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Horizontal overhead photo of a Ridiculously Easy Caramel Buttermilk Sheet Cake with caramel icing.
Caramel Buttermilk Sheet Cake
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

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!

Course: Cake, Dessert
Cuisine: American
Keyword: Caramel Buttermilk Sheet Cake, White Sheet Cake, White Texas Sheet Cake
Servings: 20
Calories: 347 kcal
Author: Chris Scheuer
Ingredients
For the cake:
  • 1 cup butter cubed
  • 1 cup water
  • ½ cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • teaspoon almond extract
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 cups sugar
  • 2 cups all-purpose flour
For the caramel icing:
  • ½ cup butter
  • 1 cup dark brown sugar
  • ¼ cup buttermilk
  • 1 teaspoon vanilla extract
  • teaspoon almond extract
  • 2 cups powdered sugar
Instructions
For the cake:
  1. 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.

  2. 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.

  3. Add the buttermilk and whisk until well combined then add the eggs and whisk again.

  4. Add the baking powder, baking soda, salt, vanilla and almond extracts and stir to combine.

  5. 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.

  6. Transfer to the prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, 18-25 minutes.

  7. 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

For the caramel icing:
  1. 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.

  2. 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.

  3. 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.

  4. 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!

Recipe Notes

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.

Nutrition Facts
Caramel Buttermilk Sheet Cake
Amount Per Serving
Calories 347 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 54mg18%
Sodium 243mg11%
Potassium 72mg2%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 43g48%
Protein 2g4%
Vitamin A 464IU9%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.