If you love caramel desserts, this Caramel Sheet Cake is one you need to try! The cake is soft, moist, and buttery, but the real star is the homemade caramel icing poured right over the warm cake.
The caramel icing is made on the stovetop with butter, brown sugar, buttermilk, and powdered sugar, creating a rich caramel flavor that pairs perfectly with the soft vanilla cake underneath.
And because everything is baked in a simple 9x13-inch pan, this is an easy dessert to make for holidays, family gatherings, potlucks, or whenever you're craving something sweet.
Why You'll Love This Caramel Sheet Cake
Incredibly moist: Buttermilk and sour cream help keep the cake soft and tender.
Rich caramel icing: Butter and brown sugar create a delicious caramel flavor without making traditional caramel.
Easy to make: No cake layers, decorating, or complicated assembly required.
Perfect for sharing: A 9x13-inch pan makes plenty for family gatherings, parties, and potlucks.
Frosted while warm: The caramel icing is poured directly over the warm cake for an easy, delicious finish.
Easy Caramel Sheet Cake with Caramel Icing
This easy Caramel Sheet Cake is soft, moist, and topped with a rich homemade caramel icing made with butter, brown sugar, and buttermilk. Baked in a simple 9x13-inch pan and frosted while still warm, it's an easy homemade dessert that's perfect for holidays, parties, or whenever you're craving something sweet!
Recipe Details
Category: Dessert, Cake
Cuisine: American
Prep Time: 15 minutes
Cook Time: 28–33 minutes
Cooling Time: About 30 minutes
Total Time: About 1 hour 15 minutes
Servings: About 18 servings
Ingredients
For the Cake
1 cup salted butter, cubed
1 cup water
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup sour cream
2 large eggs
2 teaspoons vanilla extract
For the Caramel Icing
1/2 cup salted butter
1 cup packed light brown sugar
1/4 cup buttermilk
1 teaspoon vanilla extract
2 cups powdered sugar
How to Make Caramel Sheet Cake
Make the Cake
Preheat the oven to 350°F.
Grease a 9x13-inch baking pan with nonstick cooking spray or butter and set aside.
Add the cubed butter and water to a microwave-safe bowl.
Microwave for about 1 minute, then carefully stir. Continue heating in short intervals if needed until the butter is completely melted and the mixture is hot.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Carefully pour the hot butter and water mixture over the dry ingredients. Stir until well combined.
In a separate bowl, whisk together the buttermilk, sour cream, eggs, and vanilla extract.
Pour the buttermilk mixture into the cake batter and gently mix just until everything is combined and the batter is smooth. Avoid overmixing.
Pour the batter into the prepared 9x13-inch pan and spread it into an even layer.
Bake at 350°F for 28–33 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Mine was perfectly baked at 28 minutes, so I recommend checking your cake around that time. Every oven is different, so continue baking if the center still looks wet.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes while you prepare the caramel icing.
Make the Caramel Icing
Add the butter and brown sugar to a medium saucepan over medium heat.
Cook, stirring frequently, until the butter has completely melted and the brown sugar is incorporated.
Bring the mixture to a boil and cook for 2 minutes, stirring continuously.
Add the buttermilk and stir until the mixture is smooth.
Allow the mixture to return to a gentle boil, then remove the saucepan from the heat.
Stir in the vanilla extract.
Let the caramel mixture cool for about 5 minutes.
Gradually whisk in the powdered sugar, continuing to whisk until the icing is smooth and no lumps remain.
Immediately pour the warm caramel icing over the cake.
Quickly spread the icing into an even layer using a spatula.
Work quickly! The caramel icing will begin to thicken and set as it cools.
Allow the cake and icing to cool and set completely before slicing.
Tips for the Best Caramel Sheet Cake
Don't overbake the cake.
Start checking the cake around 28 minutes. Overbaking can take away from the soft, moist texture that makes this cake so good.
Use buttermilk.
Buttermilk adds moisture and a subtle tang that balances the sweetness of the cake and caramel icing.
Don't overmix the batter.
Once the dry and wet ingredients are combined, mix just until the batter is smooth. Overmixing can result in a denser cake.
Have your powdered sugar ready.
The caramel icing comes together quickly once you start cooking it, so have your powdered sugar measured and ready to go.
Frost the cake while it's warm.
