Burnt Sugar Cake
Burnt Sugar Cake offers a rich, caramelized flavor with a moist, tender crumb. The combination of caramelized sugar and fluffy egg whites creates a delightful texture and deep, sweet notes. Ideal for celebrations or special occasions, this cake impresses with its unique, smoky caramel aroma and elegant appearance.
Ingredients
Instructions
- Sift the cake flour, baking powder, and salt together three times.
- Cream the butter, then gradually add the sugar and beat until light and fluffy.
- Add the beaten egg yolks and vanilla, and beat well.
- Alternately add the flour mixture and water or milk to the creamed mixture, starting and ending with the flour.
- Stir in the caramelized sugar.
- Fold in the beaten egg whites gently.
- Pour the batter into two greased 9-inch layer cake pans.
- Bake in a 350°F (175°C) oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. If you're short on cake flour, you can make your own by substituting 2 tablespoons of cornstarch per cup of all-purpose flour. Make sure to fold the egg whites gently to maintain the cake's light texture. You can also add a touch of espresso powder to enhance the caramel flavor.
Serving Suggestions
Serve the Burnt Sugar Cake with a dollop of whipped cream or a scoop of Kansas City Vanilla Ice Cream for a delightful contrast. It pairs wonderfully with fresh berries or a drizzle of chocolate sauce. Consider enjoying it alongside a cup of coffee for a delightful afternoon treat.
Storage & Reheating
Store leftover Burnt Sugar Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, simply place slices in the microwave for about 10-15 seconds or warm in an oven at 300°F (150°C) until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Burnt Sugar Cake contains roughly 360 calories, with 6g protein, 51g carbohydrates, and 6g fat. It is an excellent source of iron (26% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 752mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the Burnt Sugar Cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Frost it just before serving for the best texture and flavor.
What can I use instead of caramelized sugar?
If you don't have caramelized sugar on hand, you can use a store-bought caramel sauce or make a simple syrup with sugar and water, then cook it until it reaches a light amber color. This will still provide a sweet, rich flavor to the cake.
Can I freeze the cake?
Absolutely! To freeze the Burnt Sugar Cake, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).