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
Love this cake, it is so delicious!! I was curious though, do you have any ideas on how to use the burnt sugar syrup in other treats? I made extra and didn’t want to waste it. Thank you!
Hi Carrie, besides using it in other cakes or cupcakes, I haven’t really tested it! Isn’t it tasty? I imagine you could add it to a quick bread as well if you adjust other wet ingredients.
Has quickly become my favorite cake
This tasted absolutely awesome. From the moment I was making the syrup, I *knew* this was going to be great. My issue however is with the cake texture. I don’t know if I’m doing something wrong, but it seems like the sides seem to be harder. They were almost crusty, rather than the softer texture I’m used to with cake. Is that because of the syrup?
Can i add veg shortening in the buttercream to stand hot weather?
You could certainly replace some of the butter in the buttercream with shortening for a more stable frosting that would withstand humidity/warm weather.
The recipe says use a whisk attachment, but the video shows a paddle. Which would you recommend?
Hi Dan, you can use either for this cake batter.
This cake was absolutely delicious and looked stunning despite my lack of decorating skills. Will definitely make again.
I’m planning to make this recipe in 8-inch cake pans (I don’t own 9-inch). I’d like to do three layers, and I know the recipe notes say that it is fine to divide the regular amount of batter this way, but I’m wondering if I should 1.5x the recipe to get nice thick layers like pictured?
Hi Sarah! Your layers will be a bit thicker using 8 inch pans instead of 9 inch for a three layer cake. You can certainly make more batter if you would like extra thick layers if you prefer – let us know what you try!
Thanks!! I ended up just using one regular batch. On the slightly thinner side but definitely still useable for layering. The cake is delicious too. I could not stop eating all the pieces I leveled off the tops haha. I frosted it with the browned butter cream cheese icing from Sally’s banana cake recipe and it was incredible.
Can I use this same recipe for a 3 tiered 6 inch cake? Thanks for all of your amazing recipes, Sally!
Hi Eleni, you sure can. There will be a bit too much batter, but fill your pans about half way and then use the leftovers for a few cupcakes (see recipe notes for cupcakes details). Enjoy!
I’m looking forward to making this cake this weekend. What would recommend i do for a double barrel 9-in cake. My plan is to make two 3 layer, 9-inch cakes. Should I triple this recipe to get 6 decent sized 9 inch layers??
Thanks!!
Hi Yas, for 6 layers, you’ll need 3x this recipe. For best results, we recommend making three separate batches rather than tripling. Hope this helps!
Oh my goodness, this cake was an absolute win! Even though I didn’t follow directions exactly (my time management skills could use some work) it turned out AMAZING! The whole family loved and my sister thought it was absolute perfection. Thanks Sally for allowing me to bring joy to my family through this!
Sally, thank you so much for this wonderful recipe. I made it for my wife’s birthday and it was the best cake we’ve had in years. The kids were in heaven for three days. I came looking for a modernized recipe (older Burnt Sugar cake recipes called for Crisco and margarine, yuck), and your detailed recipe really came through. Eating the trimmed off parts of the sponge before we dressed the cake up was a real pleasure.
Notes:
Most of the time is in the cool down of the various components (burnt sugar syrup, caramel, etc). With diligent stirring, I was able to chill all these parts down to usable temperatures in the fridge and freezer. But this cake took several hours of fairly hard work; it was tough to pull it off in time for dinner starting mid afternoon. And the one stage you can’t easily speed up is the caramel layer ‘setting’ after you stack the layers. The caramel being set really makes the cake special.
It’s an incredible amount of sugar, but that’s I guess what cakes are about. The sponge itself is delectable even without the frosting and caramel, very soft and with a great crumb. Totally edible as a standalone treat.
Hi Jack, we’re so happy to read that you and your family enjoyed this cake. Thank you for your thoughtful notes and we wish your wife a happy birthday! Thank you for including this recipe in your celebration.
Hi! I’ve tried making this recipe FIVE times, and it never comes out right. The flavors are amazing (which is why I keep trying) but the cake never bakes correctly. If I leave it the recommended time it’s still batter in the middle, but when I leave it long enough to set, the outside gets dry. I’ve made sure I’m using the right pan size, checked my oven temp, and followed the recipe to a “T.” My husband’s birthday is tomorrow and I’d love to make him this cake because he adores the flavors, but really need some help with getting it to bake correctly. Please advise.
Hi Laura, it’s possible that your oven has some hot spots which is why the layers aren’t baking correctly. For next time, you can also tent the edges of our pans with foil to help prevent the sides of the layers from over baking while allowing the middle to continue baking. Hope this helps!
I left out the milk
Still came out great!
Do you think maple syrup would work as a substitute for the burnt sugar syrup if looking to get a maple flavoured cake, or are the consistencies too different? Thanks!
Hi Katie, maple syrup is much thicker than the burnt sugar syrup, so it would take some recipe testing in order to guarantee results. Perhaps you could search for a maple-flavored simple syrup and experiment with that. If you give anything a try, we’d love to know how it goes!
