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
Hi, I have a few questions
1. I’m allergic to dairy. Would it be alright if I substituted the sour cream with coconut milk? Google said I should use coconut cream + lemon juice
2. If i want to make this cake four layers, would you advice me to double the frosting measurements or make it in two separate batches?
Thank you !
Hi Robyn, the best replacement for the sour cream would be a plant-based yogurt. We haven’t ever tested coconut milk + lemon juice as a replacement, so we’re unsure how that might work out. You can double the frosting, so long as your mixer can handle the added volume. Hope you enjoy the cake!
I never leave comments but I have to say I’ve made this recipe a few times… The first time was as a wedding cake and was very very grateful it turned out so beautifully. The next time was for a very special party for my sister. Now I’m making it again for another sister’s baby shower. Everyone who has tried it insists it’s the nicest cake they’ve ever had. Thank you for helping me make special moments really special!
I’m so happy to read this, and that this recipe was used for so many special occasions!
Sally,
Anytime I use cake flour my cakes cave in the center. I’m not over mixing but I do live at 7000ft elevation. Should I do something different?
Hi Devon, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Can I do this with 8- inch pans?
Hi Jovi! Yes, you can, though the bake time will be longer for thicker layers. Keep an eye on them in the oven!
Hi Sally,
I just baked this recipe, and my cakes turned out cracked. My measurements were all accurate, and my oven was at 170C with fan (I have a small oven that can barely fit 2 cake pans).
Is your baking temperature directions for convection or conventional oven?
If temperature was not the reason, what do you think it might be? Maybe too much leavener?
Thank you!
Hi Minsela, I’m sorry to hear your cakes turned out cracked! I recommend baking at 160C with fan. All of our recipes use conventional oven temperatures, not convection/fan. So anytime you see 350F/177C, try baking at 160C fan. Hope it turns out better next time!
I made this cake and thouvht I diligently followed the directions. I believe my ingredients were room temperature, and the re-read the directions three times. I cannot figure out why my cake did not rise. The flavor was great. But it had texture of cement. I am not kidding. I have made so many of your recipes for cakes and cookies and they always turn out perfectly. And heavenly. I am so puzzled. I want to figure this out and make it again. The frosting was divine with the carmel syrup. Any ideas?
Hi Laura, we’re happy to help troubleshoot. Were your baking powder and baking soda fresh? We find they can start to lose their effectiveness after about 3 months or so, even if not technically expired. Be sure, too, not to overmix the batter. Over mixing can over develop the gluten and lead to dry and dense cakes. Finally, be sure to spoon and level (or use a kitchen scale) your flour to ensure it isn’t over measured, which can dry out the cake. Thanks so much for giving this one a try, and we hope these tips help for next time!
I am trying to print this recipe, and there is a huge space between the 1 cup of granulated sugar and boiling water in the burnt sugar section. Then again under “For Assembly” a huge blank space and then it says: “Homemade Salted Caramel, cooled 1/2 cup (50 g) chopped pecans”. Then there is a huge space after #4 and #8 in the Notes section. I just want to make sure I am not missing anything.
Hi Carrie, does the printed out recipe match the recipe online? When testing it, it doesn’t seem like anything is missing but my team and I can certainly look into the large space issue.
Would this cake taste well with your salted caramel frosting recipe?
Yes, definitely!
I was looking for a different cake recipe for my birthday and this looked good. Since I wanted to bring some to work and some to class I went with the cupcake option. I got 24. I injected a little of the salted caramel sauce into the center of each one when they came out of the oven and once cooled I frosted them, sprinkled the toasted pecans, and drizzled with more salted caramel sauce. These are possible the best cupcakes I’ve ever had! When I make the recipe again I’ll definitely make cupcakes again since I can’t cut a cake into 24 slices (easily) and the cupcakes were the perfect portion size. Highly recommend!!
Made this for my father-in-law’s birthday and it was fantastic! Great results. Great flavour combo. Definitely a keeper.
Have a surprise birthday party coming up for my hubby, so I will make it again.
Sally’s recipes have never failed me.
The burnt sugar syrup hardened for me at room temperature. I waited about one hour and it was hard as a rock. I put it in the microwave just barely enough to melt (it wasn’t even completely melted), but it still ruined the sugar and butter. Not sure the cake will turn out (in the oven now). What should I have done/can I do about this the next time around?
Hi Andie! Sounds like your sugar syrup cooked for too long. Did you use a candy thermometer? Using one will guarantee the sugar syrup doesn’t cook for too long and get too hard next time. Thank you for giving this recipe a try!
Hi, I want to make a number cake with this recipe and bake two 12 x 18 inch pans. Would doubling the recipe be enough?
Hi Ally, this batter is enough for a 9 x 13 pan. Doubling this recipe would not be enough for two 12 x 18 pans. You may find this post about cake pan sizes and conversions helpful.
Hi! I love burnt sugar flavors and I am a huge fan of your white cake. I was wondering if you had any ideas for using this as a base flavor for some kind of banana or apple cake (or perhaps a spiced pear cake?). Of course I could just make the frosting with one of these flavors and layer the fruit in the middle, but it would be great to make a cake that was somewhere between this cake and banana bread. Let me know if you think this would be worth the effort (vs. just using brown sugar to get the rich flavor) or if adding the fruit ingredients would create too much moisture. Thanks!
