Burnt Sugar Cake

Recipe View 7 mins Caramelize the Sugar: In a heavy-bottomed skillet over medium-high heat, add 1/2 cup of sugar. Stir constantly with a wooden spoon until the sugar melts and turns a deep, dark brown (approximately 5-7 minutes). Remove from heat and very slowly pour in the hot water, stirring until fully incorporated. Set aside to cool completely.

Recipe View 2 mins Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Line two 9-inch round baking pans with parchment paper.

Recipe View 1 mins Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt three times. This ensures a light and airy texture.

Recipe View 5 mins Cream Butter and Sugar: In a large bowl, cream together the remaining 1 1/4 cups of sugar and the softened butter with an electric mixer until light and fluffy (approximately 3-5 minutes). Add the eggs one at a time, beating well after each addition. Mix in the cooled burnt sugar mixture and vanilla extract.

Recipe View 3 mins Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients and milk alternately to the creamed mixture, beginning and ending with the dry ingredients. Beat until just smooth; do not overmix.

Recipe View 30 mins Bake the Cakes: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Recipe View 10 mins Cool and Invert: Let the cakes cool in the pans on a wire rack for 10 minutes. Then, run a table knife around the edges to loosen. Invert the cakes carefully onto a serving plate or cooling rack.

Recipe View 1 hrs Final Cooling and Frosting: Allow the cakes to cool completely before filling and frosting as desired.