Last updated on December 1st, 2021.
Mother’s day is just few weeks away and Burnt Sugar Cake with Maple Cream Cheese frosting is the perfect way with bake your mom/wife a happy day.
This year I have a different perspective to the special day as I came to a rather late realization that motherhood truly does change you.
It all started the first time noticing few “deep lines” on my face. Naturally, it was accompanied by some “salt” in my hair. Denial and anger followed but, come to think of it, I should have known better. After all, my generation actually watched music videos on MTV.
I’m happy to report that I snapped out of it shortly after with the strong believe that a little salt makes everything better. As for the “deep lines”? Well these, I EARNED, they were kindly given to me as a “Great Job, Mom” certificate, so I wear them proudly.
As I embraced my journey into motherhood I realized it comes with other side effects that are beyond my control. Like neatly folding a gift bag for future use, or always carrying stamps in my wallet. How about witnessing miracles on a daily basis like a child taking 30 minutes shower but still manage to stay dry? or the amount of fear Broccoli can give a child ?
Anyway, what I am trying to say is that Mothers rock and a cake is always a good idea. Am I right?
If you are into layer cakes and special flavors, check out this:
Burnt Sugar Cake with Cream Cheese Frosting
Did you know that before the days of extracts bakers used to burn sugar as a flavoring agent?
This moist cake gets a caramel essence from the burnt sugar and a unique flavor combination from the maple frosting.
Feel free to omit the frosting with an old fashion Chocolate fudge, or a plain vanilla buttercream.
Ingredients
Burnt Sugar Syrup
- 1/2 Cup Sugar Cup Sugar ( 100 g / 3.5 oz.)
- 1/2 Cup Hot Water
Cake
- 3 Cups All Purpose Flour ( 350 g / 12.5 oz.)
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 1/2 Sticks Unsalted Butter at room temperature (170 g / 6 oz.)
- 1 3/4 Cups Sugar ( 350 g / 12&1/4 oz.)
- 1/3 Cup Maple Syrup
- 1/3 Cup Canola Oil
- 1 Tsp Pure Vanilla Extract
- 2 Large Egg yolks
- 4 large Eggs
- 1 Cup Whole Milk at room temperature
Cream Cheese Frosting
- 1 Cup Unsalted Butter at room temperature ( 230 g / 8 oz.)
- 1 LB Cream Cheese at room temperature, cut into 1 inch cubes (454 g / 16 oz).
- 1 Tsp Instant Espresso Powder
- 1 Tsp Pure Vanilla Extract
- 2/3 cup Maple Syrup
Simple Syrup to Soak the cake (Optional)
- 1/2 Cup Sugar ( 100 g/ 3.5 oz)
- 1/2 Cup Water
- 1 Tsp Pure Vanilla Extract
Instructions
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Preheat Oven to 350F.
Line 3 8" cake pans or 4 6" pans with parchment paper. Spray with oil and set aside.
To make the Burnt Sugar Syrup
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Add the sugar in a heat resistant pan and place it on the stove, medium heat.
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Let the sugar melt while gently swirling the pan (do not stir) when the sugar gets an amber color and releases some smoke remove it from the heat and add the hot water a tsp at a time.
When adding the water into the burnt sugar, be very careful, it is very hot and will bubble. Take a step or two back, for safety.
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Put the pan back over medium heat to reduce the syrup for an about 5-10 minutes while stirring with a wooden spoon.
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Remove from heat and let cool.
To make the Cake
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Sift the flour, baking powder and salt in a separate bowl and set aside.
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In a bowl of a standing mixer fitted with the paddle attachment place the butter,sugar and maple syrup on medium-high until fluffy. About 5 minutes.
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Change the speed to low and drizzle the oil and vanilla extract. Mix until combine.
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Add the egg yolks and eggs one at a time, waiting for each egg to completely incorporate into the batter before adding the next.
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Mix the Burnt Sugar Syrup with the Milk.
