Yield
Makes one 8-inch cake

How to Make It

Step 1

Combine peanut oil, 1 cup cane syrup, and next 3 ingredients in a large bowl, beating with a mixer on medium speed until blended. Add eggs, one at a time, beating until blended after each addition.

Step 2

Combine flour and next 5 ingredients in a medium bowl; slowly add flour mixture to egg mixture, beating at low speed until blended. Pour batter into 3 greased and parchment-lined 8-inch round cake pans.

Step 3

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes, remove from pans, and cool on wire racks.

Step 4

Prick cake layers with a wooden skewer; brush remaining 1/4 cup cane syrup over tops. Spread Burnt Sugar Meringue between layers and on top of cake.

Acadiana

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