Black Sugar Buttercream Cake #2 Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper. Lightly flour the sides or use nonstick spray.

Dry ingredients

In a medium bowl whisk together 2.5 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp fine sea salt until evenly combined. Set aside.

Butter and sugars

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), cream 3/4 cup room-temperature unsalted butter, 1 cup granulated sugar, and 1 cup packed dark brown sugar or muscovado on medium-high speed until light, fluffy and slightly paler, about 3–4 minutes. Scrape down the bowl as needed.

Add eggs & vanilla

Add the eggs one at a time, mixing on medium speed and scraping the bowl between additions. Mix in 2 tsp vanilla extract until incorporated.

Alternate dry & wet

With the mixer on low speed, add the dry ingredients in three additions alternating with the 1 cup buttermilk (start and end with dry). Mix just until combined after each addition; do not overmix.

Boost flavor

Stir or whisk together 1/2 cup hot water (or brewed strong black tea) with 1 tsp instant espresso powder (if using) until dissolved. With the mixer on low, slowly pour the hot liquid into the batter and mix until smooth. The batter will be slightly loose — this yields a moist cake.

Bake

Divide batter evenly between the prepared pans, smoothing the top. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back when lightly pressed.

Cool

Let cakes cool in pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, peel off parchment, and allow to cool completely before assembling (at least 1 hour).

Brown the butter

In a light-colored, medium saucepan melt 1/2 cup unsalted butter over medium heat. Swirl and stir frequently. Cook until milk solids turn golden-brown and you smell a nutty aroma, about 5–7 minutes. Remove from heat immediately to prevent burning.

Make black sugar mixture

Add 1 cup dark muscovado or kokuto (black sugar) to the warm browned butter in the saucepan. Return to very low heat and stir continuously until the sugar dissolves and the mixture becomes glossy, about 2–3 minutes. Be careful not to boil aggressively — you want a cohesive syrup.

Finish & cool

Stir in 1/4 cup heavy cream and 1/4 tsp fine sea salt. Mix until smooth and homogeneous. Off the heat, cool the mixture to room temperature, then chill in the refrigerator until it thickens but remains spreadable (about 30–45 minutes). This yields the black sugar brown butter used for the frosting and part of the batter.

Beat butter

In a clean bowl, beat 1.5 cups room-temperature unsalted butter on medium speed until very smooth and pale, about 3–4 minutes.

Add powdered sugar in stages

Reduce speed to low and add 4 cups powdered sugar, 1 cup at a time, mixing briefly after each addition to incorporate and avoid a dust cloud. Scrape the bowl as needed.

Incorporate black sugar brown butter

Once powdered sugar is mostly incorporated, add 3/4 cup of the prepared black sugar brown butter (cooled but still soft), 1 tsp vanilla extract, and 1/4 tsp fine sea salt. Increase speed to medium and beat until fluffy, about 2–3 minutes.

Adjust consistency

If the frosting seems too stiff, add up to 2 tablespoons heavy cream (or milk), 1 tablespoon at a time, beating to reach a smooth, spreadable consistency. If too thin, add a little more powdered sugar, 1/4 cup at a time, until desired thickness.

Taste & chill

Taste and adjust salt or brown-butter black sugar amount to preference. For best texture while assembling, chill the frosting 10–15 minutes if it's very soft, or bring to room temperature if it was chilled and is too firm.

Level & soak (optional)

If cake layers domed, use a serrated knife or cake leveler to trim to even thickness. If desired, brush each layer lightly with 1/4 cup simple syrup to keep cake moist.

Crumb coat

Place one cake layer on a cake board or serving plate. Spread about 3/4 cup of black sugar buttercream over the top in an even layer. Place the second layer on top. Apply a thin crumb coat (a light layer of frosting around the sides and top) using about 1 cup of buttercream. Chill the cake for 15–20 minutes to set the crumb coat.

Final frost

Apply the remaining buttercream smoothly around the sides and top using an offset spatula or bench scraper. Create any decorative swirls or patterns as desired.

Garnish

Sprinkle 2 tablespoons coarse sugar or extra black sugar around the top edge or center for texture and shine. Optionally pipe a few rosettes using remaining buttercream.

Rest before serving

Let the finished cake sit at room temperature for 30 minutes to allow the buttercream to soften slightly for best texture, or refrigerate up to 2 hours for a firmer set. Bring to room temperature before serving if chilled.