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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.
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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.
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Add the baking powder, baking soda, salt, vanilla and almond extracts and stir to combine.
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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.
Sunnysewsit says
Chris, for the first time I was really disappointed with this cake. I made it exactly as the recipe said, but in a 10 x 13 pan, and the batter was VERY thin and it took forever to bake through, IF it ever did, even after adding extra 3 - 5 minutes time and time again. I love the caramel topping, but I wonder what I did about the cake?
Chris Scheuer says
So sorry you didn't have good results with this cake.
Yes, the batter for this cake is very thin as it's similar to a Texas Sheet Cake. If you used a 9 or 10x13-inch pan, it will take quite a bit longer to bake as it will be deeper. The best thing to do is to check the doneness with an instant thermometer if you are using a different size pan. The temp should read 200-205F when the cake is perfectly done.
Martha Collins says
After making this for my husband's birthday, he asked me not to make it again. Probably because he finished off the whole thing in one weekend. He says he can't resist it and I am in total agreement. Delicious, easy and perfect. Thank You for another winner.
Chris Scheuer says
Ha! Thanks for letting us know, Martha!
Southerner Forever says
Chris, This recipe is definitely a keeper! I made it last night for a family get-together and received rave reviews. I baked it for 22 minutes in a 15 x 10 glass baking dish, though I believe it should have stayed in the oven another few minutes. While tender and moist, it seemed to me just a tad underdone. I really do like your instructions that adapt to hand mixing, though for this recipe I used a mixer, just as I typically do for the traditional Texas sheet cake. You have a winner with this one, Chris, and more loyal fans than you could count! Kathy
Chris Scheuer says
Thanks so much for sharing your results!
Monica Teverbaugh says
Chris, this caramel cake is a new favorite, the recipe worked out perfectly and I had some arm exercise with the frosting, you are so right when you say to stir vigorously!! I had some leftover and my coworkers loved it...I even shared your website with several. Thank you.
Monica Teverbaugh says
Chris, this caramel cake is a new favorite, the recipe worked out perfectly and I had some arm exercise with the frosting, you are so right when you say to sir vigorously!! I had some leftover and my coworkers loved it...I even shared your website with several. Thank you.
Lisa J Reid says
Loved this cake. I have questions that are more related to my skill. I was not sure if my cake was a little underdone or if that was the intended texture. I wondered if it should be a little lighter in texture. My toothpick pulled out perfectly clean but the cake just seemed a little underdone. The edges were starting to brown but the top had not browned at all. I also wondered about putting the icing on while the cake was still warm. I did and wondered if that contributed to the cake seeming a little underdone. I am ready to make it again and just wondered. I did use the smaller size pan and cooked it the given time but not really longer. Thanks for your reply and for the great recipe.
Chris Scheuer says
Hi Lisa, it sounds like your cake did need to bake a little longer -sometimes the toothpick trick isn't the best indicator. The top should be a nice light golden brown. If you really want to be accurate regarding when a cake is done, use an instant thermometer inserted in the center of the cake (not touching the bottom of the pan). I should read 205-210 when the cake is perfectly done. You can't always go by time as every oven is a little different.
Icing the cake while it's warm keeps this cake nice and moist as a little of the icing seeps into the top of the cake.
Hope this helps!
Robin Prothro says
Please share what brand of 15x10 jelly roll pan you have in the picture. I really love the wonderfully straight sides! The link takes me to one that looks a tad slanted.
Chris Scheuer says
Hi Robin, that is the exact pan that I have and used. I have a couple of them and love them. The sides are quite straight.
Robin Prothro says
Well, I used the link and bought two of those pans, got them in, and I'm disappointed to see that they do not measure out 10x15 (they're smaller) and the sides are definitely slanted. Perhaps the link is faulty?
But your recipe does fit properly in this size pan, right, or should I look around for a perfect 10x15? I want to make this cake in few couple days and don't want overflow 😟
Chris Scheuer says
Hi Robin, I thought the same thing when I got the first pan. The measurement was a little off but the pan works perfectly for this recipe. It doesn't overflow and you'll still have room for the icing.
Before I got this pan, I used a half sheet pan, which is smaller and that one did not leave room for the icing. The cake came to the very top of the pan.
Robin Prothro says
Thanks so much for your reply! I'm looking forward to making it
Joseph says
Thanks for the recipe. Unfortunately it was quite disappointing. The sponge was fine. The frosting was way too sweet. I love sweets..just not that much. Reminded me of a cheap birthday sheet cake.
Always advisable to SIFT ingredients!!! Should be in all recipes..flour etc.
I had to throw it in the trash. 🙁
Leena says
Oh Joseph. You could be more polite than what you had commented. You made your choice to try making this cake. It didn't work for you, perhaps you were not good in following instructions. So many others tried and were successful.
Chris Scheuer says
Thanks, Leena!
Chris Scheuer says
Thanks for sharing your kind and thoughtful comment, Joseph.
You're right, caramel icing is sweet and not necessarily for everyone.
It is a shame though, that you wasted a delicious cake (maybe not in your opinion) as lots of others have LOVED this cake and you could have shared it with someone that has a sweeter tooth than you (like my family, friends, neighbors...!).
Lastly, I've been making sheet cakes like this for over 50 years. You absolutely do not have to sift the ingredients. That's something good that you could have learned from this cake since your "sponge was fine".
Hope your day is sweet!
