Best 7 Burnt Sugar Cake Recipes

BURNT BROWN SUGAR CAKE SAUCE

Steps:

• Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.

BURNT SUGAR CAKE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
• In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
• Sift together the flour with the baking powder and salt.
• In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
• In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.
• Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.
• Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.
• To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.

BURNT-SUGAR CHIFFON CAKE

Steps:

• In a small heavy skillet, heat sugar until golden brown. Gradually add water; cook and stir until sugar is dissolved. Set aside. Let egg whites stand at room temperature for 30 minutes. , Position oven rack to lowest position. Preheat oven to 325°., In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg yolks, oil, water, vanilla and 6 tablespoons reserved syrup. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For frosting, in a small saucepan, melt 2 tablespoons butter. Stir in flour and salt until smooth; gradually add remaining syrup mixture. Bring to a boil; cook and stir 1 minute or until thickened. Transfer to a small bowl; beat in the confectioners' sugar, milk and vanilla. Cool to room temperature., In a large bowl, beat remaining butter until fluffy, about 5 minutes. Gradually beat in confectioners' sugar mixture. Spread frosting over top and sides of cake.

BURNT SUGAR CAKE (CARAMEL CAKE)

Steps:

• For cake: Preheat oven at 375 degrees. Grease and line 3 9-inch round cake pan with parchment paper. Set aside. Put 1/2 cup sugar in a small saucepan under moderate heat. Stirring constantly. When sugar is melted (light brown color) and begins to smoke, slowly add boiling water ON THE SIDES OF THE SAUCEPAN. Continue cooking until syrup measures 1/2 cup.Make sure that sugar is dissolved. Set aside to cool. Sift flour, salt and baking powder together. Set aside. Cream butter, adding the sugar gradually until it becomes light and fluffy. Add vanilla. Blend in one egg at a time, beating thoroughly after each addition. Stir in cooled caramel syrup. Alternately mix flour mixture and milk in the batter, beating until smooth. Beat egg whites in high speed until stiff but not dry. Fold into the batter. Divide evenly the batter among the 3 greased pans. Bake for 20 minutes. Let cool in wire rack for 5 minutes. For frosting: Mix butter, cream, salt and brown sugar in a saucepan. Bring to boil stirring constantly. Remove from heat, add vanilla. Gradually add confectioner's sugar stirring constantly until it becomes to a spreading consistency.

BURNT SUGAR CHIFFON CAKE

Steps:

• To Make Burnt Sugar Mixture: Melt 1 cup white sugar in a pan till medium brown. Slowly stir in 1/2 cup boiling water.
• Preheat oven to 325 degrees (165 degrees C).
• Sift together into mixing bowl the flour, 1 1/2 cups white sugar, baking powder, and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, burnt sugar mixture, cold water and vanilla. Beat with wooden spoon until smooth.
• Beat egg whites and cream of tartar in large bowl until they hold very stiff peaks. Pour egg yolk mixture in a thin stream over egg whites. Fold in gently. Pour batter into an ungreased tube pan.
• Bake at 325 degrees F (165 degrees C) for 65 to 70 minutes.

DEVIL'S FOOD CAKE WITH BURNT SUGAR FROSTING

Steps:

• 1. FOR CAKE: Combine the cocoa with 1/3 cup sugar; pour into the scalded milk gradually, stirring constantly until well blended. Set aside to cool.
• 2. In a large mixing bowl, combine flour, remaining 1 cup sugar, soda, and salt. Add the shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. Continue beating for about 2 minutes, scraping bowl with a spatula occasionally.
• 3. Pour cake batter into a greased 9x13x2" cake pan and bake in a preheated 350-degree oven for 25 to 30 minutes. Let cool and frost.
• 4. FOR FROSTING: mix the brown sugar with 2 Tbsp. milk in a medium saucepan. Over low heat bring to a ROLLING boil. Remove from heat. Add the butter, vanilla, and powdered sugar. Beat until cool and then frost the cake. If frosting is too thick, you can add a little more milk.

BURNT SUGAR CAKE II

Steps:

• Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
• Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
• Sift the flour, baking powder and salt together three times.
• Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
• Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.