Caramel Cake with Caramel Icing Recipe
A tender brown sugar sheet cake topped with quick-cooked buttery caramel icing. This easy Southern dessert is ready in about 32 minutes and serves a crowd.
Equipment
- 18 by 13 inch half sheet pan
- Medium Saucepan
- Mixing Bowl
- Whisk
- Offset spatula
- Large bowl for ice bath
Ingredients
- 1 cup salted butter for the cake
- 1 cup water for the cake
- 2 cups light brown sugar packed, for the cake
- 2 teaspoons vanilla extract for the cake
- 2 cups all-purpose flour spooned and leveled
- 1/2 teaspoon fine salt for the cake
- 1 teaspoon baking soda for the cake
- 1/2 cup sour cream plain 2% yogurt may be substituted
- 2 large eggs for the cake
- 3/4 cup salted butter for the icing
- 3 1/2 cups light brown sugar packed, for the icing
- 5/6 cup evaporated milk or heavy cream
- 1/4 teaspoon fine salt for the icing
- 1 1/2 teaspoons vanilla extract for the icing
Instructions
- Preheat the oven to 350°F. Grease an 18 by 13 inch half sheet pan or line it with parchment paper.
- Melt butter and water in a saucepan over medium-high heat. Stir in the brown sugar and bring the mixture to a full rolling boil.
- Remove the saucepan from the heat and cool for a couple of minutes. Stir in the vanilla extract.
- Add the flour, salt, and baking soda. Whisk until the batter is smooth.
- Whisk the eggs and sour cream in a separate bowl, then stir them into the batter until just combined.
- Spread the batter in the prepared pan. Bake for 17 to 20 minutes, until the center is springy and a toothpick comes out without wet batter.
- For the icing, melt the butter in a clean saucepan. Add the brown sugar, evaporated milk, and salt.
- Bring the icing to a rolling boil over medium heat, stirring constantly, until it coats the back of a spoon.
- Remove from the heat and stir in the vanilla. Place the saucepan in an ice bath and stir for 3 to 5 minutes, until thick but still pourable.
- Pour the icing over the slightly cooled cake and spread it to the edges. Let it set briefly before slicing.
Notes
- Spread the icing promptly because it sets quickly as it cools.
- For a salted variation, sprinkle flaky sea salt over the icing before it firms.
- Store covered at room temperature for up to three days or freeze tightly wrapped pieces for up to three months.
- Plain yogurt can replace sour cream in the cake.