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Southern Burnt Sugar Cake with Icing

This Southern Burnt Sugar Cake with Icing is a rich and nostalgic dessert that delights with deep caramel flavors and sweet brown sugar icing, making it perfect for sharing at gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings: 15 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 650
Ingredients Method Notes

Ingredients
  

Burnt Sugar Syrup
  • 1 1/2 cups granulated sugar Plain granulated sugar for making syrup.
  • 1 1/2 cups boiling water To be added carefully to the melted sugar.
Cake
  • 3/4 cup unsalted butter, softened Bring to room temperature before using.
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 cup burnt sugar syrup From above preparation.
  • 3 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk, room temperature Can substitute with milk plus 1 tablespoon lemon juice.
  • 1 1/2 teaspoons vanilla extract
Burnt Sugar Icing
  • 3/4 cup unsalted butter
  • 1 1/2 cups packed brown sugar Light or dark as per preference.
  • 1/4 cup burnt sugar syrup From above preparation.
  • 1/3 cup milk Various milk alternatives can be used.
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Make the Burnt Sugar Syrup
  1. Start by melting the 1 1/2 cups granulated sugar in a heavy saucepan over medium heat. Do not stir it. Watch closely as it melts and turns a deep amber color.
Add Water and Smooth the Syrup
  1. Remove the pan from heat, then slowly pour in the 1 1/2 cups boiling water while stirring. Be careful as the mixture will steam.
  2. If the sugar hardens into bits, return it to low heat and stir until smooth. Let the syrup cool completely.
Mix and Bake the Cake
  1. Preheat the oven to 350°F. Grease a 9×13-inch metal pan and line with parchment.
  2. Beat the softened butter and granulated sugar for 3-4 minutes until fluffy. Add the eggs one at a time, mixing well after each addition.
  3. Add 1 cup of the cooled syrup and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Add dry ingredients in three batches, alternating with buttermilk, beginning and ending with dry ingredients. Spread the batter in the pan and bake for 35 to 40 minutes until a toothpick comes out clean.
Make the Icing and Finish the Cake
  1. Melt the butter in a saucepan over medium heat. Add brown sugar, 1/4 cup syrup, and milk. Bring to a gentle boil, stirring constantly, and boil for 2 minutes.
  2. Remove from heat and let it cool for about 5 minutes. Whisk in powdered sugar until thick but spreadable, then stir in vanilla.
  3. Spread icing over the warm cake immediately for best results.
Store for Best Flavor
  1. Cover the cake and keep at room temperature for 1 to 2 days, refrigerate for longer storage.
  2. For freezing, wrap tightly and freeze for up to 2 months without any extra garnish.

Notes

This cake tastes even better the next day. For best results, do not overmix the batter and spread icing immediately after preparation.