Let the cake cool for about 10 minutes, then pour the warm caramel icing over the top. The slightly warm cake makes the icing easy to spread.
Work quickly when adding the icing.
The caramel icing begins to thicken as it cools. Have the cake ready before you finish the icing and spread it immediately after adding the powdered sugar.
How to Store Caramel Sheet Cake
Once completely cooled, cover the cake tightly or transfer individual slices to an airtight container.
The cake can be stored at room temperature for about 2 days.
For longer storage, refrigerate the cake in an airtight container for up to 5 days. Allow refrigerated slices to sit at room temperature for a little while before serving for the best texture.
Frequently Asked Questions
Why do you pour the caramel icing over a warm cake?
Pouring the icing over the cake while it's still warm makes it easier to spread and helps create an even layer of caramel icing across the entire top of the cake.
Can I make caramel icing without a candy thermometer?
Yes! No candy thermometer is needed for this recipe. Simply bring the butter and brown sugar mixture to a boil and cook it for 2 minutes as directed.
How do I know when the caramel sheet cake is done?
Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached.
Start checking around 28 minutes, since baking times can vary between ovens.
Why did my caramel icing get thick so quickly?
That's completely normal. The caramel icing naturally thickens as it cools.
For this reason, have your cake ready before finishing the icing. Once you've whisked in the powdered sugar, immediately pour the icing over the cake and spread it into an even layer.
Can I make this cake ahead of time?
Yes! This cake is a great make-ahead dessert. You can bake and frost it ahead of time, then cover it tightly and store it until you're ready to serve.
The caramel icing will set as it cools, making the cake easy to slice and serve.
The Perfect Easy Caramel Cake
There's something so good about a simple homemade cake covered in rich caramel icing! The combination of the soft, buttery cake and sweet brown sugar caramel topping makes this one of those desserts that's hard to stop eating after just one piece.
I especially love that you don't have to worry about stacking cake layers or decorating anything. Just pour the warm caramel icing right over the top, let it set, and it's ready to serve.
Whether you're making it for a holiday, taking it to a get-together, or simply baking something sweet for your family, this Caramel Sheet Cake is an easy dessert that's sure to be a favorite.
Easy Caramel Sheet Cake with Caramel Icing
This easy Caramel Sheet Cake is soft, moist, and topped with a rich homemade caramel icing made with butter, brown sugar, and buttermilk. Baked in a simple 9x13-inch pan and frosted while still warm, it's an easy homemade dessert that's perfect for holidays, parties, or whenever you're craving something sweet!
Ingredients
- 1 cup salted butter, cubed
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup salted butter
- 1 cup packed light brown sugar
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F.
- Grease a 9x13-inch baking pan with nonstick cooking spray or butter and set aside.
- Add the cubed butter and water to a microwave-safe bowl.
- Microwave for about 1 minute, then carefully stir. Continue heating in short intervals if needed until the butter is completely melted and the mixture is hot.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Carefully pour the hot butter and water mixture over the dry ingredients. Stir until well combined.
- In a separate bowl, whisk together the buttermilk, sour cream, eggs, and vanilla extract.
- Pour the buttermilk mixture into the cake batter and gently mix just until everything is combined and the batter is smooth. Avoid overmixing.
- Pour the batter into the prepared 9x13-inch pan and spread it into an even layer.
- Bake at 350°F for 28–33 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Mine was perfectly baked at 28 minutes, so I recommend checking your cake around that time. Every oven is different, so continue baking if the center still looks wet.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes while you prepare the caramel icing.
- Add the butter and brown sugar to a medium saucepan over medium heat.
- Cook, stirring frequently, until the butter has completely melted and the brown sugar is incorporated.
- Bring the mixture to a boil and cook for 2 minutes, stirring continuously.
- Add the buttermilk and stir until the mixture is smooth.
- Allow the mixture to return to a gentle boil, then remove the saucepan from the heat.
- Stir in the vanilla extract.
- Let the caramel mixture cool for about 5 minutes.
- Gradually whisk in the powdered sugar, continuing to whisk until the icing is smooth and no lumps remain.
- Immediately pour the warm caramel icing over the cake.
- Quickly spread the icing into an even layer using a spatula. Work quickly! The caramel icing will begin to thicken and set as it cools.
- Allow the cake and icing to cool and set completely before slicing.