This burnt sugar caramel cake has a rich, deeply caramelized sugar flavor that sets it apart from other caramel cakes. The secret is the homemade burnt sugar syrup, made by cooking sugar until melted and caramelized, then carefully adding boiling water. We use the syrup in both the soft, buttery cake and the creamy frosting, then add gooey salted caramel and finish with toasted pecans. This from-scratch cake takes a little extra time to prepare, but every element is worth it!
I originally published this recipe in 2019 and have since added new photos and more success tips. We also adjusted the burnt sugar syrup instructions, as well as the mixing order to help the batter come together smoothly without separating or curdling.
This burnt sugar caramel cake is a little different from your typical caramel cake—and that’s exactly why I love it. The soft, buttery cake gets its deep caramelized flavor from homemade burnt sugar syrup, which is also mixed into the creamy buttercream frosting. Add a layer of salted caramel between the cake layers and a drizzle over the top, and you have an impressive dessert with next-level caramel flavor.
Calling all card-carrying members of the Sweet Tooth Society: this cake is for you! 😉
What Is Burnt Sugar Cake?
Burnt sugar cake is flavored with caramelized sugar syrup. Instead of relying on brown sugar or caramel extract for its flavor, this recipe begins by cooking granulated sugar until it’s a deep amber color, then carefully adding boiling water to create a syrup.
That syrup is the key to this cake. We use it in both the cake batter and the frosting, so the caramelized sugar flavor comes through in every bite.
And despite its name, this cake does not taste burnt. “Burnt sugar” simply means sugar you cook until deeply caramelized. The result tastes like toasted sugar, not bitter or charred. Sort of like the torched sugar topping on creme brûlée!
Why You’ll Love This Cake
- Deep caramel flavor: The burnt sugar syrup gives the cake a deeper, more complex caramel flavor.
- Soft and fluffy: Based on my popular white cake recipe, the combination of cake flour, egg whites, and sour cream creates a tender, fluffy crumb.
- Caramel flavor in every component: The burnt sugar syrup flavors both the cake and buttercream, and salted caramel between the layers adds a softer, gooier caramel element, along with a little salt to balance the sweetness.
- A special-occasion cake: It looks impressive (and tastes incredible!) without requiring elaborate decorating techniques or tools.
Behind the Recipe
The inspiration for this burnt sugar caramel cake came from my mother-in-law, who has fond memories of this cake from her youth. This is not the exact recipe that my mother-in-law used to enjoy. Sadly, she was unable to find her original. She tried a few online recipes for burnt sugar cake, but none of them tasted quite right.
I researched a few recipes and, after testing them myself, I was disappointed at the dense texture and lack of flavor. I tried adding brown sugar and more vanilla for extra flavor, but nothing proved successful.
So I turned to this white cake recipe, a cake that’s consistently soft and flavorful. My white cake is the starting point for strawberry cake, espresso chocolate chip cake, cookies & cream cake, pistachio cake, and coconut cake. It’s my go-to base.
My MIL said this is the only burnt sugar cake that resembles what she enjoyed growing up! Mission accomplished.
The Secret Is the Burnt Sugar Syrup
The most important step in this cake recipe is preparing the burnt sugar syrup. You need a sturdy saucepan for this step. Cook 1 cup (200g) of granulated sugar over medium heat, stirring constantly with a wooden spoon. Wooden spoons don’t transfer heat readily, so they are ideal for candy-making.
After about 5 minutes, the sugar begins to melt. If you notice any clumps, try to break them up with your spoon. So far in the process, this is the same exact way we start salted caramel. Once there are no lumps and the sugar is deep amber in color, about 8–10 minutes total, very slowly drizzle in 3/4 cup of boiling water. Have boiling water at the ready for this step because in the world of candy-making, timing and temperature are key. The mixture will bubble and steam aggressively at first, so go slowly and use caution.
Once all the water is incorporated, cook the syrup for a few more minutes, then let it cool completely.
The syrup must be completely cool before you use it in the cake batter or frosting. Feel free to make it the day before, so it’s ready to go when you start making the cake batter. You can make the salted caramel sauce ahead of time, too.
FAQ: How Do I Know if My Burnt Sugar Is Overly Burnt?
