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Caramel Cake with Caramel Icing Recipe | Southern Sheet Pan Perfection
Jessica

Caramel Cake with Caramel Icing

Moist buttermilk sheet cake topped with rich homemade caramel icing. This Southern Caramel Sheet Cake is easy to make and perfect for crowds.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 slices
Course: Dessert
Cuisine: American, Southern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter divided (½ cup for cake, ½ cup for icing)
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 2 large eggs lightly beaten
  • 0.5 cup buttermilk room temperature
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract optional but recommended
  • 1 cup packed dark brown sugar for icing
  • 0.25 cup whole milk or evaporated milk for icing
  • 2-3 cups powdered sugar for icing, adjust for consistency
  • 1 teaspoon vanilla extract for icing
  • 0.25 teaspoon sea salt for icing, use flaky salt for garnish if desired

Equipment

  • 10x15 jelly roll pan or sheet pan
  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 375°F. Grease a 10x15 jelly roll pan with baking spray.
  2. In a medium saucepan, combine ½ cup butter and water over medium-high heat. Bring to a rolling boil, then immediately remove from heat and set aside.
  3. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
  4. Add beaten eggs, buttermilk, vanilla, and almond extract. Mix until just combined.
  5. Slowly pour in the boiling butter mixture while stirring constantly. The batter will be thin and runny.
  6. Pour batter into prepared pan and spread evenly. Bake for 18-22 minutes until top springs back and toothpick comes out clean.
  7. Cool on wire rack for 15 minutes while preparing icing.
  8. For icing: Melt remaining ½ cup butter in heavy-bottomed saucepan over medium heat. Add brown sugar and stir constantly for 1-2 minutes until dissolved and bubbling.
  9. Pour in milk and bring back to gentle boil, stirring frequently. Remove from heat.
  10. Gradually whisk in powdered sugar until smooth. Add vanilla and salt.
  11. Pour warm icing over slightly cooled cake and spread quickly to edges before it sets. Let cool completely before cutting.

Notes

  • Use room temperature buttermilk for even mixing
  • Don't skip the boiling butter step - it's essential for texture
  • Work quickly when icing - caramel sets fast
  • For extra richness, substitute evaporated milk for regular milk in icing
  • Store covered at room temperature for up to 3 days