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Burnt Sugar Cake (Betty Crocker: Circa 1956)

The aroma of burnt sugar still transports me back to my grandmother’s kitchen. It wasn’t every day she baked a cake, but when she did, it was an event. The rich, caramel-like scent would waft through the house, a promise of something special. This Burnt Sugar Cake, with its delicate crumb and sweet, slightly bitter icing, was a particular favorite, a taste of nostalgia that has stayed with me through the years. It was more than just dessert; it was love baked into every bite.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Yield: 1 Cake
Dietary Type: Vegetarian

Ingredients

For the Syrup:

½ cup sugar
½ cup boiling water
Additional water, to make 1 cup liquid (see instructions)

For the Cake:

2 ¼ cups Softasilk flour (or cake flour), sifted
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup soft shortening
2 eggs (1/3-1/2 cup)
1 teaspoon vanilla, if desired
The prepared syrup (from above)

For the Creamy Burnt Sugar Icing:

½ cup sugar
¼ cup boiling water
½ cup shortening (part butter is recommended)
2 ½ tablespoons Softasilk flour (or cake flour)
¼ teaspoon salt
3 cups confectioners’ sugar, sifted (aka powdered sugar)
3 tablespoons water
½ teaspoon vanilla

Equipment Needed

Heavy skillet
Mixing bowls
Measuring cups and spoons
Electric mixer
Two 8-inch round cake pans, or two 9-inch round cake pans, or one 9 x 13 inch oblong pan
Parchment paper (optional)
Cooling rack

Instructions

Prepare the Syrup: Begin by making the burnt sugar syrup. In a heavy skillet, caramelize ½ cup of sugar over low heat until it melts into a clear, medium-brown liquid. Shake the pan gently to prevent the sugar from burning; do not stir.
Add Boiling Water: Once the sugar is caramelized, remove the skillet from the heat. Carefully add ½ cup of boiling water to the caramelized sugar, stirring constantly. Be cautious, as the mixture will bubble vigorously.
Dissolve Lumps: Return the skillet to low heat and stir the mixture until any lumps of caramel are completely dissolved.
Adjust Volume: Measure the caramel-water mixture. Add water to bring the total liquid volume up to 1 cup. Set aside to cool completely.
Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour your chosen cake pan(s). You can also line the bottom of the pan with parchment paper for easy release.
Combine Dry Ingredients: In a large mixing bowl, sift together 2 ¼ cups of sifted Softasilk flour, 1 cup of sugar, 3 teaspoons of baking powder, and 1 teaspoon of salt.
Add Shortening and Caramel Mixture: Add ½ cup of soft shortening and 2/3 cup of the cooled caramel-water mixture to the dry ingredients.
First Beat: Beat the mixture with an electric mixer for 2 minutes, scraping down the sides of the bowl as needed.
Add Remaining Ingredients: Add the remaining 1/3 cup of cooled caramel-water mixture, 2 eggs, and 1 teaspoon of vanilla (if using) to the batter.
Second Beat: Beat for an additional 2 minutes, until the batter is smooth and well combined.
Pour into Pans: Pour the batter into the prepared cake pan(s), distributing it evenly.
Bake the Cake: Bake in the preheated oven until a wooden skewer inserted into the center comes out clean. The baking time will vary depending on the size and shape of your pan:
- 8-inch layers: 30-35 minutes
- 9-inch layers: 25-30 minutes
- 9 x 13 inch oblong pan: 35-40 minutes
Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Prepare the Icing Syrup: While the cake is cooling, prepare the burnt sugar icing. In a heavy skillet, caramelize ½ cup of sugar over low heat until it melts into a clear, medium-brown liquid, shaking the pan gently.
Add Boiling Water (Icing): Remove from heat. Carefully add ¼ cup of boiling water to the caramelized sugar, stirring constantly. Remember: DO NOT ADD any more water at this stage.
Dissolve Lumps (Icing): Return the skillet to low heat and stir the mixture until any lumps of caramel are completely dissolved. Set aside.
Prepare Icing Base: In a saucepan, melt ½ cup of shortening (part butter) over low heat.
Add Flour and Salt: Remove the saucepan from the heat and add 2 ½ tablespoons of Softasilk flour and ¼ teaspoon of salt. Stir well to combine, ensuring no lumps remain.
Combine with Caramel Mixture: Slowly stir in the caramelized sugar-water mixture into the flour mixture.
Boil Icing Base: Bring the mixture to a boil over medium heat, stirring constantly. Boil for 1 minute, continuing to stir. Don’t be alarmed if the mixture curdles slightly at this stage.
Remove and Cool: Remove the saucepan from the heat.
Beat in Sugar and Water: Beat in 3 cups of sifted confectioners’ sugar alternately with about 3 tablespoons of water, adding a little at a time, until the icing reaches a smooth, spreadable consistency. Use an electric mixer for this step.
Adjust Consistency: If the icing becomes too thick, add a little more water, one teaspoon at a time, until it reaches the desired consistency.
Cool Icing: Set the saucepan in a bowl of cold water. Beat the icing until it is cool and thick enough to spread easily.
Add Vanilla (Icing): Stir in ½ teaspoon of vanilla.
Ice the Cake: Once the cake is completely cooled, spread the creamy burnt sugar icing evenly over the top and sides.