There’s an important difference between deeply caramelized sugar and burned sugar. Aim for a dark amber color… think maple syrup, not molasses. The sugar should smell rich and caramelized. If it smells burned, or turns nearly black, it’s gone too far. You’ll need to start over, because adding the remaining ingredients won’t fix that bitter, burned flavor.
Ingredients You Need for the Cake:
This cake uses the same basic formula as my favorite white cake, which has some key ingredients to thank for its phenomenal texture:
Cake flour keeps the crumb soft and tender, egg whites keep it light and fluffy, and sour cream adds moisture and richness. The burnt sugar syrup replaces some of the sugar and milk from the original white cake formula.
How to Make Burnt Sugar Caramel Cake
Cream the butter and sugar, then beat in the egg whites, sour cream, and vanilla, followed by the dry ingredients and milk. Finally, mix in some of the cooled burnt sugar syrup, reserving some for the frosting.
Divide the batter between two 9-inch cake pans and bake.
The burnt sugar syrup turns the cakes a beautiful golden-brown color.
Let the cakes cool completely before…
Frosting & Assembling the Burnt Sugar Cake
You’ll use some more of the burnt sugar syrup in the buttercream. This frosting is essentially a caramelized-sugar version of a classic vanilla buttercream.
The burnt sugar cake and frosting are delicious on their own, but a layer of homemade salted caramel between the cake layers adds an irresistible gooey element (…that causes caramel lovers to go weak in the knees!)
If you are new to layer cakes, you may find my post (with video tutorial) on how to assemble a layer cake helpful before you begin. An overview on today’s assembly:
- Place one cake layer on a serving plate or cake stand. Spread a layer of burnt sugar frosting over the top, then drizzle with salted caramel.
- Make sure the salted caramel has cooled to a thick, drizzleable consistency before assembling. If it’s too warm, it can melt the buttercream. If it’s been in the refrigerator for a while and is too thick to pour, warm it briefly, just until it’s a pourable consistency.
- Add the second cake layer and chill the cake briefly. This gives the caramel filling time to set so it doesn’t squeeze out when you frost the sides.
- Finish frosting the top and sides, then garnish with another drizzle of salted caramel. I like to garnish this cake with toasted pecans, but that’s entirely optional.
Caramel corn would also make for a fun garnish on this cake!
Burnt Sugar Cake
- Prep Time: 1 hour
- Cook Time: 24 minutes
- Total Time: 4 hours, 30 minutes
- Yield: serves 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
The trick to burnt sugar cake is to use burnt sugar syrup as its main flavor. Make sure you prepare the burnt sugar syrup ahead of time so that it can properly cool and thicken. While you’re at it, prepare the salted caramel ahead of time too.
Ingredients
Burnt Sugar Syrup
- 1 cup (200g) granulated sugar
- 3/4 cup (180g/ml) boiling water
Cake
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 4 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g/ml) whole milk, at room temperature
- 1/2 cup (120ml) cooled burnt sugar syrup
Burnt Sugar Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1/4 cup (60g/ml) cooled burnt sugar syrup
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30g/ml) whole milk or heavy cream
- 1/4 teaspoon salt
For Assembly
- homemade salted caramel, cooled
- optional: 1/2 cup (60g) chopped toasted pecans*
Instructions
- For best success, read the recipe in full before starting.
- Prepare the burnt sugar syrup first so it has time to cool. Make sure you have boiling water at the ready. Place the sugar in a medium saucepan over medium heat. I recommend using a 3-quart heavy-bottomed quality saucepan. Stirring constantly with a wooden spoon, cook until the sugar has completely melted and is deep amber in color, about 8–10 minutes. If the sugar is clumpy, try to break up the lumps with the wooden spoon. A candy thermometer is not necessary, but if you’re using one, the sugar temperature should reach about 300°F (149°C) when it’s ready. Reduce the heat to low and very carefully and slowly drizzle in the boiling water, a little at a time. Stir after each addition and stand back, as the mixture will rapidly sizzle and bubble. After all of the boiling water is stirred in, cook the sugar syrup for 3 more minutes over low heat, stirring the entire time. Remove from heat and let it cool completely. You will have about 1 cup of syrup.
