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*
How would you rate this recipe?
Preparation
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.