Best 3 Louisiana Syrup Cake Recipes

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Louisiana Syrup Cake: A Taste of Southern Comfort

Indulge in the sweet Southern charm of Louisiana Syrup Cake, a classic dessert that has tantalized taste buds for generations. This delectable cake boasts a moist and fluffy texture, complemented by a luscious syrup glaze that soaks into every bite. As you savor each slice, the rich flavors of vanilla, cinnamon, and nutmeg dance on your palate, leaving you with a warm and comforting sensation. Explore our collection of Louisiana Syrup Cake recipes, ranging from traditional to modern variations, each offering a unique twist on this beloved Southern treat. From a classic syrup cake topped with whipped cream to a decadent chocolate syrup cake adorned with praline pecans, our recipes cater to every craving. Embark on a culinary journey and discover the irresistible charm of Louisiana Syrup Cake.

Here are our top 3 tried and tested recipes!

LOUISIANA SYRUP CAKE



Louisiana Syrup Cake image

A Creole cake, also known as gateau au sirop. Recommended to use Steen's pure cane syrup, made the traditional way in Abbeville, Louisiana since 1911. Recipe from Southern Cakes, Nancie McDermott. Cake:

Provided by ratherbeswimmin

Categories     Dessert

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups steen's cane syrup
1 egg
1 1/2 teaspoons baking soda
3/4 cup hot water
1/4 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons steen's cane syrup

Steps:

  • Make the cake: preheat oven to 350°; grease and flour a 9-inch square or round cake pan.
  • In a bowl, combine the flour, cinnamon, ginger, cloves, and salt; stir with a fork to mix well.
  • In a big bowl, combine the vegetable oil, cane syrup, and egg; stir with a fork or whisk to combine well.
  • Add about 1/3 or the flour mixture to the syrup mixture and then stir gently, just until the flour disappears.
  • Add the baking soda to the hot water, and then stir about half the water into the batter.
  • Stir another 1/3 of the flour mixture, then the remaining water, and finally the remaining flour, stirring gently each time just to mix everything well.
  • Quickly pour the batter into the prepared pan, and bake for 30-35 minutes, until the cake springs back when touched gently in the center, and is beginning to pull away from the sides of the pan.
  • Make the frosting: In a bowl, beat the butter until light and fluffy; add in half the powdered sugar, the vanilla, and salt; beat with a mixer at medium speed until smooth.
  • Add the remaining powdered sugar and the cane syrup, and beat until smooth and creamy, stopping to scrape down the bowl and mix well.
  • To complete: if cake is round, cool the cake in the pan on a rack, for 10 minutes, turn it out of the pan, and place it, top side up, on a wire rack to cool completely; place cooled cake on a serving plate or cake stand, top side down, and spread the frosting over it generously, covering the top and sides.
  • If it is square, spread the icing over the cooled cake right in the pan, and cut into squares to serve; serve warm, right from the pan.

GâTEAU DE SIROP (SYRUP CAKE)



Gâteau de Sirop (Syrup Cake) image

Jessica B. Harris on how this Louisiana specialty lets an iconic Southern ingredient shine.

Provided by Jessica B. Harris

Time 1h55m

Number Of Ingredients 12

Unsalted butter, for greasing
1 large egg
1 ½ cups 100% pure cane syrup, plus more for serving (optional)
½ cup vegetable oil
¾ cup hot water
1 ½ teaspoons baking soda
2 ½ cups all-purpose flour, sifted, plus more for pan
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
Powdered sugar
Sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 350°F. Grease a 10-inch round (or 9-inch square) baking pan with butter, and dust with flour.
  • Whisk together egg, cane syrup, and oil in a medium bowl until well blended. Whisk together hot water and baking soda in a small bowl. Whisk together flour, cinnamon, ginger, and cloves in a second medium bowl. Stir flour mixture into syrup mixture, alternating with water mixture, stirring until just combined after each addition, beginning and ending with flour mixture.
  • Pour into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, about 45 minutes. Let cool completely in pan, about 1 hour. Remove from pan; dust with powdered sugar. If desired, top with sweetened whipped cream and drizzle with additional cane syrup.

THE BEST LOUISIANA CRUNCH CAKE EVER



The Best Louisiana Crunch Cake Ever image

One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!

Provided by TwinGodesses

Categories     Dessert

Time 1h

Yield 1 Cake, 8-10 serving(s)

Number Of Ingredients 12

3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup sour cream
1 cup buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/4 cup sweetened flaked coconut

Steps:

  • 1. Preheat oven to 350 Degrees Fahrenheit.
  • 2. Sift together cake flour, salt, baking powder and soda. Set aside.
  • 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
  • 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
  • 5. Mix in sour cream and vanilla extract.
  • 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
  • 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
  • 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
  • 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
  • 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

Tips:

  • For a richer flavor: Use dark brown sugar instead of light brown sugar. You can also add a teaspoon of vanilla extract or almond extract to the batter.
  • To make a bundt cake: Grease and flour a 10-inch bundt pan. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • For a cream cheese glaze: Beat together 8 ounces of cream cheese, 1/2 cup of butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Spread the glaze over the cooled cake.
  • To make a chocolate glaze: Melt 1 cup of semisweet chocolate chips in a double boiler or in the microwave. Stir in 1/4 cup of heavy cream until smooth. Spread the glaze over the cooled cake.

Conclusion:

Louisiana Syrup Cake is a delicious and versatile cake; it can be served with various glazes or toppings. It is a perfect cake for any occasion, whether a birthday, holiday, or potluck. With its moist texture and sweet flavor, Louisiana Syrup Cake is sure to be a hit with everyone who tries it.

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