Black Sugar Buttercream Cake #2 Recipe

Prepare

Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans with 1 tablespoon butter, then dust lightly with 1 teaspoon flour, tapping out excess. Line bottoms with parchment rounds for easier removal.

Dry ingredients

In a medium bowl whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp fine salt until evenly combined.

Wet ingredients

In a separate large mixing bowl whisk the 3 large eggs lightly until combined. Add 3/4 cup melted butter (cooled slightly but still pourable), 1 cup whole milk, 1/2 cup buttermilk and 2 tsp vanilla extract; whisk until smooth.

Combine batter

Add the dry ingredients to the wet in two additions, folding or mixing on low speed until just combined; scrape bowl and fold gently to ensure no pockets of flour. Do not overmix. Batter should be smooth and medium consistency. If batter seems very thick, add 1–2 tablespoons milk to adjust.

Bake

Divide batter evenly between the prepared pans and smooth tops. Bake in preheated oven 22–28 minutes, rotating pans halfway through, until a toothpick inserted into center comes out with a few moist crumbs (not wet batter) and tops spring back lightly to touch.

Cool

Remove cakes from oven and allow to cool in pans on a wire rack 10 minutes. Run a thin knife around edges, invert onto the rack, peel off parchment, then right-side up to cool completely while you make the syrup and buttercream (about 1 hour).

While cakes cool, make a black sugar syrup: combine 1 cup packed black sugar (dark muscovado or panela), 1/4 cup water, and 1 tablespoon light corn syrup or honey in a small saucepan. Warm over medium heat, stirring, until sugar dissolves and mixture reaches a gentle simmer. Reduce heat and simmer 2–3 minutes until slightly thickened. Remove from heat and let cool to warm (not cold). If syrup crystalizes, rewarm gently and stir until smooth.

Using a pastry brush or spoon, evenly brush about half of the warm syrup over the cut/top surface of each cake layer (about 2–3 tablespoons per layer). Allow syrup to absorb; this will both flavor and keep the crumb moist.

Prepare black sugar paste

Place 3/4 cup packed black sugar in a small saucepan with 1–2 tablespoons of the heavy cream (from the 3 tbs). Warm over low heat, stirring, until sugar has softened and partially dissolved into a thick paste (about 2–3 minutes). Remove from heat and allow to cool to room temperature. This deepens the molasses/black sugar flavor in the buttercream.

Cream butter

In a stand mixer fitted with the paddle (or using an electric hand mixer), beat 1 1/2 cups room-temperature unsalted butter on medium speed for 2–3 minutes until light and creamy.

Add sugar

With mixer on low, gradually add 4 cups sifted powdered sugar, 1 cup at a time, scraping bowl as needed, until combined. The mixture will be thick.

Incorporate black sugar & liquids

Add the cooled black sugar paste, remaining heavy cream (adjust to total 3 tbs), 2 tsp vanilla extract, and 1/4 tsp fine salt. Increase mixer speed to medium and beat 2–3 minutes until buttercream is smooth, fluffy, and spreadable. If buttercream is too stiff, add additional 1/2 teaspoon heavy cream at a time; if too soft, add 1–2 tablespoons powdered sugar. Taste and adjust salt or black sugar to preference for a pronounced caramel/molasses note.

Level and fill

If layers have domed, level them with a serrated knife or cake leveler so they stack evenly. Place the first layer (cut side up if you prefer a flat top) on a cake board or serving plate. Spread about 3/4 to 1 cup of black sugar buttercream over the first layer in an even layer. Sprinkle a thin layer (1–2 tablespoons) of toasted chopped nuts if using.

Stack and crumb coat

Place the second cake layer on top. Apply a thin crumb coat (a light layer of buttercream) all over the cake to seal crumbs: use about 1/2–3/4 cup buttercream. Chill cake in refrigerator 15–20 minutes until the crumb coat is set.

Final frost

Remove cake from fridge and apply the remaining buttercream to create a smooth final coat (about 2–3 cups depending on how thick you frost). Smooth sides with an offset spatula or bench scraper. If desired, pipe decorative borders or rosettes with remaining buttercream.

Garnish

Finish with a light sprinkle of 2 teaspoons black sugar crystals or coarse demerara around the top edge and center. Add additional toasted nuts if desired. Chill briefly (10–15 minutes) to set decorations, then bring to room temperature before serving for best texture (about 30 minutes).

Storage

Store leftovers covered in refrigerator up to 4 days. Bring to room temperature before serving. For longer storage, freeze assembled (well wrapped) up to 1 month; thaw overnight in refrigerator and bring to room temperature before serving.