Desserts
Buttermilk Sheet Cake with Caramel Icing
Buttermilk Sheet Cake with Caramel Icing is a super easy to make version of the southern classic, Caramel Cake. There
- Serves 16
- Prep 15 minutes
- Cook 35 minutes
- Total 50 minutes
But Caramel Cake can be a little challenging to make and labor intensive. Thankfully, this Buttermilk Sheet Cake with Caramel Icing is a breeze to make. It has the delicious flavor of a caramel cake, but in a much easier to make from that is perfect for bringing to potlucks. Plus the caramel icing is a cinch to make. No boiling needed.
Easy Caramel Icing
The icing can be made in just a few minutes. Just melt some butter in a saucepan. Remove it from the heat and whisk in some brown sugar and milk and then some powdered sugar.
It doesn’t have a deep caramel flavor that you’d get from a more labor intensive recipe. But it does have a light and buttery caramel flavor that is perfect for this tender and moist buttermilk sheet cake.
How To Make
(More detailed instructions and video in recipe card below.)
- Make the batter. Beat butter, sugar, salt, baking powder and vanilla until light and fluffy, about 5 minutes.
- Beat in eggs and egg yolks one at a time.
- Mix in buttermilk.
- Mix in flour just until incorporated.
- Bake. Pour into a greased 9×13-inch pan and bake for 35 minutes. Let cool.
- Make icing. Melt butter in a saucepan over low heat. Turn heat off and mix in brown sugar and milk.
- Stir in the powdered sugar and pour over cake.
Storage
Can be stored at room temperature for 5 days. Make sure you wrap it well or place it in an airtight container so it doesn’t dry out.
More Sheet Cake Recipes
- White Texas Sheet Cake
- Strawberry Sheet Cake
- Peanut Butter Sheet Cake
- Chocolate Zucchini Sheet Cake
- Pineapple Sheet Cake
Recipe adapted from The Kentucky Fresh Cookbook
Disclosure: This post contains affiliate links.
Recipe
Buttermilk Sheet Cake with Caramel Icing
Buttermilk Sheet Cake with Caramel Icing is a tender and moist sheet cake covered with a super easy caramel flavored icing. Perfect for potlucks!
- Serves 16
- Prep 15 minutes
- Cook 35 minutes
- Total 50 minutes
Ingredients
Cake Batter
- 3/4 cup (1 1/2 sticks) butter (softened)
- 1 3/4 cups sugar
- 3/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 egg yolks
- 1 1/2 cups buttermilk
- 2 3/4 cups all-purpose flour
Icing
- 6 tablespoons (3/4 stick) butter
- 1 cup packed light brown sugar
- 1/4 cup milk
- 1 3/4 cup powdered sugar
Instructions
- 1
Preheat oven to 350 degrees. Spray a 13×9-inch pan with baking spray.
- 2
Using an electric mixer, beat butter, sugar, salt, baking powder, and vanilla until light and fluffy, at least 5 minutes.
- 3
Add the eggs and yolks one at a time, beating well after each addition.
- 4
Mix in buttermilk just until incorporated.
- 5
Add flour and mix just until incorporated. Scrape down the sides of the bowl to make sure everything is evenly mixed.
- 6
Pour batter into prepared pan. Bake for 35 minutes, or until cake springs back when pressed lightly in the middle. Cool.
- 7
Melt the butter in a saucepan over low heat. Turn heat off and whisk in brown sugar and milk until the sugar is dissolved.
- 8
Stir in powdered sugar until smooth. Slowly pour over cooled cake. You can let it cool slightly if too runny, but don't let it cool too much or it will be difficult to spread on the cake.
Equipment
- 9×13-inch baking dish
- Electric Mixer
Nutrition
- Calories428 kcal
- Carbohydrates66 g
- Protein5 g
- Fat16 g
- Saturated Fat10 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat4 g
- Trans Fat1 g
- Cholesterol109 mg
- Sodium331 mg
- Potassium103 mg
- Fiber1 g
- Sugar49 g
- Vitamin A559 IU
- Calcium96 mg
- Iron1 mg
