Get ready to indulge in a dessert that’s as simple as it is sensational! This Easy Caramel Sheet Cake is your ticket to a sweet escape, combining rich flavors and a moist, fluffy texture that will have everyone coming back for seconds. With just 15 minutes of prep time and a heavenly caramel drizzle that seeps into every bite, this cake is perfect for any occasion—whether it’s a family gathering or a casual weeknight treat. Don't miss out on the chance to impress your friends and family with this delightful American classic that’s sure to become a favorite in your recipe repertoire!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking sheet or line it with parchment paper, ensuring complete coverage of the bottom and sides.
- In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes on medium speed.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour and baking soda to remove any lumps and ensure even distribution.
- Alternately add the dry flour mixture and buttermilk to the butter mixture, mixing on low speed. Start and end with the flour mixture, mixing just until combined. Do not overmix.
- Stir in the vanilla extract, mixing gently to distribute evenly throughout the batter.
- Pour the cake batter into the prepared baking sheet, spreading it evenly with a spatula to create a smooth top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- While the cake is still warm, drizzle the caramel sauce evenly over the top, allowing it to seep into the cake's surface.
- Let the cake cool completely in the pan before cutting into 12 equal servings.
- For best results, serve at room temperature and store any leftovers in an airtight container for up to 3 days.
Tips
- Measure Ingredients Accurately: For the best results, ensure your ingredients are measured accurately. Use a kitchen scale for precision, especially for flour and sugar.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps create a smoother batter and ensures even mixing.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until combined. Overmixing can lead to a dense cake instead of a light and fluffy one.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. A toothpick should come out clean with a few moist crumbs for the perfect texture.
- Warm Caramel Drizzle: For an even more delightful experience, warm the caramel sauce slightly before drizzling it over the cake. This allows it to soak in better and adds an extra layer of gooey goodness.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days. This cake tastes great the next day as the flavors continue to meld!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 115mg
