Burnt Sugar Butter Cake

    50 minutes

    This unique cake was passed on to me from my great grandmother and is dated 1938. It is surprisingly easy; just be super careful when handling the hot sugar.

    36 people made this

    Serves: 24 

    • Burnt Sugar
    • 1/2 cup (125g) white sugar
    • 1/3 cup (75ml) hot water
    • Cake
    • 3 cups (375g) sifted cake flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3/4 cup butter
    • 1 1/4 cups (280g) white sugar
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 2/3 cup (150ml) milk

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Burnt Sugar: Prepare burnt sugar by placing 1/2 a cup white sugar into a heavy frypan over medium high heat stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown remove from heat then add hot water very slowly and stir until dissolved. Set aside to cool.
    2. Cake: Preheat oven to 180 degrees C. Line two round cake tins with baking paper.
    3. Sift the flour, baking powder and salt together three times.
    4. Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
    5. Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared cake tins.
    6. Bake at 180 degrees C for 25 to 30 minutes.

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    Reviews in English (26)


    I have been looking for this recipe for years. My grandmother use to make this cake. It was my favorite. My grandmother would not measure anything. I don't know how she did it, but the burnt sugar cake always came out perfect everytime. Thank you.  -  23 May 2001  (Review from Allrecipes USA and Canada)


    Regarding Hollybells frosting request; A caramel or sometimes called burnt sugar frosting is what I have always used on this and spice cakes. Caramel Frosting V by Carol from this site looks like a possible good choice.  -  05 Sep 2005  (Review from Allrecipes USA and Canada)


    This cake didn't even need frosting. I made it in a bundt pan, and simply dusted it with a little powdered sugar. My friends begged me to take large pieces home with them. I let them - I was afraid I'd eat the rest of the cake by myself, in one sitting!  -  08 Feb 2002  (Review from Allrecipes USA and Canada)