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Caramel Sheet Cake

December 30, 2014

Caramel cake is a Southern classic, but I turned it into a caramel sheet cake, which is so much easier but still as delicious and dramatic!
a photograph of a slice of caramel sheet cake with a pan of cake in the background
I hope that all of you had a wonderful holiday! The flu put a damper on my Christmas…Philip was diagnosed two days before Christmas and was told no festivities…and that I was likely to catch it too. So we were quarantined. I did manage to get to my parents’ house to get Christmas prime rib “to-go”, but our Christmas with my side of the family was pizza. And this delicious caramel sheet cake.
a photograph of cracked eggs and cubes of butter on a cutting board
Apparently, caramel cake is a traditional Southern cake, but until I made it I don’t think I’d ever had caramel cake. Never ever. I was recently reading The Help and one of the characters mentions making caramel cake several times. That made me think about an episode of America’s Test Kitchen where they made a beautiful-and beautifully simple-layered caramel cake. Have I ever mentioned that I watch America’s Test Kitchen at night to help me fall asleep? I’m a terrible insomniac….but watching cooking shows helps to soothe me to sleep. I’m weird like that.
a photograph of eggs in a bowl and eggshells
So anyway, I recently purchased a 9×13 USA Pan cake pan from Mia Cucina, my favorite local kitchen store. I was planning to make a caramel cake, sheet-cake style, in my new pan for Christmas. Obviously, that plan got squashed, as no one wanted to eat anything made by someone who might be incubating the flu. My mom got a chocolate cake from Publix, which was good but not caramel sheet cake good.
a close-up photograph of a bowl of cubed butter
This cake has a great texture…a firm but not hard crumb. The cake itself tastes of buttery vanilla and is assembled via a “reverse creaming” method-dry ingredients first, then butter, then liquid. Once the cake is cooled, it’s topped with a cooked caramel frosting made by melting butter and sugar, which is then mixed with cream. The creamy caramel is then whipped with powdered sugar and butter and poured onto the cake, where it cools to a slightly crunchy texture…which is what really sets the cake off. You could make half the recipe, because, as you see from the pictures, the full recipe makes a thick layer. I loved it, but if you aren’t a fan of thick icing, feel free to half it. The flavor of this caramel sheet cake won’t suffer a bit.
a photo collage showing butter and eggs being added to a stand mixer

Have you ever had a caramel cake? When you think of “Southern” cakes, what do you think of? Whatever your answer, this caramel sheet cake will make you smile!

Also, help me decide what to write about in 2015: take my Chattavore in 2015 survey!
a photograph of two slices of caramel cake on plates with a pan of cake in the background
a photograph of a person sticking a fork into a slice of caramel sheet cake

Mary

Yield: one 9x13 sheet cake (about 20 servings)

Caramel Cake

This recipe is adapted from America's Test Kitchen .

30 minPrep Time:

45 minCook Time:

1 hr, 15 Total Time:

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Ingredients

    For the Cake
  • 1/2 cup buttermilk at room temperature
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 sticks (8 ounces or 16 tablespoons) unsalted butter, cut into 16 pieces and softened (plus more for greasing the pan)
  • For the Icing
  • 12 tablespoons unsalted butter, cut into 12 pieces and softened
  • 2 cups packed dark brown sugar
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 2 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Grease a 9×13-inch cake pan with butter. Set aside.
  2. Make the cake: Combine the buttermilk, eggs, and vanilla in a large measuring cup. In a large mixing bowl, whisk together the dry ingredients. Using an electric hand mixer or stand mixer set on low speed, begin beating the dry ingredients and add the butter, one piece at a time, until the mixture resembles coarse crumbs. Increase the mixer speed to medium high and add the liquid ingredients. Mix until incorporated. Spread into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan.
  3. Make the icing: Once the cake has cooled, place 8 tablespoons of the remaining butter into a medium saucepan with the brown sugar, and salt. Set over medium heat and cook, stirring occasionally, until bubbles form around the edges of the pan. Add the cream and stir to fully combine. Cook until bubbles form around the edge again.
  4. Transfer the caramel to a mixing bowl. Using a hand or stand mixer on low speed, beat the powdered sugar, 1/2 cup at a time, into the caramel mixture. Increase speed to medium and beat until fluffy and light in color, about five minutes. Add the remaining 4 tablespoons of butter, one piece at a time, and beat until well combined.
  5. Pour the frosting onto the cooled cake and spread to edges. Allow to set until the icing has cooled, then serve.
7.8.1.2
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https://chattavore.com/caramel-sheet-cake/
a close-up photograph of a forkful of caramel sheet cake

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Filed Under: By Course, Dessert, Recipes Tagged With: cakes, desserts, Southern By Mary // Chattavore 6 Comments

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Comments

  1. Thalia @ butter and brioche says

    December 30, 2014 at 3:39 pm

    After seeing this post, caramel cake is ALL I am craving. This looks so delicious and I am just drooling over that thick layer of frosting!
    Reply
    • Chattavore says

      December 30, 2014 at 4:04 pm

      It is SO good, Thalia! I just finished my workout. Maybe it's time for a piece of cake now?
      Reply
  2. Laura Dembowski (@piesandplots) says

    December 30, 2014 at 3:41 pm

    Dying to make this! That thick layer of frosting looks wonderful!
    Reply
    • Chattavore says

      December 30, 2014 at 4:03 pm

      Laura, my husband thought the frosting was a little much. I, on the other hand, could just spread the frosting in a pan and cut off slices of it!
      Reply
  3. Cheryl Whitehead says

    December 30, 2014 at 4:32 pm

    Laura, that is my favorite cake of all times, my Mom used to make this for me specially! Cheryl
    Reply

Trackbacks

  1. 20 Recipes to Make for Christmas Dinner - Chattavore says:
    December 23, 2015 at 6:01 am
    […] 16. Caramel Cake […]
    Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.
 

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