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
Could you make this as a stacked 6 tier by tripling the batch for a Halloween party or isn’t this sturdy enough?
Hi Sue, we haven’t tested this as a 6-layer cake, but we fear that may start to get a bit heavy. How about making 2, 3-layer cakes instead? Rather than tripling, we recommend mixing the batches separately. Hope the cake is a hit!
This cake does not disappoint, absolutely delicious!!!! I added chopped peanut brittle to the top .
This is an absolutely wonderful tasting cake but I have a recipe adjustment.
I didn’t find it quite as light and fluffy as a layer cake should be and even the picture on SBA’s website shows slightly sagging layers. Instead of adding the 4 egg whites “as is,” I beat them till almost stiff with 1/4 c of the sugar (reducing the amount of sugar I would then beat into the butter) and then I folded the “meringued” egg whites into the batter. It made the cake lighter, fluffier, with more level-looking layers and had that “perfect” layer cake look and texture. It only added a few moments to the recipe and one bowl extra to wash but made a big culinary difference. I agree with Sally that one should NOT skip the salted caramel. What a triumph!!
This is no longer Sally’s recipe.
I made the cake following Sally’s instructions and found it to be utterly delicious. Sound as if you made more of a chiffon cake, glad it suited your taste.
How can l make this into a 3 layer 9 inch cake?
Hi Bee Ray, see recipe Notes for details on making a 3-layer cake. Enjoy!
I made the cakes themselves. I left them covered on the counter. I put the frosting in the fridge. Is the cakes still good ? I wish I put them in the fridge yesterday.
Hi Jade, yes! Cakes are good covered at room temperature for a day before frosting and serving.
Hello, I am interested in trying to make a burnt sugar cake but with a chocolate base. Do you have a chocolate cake recipe and tips for what I can sub out for the sugar syrup?
Hi Gabriella, 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!
Hello Sally,
I made your Burnt Sugar Cake yesterday to bring to a 40th Wedding Anniversary. EVERYONE loved it! I followed your very clear instructions to a “T” and ended in complete success in presentation and flavor. Thank you so much for sharing your talents with the world.
would this cake be good with brown sugar sour cream cooked frosting or regular brown sugar powdered sugar frosting, have both of those recipes and just trying to decide
Hi Lori, we can’t see why not!
This was AMAZING!!! I burnt – I mean REALLY burnt – the burnt sugar syrup in my first attempt, the second attempt came out great. I made this in a bundt pan, baking it for 45 minutes, but next time I’ll check it at 42 minutes. I thinned out the frosting so it would spill over the cake and drizzled the caramel sauce over that. Heaven!
Can this be made as a bundt cake?
Hi Lydia, this should work well in a Bundt pan, but we’re unsure of the exact bake time.
This cake was amazingly delicious. And I just followed the recipe exactly, watching the tutorials. I was intimidated by the melting sugar/caramel sauce prep, but it worked out fine
I’m not a fan of buttercream. Can the cooled burnt sugar be added to your not so sweet whipped frosting to make a burnt sugar version of that?
Hi Grace, we haven’t tested it, but it would take some experimenting to add more liquid to the whipped frosting recipe and get it to whip up/thicken properly. Let us know if you try anything!
I have a gluten allergy. I’m curious. Have tried using measure for measure or another gluten free flour?
We call the burnt sugar syrup as caramel syrup that we use in xmas fruit cake… I had some left so was looking for new recipes and found this. I trust sallys recipe and this too didnt fail but I didnt go all out… just wanted to use up what I had… so halved the recipe for cake… skipped the frosting and fillings etc… just the cake.. baked in a 8inch round pan. Once out of the oven, I brushed the leftover 2 tbsp burnt sugar syrup all over. Had it same day and the next day – the flavour was fantastic! Loved it!
Simply amazing!
Is it possible to make 3 8” layers with this recipe? Or should I do 2 8” layers?
Hi Serena, you could bake the cake either way! Bake times will vary.
Fantastic recipe as always, Sally’s is my favorite place to go for good dessert recipes! Made it for my dad’s birthday and he loved it, he’s got a big sweet tooth so the sweetness level was perfect for him.
Thank you for this recipe. Can you use reverse creaming method for this?
Hi Dorcas, we haven’t made this exact cake using the reverse creaming method, but you certainly can for a tighter crumb. Let us know if you do!
