Burnt Sugar and Brown Butter Layer Cake
This sophisticated layer cake features deeply toasted brown butter and a complex burnt sugar syrup, creating a rich, toffee-like flavor profile that surpasses standard caramel cakes.
Ingredients
Ingredients
- 1 cup unsalted butter divided for cake and frosting
- 1.5 cup granulated sugar for the burnt sugar syrup
- 0.5 cup boiling water to stabilize the syrup
- 3 cup cake flour sifted
- 1 tbsp baking powder
- 0.5 tsp fine sea salt
- 4 large eggs room temperature
- 1 cup whole milk room temperature
- 2 tsp vanilla bean paste or extract
- 4 cup powdered sugar for the frosting
Notes
The burnt sugar syrup can be made up to a week in advance. Store the assembled cake in an airtight container at room temperature for up to 3 days. For a deeper flavor, use dark brown sugar in the buttercream frosting.