Hi Quinn! I love the burnt sugar flavor too! I think it would taste fantastic with other flavors, particularly banana. If you want to try something, (and I have not tested this, it would be what I would try first though) how about replacing the sour cream in this recipe with mashed banana? Or make this banana cake and reduce the buttermilk down to 1 cup (240ml) and add 1/2 cup of the burnt sugar syrup.
I want to use the burnt sugar syrup in other recipes. How long will it keep in an air-tight container?
Hi Jamie! Burnt sugar syrup can be stored up to 3 days – cover and store at room temperature until ready to use.
i saw in your comments not to make substitutions and I wont; but i’m curious if in your testing you tried using caramel sauce instead of the burnt sugar syrup…? was it not as caramelly? did it change the texture? i cant afford to just try it so i wondered if you had. Thanks much.
Hi Beth, The burnt sugar syrup is thinner than the caramel sauce and won’t weight down the crumb of the cake. For the best texture, we recommend sticking to the syrup in the cake batter.
The recipe sounds great, but sour cream is really hard to found in my country. Does anyone know with what I could replace it ? Perhaps heavy cream ?
Hi Amandine, Instead of sour cream, you can use plain yogurt. The cake won’t taste as rich, but it’s a fine substitute.
Hi Amandine, you can replace the sour cream with the same amount of full fat yogurt (regular or Greek). Hope you enjoy this cake!
Delicious cake . I used paddle attachment on my kitchen aid and still end up with little holes in my cake . Any thoughts ?
Hi Lee! Holes in baked cakes are usually a result of over mixing. For next time, mix the batter until just combined. Glad you enjoyed this one!
Hi, do you think this cake will be sturdy enough if I added a 9inch cheesecake in the middle? I wanted to make a 3 layer cake except a whole cheesecake as one of the layers.
That shouldn’t be a problem.
This may sound like a weird question but what exactly should the burnt sugar syrup taste like? I made mine and the colour is right (as per your pictures and video) but it doesn’t taste great at all. I’m scared that the bitterness will carry through into the cake and frosting! Thanks
Hi Sage, is the burnt taste bitter and off-putting? Burnt sugar should taste deeply caramelized, but not bitter.
Exactly this looks wonderful and I’m about to make it. I’ve made the burnt sugar syrup but wondered if I could use Golden Syrup instead next time?
Hi Margaret, we haven’t tested golden syrup, but let us know if you do!
Hi Sally can I substitute cake flour with all purpose flour?
Hi Kivindhi, 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.
Hey Sally! This looks delicious! I was wondering though if I could stick the burnt sugar syrup in the fridge to speed up the cooling process? Thanks
Hi Anna! It’s best to cool the syrup slowly and evenly at room temperature.
My cake came out very moist and maybe too wet. How can I fix this?
Hi Hannah, sounds like your cakes could have been under-baked. An easy fix for next time!
What can I use in place of the burnt sugar syrup if I did not get a whole cup? A good portion is stuck on the sides of my pan and on my spoon. I only got three quarters cup.
Hi Jessica, you can use the 1/2 cup in the cake batter and for the frosting, use what you have left and then add a little more milk or heavy cream. Add an extra splash of vanilla extract for more flavor, if desired.
Hello, Can I substitute the whole milk for buttermilk?
Hi Hilary, The best way to use buttermilk is to have it replace both the sour cream AND milk in this recipe. Use 1 cup of buttermilk, then leave out the sour cream and whole milk.
Hi would it be possible to scale down this recipe to make a 2 layered 4 inch cake? If so, how much should i scale it down by? Thanks!
Hi Marissa, here is everything you need to know about cake pan sizes and conversions. It might be easiest to halve the recipe, fill your cake pans 2/3 full, and then use any extra batter for a few cupcakes. Enjoy!
I haven’t made this yet so I can’t leave a review but I’m wondering if the finished cake would require refrigeration because of the sour cream content?
Hi Gen, Yes, cover the cake tightly and store in the refrigerator for up to 5 days.
My mother’s favorite cake, and requested flavor for her birthday every year as far back as I can remember, was burnt sugar cake. She was a SAHM and did 99% of the cooking and baking, but my father was the resident candy maker at Christmas, and he made her bd cake every year. Seeing that your MIL couldn’t find the recipe she recalled eating, I thought perhaps she might find it if the recipe dated from the late 50’s/early 60’s. My parents married in ’61, and her recipe would have come from the Betty Crocker Cookbook most recently published before that. Off the top of my head, I can’t recall the year it was published. But it was a wedding gift and what she used most often all her life. I wish I could just give you the recipe but her cookbook is falling apart and I left it boxed up after taking it home following her funeral, and don’t have quick access to it. I hope you or she can find it to try it out!
This is a very good cake. It tastes just like a caramel cake. It is moist and favorable
This is a fantastic cake recipe. The texture and flavour of the cake can stand on its own. Thank you Sally for demystifing homemade caramel. Has anyone tried this with chocolate icing instead of vanilla?
thank you
Laurel