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Scrape down the sides of the bowl with a silicone spatula as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg whites and beat on medium-high speed until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream and vanilla extract, and beat on medium-high speed until combined, about 1 minute. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk, followed by 1/2 cup (120g/ml) of the cooled burnt sugar syrup, and beat just until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Divide the batter evenly between the prepared pans.
- Bake for 22–25 minutes or until the cakes are baked through. As a result of the burnt sugar syrup in the batter, the cakes will be a deep golden brown. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a cooling rack.
- As the cakes cool, I suggest making the salted caramel. Let the salted caramel cool until it is no longer warm and has a thick, drizzleable consistency before using. If refrigerated caramel is too thick to drizzle, warm it in 5–10-second intervals, stirring between each, just until pourable. You can also toast the pecans during this time. See recipe Notes.
- Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1–2 minutes. Add confectioners’ sugar, 1/4 cup (60g/ml) of the cooled burnt sugar syrup, vanilla, milk/cream, and 1/4 teaspoon of salt. Beat on low speed for 30 seconds, then increase to high speed and beat until completely combined, about 2 minutes. Add more confectioners’ sugar if frosting is too thin or more milk/cream if frosting is too thick. Taste. Add more salt if desired. (Note: You will have some burnt sugar syrup left over. If desired, lightly brush a little onto the leveled cake layers before assembling.)
- Assemble and frost: (For additional help with this step, see this how to assemble a layer cake video & post.) First, using a large serrated knife or cake leveler, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on your cake stand, cake turntable, or serving plate. Using a large icing spatula, spread 3/4–1 cup (180–240g) of the frosting in an even layer on top. Drizzle 1/4 cup (about 75g) of salted caramel on top of the frosting. Top with the second cake layer. Refrigerate the cake for at least 30–45 minutes to allow the caramel inside to set. After it has chilled, spread the remaining frosting all over the top and sides. Run a bench scraper around the cake to smooth out the sides, if desired. Garnish with another drizzle of salted caramel and toasted pecans, if using. Slice and serve.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. I like to use a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: You can prepare the burnt sugar syrup up to 3 days ahead of time. Cover and store at room temperature until ready to use. You can also prepare the salted caramel up to 1 week ahead of time. Cover and store in the refrigerator until ready to use. You can prepare the cake layers ahead of time too. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. (See How to Freeze Cake for instructions.) Bring cake layers to room temperature, then prepare the salted caramel and continue with the frosting and assembly instructions. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before garnishing with caramel and pecans and serving.
- Special Tools (affiliate links): Heavy-Bottomed Saucepan | Wooden Spoon | Candy Thermometer (optional) | 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Spatula | Cooling Rack | Cake Turntable | Large Icing Spatula | Bench Scraper | Cake Carrier (for storage)
- 3-Layer Cake or 9×13-Inch Cake: You can also prepare this cake as a 3-layer cake or 9×13-inch sheet cake, but the texture tastes best at the thickness of a 2-layer cake. I highly recommend sticking to a 2-layer cake. For a 3-layer cake, however, divide batter among three 8-inch round cake pans and bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. For a 9×13-inch cake, pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Top with a thick layer of frosting and drizzle salted caramel all over the top.
- Cupcakes: Recipe yields 30–36 cupcakes. Fill cupcake liners 2/3 full with batter. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
- Egg Whites: Egg whites (no yolks) are KEY to the cake’s fluffy texture. Here are recipes using leftover egg yolks.
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. Instead of sour cream, you can use plain yogurt. The cake won’t taste as rich, but it’s a fine substitute.
- Salted Caramel: No matter which size cake you make, or if you make cupcakes, you’ll have salted caramel leftover. Here are 50 ways to use salted caramel if you need inspiration for the leftovers. I don’t recommend halving the salted caramel recipe—make the whole recipe (1 cup).
- Toasted Pecans: Toasting the pecans is optional, but adds incredible flavor to the garnish. To toast, preheat the oven to 300°F (149°C). Spread chopped pecans on a parchment paper or silicone baking mat–lined baking sheet. Toast until slightly darkened, about 5–7 minutes. Cool before using as garnish.
