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Leigh Anne Wilkes

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Home / Latest Posts / Uncategorized / Caramel Sheet Cake

Caramel Sheet Cake

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By: Leigh Anne WilkesPosted: 8/14/23Updated: 5/02/24

This post may contain affiliate links. Please see disclosure policy here.

overhead shot of caramel sheet cake

This Caramel sheet cake recipe is not only a crowd pleaser it feeds a crowd! A caramel cake topped with an amazing caramel frosting it’s guaranteed to be a hit at your next gathering.

overhead shot of caramel sheet cake

Why You’ll Love This Recipe!

I am a big fan of sheet cakes, especially when I am going to a large gathering. Last week we were invited to a family pool party and I offered to bring dessert. I knew a sheet cake would be perfect but I wanted a new flavor, something different than the chocolate Texas sheet cake, white Texas sheet cake, lemon sheet cake and peanut butter sheet cake, ones I know and love.

I was in a caramel kind of mood so a caramel sheet cake was the answer. When the first thing someone asked me about the cake was, “Is this recipe on the blog?” I knew I had a winner.

spatula with a piece of caramel sheet cake on it

Ingredients Needed

  • Butter. I use salted butter
  • Water
  • Buttermilk
  • Vanilla Extract
  • Eggs. I use large eggs.
  • Baking Powder
  • Sea Salt
  • Baking Soda
  • Sugar. Dark Brown sugar, brown sugar and granulated sugar
  • Flour. I prefer unbleached all purpose flour
  • Powdered Sugar
ingredients for caramel sheet cake

How to Make Caramel Sheet Cake

  • Preheat oven to 375 degree F. Spray a 10 x 15 jelly roll pan with non stick baking spray.
  • In a medium saucepan, place the butter and the water and heat until the water comes to a simmer. Stir so that the butter melts. You can also place it in a microwave safe bowl and microwave until butter melts.
  • Pour in buttermilk, eggs and whisk to combine with the water/butter mixture.
  • Add in sugars and stir to combine.
  • Mix in flour, baking soda, salt and vanilla extract. Stir flour mixture until smooth. I use a whisk to mix rather than a wooden spoon.
  • Pour cake batter into prepared pan, use an offset spatula to spread batter. (batter will be runny)
  • Bake for 18-20 minutes or until golden brown at the edges and a toothpick comes out clean.
  • While it’s baking mix up the caramel frosting.
cake batter poured into sheet pan

Ingredients for Caramel frosting

  • Powdered Sugar
  • Dark brown sugar. Dark brown sugar will give the frosting a deeper, richer flavor but regular brown sugar can be used.
  • Butter. I use salted butter.
  • Vanilla Extract
  • Almond Extract
  • Whipping Cream
ingredients for caramel frosting

How to Make Caramel Frosting

  • In a medium size saucepan combine butter and brown sugar and cook over medium heat. Stir until butter melts and mixture comes to a boil. Stir well.
  • Add the milk and return to a boil.
mxiing up frosting
  • Remove pan from heat and add extracts and powdered sugar.
  • Stir until frosting is smooth.
  • Pour warm icing over warm cake. Spread with an offset spatula. Work quickly as it sets up quickly.
spreading frosting on cake

Frequently Asked Questions

What can I use instead of a jelly roll pan?

You can make this caramel sheet cake in a 9 x 13 inch baking dish. Your cake will be thicker and your frosting layer will also be thicker. The bake time will be longer, 30-35 minutes or until a toothpick comes out clean.

How do I store leftover sheet cake?

This sheet cake can be stored at room temperature, just keep it covered to prevent it from drying out. It will last 3-4 days at room temperature and a few days longer if stored in the refrigerator.

What can I use instead of buttermilk?

1. You can make your own butter milk by adding 2 tsp lemon juice or white vinegar to regular milk. Let sit for 5 minutes.

2. You can also replace the buttermilk with plain Greek yogurt or sour cream.

side view of a caramel sheet cake

Try one of these delicious desserts!

  • Frozen Lemon Dessert
  • Caramel Cake
  • Texas Sheet Cake
  • Caramel Sauce
  • Lemon Sheet Cake for Two

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5 from 8 votes
overhead shot of caramel sheet cake

Caramel Sheet Cake

Recipe From: Leigh Anne Wilkes
This Caramel sheet cake recipe is not only a crowd pleaser it feeds a crowd! A caramel cake topped with an amazing caramel frosting it's guaranteed to be a hit at your next gathering.
serves: 20
Prep:15 minutes minutes
Cook:20 minutes minutes
Total:35 minutes minutes
Rate Recipe

Ingredients

  • 1 cup butter salted, softened
  • 1/2 cup buttermilk
  • 1 cup water
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups all purpose flour

Frosting Ingredients

  • 1/2 cup butter salted
  • 1 cup dark brown sugar
  • 1/4 cup whipping cream or milk
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 cups powdered sugar

Instructions

Caramel cake

  • Preheat oven to 375 degrees F.
  • Spray a jelly roll pan or sheet pan with cooking spray.
  • In a saucepan, combine butter and water and place over medium heat. Stir until butter melts. You can also do this in the microwave in a microwave safe bowl.
  • Add in buttermilk and eggs. Whisk together.
  • Add in sugar and extracts.
  • Pour in flour, baking soda, baking powder and salt. Stir until smooth and lump free. Use a wire whisk.
  • Pour batter into prepared pan. Bake for 18-20 minutes or until a toothpick comes out clean.
  • Mix up frosting while cake is baking.

Caramel Frosting

  • In a medium size sauce pan, combine sugar and butter over medium heat. Stir until butter melts. Let it come to a boil, stirring constantly.
  • Add in milk and bring mixture back to a boil.
  • Remove from the heat and add in extracts and powdered sugar. Stir well until smooth and no lumps
  • Pour warm frosting over warm cake, use an offset spatula to spread quickly as frosting sets up quickly.

Tips & Notes:

You can make this caramel sheet cake in a 9 x 13 inch baking dish. Your cake will be thicker and your frosting layer will also be thicker. The bake time will be longer, 30-35 minutes or until a toothpick comes out clean.
Make your own buttermilk:
You can make your own buttermilk by adding 2 tsp lemon juice or white vinegar to regular milk. Let sit for 5 minutes.
You can also replace the buttermilk with plain Greek yogurt or sour cream.

Recommended Products

Sheet Pan
Measuring Cups
Measuring Spoons

Nutrition Facts:

Calories: 349kcal (17%) Carbohydrates: 54g (18%) Protein: 2g (4%) Fat: 15g (23%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 54mg (18%) Sodium: 201mg (9%) Potassium: 83mg (2%) Fiber: 0.3g (1%) Sugar: 43g (48%) Vitamin A: 459IU (9%) Calcium: 43mg (4%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
overhead shot of caramel sheet cake
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5 from 8 votes (5 ratings without comment)

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  1. Rahbee says

    Posted on 12/18 at 5:42 pm

    Have mercy

    Reply
  2. Paula D. says

    Posted on 12/2 at 3:49 am

    Easy and Very Good…

    Reply
  3. Barbara Zuleski says

    Posted on 11/14 at 2:16 pm

    Super fabulous, I am taking it to our Christmas pot luck

    Reply

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