Name: Burnt Sugar Butter Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 125 gram Caster sugar; 75 ml Water-hot; 3 cups Plain flour; 3 tsp Baking powder; .25 tsp Salt; .75 cup Butter; 1 cup Brown sugar-packed; 3 number Eggs; 1.5 tsp Vanilla essence; 0.66 cup Milk

Burnt Sugar Butter Cake was something that many of the SAHM team remember their grandmothers whipping up for special occasions. The yummy burnt sugar flavour really brings this cake to a whole new level, and we just love the texture. This is the perfect cake for an event, and it really feeds more than a few hungry mouths.

Burnt Sugar Butter Cake

Recipe by Stay at Home Mum

0.0 from 0 votes

A rich, moist butter cake with deep caramelized flavors from burnt sugar, offering a decadent, tender dessert.

Course: Cakes, RecipesCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Burnt Sugar
125 gram Caster sugar
75 ml Water-hot
Cake
3 cups Plain flour
3 tsp Baking powder
.25 tsp Salt
.75 cup Butter
1 cup Brown sugar-packed
3 number Eggs
1.5 tsp Vanilla essence
0.66 cup Milk

Directions

To make the burnt sugar, put the sugar in a heavy-bottomed frying pan over a medium-high heat. Stir this occasionally as the sugar starts to melt.
When the sugar becomes a very dark brown take if off the heat and add the hot water very slowly and stir until it is dissolved. Set is aside to cool.
To make the cake, preheat the oven to 180 degrees. Line two round cake tins with baking paper.
In a large bowl, sift the flour and the baking powder. For a very fluffy cake, sift it several times.
In another bowl cream the butter and the sugar together until the mixture is light and fluffy. Add the eggs in one at a time, beating well after each one. Stir in both the vanilla and the brown sugar syrup you made earlier.
Add the dry ingredients and the milk alternatively to the creamed butter/sugar mixture. Beat until smooth.
Pour the batter into the cake tins and bake for 25-30 minutes. Eat as is or top with whatever you like. We drizzled ours with caramel (tinned) and some crushed nuts.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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