Reader Comments and Reviews
I followed this recipe to the letter and didn’t make any substitutions but my cakes did not rise at all. 🙁
Oh my goodness – this is the best!! While it is a little labor intensive, the instructions are very clear. I made the recipe over 2 days. My husband and I agree this could be our new most favorite cake.
I made the Upgraded German Cake just before this and everyone raved.
Love your recipes. Wish I could figure out how to avoid cooking meals and just bake!!
Beautiful cake! Moist and fragrant. Salted caramel was delicious and easy to prepare as well. I divided the layers into four so that I could add more frosting and salted caramel in between. Topped it with pretzels and cake scrap crumbles
Any thoughts on whether or not this cake would pair well with an apple chutney filling? I was thinking of filling cupcakes or adding it between the cake layers-I’m imagining the sweetness of the cake could compliment the kick in the chutney well.
Hi Sally,
Is there any way to incorporate the burnt sugar caramel flavor into your chocolate cake?
Hi Cheryl, I haven’t tested anything. I fear with all the chocolate flavor, the burnt sugar flavor won’t come through at all. If you test anything, let me know!
Hi Sally,
Congratulations on your new addition to your family your girls are beautiful. I am deeply sorry for the loss of loving Jude. Another winning recipe Sally. I made this cake on Sunday for my coworkers and it disappeared way before 11:30 am I kid you not I did not get a chance to taste the cake myself but, I heard it was awesome. Thanks Sally for always making our tummies happy much ❤️
This cake, and recipe, is everything I’ve been looking for. I do want to ask, could the milk in the icing be substituted for something non dairy (water, simple syrup, corn syrup, increased burnt sugar syrup, for example) so the cake doesn’t need to be refrigerated and can be wrapped and kept on the counter?
Thanks for sharing your recipes.
Hi Kari! You can keep this cake covered at room temperature for a couple days. (I always do with my cakes.) Feel free to try a little more burnt sugar syrup or water instead of milk though. I haven’t tested the frosting this way so I can’t guarantee how it will turn out.
I received this recipe today with a pic as a loaf….I am assuming it makes two loaves but that wasn’t suggested in the main recipe. Also, in the pic did you make it with or without burnt caramel? Always love your recipes!
Hi Chris, we haven’t tested this recipe in a loaf pan! Did you receive today’s Fall Baking email? If so, the image above this burnt sugar caramel cake is our harvest spice bread. Could that be what you are thinking of? I hope this helps!
Hi Sally,
This looks amazing and your website is a favorite of ours!
Do you know how would you adjust this recipe for altitude? (5280 ft)
We have such a problem with cakes sinking in the middle.
Thanks so much for your kind words! I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
This cake, and recipe, is everything I’ve been looking for. I do want to ask, could the milk in the icing be substituted for something non dairy (water, simple syrup, corn syrup, increased burnt sugar syrup, for example) so the cake doesn’t need to be refrigerated and can be wrapped and kept on the counter?
Thanks for sharing your recipes.
Ok ok ok, I know you said no substitutions but can I use the all purpose flour + cornstarch conversion for the Cake flour? End of the world?
Hi Kelly, If you can’t get your hands on cake flour, use this cake flour substitute. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe.
Hi Sally,
I baked this for my son’s 16th birthday, it was delicious. I noted that the burnt sugar syrup appears to be identical to golden syrup, which is a staple in British and Australian pantries and I understand it is also readily available in the USA. If I bake it again I will definitely substitute golden syrup.
Hi Sally, I don’t see the video tutorial on the page. There’s a section labeled “Video Tutorial: Burnt Sugar Caramel Cake” but no video 🙁 Is there any way you can re-upload it?
Hi Valerie, The video is displayed under the words “Video Tutorial: Burnt Sugar Caramel Cake” Give the video right below a few seconds to load. It’s a faded horizontal image of a slice of the cake. Click on the play button (triangle) in the center to play it. Make sure any ad blockers are temporarily paused on your browser.
If you don’t see the video, you may need to switch to another browser. For example, Brave wasn’t displaying it so I switched to Safari and it was there.
