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Caramelized Burnt Sugar Cake with Brown Sugar Penuche Frosting

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!
Prep Time 30 minutes
Cook Time 40 minutes
Cooling and Frosting Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 1 8-inch cake

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
  • 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

  • cups unsalted butter (softened and divided)
  • cups firmly packed brown sugar
  • ½ cup heavy whipping cream
  • 1 tsp salt
  • 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

High Altitude Adjustments (for reference, I live at around 5,800 feet in elevation. You may need to make further adjustments for your elevation).
  • 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
 
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Keyword Cakes, Fall Desserts, Thanksgiving Desserts