Reviewed: Apr. 4, 2012

This came together very easily and was so buttery delicious that I'll never make a plain yellow cake again! Thanks for a fantastic recipe.

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Reviewer:

CEKolesar

Reviewed: May 3, 2011

As a child, we used to get burnt sugar cakes for our birthday and i remember them being excellent. This recipe did not disappoint my image of that brown delicious burnt sugar cake. I added a buttercream icing with a teaspoon of maple extract to top this feast. I took this to a bbq and everyone loved it. Thanks for a great recipe!

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Reviewer:

laurielid

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 26, 2009

This cake was delicious. I made 24 cupcakes and it only took 15 minutes to bake them to perfection! It had an interesting caramel flavor and color to it. I absolutely loved it. It's perfect for the autumn season if you want a nice presentation.

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Reviewer:

Abi

Cooking Level: Beginning

Reviewed: Jun. 23, 2009

This cake was pretty good. It was moist, but I could not tell the difference between this cake and any other cake I have made.

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Reviewer:

kecia

Reviewed: Jan. 22, 2009

The burnt sugar became hard, so I left it out & the cake was still very nice.

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Reviewer:

Beatrix

Cooking Level: Intermediate

Living In: Pretoria, Gauteng, South Africa

Reviewed: Dec. 31, 2008

I made this with hot, strong coffee, the way my great grandma did, instead of the hot water mixed with burnt sugar. I don't know if it made it better or not, since I haven't tried it with the water, but it was heavenly.

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Reviewer:

Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

Reviewed: Apr. 15, 2008

A great recipe! I didn't frost the cake - it was moist and fluffy. As I took it to my work, my co-workers asked what tasty spice it would contain - they couldn't believe it was just burnt sugar. The taste reminded of German Spekulatius. To prevent the crust from tasting bitter, you should be careful not to let it get too dark. And one of my co-workers suggested to make the caramel syrup by cooking the sugar with the water from the beginning on, as I told her it bubbled up very high when I added the water to the boiling sugar. I would definitely make the cake again and try the suggested caramel procedure. Thanks for the recipe!

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Reviewer:

mirijok

Cooking Level: Intermediate

Living In: Berlin, Berlin, Germany

Reviewed: Jan. 24, 2008

I made this for my husband's borthday and the whole thing was gone within 24 hours. Simply fabulous!

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Reviewer:

laura

Cooking Level: Intermediate

Living In: Aurora, Colorado, USA

Reviewed: Dec. 28, 2007

Yummy, Yummy! I wanted to make a Burnt Sugar Cake for my birthday just like my Mom made for me. Only she used a yellow cake with the burnt sugar frosting. That frosting takes more to beat it than I can do, so I was excited when I stumbled onto this recipe. I made it using a milk-free margarine and soy milk (allergies) and put a chocolate frosting with pecans on it. Now I'll make it for my Mom's birthday. And maybe break down and make the brunt sugar frosting, too.

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Reviewer:

Jezze

Cooking Level: Expert

Reviewed: Aug. 21, 2007

The texture of this cake was great, and I liked it quite a bit with a thin vanilla sugar glaze. But I brought it to a party, and nobody liked it! I had to explain to people that it was supposed to taste like caramel, but nobody was sold. I'm certainly not going to make it again.

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