Burnt Sugar Cake

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This Burnt Sugar Sheet Cake is a soft, fluffy old-fashioned cake made with homemade burnt sugar syrup and topped with a rich brown sugar icing that sets beautifully as it cools. The deep caramel flavor makes it a nostalgic dessert that’s perfect for potlucks, holidays, or make-ahead gatherings.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 677kcal

Author: Jessica Burgess

Ingredients

Burnt Sugar Ingredients:

1 ½ cups granulated sugar
1 ½ cups boiling hot water

Burnt Sugar Sheet Cake Ingredients

¾ cups unsalted butter, softened 12 tablespoons
1 ½ cups granulated sugar
3 large eggs room temperature
1 cup burnt sugar syrup
3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup buttermilk room temperature
1 ½ teaspoons vanilla extract

Burnt Sugar Icing Ingredients:

¾ cup unsalted butter 12 tablespoons
1 ½ cups packed brown sugar
¼ cup burnt sugar syrup
⅓ cup milk
3 cups powdered sugar
1 teaspoon vanilla extract

Instructions

How to Make Burnt Sugar Syrup

Place sugar in a heavy saucepan over medium heat. Allow the sugar to melt without stirring. As it liquefies, the color will deepen. Continue cooking until the sugar reaches a very dark amber with a lightly smoky aroma. Keep a close eye on the sugar, as it will melt quickly.
Remove the saucepan from the heat and immediately, very slowly, pour the boiling hot water into the mixture. Stir with a wooden spoon as you add the boiling hot water. You will want to wear oven mitts while pouring and stirring the boiling hot water. The mixture will bubble and steam vigorously, and the sugar may seize and harden slightly.
Add the saucepan back to the stove over medium-low heat if the sugar has seized. Continue stirring until any hardened sugar has completely dissolved and the mixture is smooth.
Remove the saucepan from the stove and allow the syrup to cool completely to room temperature before using it in the cake recipe.

How to Make Burnt Sugar Cake

Preheat the oven to 350°F. Grease and line a 9x13 metal baking pan with parchment paper.
In a large mixing bowl of a stand mixer, cream the butter and sugar together until very light and fluffy, around 3-4 minutes. Add the eggs one at a time, mixing well after each. Mix in the burnt sugar syrup and vanilla extract until fully incorporated ( the batter may look loose, this is normal.). Scrape down the sides of the bowl with a rubber spatula as often as needed.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
Spread the batter evenly in the prepared pan. Bake for 35-40 minutes, or until the center springs back lightly and a toothpick inserted comes out clean. Let the cake cool slightly before icing.

How to Make Burnt Sugar Cake Frosting

Melt the butter in a saucepan over medium heat. Stir in the brown sugar, burnt sugar syrup, and milk. Bring to a gentle boil, stirring constantly. Boil for 2 minutes, then remove from the heat.
Allow the mixture to cool for about 5 minutes, then whisk in the powdered sugar until thick but spreadable. Stir in the vanilla extract. Spread icing over the warm cake, allowing it to smooth and set as it cools.
Let the cake set for at least 30 minutes before serving. The longer it sits the better the cake will be, making it great for a make ahead dessert.

Notes

Use a heavy saucepan when making burnt sugar syrup to prevent scorching.
Watch the sugar closely once it begins melting because it can go from amber to burnt quickly.
Pour the boiling water very slowly into the caramelized sugar to avoid splattering.
This cake actually tastes better the next day, making it perfect for preparing ahead of time.
The icing will thicken as it cools, so spread it on the cake while it is still warm and pourable.

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