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’m making this cake tomorrow! I made the burnt sugar syrup tonight. I placed in the fridge covered. Does this have to be room temperature for the batter?
Hi Kalli, yes, it’s best to mix into the batter when it’s at room temperature.
I made this for the first time for a dinner party last night and it was a huge hit. I followed the recipe exactly and it was perfect. The cake was light and fluffy. It was just sweet enough and had great flavors. It is a great alternative to a pumpkin cake for fall flavor.
I made this recipe last year for my daughter’s birthday and it was amazing! I really want to make a 3-layer cake this year, but with thicker layers. Will it turn out the same if I make 1.5X the recipe here?
I grew up in an area where burnt sugar is THE cake flavor. Almost every wedding I attended had a burnt sugar cake. You could walk into the local bakery and buy a burnt sugar cake from the display. I had high hopes for this recipe but it fell short for me.
The raw batter tasted like vanilla. After baking, my husband asked if I made corn bread. After cooling we tried a small sliver and my husband once again asked if it was corn bread. It had the taste, color, and texture of boxed honey corn bread mix.
I didn’t use the salted carmel filling as I wanted the cake to be true to what I grew up with. The icing didn’t add much to the cake. We didn’t like the texture of the cake. I ended up turning the cake into cake balls and dipping them into white chocolate. I shared with family who were also big fans of burnt sugar cake and they also agreed they didn’t get any burnt sugar flavors from the repurposed cake and icing.
One tip for making the syrup. The first batch I followed the recipe instructions but my sugar clumped like wet sand. When adding the hot water it disovled most of the clumps. I made a second batch of burnt sugar syrup. I turned the heat to medium high and didn’t stir the sugar. This perfectly caramelized the sugar leaving it clump free. When taste testing both syrups the tasted the same.
IT’S GONE!!! I made this for my Book Club, and they wiped it out! It was absolutely fabulous.
IT’S GONE!! It was absolutely fabulous! It got rave reviews, even from my baker friends. The cake was moist, light, and full of flavor. The frosting was perfect, and not too sweet. The salted caramel brought it to a higher level I’ve never made burnt sugar or caramel before. But, the instructions were so clear, along with the video, that it was easy. There are a lot of steps, but if you spread them out over a couple of days, it’s easy.
Hello, I made this recipe today, but I baked it in a rectangular tin. The middle sank, and it tastes very sticky and as if it’s still raw.
Any tips on what caused this?
Thank you!
Hi Faadilah, did you use a 9×13-inch pan or another size? When cakes sink in the middle, it’s often due to under baking. A few additional minutes in the oven should help for next time.
Hi Lexi, that’s the correct for pan size. Really? I watched the cake as it baked every few minutes and the outer part rose well, but the sank and became dense…if I try it out again, I’ll make sure to bake it longer. It may have been the butter too, even tho I measured with a scale, as it was oily.
Thank you once again!
Hi Sally, I made this cake last year for my birthday and everyone loved it! I am trying to make it again, but when I made the burnt sugar syrup it smelled overly burnt and my family agreed that the syrup was way too burnt. Am I melting the sugar for too long, or is it a different problem?
Hi Artemis, It is possible to overcook the sugar, which may be what happened here.
We love this cake! My daughter has requested it 2 years in a row for her birthday. I know you said no substitutions. And I do try to follow that usually. But for anyone out there wondering, we used plain full fat greek yogurt no problem. That is a typical swap so I had hoped it would work. It did!
This sounds yummy! I’m trying to figure out how to make caramel cakepops. Would this work to make caramel cakepops? Anyone tried it?
Hi Katelyn, we haven’t tried it with this exact recipe, but you could certainly try crumbling up the cakes that have been brushed with the burnt sugar syrup. Or, you could use the batter from these salted caramel cupcakes instead. Let us know what you try!
Made as a gift. The recipients all loved the flavor, but the texture was not fluffy ..more dense
Great recipe! Lovely caramel flavour sponge!
Second time I’m doing this, only this time I used the cream cheese frosting posted in the velvet cake. I felt it paired better to contrast the sweetness of the caramel syrup and I was absolutely right excellent recipe, even my kids enjoyed it (although I did it for my birthday )
I made this as a bundt cake – 350 for 43 minutes. I did the frosting on it in the “nothing bundt cake” style, and used the salted caramel as a drizzle. I gave it away as an Easter gift, so I didn’t get to taste it, but when my friends got home with it, they couldn’t wait! They called and kept using the word “amazing” – woohoo!
I really hoped to see that someone else struggled with the burnt sugar syrup and had received some pointers on what they might have done wrong, with tips on success. Took me three trys.
Hi Michelle, could you tell me more about the issues or what was not working out? I can absolutely help.
Well, the problem I’m having is that even with the burner on medium low, and using the right kind of pot and the right spoon, I couldn’t keep up with the clumps as the sugar cooked. I was hoping the boiling water might smooth things out, but no, it was officially a disaster as soon as I started adding any (and I had my boyfriend handle pouring the boiling water into a measuring cup and handing it to me so I didn’t have to stop stirring the sugar for even a second). So, as soon as this cools down enough for me to throw it out, I’ll start over. Glad I’m doing the syrup the night before!
