Burnt Sugar Cake (Small Batch, 8-Inch, Single Layer)

Why I Baked This

For the last few Decembers, I've made a batch of dark caramel syrup for my Kerala plum cake, but last year I had some syrup left in the jar. I wanted to try something new. I baked this in a single 8-inch pan, and when it came out of the oven, I brushed the warm cake with some more burnt sugar syrup. We ate it that day and again the next day, and the flavour was fantastic both times.

I'll be honest: I didn't go all out with this one. I didn't note my prep time or take process photos, because I only wanted to use up what I had. Treat the times as a guide and trust your toothpick. 🙂

Recipe at a glance

• ⏱️ Prep Time: 20 minutes
• 🍳 Cook Time: 25 minutes
• 👥 Servings: 12 slices
• 🔥 Cook Method: Oven
• ⭐ Difficulty: Easy
• 😋 Recipe Highlights: A slightly bittersweet-flavoured tea cake.
• 🎯 Key to Success: A perfectly made deep amber caramel or burnt sugar syrup.

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Jump to:

• Why I Baked This
• Recipe at a glance
• 🛒Ingredients you will need
• 🔪 How to make Burnt Sugar Cake
• Serving Suggestions
• Burnt Sugar Cake Questions, Answered
• More Cake Recipes
• 📖 Recipe Card
• 💬 Comments

🛒Ingredients you will need

• Caramel syrup: This is the cake flavour, so take the sugar to a deep amber before adding the hot water. Too light and the cake just tastes sweet. Too dark and it turns bitter. I make it exactly as in my plum cake recipe. For this cake, you only need 60 ml for the batter and optionally, 2 tablespoons for brushing.
• Homemade cake flour: Take 1 cup of all-purpose flour, remove 2 tablespoons, and add 2 tablespoons of cornstarch. Sift it together, then weigh out 140 g. This keeps the crumb tender without a special trip for cake flour.
• Labneh: ¼ cup gives moisture and a slight tang. It's what I had, and it worked well. You may replace it with sour cream.
• Egg whites: Just two, which keeps the cake pale, light, and single-layer friendly.

Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.

🔪 How to make Burnt Sugar Cake

1. Make the syrup first so it cools while you get everything else ready. Then preheat the oven to 170-180°C and grease and line an 8-inch round pan.
2. Whisk the cake flour, baking powder, baking soda and salt together. Cream the butter and sugar on high speed for about 2 minutes, then reduce to medium and beat in the cooled syrup. Add the egg whites, labneh and vanilla. On low speed, add the dry mix just until combined, then slowly pour in the milk and whisk gently.
3. The batter is thick, so don't overmix. Pour into the pan and bake for about 25 minutes, until baked through. Start checking a little before that, since every oven is different. While the cake is still warm, brush the remaining 2 tablespoons of syrup over the top and let it cool before serving.

Serving Suggestions

• A slice goes well with a hot cup of chai or black coffee.
• You can also serve with a drizzle of salted caramel.
• For a fancy treat, serve this with browned butter buttercream!

Burnt Sugar Cake Questions, Answered

Is burnt sugar syrup the same as caramel syrup?

Yes. At home we call it caramel syrup, and it's the dark syrup used in Kerala Christmas cakes. It's sugar melted to deep amber and loosened with hot water, and it's not the same as thick caramel sauce made with butter and cream.

Can I use sour cream or yoghurt instead of labneh?

The recipe I adapted this from uses sour cream. Thick plain yoghurt should behave the same way. I only tested it with labneh, so that's the version I can vouch for.

What can I do with the leftover egg yolks?

The cake uses only whites, so you'll have two yolks left. Keep them covered in the fridge and use them within a day or two in a custard or curd, or stir them into scrambled eggs.

More Cake Recipes

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📖 Recipe Card

Inspired and adapted from Sally's Baking Addiction.