Hey, love these recipes!! Baking a cake for my sister’s birthday and she wants something with chocolate and caramel. Could I do a chocolate cake base for this recipe and if yes, how would I do that?
Hi Emily, we haven’t tested this burnt sugar method with our chocolate cake. We fear with all the chocolate flavor, the burnt sugar flavor won’t come through at all. You could however, make our chocolate cake with salted caramel frosting and salted caramel drizzled on top. If you test anything, let us know!
LOVE THIS RECIPE! Have you tried bringing the burnt sugar to a hard crack and then after it hardens crush it into sugar again in the food processor and using it in the cake that way? Figure that is a way to not change your original cake recipe.
We’ve never tested this recipe that way, Katie! We are thrilled you enjoyed the cake!
Hi Sally,
Tha for the wonderful recipes you keep churning out. They always come out fantastic whenever I try them. Would love to try this recipe but can’t get my hands on sour cream in my area , can I substitute with Greek yogurt just as I do for other recipes?
Hi Madiva, absolutely! The cake won’t taste as rich, but Greek yogurt is a fine substitute.
I made this cake (great) and it inspired me to try a mash-up of this recipe and the triple-chooclate cake to turn it into a “Turtles” cake :D. Chocolate cake base, the burnt sugar icing from this recipe with about 1/4 cocoa added, caramel in the filling and all over the top. Maple-glazed pecan halves over the top as well. It is just now assembled and in the fridge for dinner tonight. I almost want to sneak a piece now, and after all, it is Father’s Day!
I made this cake for my dad’s birthday and my whole family loved it, the caramel flavour was amazing without it being too sweet. I am definitely going to be making this again.
Cant wait to try this. Just one question, can I use the egg white from the carton instead? Thanks!!
You can use carton egg whites if needed. The carton should give instructions for replacement quantities.
Making your recipes has made fall in love with my kitchen an your recipes accommodates us beginners. Thank you all the way from South Africa
Hello, I was wondering if I could sub the egg whites for 2 eggs because two egg whites, or 1/4 cup of egg whites, is the equivalent of one whole egg and egg yolks are known to have a degree of fat that softens cake. Also can I sub the 3/4 cups of butter for 1/2 cup and 1 tablespoon of oil because oil is known to keep cakes moist since unlike butter it doesn’t solidify. Do these measurements make sense to you?
Hi Lilly! For best results we recommend sticking with the recipe. Egg whites provide a fluffy crumb and reducing the butter will change the structure of the cake. Happy baking!
Hi! Can the cake part of this recipe be halved? I’d like to make it as cupcakes, but don’t need 3 dozen! TIA!
Hi Kelly, you sure can. Simply halve the recipe for fewer cupcakes. Enjoy!
Hi Sally. I made this cake for my dad’s 82nd birthday. I followed the recipe to a “tee”. It was a huge hit. Delicious flavours and a beautiful crumb. Thank-you so much. It’s a beautiful recipe and you are my baking sensai.
We’re so glad this cake was a hit for your dad’s birthday — thank you for including our recipe in the celebrations!
Love this cake!!! Made it because my husband loves “old-fashioned” desserts and it seemed like something he would like. He loved it!!! Very tasty cake with that extra kick of the burnt sugar and of course, homemade caramel. Another wonderful recipe, Sally!
Hi, Sally! I absolutely LOVE your recipes and blog, and it’s always to first place I look when I need a specific recipe!
For this one, 285 g of cake flour is about 2 cups (I’ve even calibrated my scale and measured again). So would you recommend using the weight or the spoon and leveling method — in other words 286 g OR 2 1/2 c?
Thank you!
I should also note that many of the recipes I make are from the UK, so I generally work from weights, but this time I measured before weighing, which has led to my question. Thank you!
285g in this reply…263g in the recipe above. Which is it?
Hey Sally! This is an amazing cake, I tried it and everyone loved it. I was wondering if there is a way to make this vegan?
Hi Sally,
Could you use a cream cheese frosting in place of buttercream for this cake?
Thanks! I love your cream cheese frosting recipe so much.
Hi Megan, Sure can!
Hi Stephanie, when substituting the cream cheese frosting recipe, would I simply add the 1/2 cup of burnt sugar syrup to the standard cream cheese frosting recipe?
Hi Sally! I can’t wait to make this recipe! How should I adjust to bake the cake in two 8″ round cake pans? Just increase the bake time? Thank you so much!
Hi Laura, You can bake this recipe in 8 inch pans. The bake time may be a minute or two longer because the layers will be thicker, but it’s best to keep your eye on them. Enjoy!
My Grandmother made burnt sugar cake and used a wooden spoon my Grandfather carved by hand while cooking the syrup. I made one in memory of them; using the same spoon. It turned out AMAZING! Your directions made it “doable”. THANKS for the memories.