Is it possible to do three 6 inch pans instead of two 9 inches?
Hi Sarah, there is too much batter for a 3-layer 6-inch cake. You can certainly make a 3-layer 6-inch cake, but you will have leftover cake batter and you can use it for cupcakes if you’d like! Fill the cake pans halfway, and the cupcake liners about 2/3-3/4 of the way full.
Thank you for the recipe! What alterations are needed to make this as a Bundt cake?
Hi Colleen, this should work well in a Bundt pan, but we’re unsure of the exact bake time.
I just made your burnt sugar cake. I used a 9 inch cake pan. For some reason, the cake is not real high not like in your picture. I followed your directions to tee I don’t know why it didn’t rise up to the top of the pan. It’s still going to be delicious and everything looks fine. It just is not very tall.
Hi Jean, are your baking powder and baking soda fresh? We find they start to lose their effectiveness after about 3 months of opening. Overmixing can cause the cake to bake up squat and dense, too. We hope you still enjoy the cake!
I was wondering if this would work as the base of an ice cream cake?
Hi Megan, we haven’t tried, but can’t see why not!
I chose this as the best substitute recipe for my Grandma ‘s Burnt Leather cake recipe, and it always blows everyone away as the most decadent cake they ever had! Sally’s recipes are so well tested and thought out, so always 10 Star plus that brightens everyone’s day! Thanks Sally!!!
Super yummy cake. Takes a bit of prep work, but it’s totally worth it. We added crumbled bacon to the top, and it was the perfect compliment to the sweetness.
Made the cake twice , turned out amazing both times . Takes a good amount of time to make the syrups as mentioned . My only issue was with the butter cream ,I thought that was a lot of sugar , so the first time I reduced it to 3 cups , the cream was okay . But the second time I made half of the recipe with just 1 cup of sugar and it turned out amazing . Maybe this is just my preference , overall great cake !
Would organic cane sugar work as well as granulated white sugar for the burnt sugar? The crystals are a little bigger and it hasnt been as processed so there is some molasses still present in the sugar.
Thank you
Hi Kolina, we haven’t tested cane sugar here, but would stick with granulated for best results.
I was researching burnt sugar and found this recipe, what a find! Made it for my Thanksgving dessert buffet and it is delicious! It is definitely worth the time to make it, especially since the burnt sugar syrup and the salted caramel can be made a few days in advance. It is sweet AND I was expecting it to be, with a name like Burnt Sugar Caramel, what’s not to love! Thank you!
We followed the recipe 100%. It is delicious! Everyone at the table thought it was one of the best cakes they had ever tasted. My husband has already requested it for the next holiday!
I made this cake for my son’s birthday this weekend. Everyone absolutely loved it! The extra time to make the caramel and burnt sugar syrup was well worth it. I’d like to make another one soon, as I only got one piece!
I apologise for my bluntness, but if it wasn’t for the exceptional caramel, this cake would have been a -1 star in my book. Maybe is a cultural thing, sweet and decadent may be measured on a different scale in Europe, so this behemoth with its over a kilo of sugar (!) and almost 500g of butter is just sickening – and not in a fabulous, Laganja Estranja sort of way.
I’m not going to lie, I’m a fiend for salted caramel and got lured by the picture, I didn’t pay much attention to the utter craziness in the ingredients’ list until I was already into the process, I would have spared myself the trouble otherwise.
The final result looked like the pic, and it tasted like a mouthful of butter and sugar and not much else, because – let’s face it – that’s what it is. It ended in the bin after one bite.
If you like this recipe more power to you, but if you have actual tastebuds, you have been warned.
Sadly I must agree. I realised after trying the frosting. I will try to not use that much of it if any at all to save what can be saved but its very butter and sugar intense cake that is definitely too much in my books. Wish I had realised earlier, but the recipe is in so many parts, I never realized how much sugar & butter it had in total.
3 stars, the batter itself is very tasty and I like the caramel. I would make the frosting in the future with some cream cheese instead.
No one really cares if you like the recipe or not, but you show your true colors when insulting everyone else who m might like it with your superior attitude. Good for you, you’re not from America! Again, no one cares. But I would like to know where you ARE from so I can make it a point to avoid that part of the world. Your further insult about “if you have taste buds” does nothing but make you look like a petulant jack ass
Ditto Kat!