Burnt Sugar Caramel Cake
Ingredients
Burnt Sugar Syrup
-
1
cup
granulated sugar
-
¾
cup
boiling water
Cake
-
2½
cups
cake flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
salt
-
¾
cup
unsalted butter
-
1
cup
granulated sugar
-
½
cup
cooled burnt sugar syrup
-
4
large
egg whites
-
½
cup
sour cream
-
2
teaspoons
pure vanilla extract
-
½
cup
whole milk
Burnt Sugar Frosting
-
1
cup
unsalted butter
-
4
cups
confectioners’ sugar
-
½
cup
cooled burnt sugar syrup
-
1
teaspoon
pure vanilla extract
-
2
tablespoons
whole milk or heavy cream
-
¼
teaspoon
salt
For Assembly
-
½
cup
chopped pecans
-
1
cup
homemade salted caramel
Instructions
- Prepare the burnt sugar syrup and allow it to cool completely.
- Preheat the oven to 350°F (177°C) and prepare the cake pans.
- Whisk together the dry ingredients for the cake.
- Cream the butter and sugar, then add the cooled burnt sugar syrup, egg whites, sour cream, and vanilla.
- Mix in the dry ingredients followed by the milk until just combined.
- Pour the batter into the prepared pans and bake for 23-25 minutes.
- Cool the cakes in the pans before transferring to a wire rack.
- Prepare the salted caramel while the cakes cool.
- Make the frosting by beating together the butter, confectioners’ sugar, burnt sugar syrup, vanilla, milk, and salt.
- Assemble the cake by leveling the layers, frosting in between, and garnishing with salted caramel and pecans.
Nutrition Facts (estimated)
Servings
10-12
Calories
500
Total fat
25g
Total carbohydrates
70g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
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