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Add the flour Mixture alternating with the Milk in three parts beginning and ending with the flour.
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Before the last part of the flour has completely incorporated, stop the mixer and with a rubber spatula complete the blending.
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Divide the batter into the prepared pans and place in the oven.
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Bake for 25-30 Minutes or until a toothpick comes out clean after inserting in the middle of the cake.
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Set the cake aside and let cool.
To Make the Cream Cheese Frosing
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Place the butter in a bowl of a stand mixer and with the paddle attachment beat on medium speed for about 1 minute, until the butter is smooth.
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Add the cream cheese and keep beating until the frosting is combined and lump free.
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Add the espresso powder to vanilla extract to dissolve .Pour into the butter-cream cheese frosting and allow to combine.
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Drizzle the maple syrup in the frosting and continue beating until fully incorporated.
To Make the Simple Syrup
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Place the sugar and water and vanilla extract in a pot over the stove. Bring to boil and let simmer for about 5-7 minutes.
To Assemble the cake
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Lay a cake layer on a flat plate and using a pastry brush brush the cake with the Simple Syrup.
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Spread 3/4 cup of cream cheese frosting. (1/3 of a cup if baking 6" cake)
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Repeat the above two steps with the remaining layers.
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Apply a thin layer of frosting around the cake and place in the refrigerator for 10-15 minutes.
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Frost the cake with the remaining of the frosting.
Recipe Notes
Frosting:
- Make sure to use a good brand of cream cheese like Philadelphia and not artisan cream cheese to prevent it from curdling.
- If the frosting is too soft, put it in the refrigerator for few minutes and let it firm up.
- It can be kept in the refrigerator 5-7 days. In that case, it needs to go back to room temperature and re-whipped.
Wow! This cake is all sorts of lovely. It sounds delicious, too!
Thank you! my guests felt bad about me cutting into it, but they got over it very fast. LOL
This looks stunning and sounds absolutely delicious!!! Cakes with big frosting flowers on top are my favorite (I’m the person who ALWAYS asks for the slice with a flower, even at age 27), and the burnt sugar flavor sounds so intriguing!
Thank you! The cake is truly delicious!!! I have to admit, flowers make everything look, smell and taste better! I even have a rose tattoo on my arm (inspired by the Dark Tower books).
This looks so delicious. Also, beautiful! I love the vintage look and feel with the photos. I will definitely be making this.
Thank you! Vintage is my favorite! It is so much fun to look for vintage items at flea markets!
This sounds so yummy!!! Side note: I miss MTV! Why can’t we have pop up video for our music ?
I miss MTV too!!! This generation has no idea what they are missing! Thou I find it hard to picture Kanye doing UNPLUGGED…
Oh my! What a beautiful cake. Adding this recipe to my box 🙂
Thank you! This cake rocks!
That looks so scrumptious and beautiful!! I’m drooling!
Can I just move on with you? Seriously. I love your blog! And that cake is a masterpiece!
Ohh thank you so much, it means a lot!
Wow, what a beautiful cake! Super impressive!! Wish I had a slice right now 😉
Thank you! Will bake for Tex Mex 🙂
This cake looks gorgeous
Thank you!!!
This cake is absolutely beautiful! I may have to attempt to make this!
Oh my gosh this looks heavenly!! And those roses on top!!! ?
Thank you so Much!
These pictures are absolutely STUNNING; I would hate to cut into it! The flowers add such a special touch 🙂
I know, my guests felt really bad cutting it.But they got over it pretty fast…LOL
Omg this cake is GORGEOUS!! You are so so talented! If I make this it will never ever turn out this beautiful, but I will definitely try! It sounds delicious 🙂
xo, Taylor (thesprinkle.tayloramead.com)
Holy cow, this is beautiful!!!
Thank you!
Hi, may I know how many eggs are in the cake recipe? Thank you for sharing the recipe ?
Hi Renny!
Thank you for your question. The cake calls for 2 egg yolks and 4 eggs.