Sally,
I’ve just made the burnt sugar and it has a very strong burnt taste. I am worried it will be overpowering in my final cake. I have made your salted caramel many times and have overcooked it before. Wasn’t sure if that could be what I’ve done this time. Just questioning if I should remake the burnt sugar. I know the cake will be amazing and am excited to share it with my guests if I can get the sugar right. Thank You.
Hi Julie! I’m just seeing your question now. The syrup will have a burnt flavor, but shouldn’t taste bitter. Did it taste too bitter? Did you try it in the cake?
Sally,
Yes it was very bitter. I went with my gut and made it again before I put it in the cake. The cake is in the freezer and I made the frosting yesterday and it was delicious. Can’t wait to try it all together. Thank you for your response.
Hi Sally, is it possible to use a square pan instead?
Hi Macky, You can use two 8-inch square pans.
Made this cake exactly and loved the flavors and textures. Took me two tries with both the syrup and caramel ….so worth starting over. Learning curve!
Hi Sally,
I absolutely love your detailed recipes. I tried this cake a few days ago! It tasted heavenly! The only problem was that when I started frosting it, it started crumbling. I tried to cool it in the refrigerator for some time hoping I’d be able to frost it properly but was really tough to do that. What could have gone wrong?
Thank you
Hi Vandana, so glad you tried this cake recipe. It’s one of my favorites. It could be crumbling because the cake was over-baked. If you try the recipe again, you can reduce the bake time by a minute or so. Applying a crumb coat is helpful as well. After the cake layers cool, assemble/stack them, then for the exterior coating of frosting, only apply a thin layer. This thin layer will catch all the crumbs. Chill in the refrigerator for about 30 minutes, then finish frosting the outside cake with a thicker layer.
Hi Sally
Love your recipes. I made a.bunch of different cookies at Christmas and they were hugh hit.
I am going to make this for my husband’s birthday and I just have a couple of questions. How full should I fill each cake pan to allow for rising and I use a little less sugar in the butter cream will that ruin the consistency? Just want cut the sweetness a bit.
Hi Alexis, Use two 9-inch cake pans and divide the batter evenly between both. The pans will be between half and two thirds full. If you decrease the sugar in the frosting it will be a thinner consistency – you an also add an extra pinch of salt to help cut the sweetness.
Just finished with the Carmel and the sugar syrup. I’ve never done either and found your directions to be easy and had no trouble with either. Cooking the sugar is weird! Neither my Carmel or my burnt sugar syrup is as dark as yours so next time I think I will up my burner just a tad past medium to get more color from the sugar. Do you think that may be the trick?
Hi Dene Kelly, I’m glad you found these instructions easy! Instead of increasing the temperature on the stove, I recommend cooking the sugar syrup for a bit longer until you achieve that darker color. Higher temperature could caramelize the sugar unevenly.
If I make and assemble this the night before a birthday, should I leave it out or store in the fridge? Can’t wait to try it!
Hi Elle, We recommend storing this cake in the refrigerator.
This cake is absolutely delicious! I am a caramel lover and this was AMAZING. I’ve never made salted caramel before and couldn’t believe I was able to do it! Thank you for all your recipes. They are incredible!
Hi Sally! I’m actually a newcomer here and this will be the first recipe i want to try out, and I was wondering if this recipe can be for a one layer cake? Do you have any income? Thank you!
Hi Valerie, see recipe note about making this as a single layer cake in a 9×13 pan!
Hi Sally,
I’ve made several of your cakes, impressing everyone. They are incredible. I’m making the Burnt Sugar Carmel Cake today. Your video shows you using the paddle attachment but the instructions says to use the whisk attachment for the cake batter. I’m hoping the video is correct and will use the paddle attachment.
Just have to say, everything I’ve made so far has been incredible. I’m working from home so I thought I would start baking, following your recipes and instructions, everyone thinks I’m a professional. I send them to your website, so you get all the credit! Thanks, Mark
Thanks so much, Mark! What a kind comment to ready today. You can use either the paddle or whisk attachment for the cake batter. I swap between the two and there’s never a difference.
