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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.
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.
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
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.
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
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.
- 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.
Frequently Asked Questions
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.
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.
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.
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Caramel Sheet Cake
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 also replace the buttermilk with plain Greek yogurt or sour cream.
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Nutrition Facts:
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