Lisa says
Amazingly easy, moist, delicious, and lovely with the caramel swirls! Even the boiled icing was simple and firmed up just as it was supposed to. I can't find dark brown sugar in my local stores so I added 2 tbsp of molasses. Although I love it in cookies and cake batters, I wouldn't use molasses again for this particular icing as the bitter edge distracts from the more buttery-tangy flavours I believe the icing should have. Perhaps maple syrup instead, or just leaving the light brown sugar as is. That being said, this cake was a hit with everyone and will be my go-to from now on.
Chris Scheuer says
Hi Lisa, I'm so glad you enjoyed this cake! As far as the brown sugar goes, I use dark because I like the color it gives the icing. Light brown sugar works just as well! No need to add anything else.
Wendy Dembeck says
I intend to try the recipe. We are only two. Do you think I can freeze this if I make two small cakes?
Chris Scheuer says
Yes, it freezes beautifully! I have one in the freezer right now!
Molly Phillips says
Thank you for the recipe. I have a question do you have to use almond extract in the cake and in the icing? I didn't realize that you used almond extract for caramel icing. I'm just wondering what the almond flavoring ads or if it really tastes more like an almond cake then plain cake? I'm not a huge fan of almond extract but I can use it if absolutely necessary. Thank you for your response. Have a great day and happy baking!
Chris Scheuer says
Hi Molly, you don't have to use the almond extract. It will still be delicious but, the little bit of almond extract adds a really "fine" flavor, not really almondy but SO good. Either way, it will be wonderful but, if you are okay with almond extract, I would recommend adding the little bit that is suggested.
Amanda Reames says
Living in Highlands, NC could you please advise me as how to adjust any baking times and/or temperatures for the high altitude. I want to make everything you make. So admire your talent and creativity. But it is your Bible verses that speak to my soul. God bless you, Amanda Reames
Chris Scheuer says
Hi Amanda, you are at about 4100 ft above sea level. We are at 2600 in Asheville. I don't make any adjustments but, after 3500, it's advisable to adjust. Here are the recommendations: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Jill says
What are your thoughts on baking this in a 9X13 pan. Obviously it would need more time to bake.
Thanks!
Chris Scheuer says
Hi Jill, that will work fine. I haven't tested it in a 9x13 so I can't give you the exact time - just add little extra.
teri carpenter says
For the caramel sheet cake, could you also do it as a layered cake?
Chris Scheuer says
Hi Teri, the cake would be delicious as a layered cake. The icing, however, hardens fairly quickly so it would be difficult to spread on a layer cake.
Debbie jones says
I'm in the UK and we rarely use cups, I've got used to translating cups to grams but I'm struggling with a cup of cubed butter, can anyone tell me how much this would weigh? Thanks xx
Chris Scheuer says
Hi Debbie, if you look above the word "Instructions" in the recipe card, you will see the metric conversion.
Debbie jones says
Oh I'm such a fool, I totally missed that! Thank you so much x
Chris Scheuer says
No problem! Hope you enjoy the cake! 💕
Melzana Fuller says
How long would you recommend cooking for cupcakes?
Chris Scheuer says
Hi Melzana, since I haven't tested this recipe with cupcakes, I can't say for sure. I would check them frequently after 10-12 minutes.
Pat Bessette says
Haven’t tried it but am going to do it soon. Sounds delicious
Chris Scheuer says
Let us know how it turns out, Pat!
Valerie Bolton says
I made this today but I put the icing on whilst still slightly warm. I will definitely make this again.. Is delicious..
Chris Scheuer says
Awesome! Thanks for letting us know!
Kris says
I really appreciate the encouragment of scripture that comes along with your delicious recipes. Thank you for posting them. The cake looks delicious and reminds of one my Nana made for me throughout my growing up years. Getting teary just looking at it and can't wait to make it to enjoy with a cup of tea and sweet memories.
Chris Scheuer says
Thanks so much for the sweet comment, Kris! I hope you enjoy this recipe!💕
Valerie Bolton says
Do you think if I make this in a smaller pan just being 2 of us, I could either do it on a loaf pan or single cake or cupcakes.. Sounds devine..
Chris Scheuer says
That should work, Valerie.
Jane says
Can I skip the almond extract or should I add an 1/8 teaspoon additional vanilla? ....grands with serious nut allergies! Thanks! ( too bad there isn’t a butterscotch extract or is there?)
Chris Scheuer says
You can definitely just skip it, Jane. The cake will still be incredibly delicious!
Anne Csak says
This sounds like "my kind of cake". but with less sugar in the batter. Could I reduce the sugar to one cup?.
Many thanks...
Chris Scheuer says
You certainly could try it, Anne. I haven't tested it with less sugar so I can't say if you would get the same wonderful texture.
Vicki V says
This sounds amazing! I would need to make a half batch for sure. I would have no self control and it’s only the two of us!
Chris Scheuer says
Haha! Tell me about it. I normally do but not with THIS cake. Good thing we have all these grandkids around! 😂
Terry B says
I love your recipes! I like your one layer cakes. Do you think If I could make this recipe smaller to work for one layer?
Chris Scheuer says
Yes, I think that would work fine, Terry!
Dlevy says
This looks fabulous. Could I possibly use half and half in the icing in place of the buttermilk? I love using buttermilk for cakes but don’t like the tang in icings. Thanks
Chris Scheuer says
Absolutely! It will be delicious!