I was looking for a “burnt leather cake” recipe my Grandma made that is well over 100 years old, since we do not have it anymore. This recipe is an improved version with amazing taste! Thanks so much for sharing Sally!
Thanks for giving it a try, James!
I made this cake as a gift for my good friend two weeks before her birthday, then I froze it. After thawing the cake and frosting it with the burnt sugar buttercream and the caramel I gave it to her and OMG- she loved it so much! She told me it still tasted fresh after being frozen! I loved this recipe!!
We loved the burnt sugar cake.. If we could give you more than 5 stars. You would be higher. It was excellent. Love the ideas for the extra leftover egg yolks, caramels, etc… We follow other bakers and you will be on our list too! God Blessed you with an Amazing gift! Keep it up!
Love all of your recipes, you’re my go to for cake recipes Do you think this cake could hold up to being the bottom tier in your homemade wedding cake recipe? I’m making the cake for my parents anniversary, doing one tier lemon but want the other cake to be interesting and a little unique. I’m just not sure how the average cake holds up to having another cake on top of it.
Hi Julie, with the proper support from cake dowels (see homemade wedding cake post for more tips), this cake should hold up well as a tiered cake. Please do let us know how it goes!
My favorite cake! So yummy! I add extra burnt sugar to the frosting leaving out a little cream and adding a pinch more of salt so it’s not overly sweet. Perfection! I love the flavor the burnt sugar adds! It is definitely a family favorite. I use your website for so many desserts. They are all so good and with wonderful detailed instructions! Thank you!
Labour intensive but oh my, sooooooo worth it! Loved it and the salted caramel sauce, freaking delish!! My new favorite cake.
The cake it self came out heavy (but still tasty), not fluffy like your picture. Did I over mix the batter?
Hi Kim, we’re so glad you enjoyed the cake! Over mixing is often the culprit for heavy/dense cakes. This post on how to prevent dry & dense cakes will also be a helpful resource. Thank you again for giving this one a try!
I do not bake, the last time I made a cake from scratch was about 40 years ago. A dear friend is a Southern woman, and she doesn’t like many sweets – but a burnt sugar cake is the exception. This is a taste of the south for her. I knew that this cake would be quite special for her birthday – and I went about not being a baker to make this, and it was a rousing success. It turned out wonderfully! In addition I made the salted Carmel, which I used in the middle area as the recipe calls for and drizzled on top – I had enough for people to use this on their ice cream. As my friend’s 7 year old was leaving with the left over jar of carmel, she was licking the jar happily!!! LOL. What a joy! I got two very big hugs from this very happy 7 year old. Sally, you made this possible for a non-baker to be so successful! Thank you.
Has anyone done this with a chocolate base?
Hi Carly, 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!
Looking forward to trying this cake! Would your salted caramel frosting work well in place of the burnt sugar frosting?
Hi Lainey, that combination should work well here! Let us know if you try it.
could you brown the butter in this recipe to give the cake more flavor?
Hi Maddie, we haven’t tested it, but you could certainly try it. Just make sure to bring the browned butter back to a solid state so that it can be creamed with the sugar, and account for moisture loss, too. Let us know what you try.
Hi, I love this cake so much! It’s pretty addictive!
I want to make a 2 layer, 12″ round cake by your recipe.
Could you tell me how many times I would need to repeat the recipe to do that? Bake time also?
Thanks so much!
Hi Kathy, Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi, I am trying to find a recipe to make a Banoffee themed birthday cake. Do you think the burnt sugar frosting would go with your banana cake recipe? Thanks! I love all your recipes, I’ve made so many of your cakes
That sounds like a fabulous combination, Shannon! Let us know if you give it a try.
Hi there! I’d love to use this recipe for a wedding cake I’m making. Is it too fluffy to do a two tiered cake, or dense enough that it’ll hold? I’ll be using supports, but just want to make sure! Thank you so much for your input!
Hi Allie, with the proper support from cake dowels (see homemade wedding cake post for more tips), this cake should hold up well as a tiered cake. Please do let us know how it goes!
I have made this many times and it’s always a winner! However, is it possible to overcook the sugar. It happened so fast, when I added the boiling water, it smelled burnt a little more than normal. I’m wondering if it’s possible to over burn burnt sugar lol. Thanks!
Hi Sarah, how did it taste? Was it bitter and off putting? It is possible to overcook the sugar, which may be what happened here. So glad this one is a favorite for you!
Oh, it was over burnt lol. Absolutely. It was a sharply bad taste. I remade it though! I had never over cooked it before. I learned something
Hi Sally, I am wanting to make a honey-flavored cake (for a bee-themed party) and was looking into subbing some of the sugar in your white cake recipe when this version of it caught my eye. Do you think I could sub honey for the syrup? Or maybe a honey simple syrup to match the viscosity a bit more closely?
Hi DJ, what a fun idea! Trying to match the viscosity of the sugar syrup is a great idea for subbing honey. We would love to hear how it goes if you give it a try!
I made this cake .. its fabulous . I wish I could upload the photograph/video of this cake too . Make it guys , it’s a winner
Can this be done in a bundt pan?
Hi Z, this should work well in a Bundt pan, but we’re unsure of the exact bake time.