Burnt Sugar Caramel Cake
Total Time
4 hours, 30 minutes
Prep Time
1 hour
Cook Time
24 minutes
Rating
4.7 out of 5 stars
(76)
Ingredients
serves 10-12
- 1 cup (200g) granulated sugar
- 3/4 cup (180ml) boiling water
- 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
- 1/2 cup (120ml) cooled burnt sugar syrup
- 4 egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1/2 cup (120ml) cooled burnt sugar syrup
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) whole milk or heavy cream
- 1/4 teaspoon salt
- Homemade Salted Caramel, cooled
- 1/2 cup (50g) chopped pecans*
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Preparation
Step 1
Prepare the burnt sugar syrup first so it has time to cool. Place sugar in a medium saucepan over medium heat. Stir constantly with a wooden spoon until the sugar has completely melted and is amber brown, about 8-10 minutes. Slowly drizzle in the boiling water, a little at a time, stirring after each addition. Cook the sugar syrup for 3 more minutes on low. Let it cool completely, overnight preferred.
Step 2
Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
Step 3
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Step 4
Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until creamed, about 2 minutes. Pour in 1/2 cup of the cooled burnt sugar syrup. Beat until combined. Beat in the egg whites, sour cream, and vanilla extract.
Step 5
With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix.
Step 6
Pour batter evenly into prepared cake pans. Bake for 23-25 minutes or until the cakes are baked through. Allow cakes to cool completely in the pans set on a wire rack.
Step 7
As the cakes cool, make the salted caramel. Let it cool for at least 30 minutes before using.
Step 8
Make the frosting: Beat the butter on medium speed until creamy, about 1-2 minutes. Add confectioners’ sugar, remaining 1/2 cup of cooled burnt sugar syrup, vanilla extract, milk/cream, and salt. Beat on high speed until completely combined, about 2 minutes.
Step 9
Assemble and frost: Slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand. Cover the top with frosting. Drizzle 1/4 cup of salted caramel on top of the frosting. Top with 2nd cake layer. Refrigerate the cake for at least 30-45 minutes before finishing the frosting and garnish with toasted pecans and more salted caramel. Slice and serve.
Step 10
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Step 11
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Chef's notes
Prepare burnt sugar syrup up to 3 days ahead of time. Cover and store at room temperature until ready to use.
The texture tastes best at the thickness of a 2 layer cake.
Egg whites (no yolks) are KEY to the cake’s fluffy texture.
Toasted pecans are optional but add incredible flavor to the garnish.
