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With just one bowl and a whisk, you can put together this FABULOUS Caramel Buttermilk Sheet Cake. The melt-in-your-mouth caramel icing is as easy as the cake!
I'm a big believer in a healthy balance when it comes to our dietary intake. Translated, that means an emphasis on veggies, fruits and lean protein with an occasional sweet treat. And, as much as I love to bake and create new recipes for cakes, cookies, tarts, etc., limiting our intake of these confections is always on my mind. That being said, one bite of this amazing Caramel Buttermilk Sheet Cake threw all my resolve right out the window!
I've had quite a few taste-testers this past week, big and little, as our children and six grandchildren have been in and out of our house like a revolving hotel door since we returned from France. They ALL gave this Caramel Buttermilk Sheet Cake a huge thumbs up and our daughter, Cait, went back home and told her husband, "I think mom just made the best cake that I've ever tasted!" (and, growing up in this house, she's tried a LOT of cakes). That pretty much summed up the response of everyone else who's tried it!
In addition to being a universal crowd-pleaser, this moist tender-crumbed Caramel Buttermilk Sheet Cake recipe is stirred up easily with one bowl and a whisk. The crazy-delicious, melt-in-your-mouth caramel icing takes just a few minutes to make while the cake bakes. A winner all the way around!
Ridiculously Easy
Because this cake recipe is super easy and comes together so quickly, I knew it had to be added to our ever-growing collection of Ridiculously Easy recipes. You can read more about the guidelines for our RE recipes in this post but, to keep it simple, they're the recipes that make you look like a culinary rock star with minimal effort on your part. So, if you enjoy entertaining but don't have an overabundance of spare time to spend in the kitchen, these will become your "go-to" recipes! They are definitely my favorites!
The easy steps
I discovered this cake recipe over on the Taste of Home website but when I read through their instructions, I knew it could be simplified. They call it a White Texas Sheet Cake and their recipe steps include using a pot on the stovetop as well as two separate bowls to put this cake together. I adapted their recipe to the microwave with just one bowl and a whisk needed.
This is how it works:
- Combine butter and water in a microwave-safe bowl and cook on high power for 2 minutes
- Whisk in the buttermilk, eggs, baking powder, baking soda, salt, vanilla and a few drops of almond extract.
- Add the flour and sugar and stir until smooth.
- Transfer the batter to a pan and bake.
That's it! See what I mean? Easy, ridiculously easy!
The caramel icing comes together just as easily during the last few minutes of baking:
- Combine butter and brown sugar in a pot on the stovetop.
- Bring to a boil and add a splash of buttermilk and flavoring extracts. Sir and return to a boil.
- Add powdered sugar and whisk until smooth.
- Pour over the cake and spread to the edges. Swirl a bit or leave it smooth.
Done! Oops, one more thing: wipe the drool off your mouth and try to wait a short time to let the cake cool.
What size pan should I use for this Caramel Buttermilk Sheet Cake?
There are actually two answers to this question. You can use a regular half sheet pan which is 18x13 inches OR a jelly roll pan which is a little smaller, measuring 15x10 inches. The sheet pan will yield a larger but thinner cake and icing, the jelly roll pan, a thicker cake with a thicker icing. My preference? I really like making sheet cakes like this in the smaller, jelly roll pan, but either will work.
A keeper!
Check out the Café Tips below to ensure success then put this AMAZING Caramel Buttermilk Sheet Cake on your must-make-soon list. You'll flip when you taste the moist, tender crumb and the buttery, sweet, melt-in-your-mouth caramel icing. Don't be surprised if someone describes it "as the best cake they've ever tasted!"
Cafe Tips for making this Caramel Buttermilk Sheet Cake
- You'll need a microwave-safe bowl to make the cake batter for this recipe. What is a microwave-safe bowl? It's a bowl made from glass or material that won't melt, get too hot, cause damage to the microwave or release chemicals when exposed to microwave rays. If you look at the bottom of a bowl, it should say "microwave-safe" or have the microwave symbol:
- This recipe calls for buttermilk, both in the cake and in the icing. If you don't want to purchase buttermilk, just for this recipe, you could sub an equal amount of yogurt or sour cream.
