Sweepstakes Burnt Sugar Cake
A rich burnt sugar cake featuring deep caramel flavors, perfect for special occasions or decadent desserts that appeal to those with a sweet tooth.
Ingredients
Instructions
- Make burnt sugar liquid by melting one cup of sugar in a pan on hot fire until dark brown, then add 1 cup boiling water and boil hard for 5 minutes.
- Cream butter well, then add sugar and 1/2 cup of burnt sugar liquid, beating until smooth.
- Beat eggs well, including yolks and whites together, then add to the batter and beat well.
- Sift baking powder with flour and add alternately with water to the batter, mixing thoroughly.
- Add vanilla extract for flavoring.
- Divide the batter into two layers and bake in a moderate oven until done.
Tips & Substitutions
For a richer flavor, consider using brown sugar in place of some of the granulated sugar. Ensure the burnt sugar liquid is cooled slightly before incorporating it into the batter to avoid cooking the eggs. If you're short on time, you can use a store-bought cake mix and add the burnt sugar for a unique twist. This cake pairs beautifully with Grandpa Jojo'S Cloud Nine Frosting for added sweetness.
Serving Suggestions
Serve the burnt sugar cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs well with coffee or tea for an afternoon treat. Consider serving alongside a fruit compote or a scoop of sorbet for a refreshing contrast. This cake is also delightful when enjoyed with a slice of Cherry Cheese Brownie Squares for a dessert platter.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and warm it gently in the microwave for about 10-15 seconds or until just warm, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Sweepstakes Burnt Sugar Cake contains roughly 454 calories, with 4g protein, 53g carbohydrates, and 1g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of calcium.
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, this cake can be made a day in advance. Just be sure to let it cool completely before wrapping it in plastic wrap. This will help the flavors meld together and keep the cake moist. You can frost it the day you plan to serve it for the best presentation.
What can I substitute if I don't have cake flour?
If you don't have cake flour, you can make a substitute by measuring out 1 cup of all-purpose flour and removing 2 tablespoons. Then, add 2 tablespoons of cornstarch to the remaining flour; whisk them together well. This will mimic the tenderness that cake flour provides.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If there's wet batter on the toothpick, continue baking for a few more minutes, checking frequently to avoid overbaking.
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).