BURNT SUGAR CAKE

Ingredienser

BURNT SUGAR SYRUP

1 cup granulated sugar (200 g)•

1 cup boiling water (240 ml).

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CAKE•

1 cup butter, softened (227 g)•

2 cups sugar (400 g)•

4 eggs•

3 cups cake flour (360 g)•

1 tbsp baking powder (14 g)•

½ tsp salt•

1 cup whole milk (240 ml)•

½ cup burnt sugar syrup•

2 tsp vanilla

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TRADITIONAL BURNT SUGAR FROSTING - WORK FAST!

½ cup butter (113 g)•

1 cup brown sugar (200 g)•

½ cup burnt sugar syrup•

¼ cup evaporated milk (60 ml)•

3–4 cups powdered sugar (360–480 g)•

pinch salt +

1 tsp vanilla

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OPTIONAL BROWN SUGAR PENUCHE FROSTING - CREAMIER OUTSIDE

1½ cups butter, divided (340 g)•

1½ cups brown sugar (300 g)•

½ cup heavy cream (120 ml)•

1 tsp salt•

4½ cups powdered sugar (540 g)

Fremgangsmåte

BURNT SUGAR SYRUP

Melt sugar over medium heat until deep amber (do not stir, swirl pan).Carefully add boiling water, stir smooth, simmer 3–5 min. Cool.Reserve ½ cup for cake + ½ cup for frosting

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CAKE

Heat oven to 350°F / 175°C.

Grease three 8-inch pans.

Cream butter + sugar 3–5 min.

Add eggs one at a time.

Whisk dry ingredients.

Alternate dry ingredients + milk into batter.

Mix in burnt sugar syrup + vanilla.

Bake 25–30 min. Cool completely.

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TRADITIONAL BURNT SUGAR FROSTING

Boil butter, brown sugar, syrup & milk 2 minutes.

Cool until warm, then beat in powdered sugar, salt & vanilla.

Frost cake quickly before it sets.

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OPTIONAL BROWN SUGAR PENUCHE FROSTING - CREAMIER OUTSIDE

Melt ¾ cup butter. NOTE! ONLY MELT ¾ C BUTTER!!!

Boil brown sugar + cream + salt.

Beat into melted butter with powdered sugar.

Add remaining butter 1 tbsp at a time. THIS BUTTER IS ONLY SOFTENED!!!

Rest 10–30 min until spreadable.

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ASSEMBLE

Fill and frost cake with traditional burnt sugar frosting.

OPTIONAL: cover outside with penuche frosting.Finish with rustic swoops and swirls.

Notater

https://www.tiktok.com/@wickdconfections/video/7604040397391727903