- You can also make your own buttermilk. Just add 2 teaspoons of white vinegar to a measuring cup and fill the cup to the one half marking with milk. Stir well, then wait 5 minutes and stir again. Use this in place of the buttermilk.
- If you don't have buttermilk for the icing, milk or half and half will also work well.
- I use salted butter to make this Caramel Buttermilk Sheet Cake. If only have unsalted butter, add an extra ¼ teaspoon of salt.
- Although you can use any type of stirring implement for this Caramel Buttermilk Sheet Cake, a whisk works really well. If you don't have a whisk in your cooking collection, it's a really handy kitchen tool to add. A good whisk is not expensive and can be used for quickly stirring lots of things and gets the lumps out with minimal effort.
- As mentioned above, you can use a standard half sheet pan for this recipe OR a jelly roll pan. I really prefer using a jelly roll pan as it yields a thicker cake and thicker icing.
- The caramel icing recipe calls for dark brown sugar. In a pinch, you could use light brown sugar but the icing won't have that beautiful deep caramel color.
- Dark brown sugar can vary vastly in hue. I look for the darkest brown sugar available. In my area of the country, Laura Lynn (a store brand) and Dixie Crystal are really nice dark brown sugars. I've found Dominio to be about the same color as most light brown sugars.
Thought for the day:
Knowing that you were ransomed
from the futile ways inherited from your forefathers,
not with perishable things such as silver or gold,
but with the precious blood of Christ,
like that of a lamb without blemish or spot.
1 Peter 1: 18&19
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
With just one bowl and a whisk, you can put together this FABULOUS Caramel Buttermilk Sheet Cake. The melt-in-your-mouth caramel icing is as easy as the cake!

- 1 cup butter cubed
- 1 cup water
- ½ cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 2 cups sugar
- 2 cups all-purpose flour
- ½ cup butter
- 1 cup dark brown sugar
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 2 cups powdered sugar
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Preheat oven to 375˚F. Spray a 10x15 jelly roll pan or a sheet pan generously with baking spray and rub with a paper towel to coat all surfaces. Set aside.
-
In a medium-large microwave-safe bowl, combine the cubed butter and water. Microwave on high for 2 minutes. Most of the butter should be melted. Remove from the microwave and stir until butter is completely melted.
-
Add the buttermilk and whisk until well combined then add the eggs and whisk again.
-
Add the baking powder, baking soda, salt, vanilla and almond extracts and stir to combine.
-
Add the sugar and flour and whisk until smooth and lump-free. It will seem lumpy at first but keep stirring. It will get nice and smooth. A whisk works great for this.
-
Transfer to the prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, 18-25 minutes.
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Cool on a wire rack for 15 minutes. For the caramel icing: While the cake is cooling, make the icing by combining the butter and brown sugar in a medium-size pot. Cook over medium heat until the butter is melted and the mixture comes to a boil. Add the buttermilk and the vanilla and almond extracts. Stir and return to a boil then turn off the heat and add the powdered sugar. Stir until nice and smooth
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Toward the end of the baking time make the icing by combining the butter and brown sugar in a medium-size pot over medium heat.
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Stir until the butter melts and the mixture comes to a boil. If the mixture seems separated, whisk vigorously to combine. Add the milk and return the mixture to a boil.
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Turn off the heat and add the vanilla and almond extracts and the powdered sugar. Stir vigorously until the icing is smooth and there are no lumps.
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Pour the icing over the warm cake and, working quickly, spread with the icing to cover the cake. (An angled cake knife works well for this.) Swirl the icing if desired. Once the icing starts to thicken, stop spreading and/or swirling. Allow the cake to cool and enjoy!
See Café Tips above in the post for more detailed instructions and tips to ensure success.
Recipe adapted from Taste of Home.
Icing adapted from Kiku Corner.

Carolyn says
Would you double the recipe for a half sheet pan? Or would you just one and a half times?
Chris Scheuer says
Hi Carolyn, you could one and a half times the recipe or just make a single batch. I have done that with a half sheet pan. The resulting cake is a bit thinner but it works well.
