Burnt Sugar Cake

Let's Cook

1. Step 1.

   Melt in a large saucepan over medium heat, stirring occasionally: ½ cup (100g) sugar

2. Step 2.

   The sugar will melt unevenly in the pan, so stir the melted sugar into the unmelted sugar and repeat until all the sugar is melted. At this point, it should be very dark brown. Remove from the heat and add very slowly and carefully, stirring with a long-handled spoon until smooth: ½ cup (120g) boiling water

3. Step 3.

   If the sugar seizes up, place it back over medium heat and melt, stirring constantly. Cool the syrup until it has the consistency of molasses.

4. Step 4.

   Whisk together in a medium bowl until thoroughly blended: 2 ½ cups sifted (250g) cake flour; 2 ½ teaspoons baking powder; ¼ teaspoon salt

5. Step 5.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, at medium-high speed until creamy: 1 stick (4 oz or 115g) unsalted butter, softened

6. Step 6.

   Gradually add and beat until light and fluffy, about 5 minutes: 1 ½ cups (300g) sugar; 1 teaspoon vanilla

7. Step 7.

   Beat in one at a time: 2 large eggs

8. Step 8.

   On low speed, add the flour mixture in 3 parts, alternating with: 1 cup (235g) water

9. Step 9.

   in 2 parts, beating until smooth. Beat in: 3 tablespoons of the caramel (reserve the remaining caramel)

10. Step 10.

    Spread the batter in the prepared pans, smoothing the top. Bake until a toothpick inserted into the center comes out clean, about 25 minutes.

11. Step 11.

    Let cool in the pans on a rack for 15 minutes. Invert onto the rack, peel off the parchment paper, and turn right side up to cool completely.

12. Step 12.

    Fill and frost the cake with: Fluffy White Frosting, or 2 cups Quick Vanilla Butter Frosting

13. Step 13.

    flavored with: 4 teaspoons reserved caramel

14. Step 14.

    Store any remaining caramel in a closed jar; it will keep indefinitely.