I made this recipe exactly as written. It is seriously the best cake I’ve ever had in my life. There are so many wonderful flavors and textures blended together – the deliciously rich cake, smooth frosting, salty sweet caramel and the crunchy toasted pecans. It is heaven. The cake does not taste burnt! It tastes like caramel. It adds an extra dimension to the sponge and the frosting so it doesn’t taste like plain vanilla. It tastes somewhere between vanilla and caramel. I highly recommend.
Hi Sally, is there any way of using the burnt sugar syrup in a brownie? If so which of your recipes would you suggest? Love this cake! Think it would taste fab in a brownie!
Hi Alex, I’m so glad you love this cake. Adding the syrup to a brownie would take additional recipe testing so I’m not confident giving you an exact answer. Let me know if you decide to experiment with it!
I made this for my socially distanced birthday last week, so my hubby and I had to eat the WHOLE THING ourselves! What a hardship! 😉
This recipe is fabulous, thank you for sharing. The icing is a tad too sweet for me, so next time I will try using the burnt sugar syrup in either a French or Italian buttercream to cut back on the sugar content but keep the flavor notes of the burnt sugar.
Thank you for providing this delicious recipe and helping to add some pizzazz to what was an otherwise a very laid back birthday celebration due to social distancing!
Hi Sally!
I’m planning to make this over the weekend. Do you have a recommendation for a garnish besides pecans? I’m unfortunately allergic. I was thinking graham cracker crumbs but wondering if you have a better (non tree nut) alternative suggestion.
Thank you!
Hi Alex, If you wish to drizzle salted caramel over the top as pictured that would look very nice on it’s own! You could also add toffee candy, chocolate shavings, or any crumbled/chopped candy you enjoy.
Best cake ever! Has a flavor and crumb like no other; and is NOT overly sweet!
Did mine as a Bundt cake; baked at 325 F for 45 minutes. Not a frosting fan; so drizzled the remaining 1/4 cup of burnt sugar sauce on top, hit with pecans. Cake disappeared!
Hi Sally!
First off I want to say that I’m obsessed with your recipes! They are so amazing and easy to follow for a newbie like me 🙂 I’m making this cake for my family this week and the salted caramel turned out perfect. However, when I made the burnt sugar syrup, I only yielded 3/4 cup so I had to make a second batch (which also yielded 3/4 cup) to have enough for the cake and frosting. Do you have any idea why this happened? I even waited until the last second to boil the water on the 2nd round so it wouldn’t evaporate but it didn’t seem to make a difference. I guess I’ll have enough now to pour some over the layers but I was just wondering why this happened. Thanks so much and keep doing what you’re doing <3
Hi Kayse! I’m so glad that you are trying this burnt sugar cake. In all my recipe testing– which I exhausted for this recipe, so much!– I usually got around 1 cup of burnt sugar syrup. I’m wondering if you’re boiling the mixture for too long or perhaps it’s dry where you live? Those would be my guesses. Regardless, using only 3/4 cup would be fine. Use 1/2 cup in the cake batter as suggested then 1/4 cup in the frosting. The frosting won’t have as strong of a flavor, but it will still be there. Glad you made a second batch though and could try it that way.
Hello Sally, I made the cake today, and it was good but to sweet for my taste, specially the frosting, maybe next gime i will do it without frosting, and i think it will be better
this recipe looks amazing!! I love your blog. I always come straight to your site when looking for something new to bake. I can always trust your recipes!!!
I made the burnt sugar syrup today, and will be making the rest tomorrow. My syrup came out verrrrryy slightly lighter in color than your images. I was afraid to burn it. Will I lose some flavor because I didn’t let it “burn” as much? Is it worth making a new batch?
Hi Rose! No need to start over, I’m sure the syrup will still provide some lovely flavor to the cake. Let me know how it goes!
Hi Sally! So I made the burnt sugar syrup and caramel yesterday planning on making the cake today but this party just got postponed to next week; in your caramel recipe it says caramel can be refrigerated for a month but here it says up to a week in advance, is there a reason that is? Would also love if there’s a way to save the burnt sugar syrup too. Thank you for your lovely and helpful recipe and instructions!
Hi Rawan! So the difference is the quality and freshness. Obviously the longer it sits, the less fresh the caramel will taste. If you’re using it for this cake, it’s best that the caramel is as fresh as possible– so I recommend just up to 1 week. Hope this makes sense!