Alyrae says
Made this in a jiffy for our branding, and the entire crew loved it!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for letting us know, Alyrae!
Mae lean Moore says
I just made this cake this the easy caramel cake I ever made 😋 AND IT TURN OUT GREAT THIS GOING TO BE THE CAKE I MADE WHEN I BAKE ONE THANKS FOR THE RECIPE
Lindsay @ The Café Sucre Farine says
Awesome! Thanks, Mae lean!
LynG says
I just made this for Thanksgiving, and it is AMAZING! That frosting is unbelievable, and the cake is SO moist and light. Thank you!
Chris Scheuer says
Wonderful! Thanks for letting us know, Lyn!
Bailey says
Hello! I was wondering if gluten free all purpose flour would still work the same? I am making this for an event and trying to be gluten friendly but I’ve never tried it with a cake!
Thank you so much
Chris Scheuer says
Hi Bailey, I haven't tried this with gluten-free flour so I can't say for sure. If you give it a try let us know how it goes!
Amanda M says
Just…wow!!! I love your blog and this recipe received rave reviews when I made it today for my in-laws’ 62nd wedding anniversary. My dear mother-in-law is a real southern belle and she loves this cake. I forwarded the link to every lady at the party! I didn’t have a jelly roll pan, so I bought a 15x10 pan with a lid, using 1.5 times the ingredients to feed a larger crowd. I did have to bake in for 27 mins due to this. Also, a great substitution was using vanilla coconut sugar instead of the white refined sugar which gave the cake itself a deep caramel color and flavor. Thank you for your wonderful, easy recipes and as your daughter said too, this might be the best, moistest cake ever! Thank you, thank you!
Chris Scheuer says
Thank you for your review, Amanda! So glad you enjoyed this cake 🙂
DB says
Hi, can I use a 10x13 cake pan? If yes how long do you think I should bake it for? Thanks!
Chris Scheuer says
Hi DB, you could use a 10x13-inch pan. I can't say exactly how much longer it would take but I would check it every three to four minutes after the suggested baking time. If you want to be sure it's done, use an instant thermometer. The temp should be 200-205˚F.
Sharon says
Could you substitute 2 cups packed brown sugar for the 2 cups (white) sugar in the cake?
Chris Scheuer says
Hi Sharon, I might go with half and half as 100% brown sugar could make the cake too heavy.
Mel says
Hi!
My mother-in-law has requested a caramel cake!! (YIKES!!!!)
I have the ability to make a great cake, and that part isn't intimidating, but nerves has me kinda wild right now.
My question is this: Is the Almond Extract 100% necessary? I prefer using vanilla (I make my own, and I just love the stuff!).
If it has to have the almond, then I'll make myself get some...
And BTW, this cake looks AHHHHmazing!!
TIA~
Chris Scheuer says
Hi Mel, you don't have to use the almond extract. It adds a really nice flavor that's almost indistinguishable (in other words, you don't really know it's almond extract) but it isn't absolutely necessary. I'm sure it will be fabulous with your homemade vanilla.
Hayden says
Can you freeze this you think??
Chris Scheuer says
Yes!
Herb says
This cake was awesome! This was my first cake ever. Instructions were right on. My family enjoyed it. Now, the cake beast has arrived. How can I alter this recipe for a strawberry cake using real strawberry. I will experiment with this one but thought you have an expert opinion. Thanks for this ridiculously easy cake recipe.
Chris Scheuer says
That's awesome, Herb! I haven't made this cake with strawberries but this one is delicious! https://thecafesucrefarine.com/easy-fresh-strawberry-cake/
Wendylou says
WOW!!! Just made your Caramel sheet cake, turned out wonderful, used a large 10x15 “ pan, cooked it for 25min
PERFECT, it was your detailed writing that made it a success! Your recipes make me look like a pro cook.
Thanks so very much!!!
Chris Scheuer says
Awesome! Thanks so much for sharing your results, Wendylou!
Kacie says
I second this! What great instruction, and a delicious recipe. How did you store this cake?
Chris Scheuer says
Thanks, Kacie! It's fine to wrap it in plastic wrap and store it on the counter. If it's more than a day or two you can cut it into slices and freeze.