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WIIf someone makes you this cake… they love you. Because this is a labor of love. 🤎🔥
For Black History Month, I’m bringing back Burnt Sugar Cake, a historic Black Southern celebration cake that slowly faded when box mixes took over.
Burnt Sugar Cake
Burnt Sugar Syrup
• 1 cup granulated sugar (200 g)
• 1 cup boiling water (240 ml)
Melt sugar over medium heat until deep amber (do not stir, swirl pan).
Carefully add boiling water, stir smooth, simmer 3–5 min. Cool.
Reserve ½ cup for cake + ½ cup for frosting.
Cake
• 1 cup butter, softened (227 g)
• 2 cups sugar (400 g)
• 4 eggs
• 3 cups cake flour (360 g)
• 1 tbsp baking powder (14 g)
• ½ tsp salt
• 1 cup whole milk (240 ml)
• ½ cup burnt sugar syrup
• 2 tsp vanilla
Heat oven to 350°F / 175°C. Grease three 8-inch pans.
Cream butter + sugar 3–5 min. Add eggs one at a time.
Whisk dry ingredients. Alternate dry ingredients + milk into batter.
Mix in burnt sugar syrup + vanilla.
Bake 25–30 min. Cool completely.
Traditional Burnt Sugar Frosting (work fast!)
• ½ cup butter (113 g)
• 1 cup brown sugar (200 g)
• ½ cup burnt sugar syrup
• ¼ cup evaporated milk (60 ml)
• 3–4 cups powdered sugar (360–480 g)
• pinch salt + 1 tsp vanilla
Boil butter, brown sugar, syrup & milk 2 minutes.
Cool until warm, then beat in powdered sugar, salt & vanilla.
Frost cake quickly before it sets.
Optional Brown Sugar Penuche Frosting (creamier outside)
• 1½ cups butter, divided (340 g)
• 1½ cups brown sugar (300 g)
• ½ cup heavy cream (120 ml)
• 1 tsp salt
• 4½ cups powdered sugar (540 g)
Melt ¾ cup butter. Boil brown sugar + cream + salt.
Beat into melted butter with powdered sugar.
Add remaining butter 1 tbsp at a time. Rest 10–30 min until spreadable.
Assemble
Fill and frost cake with traditional burnt sugar frosting.
Optional: cover outside with penuche frosting.
Finish with rustic swoops and swirls.
#LostBlackAmericanRecipes #BlackFoodHistory #SouthernBaking #HeritageRecipes #CaramelCake
@wickdconfections