Expert Tips & Tricks

Caramelization is Key: The success of this cake hinges on achieving the perfect caramelization. Low and slow is the name of the game. Be patient and watch the sugar carefully to prevent burning, which will result in a bitter taste.
Flour Matters: Softasilk flour (cake flour) is crucial for the cake’s tender crumb. If you can’t find it, you can make your own by substituting 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every cup of flour.
Temperature is Important: Make sure the caramel syrup is completely cool before adding it to the cake batter to prevent the eggs from cooking.
Preventing Curdling: If the icing curdles when you add the hot caramel syrup to the flour mixture, don’t panic! Just keep stirring vigorously, and it should come back together as it cools.
Icing Consistency: Adjusting the amount of water in the icing is critical for achieving the right spreadable consistency. Add it slowly, a teaspoon at a time, until you reach the desired texture.
Pan Prep: To ensure the cake releases easily, grease and flour the pans thoroughly. You can also line the bottoms of the pans with parchment paper.

Serving & Storage Suggestions

This Burnt Sugar Cake is best served at room temperature. Slice and enjoy with a cup of coffee or tea. For a special treat, serve with a scoop of vanilla ice cream.

To store leftovers, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake for up to 5 days, but it may become slightly drier. For longer storage, freeze the cake (or individual slices) for up to 2 months. Thaw it in the refrigerator overnight before serving.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	30mg	10%
Sodium	250mg	11%
Total Carbohydrate	50g	17%
Dietary Fiber	0g	0%
Sugars	40g	N/A
Protein	2g	4%

Variations & Substitutions

Gluten-Free: Substitute the Softasilk flour with a gluten-free cake flour blend. You may need to add a binder like xanthan gum to improve the texture.
Dairy-Free: Use a dairy-free shortening for both the cake and the icing.
Nut-Free: This recipe is naturally nut-free, but always check the labels of your ingredients to ensure they are processed in a nut-free facility.
Spice it Up: Add a pinch of cinnamon or nutmeg to the cake batter for a warm, cozy flavor.
Bourbon Twist: A tablespoon of bourbon to the icing can add a delicious depth of flavor.

FAQs (Frequently Asked Questions)

Q: Why is it important to caramelize the sugar slowly?
A: Caramelizing sugar slowly prevents it from burning, which can result in a bitter and unpleasant taste. Low heat allows the sugar to melt evenly and develop a rich, complex flavor.

Q: Can I use all-purpose flour instead of Softasilk flour?
A: While you can use all-purpose flour, the cake will be slightly denser. Softasilk flour (or cake flour) has a lower protein content, which contributes to a more tender crumb.

Q: My icing curdled. What did I do wrong?
A: Curdling can happen when the hot caramel syrup is added to the flour mixture. Don’t worry! Just keep stirring vigorously over low heat, and it should come back together as it cools.

Q: How do I prevent the cake from sticking to the pan?
A: Grease and flour your cake pans thoroughly. Alternatively, you can line the bottoms of the pans with parchment paper for easy release.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. Prepare the icing just before you’re ready to assemble the cake.

Final Thoughts

This vintage Burnt Sugar Cake recipe, straight from the pages of Betty Crocker circa 1956, is a delightful journey into the past. The unique flavor profile of burnt sugar, combined with a light and tender cake, makes it a truly special treat. Don’t be intimidated by the multiple steps; the result is well worth the effort. Give it a try, and let the sweet, nostalgic aroma fill your kitchen and your heart. I encourage you to share your creations and any variations you might try. Happy baking!

Burnt Sugar Cake (Betty Crocker: Circa 1956) Recipe