If you like caramel, then you will love this burnt sugar cake with layers upon layers of silky brown sugar penuche frosting on top! This is a versatile dessert that you can make for any occasion, but it would be especially delicious as an alternative to pie for Thanksgiving!
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I have really been in a caramel mood lately! And I always love cake. This two-layer burnt sugar cake with penuche frosting combines all of these things! I’ve never made burnt sugar before, or penuche frosting. This was a fun experiment in baking, and the result was the most delicious, moist, caramelized cake with the perfect warm and cozy brown sugar frosting to top it all off. Read on if you want to learn how to make burnt sugar and penuche frosting for this delicious cake! It would be a great addition to any holiday dessert table.
How to Make Burnt Sugar Syrup
Making burnt sugar is a bit of a delicate process, but this was my first time making it and it was actually fairly simple!
Burnt sugar syrup is similar to maple syrup. It has the same texture but just a bit of a different flavor. Much more smoky and caramel-y (if that’s even a word!). In this burnt sugar cake recipe, you will be adding the syrup to the cake batter. It gives the cake layers a very dense texture and caramelized flavor plus, beautiful color as well!
Here is what you’ll need for the burnt sugar syrup:
- Granulated sugar
- Water
That’s it! You’ll first melt the sugar in a pan over medium-low heat. The key is to not stir it, but just let it sit, melt and caramelize! You’ll have to keep a close eye on it so that it doesn’t burn though. Once you have an amber-colored concoction of caramelized sugar goodness, you’ll add in some boiling water to create the syrup. It is very easy, but you will just need to be careful not to burn yourself. The mixture of hot sugar and boiling water can splatter!
See? Simple and delicious!
How to make Penuche Frosting
This burnt sugar cake is complimented perfectly by a thick layer of brown sugar penuche frosting – and that’s really what penuche frosting is! Brown sugar frosting! Instead of using strictly powdered sugar like most frosting recipes call for, you’ll add in some yummy brown sugar too!
The consistency of this frosting will be almost fudge-like. It sounds strange, but as it cools it becomes very thick and fudgy! This frosting would be great on a multitude of cakes – pumpkin, spice cake, yellow cake. It’s so versatile and, if you love caramel, you will die over this frosting!
Here is what you will need for the penuche frosting to top of this burnt sugar cake:
- Butter
- Brown Sugar
- Whipping Cream
- Salt
- Powdered Sugar
From here you simply melt the butter, and then add in a melted mixture of brown sugar, cream and salt. Whip it all together with some powdered sugar and set aside to thicken and cool before you frost you cake. So simple and so yummy!
High Altitude Adjustments for Burnt Sugar Cake
Because this cake contains quite a bit of sugar, I would recommend making the adjustments from the notes in my recipe below. You may have to experiment with the sugar and leavening agent amounts depending on where you live. This is a great resource for adjustments!
The large amounts of sugar and leavening agents within the cake batter can cause the cake to become very dense and sink in the middle. That’s why you may have to experiment with the amounts you use depending on your elevation! It’s a delicate science.
Also, this recipe calls for cake flour which is much finer than regular flour. So, I would change to all-purpose flour if you live anywhere above 3,000 feet! Regular flour gives your baked goods more structure and prevents sinking in the middle of your cakes!
I hope that you give this burnt sugar cake recipe a try sometime this holiday season! I think it would be such a yummy and unique dessert to have around for Thanksgiving or even Christmas! It’s cozy. It’s caramel-y. And it’s so very delicious!
I hope you enjoy! Check out my other recipes below if you are looking for some Thanksgiving dessert inspiration!
- Pumpkin Spice Bars
- Caramel Apple Coffee Cake
- Easy Buttermilk Spice Cake
- Caramel Coffee Sheet Cake with Chocolate Espresso Buttercream
- White Chocolate Pumpkin Bread with Crumbly Streusel Topping
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Caramelized Burnt Sugar Cake with Brown Sugar Penuche Frosting
Ingredients
For the Burnt Sugar Syrup
- ½ cup granulated sugar
- ½ cup boiling water
For the Cake
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- ¾ cup firmly packed brown sugar
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 3½ cups cake flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup whole milk (room temperature)
- Burnt Sugar Syrup
For the Brown Sugar Penuche Frosting
- 1½ cups unsalted butter (softened and divided)
- 1½ cups firmly packed brown sugar
- ½ cup heavy whipping cream
- 1 tsp salt
- 4½ cups powdered sugar (sifted)
Instructions
For the Burnt Sugar Syrup
- In a small saucepan spread the sugar evenly over the bottom of the pan and cook over medium-low heat. Don't stir. Just let it get all melt and gooey.
- Once the sugar starts to melt, use a spatula to drag the gooey sugar to the middle of the pan so that the outer edges melt evenly. Cook until the sugar becomes a light amber color, but do not stir.
- Remove sugar from the heat and carefully add in the boiling water. Just be sure to do it slowly because it can splatter! Cook over medium-low heat, stirring constantly until smooth and the mixture looks like maple syrup. Remove from heat and let cool for 15 minutes
For the Cake
- Preheat oven to 350°F. Butter and flour two 8-inch round cake pans and line with parchment paper rounds on the bottoms. Pam for Baking is also a great option for greasing the pans. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and sugars on medium speed until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the eggs into the mixture one at a time, beating after each addition. Beat in the vanilla.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the milk and burnt sugar syrup.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the milk mixture. Begin and end with the flour mixture. Beat until just combined, but do not overmix.
- Divide batter between two prepared pans and bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool in pans for 10 minutes and then remove the cakes to a wire rack to cool completely. Spread penuche frosting between layers and over the top and sides of the cake.
For the Brown Sugar Penuche Frosting
- In a small saucepan, melt ¾ cup of butter over medium heat. Pour into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl with a hand mixer. Let cool for a few minutes.
- In the same saucepan, whisk together the brown sugar cream and salt. Cook over medium heat, stirring occasionally until the sugar is melted and the mixture begins to boil. Watch closely so that the mixture does not burn!
- Add the brown sugar mixture to the melted butter. Add half of the powdered sugar and beat until smooth. Add remaining powdered sugar and beat until combined. With the mixer on medium speed, slowly add in remaining butter 1 tbsp. at a time. Beat until smooth and combined.
- Cover the frosting and let stand at room temperature until it thickens a bit and becomes spreadable (about 10 – 30 minutes). Frost your cake layers and enjoy!
Notes
- Replace cake flour with equal amounts of all-purpose flour
- Reduce granulated sugar in cake recipe by 1 tbsp.
- Reduce baking powder to 1/2 tbsp.
- Increase baking temperature to 365° F and decrease baking time to 30 minutes. Watch your cake layers and bake longer as needed