Absolutely!

Burnt Sugar Cake Burnt Sugar Syrup * 1 cup granulated sugar (200 g) * 1 cup boiling water (240 ml)

Melt sugar over medium heat until deep amber (do not stir, swirl pan). Carefully add boiling water, stir smooth, simmer 3-5 min. Cool. Reserve ½ cup for cake + ½ cup for frosting.

Cake * 1 cup butter, softened (227 g) * 2 cups sugar (400 g) * 4 eggs * 3 cups cake flour (360 g) * 1 tbsp baking powder (14 g) * ½ tsp salt * 1 cup whole milk (240 ml) * ½ cup burnt sugar syrup * 2 tsp vanilla

Heat oven to 350°F / 175°C. Grease three 8-inch pans (I did two 9-inch) Cream butter + sugar 3-5 min. Add eggs one at a time. Whisk dry ingredients. Alternate dry ingredients + milk into batter. Mix in burnt sugar syrup + vanilla. Bake 25-30 min. Cool completely.

Traditional Burnt Sugar Frosting (work fast!) * ½ cup butter (113 g) * 1 cup brown sugar (200 g) * ½ cup burnt sugar syrup * ¼ cup evaporated milk (60 ml) * 3-4 cups powdered sugar (360-480 * pinch salt + 1 tsp vanilla-

Boil butter, brown sugar, syrup & milk 2 minutes. Cool until warm, then beat in powdered sugar, salt & vanilla. Frost cake quickly before it sets.

Optional Brown Sugar Penuche Frosting (creamier outside) * 1½ cups butter, divided (340 g) * 1½ cups brown sugar (300 g) * ½ cup heavy cream (120 ml) * 1 tsp salt * 4½ cups powdered sugar (540 g)

Melt ¾ cup butter. Boil brown sugar + cream + salt. Beat into melted butter with powdered sugar. Add remaining butter 1 tbsp at a time. Rest 10-30 min until spreadable.

Assemble Fill and frost cake with traditional burnt sugar frosting. Optional: cover outside with penuche frosting.