Caramel Cake with Caramel Icing

Caramel cake with caramel icing is pure Southern comfort and the perfect way to indulge a sweet craving Those rich caramel notes bring nostalgia into every bite Transforming the classic layer cake into a thin sheet cake means you get all the goodness in less time and effort This is a crowd favorite for potlucks birthdays or an easy Sunday treat

I first made this caramel cake for a family reunion during a heatwave It quickly became a tradition and I now get requests for it at every gathering Nothing brings people to the kitchen faster than the smell of caramel bubbling away

Ingredients

• Salted butter: adds both flavor and structure Use quality butter for the best taste
• Brown sugar: gives deep caramel notes and color Look for fresh soft brown sugar without clumps for smooth melting
• Vanilla: infuses warmth Choose pure vanilla extract not imitation
• All purpose flour: provides the cake’s base For tender cake use the spoon and level method to measure
• Salt: balances the sweetness Choose fine sea salt for even distribution
• Baking soda: gives lift and light crumb Check the expiration date for proper rise
• Sour cream: supplies moisture tang and richness Full fat makes the cake extra tender
• Large eggs: bind everything and give the cake structure Use fresh eggs for best results
• Evaporated milk or heavy cream: in the icing creates luscious texture Evaporated milk yields a slightly less rich but classic Southern finish
• Ice water: for the icing step helps achieve creamy spreadable caramel without hardening
• Nonstick spray or butter: for prepping the pan ensures easy cake removal No one wants stuck cake

Step-by-Step Instructions

Prepare the Pan:

Spray an eighteen by thirteen inch half sheet pan generously with nonstick spray or grease with butter Press a large piece of parchment paper into the pan if desired for extra nonstick security

Boil the Caramel Base:

In a medium saucepan combine one cup salted butter and one cup water over medium high heat Once the butter has melted add two cups brown sugar Stir and bring to a rolling boil Wait until bubbles cover the whole surface for rich caramel flavor Remove from heat immediately after reaching a rolling boil

Cool and Add Vanilla:

Let this mixture cool for about two to three minutes Stir in two teaspoons vanilla extract to infuse flavor

Incorporate Dry Ingredients:

Add two cups flour right to the pot without mixing Add the salt and baking soda on top of the flour Use a small spoon to mix the salt and baking soda into the flour before whisking everything together for a lump free batter

Mix Sour Cream and Eggs:

Whisk half a cup sour cream and two large eggs in a small bowl Add this creamy mixture to the caramel batter Stir until smooth and completely blended

Bake the Cake:

Pour the finished batter into your prepared pan Smooth the surface to the edges Bake at three hundred fifty degrees Fahrenheit for seventeen to twenty minutes until a toothpick inserted in the center comes out clean and the edges start to pull away Cool the cake in the pan for about twenty minutes before adding icing

Make the Caramel Icing:

In a clean saucepan melt three quarter cup butter with three and one half cups brown sugar Add half cup plus one third cup evaporated milk or heavy cream and one quarter teaspoon salt Bring to a rolling boil over medium heat Stir continuously until the mixture thickens and coats the back of a spoon This can take three to ten minutes Watch closely to avoid overcooking

Cool Icing Over Ice Bath:

Prepare a large bowl of ice water Set the hot pan of frosting into the ice bath without letting water get in the caramel Stir constantly for three to five minutes scraping the sides to prevent hardening The icing should be pourable but thick Keep a close eye as it can set quickly

Ice the Cake:

While the icing is still pourable spread it evenly over your slightly cooled cake Use an offset spatula or spatula to reach the edges

Set and Serve:

Let the icing set up for a few minutes Slice into desired portions and serve warm Best enjoyed with vanilla ice cream for an extra decadent touch

My favorite ingredient is the brown sugar It truly transforms into something magic during boiling The moment I first poured warm caramel over the cake with my grandmother watching I knew it would become a forever family recipe Now every slice brings back laughter and story sharing around the table

Storage Tips

Keep your caramel cake covered at room temperature for up to three days The icing forms a protective layer to lock in moisture For longer storage refrigerate in an airtight container for up to one week Let the cake come to room temperature or warm slightly before serving as the caramel tastes best when soft

Ingredient Substitutions

If you only have unsalted butter simply add a pinch more salt throughout the recipe Full fat Greek yogurt works well instead of sour cream if you are out Heavy cream in the icing will make it even richer but evaporated milk brings that classic touch For a deeper flavor a dash of espresso powder is a fun addition

Serving Suggestions

This cake shines at parties or when shared after dinner Try serving with whipped cream or a scoop of ice cream Tahitian or Madagascar vanilla pairs especially well Fresh berries or a sprinkle of flaky salt give it an elegant finish For brunch cut into small squares and serve with coffee for a sweet start

Cultural Notes

Caramel cakes are a Southern tradition often served at big gatherings church events and Sunday dinners The sheet cake version offers a modern twist on the classic layer cake but still delivers all that buttery caramel comfort This recipe captures the spirit of coming together over dessert and celebrating simple pleasures

FAQs about Recipes

→ What makes the caramel icing glossy?

Thickening the mixture of butter, brown sugar, and cream to the proper consistency creates a smooth, glossy icing once it cools slightly and is poured over the cake.

→ Can I use heavy cream instead of evaporated milk?

Yes, both evaporated milk and heavy cream work well to give the icing its creamy, rich texture. Choose whichever you prefer.

→ How do I prevent the caramel icing from hardening too fast?

After boiling, place the pan in an ice bath and stir constantly, keeping an eye on the texture so it stays pourable for spreading.

→ Why use a sheet pan instead of a traditional cake pan?

Using a half sheet pan speeds baking and creates a thinner cake, letting you enjoy caramel flavor sooner and in more servings.

→ What pairs well with caramel cake?

This treat is especially good served warm with a scoop of vanilla ice cream, balancing its sweetness and richness.