Caramel Sheet Cake is a soft brown sugar cake baked in a 10×15 sheet pan and topped with warm, pourable caramel frosting. It's an easy, old-fashioned recipe that feeds a crowd and never lasts long.
A No-Fuss Dessert That's Always a Hit
If you love the deep, buttery flavor of brown sugar and caramel, this cake is for you. It's simple enough for a weeknight bake but special enough for potlucks, church gatherings, and family get-togethers. The warm caramel frosting gets poured right over the cake while it's still warm, creating that glossy, fudgy layer that feels nostalgic and comforting in the best way.
This is the kind of dependable sheet cake recipe you'll keep coming back to.
FAQs
Yes, full-fat Greek yogurt works beautifully and keeps the cake tender and moist.
You can bake this in a 9×13-inch pan. The cake will be thicker and may need an additional 5 to 10 minutes of baking time.
After boiling for 2 minutes, it should look glossy and smell rich and caramelized, not burnt.
Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days and bring to room temperature before serving.
The cake can be frozen, frosted or unfrosted, for up to 2 months. Thaw overnight in the refrigerator.
Ingredients
For the Cake
- Unsalted butter - Adds richness and moisture while allowing you to control the salt level.
- Dark brown sugar - Provides deep caramel flavor and extra moisture thanks to its higher molasses content.
- Granulated sugar - Balances sweetness and helps create a tender crumb.
- Vanilla extract - Enhances the caramel notes and adds warmth.
- All-purpose flour - Creates structure while keeping the cake soft and tender.
- Baking powder - Gives the cake lift and ensures an even rise.
- Baking soda - Reacts with the sour cream for extra tenderness.
- Salt - Balances sweetness and enhances overall flavor.
- Sour cream (or Greek yogurt) - Adds moisture and richness while keeping the crumb soft.
- Eggs - Bind the batter and contribute to structure and moisture.
- Cool water - Helps regulate batter temperature and creates a smooth, pourable consistency.
For the Frosting
- Unsalted butter - Forms the rich base of the caramel frosting.
- Dark brown sugar - Creates the signature caramel flavor and fudgy texture.
- Heavy cream - Adds richness and helps create a smooth, pourable frosting.
- Salt - Balances sweetness and deepens the caramel flavor.
- Vanilla extract - Enhances warmth and rounds out the flavor.
- Powdered sugar (measured, then sifted) - Thickens the frosting while keeping it smooth and lump-free.
Instructions
Make the Cake
- Preheat the oven to 350°F. Grease a 10×15-inch sheet pan and line with parchment paper if desired.
- In a saucepan over medium heat, melt the butter. Add the brown sugar and granulated sugar and bring to a gentle boil, stirring constantly until dissolved.
- Remove from the heat, stir in the vanilla, and allow the mixture to cool slightly.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a medium bowl, stir together the sour cream and eggs.
- Stir the cool water into the butter and sugar mixture.
- Combine the butter mixture with the sour cream mixture and stir until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
About 10 minutes into baking, prepare the frosting so it is ready to pour as soon as the cake comes out of the oven.
Make the Frosting
- In a saucepan over medium heat, melt the butter.
- Add the brown sugar and bring to a gentle boil. Cook for 2 minutes, stirring constantly.
- Remove from the heat and stir in the cream, salt, and vanilla.
- Whisk in the sifted powdered sugar until smooth and pourable.
- Immediately pour the frosting over the warm cake and spread quickly.
Let the cake sit for 20 to 30 minutes before slicing.
Tips
- Prepare the frosting while the cake is baking so it's ready to pour immediately.
- Measure and sift the powdered sugar before starting the frosting to prevent clumps.
- Work quickly once the powdered sugar is added, as the frosting sets fast.
- For a deeper caramel flavor, use dark brown sugar in both the cake and frosting.
- If the frosting thickens too quickly, stir in 1 to 2 teaspoons of warm cream to loosen it.
- Let the cake cool slightly before slicing so the frosting fully sets.
Caramel Sheet Cake is a soft brown sugar cake topped with warm caramel frosting that sets into a fudgy, glossy layer. It's simple, crowd-friendly, and full of old-fashioned flavor.
Related Recipes
For another vintage-style cake that's always a hit, try this Sock It to Me Cake.
Or if you love old-fashioned recipes like this one, then you’ll also love these:
Recipe
Caramel Sheet Cake with Caramel Frosting
Ingredients
- 1 cup unsalted butter
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream or Greek yogurt
- 2 large eggs room temperature
- 1 cup cool water
For the frosting
- ½ cup unsalted butter
- 1 cup dark brown sugar packed
- ¼ cup heavy cream
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups powdered sugar measured then sifted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10×15 inch sheet pan and line with parchment paper if desired (for easy cake removal).
- In a saucepan over medium heat, melt the unsalted butter. Then add the brown sugar and granulated sugar. Bring the mixture to a gentle boil. Stirring constantly until the sugar dissolves.
- Remove the mixture from the heat, stir in the vanilla extract. Allow it to cool while you prepare the remaining ingredients.
- In a large mixing bowl add the all purpose flour, baking powder, baking soda, and salt. Using a whisk, stir to combine. Set aside.
- In a medium bowl, add the sour cream and eggs. Stir to combine.
- Add the cool water to the butter sugar mixture in the saucepan to help cool the mixture down, stir to combine.
- Add the butter, sugar, and water mixture to the bowl with the sour cream and eggs. Stir to combine.
- Add the wet ingredients to the dry ingredients. Stir until just combined.
- Pour the batter into the prepared pan and using a spatula, even out the mixture.
- Transfer to the preheated oven and bake at 350 degrees F for 20-25 minutes, until a toothpick inserted comes out clean.
- About 10 minutes into the baking process, prepare the frosting.
Make the frosting
- In a saucepan over medium heat, melt the butter.
- Add the brown sugar. Bring to a gentle boil and cook for 2 minutes, stirring constantly so the mixture doesn't burn or boil over.
- Remove from the heat and stir in the cream, salt, and vanilla extract. Stir to combine.
- Whisk in the powdered sugar until smooth and pourable.
- Immediately pour frosting over the warm cake and spread quickly.
- Let it sit for 20-30 minutes before slicing.
Notes
- Prepare the frosting while the cake is baking so it's ready to pour immediately.
- Measure and sift the powdered sugar before starting the frosting to prevent clumps.
- Work quickly once the powdered sugar is added, as the frosting sets fast.
- If the frosting thickens too quickly, stir in 1 to 2 teaspoons of warm cream to loosen it.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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