cup.
- Set the burnt-sugar syrup aside to cool completely before using.
-
Prepare the Cake Batter:
- In a large mixing bowl, cream together the softened butter and the remaining 1 cup of granulated sugar. Beat them until light and fluffy, which may take about 3 to 4 minutes.
- Add the vanilla extract and then beat in the egg yolks, one at a time. Make sure each egg yolk is fully incorporated before adding the next.
- Once the yolks are combined, stir in the cooled burnt-sugar syrup until the batter is smooth.
-
Sift the Dry Ingredients:
- In a separate bowl, sift together the cake flour, double-acting baking powder, and 1/4 teaspoon of salt.
- Alternately add the sifted dry ingredients and the milk to the butter and sugar mixture. Start with a portion of the dry ingredients, then add a bit of milk, and repeat, mixing after each addition until the batter is smooth.
-
Beat the Egg Whites:
- In a clean bowl, beat the egg whites until they form stiff peaks but are not dry. This will give the cake its light and airy texture.
- Gently fold the beaten egg whites into the cake batter using a spatula, being careful not to deflate the mixture. Fold just until combined.
-
Bake the Cake Layers:
- Divide the batter evenly into three 9-inch round cake pans that have been lined with parchment paper and greased.
- Bake in a preheated oven at 375°F (190°C) for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 5 minutes before transferring them to wire racks to cool completely.
For the Caramel Frosting:
-
Make the Caramel Base:
- In a medium saucepan, combine the butter, heavy cream, brown sugar, and salt.
- Bring the mixture to a boil over medium heat, stirring constantly to ensure the sugar dissolves completely and does not stick to the bottom of the pan.
- Let the mixture boil for about 2 minutes, continuing to stir constantly.
-
Finish the Frosting:
- Remove the saucepan from the heat and stir in the vanilla extract.
- Gradually sift in the confectioners’ sugar, stirring after each addition, until you achieve a thick, spreadable consistency.
- If the frosting becomes too stiff, you can thin it with a little more cream or milk, one teaspoon at a time, until it reaches the desired texture.
Assemble the Cake:
- Once the cake layers have cooled completely, place the first layer on a serving plate or cake stand.
- Spread a generous layer of caramel frosting over the top, then place the second layer on top.
- Repeat the process with the second and third layers, spreading the frosting evenly between them.
- Use the remaining frosting to cover the top and sides of the cake, ensuring an even, smooth finish.
- For an extra decorative touch, you can use a piping bag to create swirls or peaks on the top, or leave it as a smooth, glossy surface for a more classic look.
Serving Suggestions
This rich, decadent Burnt-Sugar Cake with Caramel Frosting is perfect for special occasions such as birthdays, holidays, or when you’re simply craving an indulgent dessert. Pair it with a cup of hot coffee or tea for an extra special treat. The cake can be served as is or garnished with toasted nuts for added texture.
Enjoy the nostalgia and sweetness of this classic cake that has stood the test of time!
Keywords
Low Protein, Under 60 Minutes
