Burnt Sugar Caramel Cake Recipe

Granulated sugar: Used to create the burnt sugar caramel sauce, providing a deep amber flavor.

Unsalted butter: Adds richness and moisture to the cake.

Buttermilk: Contributes to the cake's moist texture and slight tanginess.

Eggs: Provide structure and stability to the cake batter.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

All-purpose flour: The main structure of the cake, giving it its form and texture.

Baking powder: Helps the cake rise and become fluffy.

Baking soda: Works with the buttermilk to create a tender crumb.

Salt: Balances the sweetness and enhances the flavors.

When making the caramel sauce, be sure to keep a close eye on the sugar as it melts. The transition from perfectly caramelized to burnt can happen quickly. Stir constantly and remove from heat as soon as it reaches a deep amber color. Adding the water will cause the mixture to bubble vigorously, so pour it in slowly and carefully to avoid splattering.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and can add a slight caramel flavor, which complements the burnt sugar caramel theme.

• unsalted butter - Substitute with margarine: Margarine can be used in a 1:1 ratio and provides a similar texture and moisture content.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This mimics the acidity and thickness of buttermilk.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for a few minutes to thicken. This works well as a binding agent.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor that can enhance the cake's overall taste.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used in a 1:1 ratio but may result in a denser texture. It adds a nutty flavor and more fiber.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder needed.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder as baking soda, but this may affect the taste slightly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• Allow the cake to cool completely on wire racks before storing or freezing. This ensures the dessert maintains its texture and flavor.

• For short-term storage, wrap the cake layers tightly in plastic wrap. This helps to keep the cake moist and prevents it from drying out.

• Place the wrapped cake layers in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days. If your kitchen is particularly warm, consider refrigerating to extend freshness.

• If you need to store the cake for a longer period, freezing is an excellent option. Wrap each cake layer in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Label each package with the date to keep track of storage time. Frozen cake layers can be stored for up to 3 months without significant loss of quality.

• When ready to use, thaw the cake layers in the refrigerator overnight. This gradual thawing process helps maintain the dessert's texture and flavor.

• For best results, frost and assemble the cake after it has completely thawed. This ensures the dessert looks and tastes as fresh as possible.

• If you have leftover frosted cake, store it in the refrigerator. Cover the cake with a cake dome or an inverted bowl to protect it from absorbing other flavors.

• For individual slices, wrap each piece in plastic wrap and place them in an airtight container. This method keeps the cake fresh and makes it easy to grab a slice whenever you crave a sweet treat.

• To freeze frosted cake slices, place them on a baking sheet and freeze until solid. Once frozen, wrap each slice in plastic wrap and store in a resealable plastic bag. This prevents the frosting from smudging and keeps the dessert intact.

• When thawing individual slices, let them sit at room temperature for about 30 minutes or until they reach the desired temperature. This ensures the cake is ready to enjoy without compromising its delightful texture.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the leftover burnt sugar caramel cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Remove from the oven, unwrap, and let it cool slightly before serving.

• Microwave Method:

  1. Place a slice of the cake on a microwave-safe plate.
  2. Cover the slice with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the temperature and continue to heat in 10-second intervals if necessary.
  5. Let it sit for a minute before enjoying.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming rack and bring water to a simmer.
  2. Place the cake on a heatproof plate and cover it with aluminum foil.
  3. Place the plate in the steamer or on the steaming rack.
  4. Steam for about 5-7 minutes, or until the cake is warmed through.
  5. Carefully remove the plate from the steamer and let it cool slightly before serving.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over low heat.
  2. Place a slice of the cake in the skillet.
  3. Cover the skillet with a lid to trap the heat.
  4. Heat for about 2-3 minutes on each side, or until the cake is warmed through.
  5. Remove from the skillet and let it cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the cake slice in the air fryer basket.
  3. Heat for about 3-5 minutes, checking frequently to avoid overcooking.
  4. Remove from the air fryer and let it cool slightly before serving.

• Oven: Preheat to 350°F (175°C) to bake the cake layers evenly.

• Cake pans: Use two 8-inch round pans, greased and floured, to bake the cake layers.

• Medium saucepan: Melt the sugar to create the burnt sugar caramel.

• Wooden spoon: Stir the sugar constantly while it melts to ensure it caramelizes evenly.

• Measuring cups: Measure out the sugar, butter, buttermilk, and flour accurately.

• Measuring spoons: Measure the baking powder, baking soda, salt, and vanilla extract precisely.

• Large mixing bowl: Cream the butter and sugar, and mix the batter.

• Hand mixer: Beat the butter and sugar until light and fluffy, and mix in the eggs and vanilla.

• Whisk: Combine the dry ingredients (flour, baking powder, baking soda, and salt) thoroughly.

• Cooling racks: Allow the cake layers to cool completely after baking.

• Toothpick: Check the doneness of the cake layers by inserting it into the center.

Prepare ingredients in advance: Measure and set out all ingredients before you start. This will streamline the cooking process.

Use a stand mixer: A stand mixer can save time when creaming butter and sugar and mixing the batter.

Make caramel ahead: Prepare the caramel sauce a day before and store it in the fridge. This allows it to cool completely and saves time on baking day.

Preheat oven early: Turn on the oven before you start mixing the batter to ensure it's ready when you are.

Use parchment paper: Line the cake pans with parchment paper for easy removal and less cleanup.