Burnt Sugar Bundt Cake

A moist and dense caramel flavored cake iced with caramel buttercream

Ingredients

    For the burnt sugar liquid:
    1/2 cup (100 grams) sugar
    1/2 cup (118 ml) heavy whipping cream
    Approximately 1/4 cup (59 mil) whole milk
    1 tablespoon fresh lemon juice
    For the cake:
    3 cups (375 grams) all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon salt
    1 1/4 cup (280 grams) unsalted butter, at room temperature
    2 cups (400 grams) sugar
    4 large eggs
    1 teaspoon vanilla
    1/2 cup + 2 tablespoons (145 ml) burnt sugar liquid
    For the frosting:
    1/2 cup (113 grams) unsalted butter, at room temperature
    2 1/3 cup (265 grams) powdered sugar
    1 teaspoon vanilla extract
    Pinch of salt
    2-3 tablespoons burnt sugar liquid


Instructions

    To make the burnt sugar liquid:
    Place the sugar in a medium saucepan over medium heat. Let the sugar melt and turn an amber color. Do not stir, but swirl the pan around to make sure the sugar is caramelizing evenly.
    Once the sugar is all melted, remove from heat and add the heavy cream in a small stream. It's okay if it gets a little lumpy. Return the pan to medium heat and cook while stirring until smooth.
    Pour into a 2 cup or larger liquid measuring cup. Add the lemon juice and enough milk to measure 1 cup. Set aside.
    For the cake:
    Preheat oven to 325 degrees F. Butter and flour a bundt cake pan.
    In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar together until light and creamy. Add the eggs one at a time, mixing after each. Add the vanilla.
    In a bowl, combine the flour, baking powder, baking soda, and salt. Add to the mixing bowl in three additions, alternating with the burnt sugar liquid and ending with the flour mixture. Scrap down the bowl as necessary.
    Pour into the prepared bundt pan and bake until a toothpick inserted comes out clean, 45-55 minutes. Let cool in the pan 10 minutes, then invert onto a wire rack to cool completely.
    For the frosting:
    Beat the butter, powdered sugar, salt, and vanilla and the burnt sugar liquid until smooth. Add additional tablespoons of the burnt sugar liquid to reach desired consistency.
    Frost the bundt cake. Store in an air tight container at room temperature, it will keep for several days. (completelydelicious.com)