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Caramel Sheet Cake Recipe

Caramel Sheet Cake Recipe

Learn how to make the best homemade caramel sheet cake with this easy baking recipe. This foolproof method creates a perfectly moist sponge topped with rich, buttery caramel frosting that sets to a glossy finish. The addition of brown sugar and sour cream ensures exceptional texture every time.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
30 mins
Serves:
1 cake (20 slices)
Overhead shot of a golden-brown caramel sheet cake with a glossy, amber-toned frosting that pools slightly at the edges, captured in warm natural light. The surface shows delicate ripples where a serrated knife has cut perfect squares, revealing the cake's tender, fine crumb structure beneath the luscious caramel layer. A scattering of flaky sea salt catches the light atop the frosting, creating sparkling contrast against the buttery amber tones. The cake rests on a vintage white ceramic platter with gold trim, positioned on a weathered wooden table alongside small white plates and forks, with a copper measuring spoon holding extra sea salt flakes in the corner of the frame.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 teaspoons vanilla extract</li><li class="ingredients-single-item">360g all-purpose flour</li><li class="ingredients-single-item">2 teaspoons baking powder</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">240ml sour cream (or Greek yogurt)</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">For the caramel frosting:</li><li class="ingredients-single-item">200g unsalted butter</li><li class="ingredients-single-item">400g light brown sugar, packed</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">250g powdered sugar, sifted</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">Flaky sea salt for garnish (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33×23cm (13×9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Candy thermometer (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease your 33×23cm baking pan thoroughly and line with parchment paper, leaving overhang on the sides to easily lift the cake out later. Proper pan preparation ensures your cake won't stick and will have even heat distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside. This pre-mixing of dry ingredients ensures they'll incorporate evenly into your batter without overworking the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended creaming creates tiny air pockets that will help your cake rise properly and achieve a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. The mixture should be pale yellow and significantly increased in volume. If it looks curdled, don't worry - it will come together when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Combine the sour cream and milk in a small bowl. With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the sour cream mixture, beginning and ending with the flour (flour-sour cream-flour-sour cream-flour). Mix just until combined after each addition. This alternating method prevents gluten from overdeveloping, ensuring a tender cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared pan, using a spatula to spread it evenly into the corners. Tap the pan gently on the counter a few times to remove any large air bubbles. Bake in the preheated oven for 28-32 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back lightly when touched and begin to pull away from the edges of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cake to cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to carefully lift it out and cool completely on the rack before frosting. Patience is key here - frosting a warm cake will cause the caramel to melt and soak in rather than set on top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the caramel frosting, melt the butter in a medium saucepan over medium heat. Add the brown sugar and whisk constantly until the sugar dissolves and the mixture begins to bubble, about 2-3 minutes. The brown sugar contains molasses which gives our caramel its deep flavor and color.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully add the heavy cream (it will bubble vigorously) and salt, then whisk until smooth. Bring the mixture to a gentle boil and cook for exactly 2 minutes without stirring. If you have a candy thermometer, the mixture should reach about 110°C (230°F). Remove from heat and let cool for 10 minutes - this cooling period is crucial for the right frosting consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the caramel mixture to a mixing bowl and gradually beat in the sifted powdered sugar and vanilla extract until smooth and spreadable. Work quickly as the frosting will begin to set as it cools. If it becomes too thick, warm it gently or add a tablespoon of cream.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Using an offset spatula, spread the warm frosting evenly over the completely cooled cake. The frosting should flow easily but not run off the sides. If desired, sprinkle with flaky sea salt while the frosting is still warm to create a delicious sweet-salty contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the frosting to set for at least 30 minutes before slicing into squares. For clean cuts, run your knife under hot water and wipe it dry between slices. The cake will keep at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week - though the texture is best when served at room temperature.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Caramel Sheet Cake Recipe?

This cake requires unsalted butter, granulated sugar, eggs, vanilla, flour, baking powder, salt, sour cream, and milk. The caramel frosting needs butter, brown sugar, heavy cream, salt, powdered sugar, and vanilla, with optional flaky sea salt for garnish.

How to cook Caramel Sheet Cake Recipe at home?

Learn how to cook Caramel Sheet Cake by first preparing a moist vanilla-based cake batter with sour cream for tenderness. While it bakes and cools, make a rich caramel frosting by carefully cooking butter and brown sugar together, adding cream, then beating in powdered sugar until smooth. Spread the warm frosting over the cooled cake for a perfect finish.

Why does my caramel frosting become grainy or hardened too quickly?

Grainy or rapidly hardening frosting typically results from overcooking the caramel, crystallization of sugar, or adding powdered sugar while the mixture is too hot. For smooth frosting, carefully monitor cooking time, don't stir excessively during boiling, and allow the caramel to cool slightly before adding powdered sugar.

Can I make this sheet cake in advance for a party?

Yes! This cake actually improves with time as flavours meld. You can make it 1-2 days ahead and store at room temperature in an airtight container. For longer storage, refrigerate up to a week or freeze unfrosted cake for up to 3 months. Always bring to room temperature before serving.

What's the secret to achieving that perfect caramel flavour without burning the sugar?

The key is constant whisking when melting butter and brown sugar, maintaining medium heat, and watching carefully for visual cues. Using brown sugar (instead of caramelizing white sugar) provides foolproof flavour, while the precise 2-minute boil time prevents burning while developing rich notes.

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This cake is now my go-to for potlucks.", "name": "Foolproof Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-12", "reviewBody": "Everyone at my dinner party requested the recipe! The cake texture is incredible and that frosting is absolute perfection. The flaky salt on top takes it to another level.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-04-15", "reviewBody": "Best caramel frosting ever! I've tried many recipes but this one has the perfect consistency and flavor. The tip about alternating wet and dry ingredients really made a difference in the cake's texture.", "name": "Outstanding Frosting", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Moreno", "datePublished": "2024-04-18", "reviewBody": "Wonderfully moist for days! I made this for a family gathering and the leftovers were just as delicious three days later. Will be making this again for my mother's birthday next month!", "name": "Long-Lasting Freshness", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/caramel-sheet-cake-recipe" }
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