Classic Caramel Cake can be a little intimidating but this easy sheet cake recipe combines a scratch-made yellow cake and easy caramel icing and will have you enjoying this delicious treat in no time!
There are few things more classically Southern, in my opinion, than a delicious caramel cake. Southern grandmothers have been turning out this often challenging confection for generations – each with their own little twist or tweak to achieve the perfect, most delectable icing. And because of the chemistry involved, many have attempted the icing and failed… including me.
But, y’all know I’m all about demystifying the cooking process and making things easy, so that’s just what I’ve done here. I’ve adapted the caramel icing process a little and included my scratch yellow cake recipe, too. But you can certainly use a boxed yellow cake mix, if you want.
What is the difference between icing and frosting?
Technically, frosting is the light and fluffy whipped coating that goes on a cake, and icing is traditionally more of a hard sugar glaze.But the truth is, those lines are a bit blurred nowadays. I grew up calling all that stuff that you smear on cakes “icing” – so that’s what I call it here. Honestly, I’m not sure I’ve ever heard my mama say the word “frosting.”
Regardless of what you call it, this caramel icing is super easy and amazingly delicious. And the cake… oh my! It’s one of my favorite cake recipes because it’s so easy. The light buttery flavor is the perfect complement to the icing.
Recipe FAQs
How can I tell that the cake is done? For me, I’ve always used the toothpick test. You know, where you stick a toothpick in the center and it’s done when the toothpick comes out clean. I’ve also seen lots of recipes mention the cake “pulling away from the sides” as a method to determine doneness. Personally, I’m still a fan of the toothpick test, but just to show you, the image below shows how the cake is pulling away from the sides of the pan. Either way, you need to make sure the cake is set in the middle.
How to boiled the caramel? In the recipe, I say boil for 2 minutes and there’s been some confusion about what exactly boiling is when it comes to caramel. The photo below shows you what your caramel should look like for the 2 minutes – small consistent bubbles all the way throughout the liquid.
Should I serve this sheet cake in the pan or flipped out? I always just leave it in the pan. I find it is much easier served, stored, and kept tidy that way! But if you’re feeling energetic, you can flip the cake out onto a board and frost the entire thing. Lining the pan with parchment paper can make this process a little easier, too.
What kind of milk should I use in this caramel sheet cake? I use whole milk for this cake. You could try a different variety of milk, but I can only speak for whole milk in this particular recipe.
What kind of pan should I use? While it’s very common to use a glass baking dish, I much prefer a light-colored aluminum pan (like this one) for most of my baking – especially cakes.
Other Caramel Cake Recipes
On a caramel cake kick? I’ve got you covered! Check out these three caramel cakes that are uniquely their own but all amazingly delicious.
Caramel Pound Cake – This Caramel Pound Cake recipe is infused with tons of brown sugar flavor and it’s topped with a decadent caramel icing drizzle that takes it over the top!
Easy Caramel Pumpkin Crumb Cake – This quick, easy, and delicious Caramel Pumpkin Crumb Cake is a classic dessert, breakfast, or snack. It’s a perfect buttery, sweet, and salty streusel.
Caramel Apple Upside-Down Cake – Caramel Apple Upside-Down Cake is crazy easy and ridiculously delicious – plus, it’s purdy, too! It’s ooey, gooey and just perfect for Fall, or really any season.
How to Store Caramel Cake
Storing a caramel cake properly ensures that it stays moist and delicious. Here’s how you can do it:
- Room Temperature: If you plan to eat the cake within a day or two, you can store it at room temperature. Just make sure it’s covered well to keep it from drying out. An airtight container or even a baking pan with a top works great for this.
- Refrigeration: For longer storage, wrap the cake tightly in plastic wrap to keep it fresh and prevent it from absorbing any fridge odors. Place the wrapped cake in an airtight container or a cake carrier and store it in the refrigerator. It should stay fresh for up to a week this way.
- Freezing: If you want to store the cake for an extended period, freezing is the way to go. Wrap individual slices or the whole cake in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe container or a heavy-duty freezer bag. The cake can be frozen for up to 3 months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight.
Recipe Card
Easy Caramel Sheet Cake
Ingredients
For the yellow cake:
- 1 1/3 cups granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract or flavoring
For the caramel icing:
- 1 cup firmly packed light brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1 1/2 cups powdered sugar
Instructions
Make the cake:
- Preheat the oven to 350°F. Lightly spray a 9×13-inch baking pan with nonstick cooking spray.
- In a large bowl, with a hand mixer or in a stand mixer, cream together the butter and sugar for about 5 minutes. Add the eggs and mix until just combined.
- In another bowl, whisk together the flour, baking powder, and salt. Add 1/2 of the dry mixture to the butter mixture and mix until combined. Add 1/2 of the milk and mix. Add the other half of the dry mixture and mix until combined. Add the other half of the milk and mix. Add the vanilla and mix until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes or until the cake starts to pull away from the sides and a toothpick into the center of the cake comes out clean. Cool completely before icing.
Make the icing:
- Combine the brown sugar, salt, butter, and milk in a small saucepan. Heat over medium-low heat until boiling, stirring very frequently to prevent scorching. Boil for 2 minutes. Remove from the heat and cool completely.
- Using a stand mixer or a hand mixer, combine the cooled caramel with the powdered sugar and beat until combined and fluffy. You may find it necessary to add a little more powdered sugar if it's too runny or a few drops of milk if it's too thick to spread. Frost the cake as desired.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Deborah Brown
Excellent I love it ❤️
Thanks so much!
Sue Pattison
Hey neighbor, Great quick moist cake! I can see this with fresh strawberries this summer and that “icin” (okie) is goin on my cinnamon rolls! You’re the bomb Stacey!
I’m so glad you liked the cake! Fresh strawberries sound like the perfect addition for summer. And yes, that icing on cinnamon rolls sound like a game changer!
Rhona
Absolutely delicious. Reminds me of my grandmother version.
The ultimate comment! Thank you, Rhona!
Ellen Allen
Just gonna say, the toothpick test I love! And with a pound cake or bundt cake, a thin wooden skewer 🙂
I know that cakes continue to cook after they come out of the oven (so do brownies and cookies left on/in hot pans)
My preference is to pull it out of the oven when there are a few crumbs on the toothpick. Yep, I’m picky, don’t want a dry cake :))
I’ve cut minutes off of cooking time with some recipes … and then jot yourself a note on the recipe card/page, with your oven’s info
SO THANKFUL you shared this recipe Stacey!
Those are some great tips! Thanks, Ellen!
Glenda
I made the frosting and used on a boxed yellow cake. Super good. Hubby snuck a piece… I could hear him ….Mmmm! It’s a nice flavor…not heavy, but just right.
So glad to hear you enjoyed it!
Martha Furr
Eek! the print option isn’t working on the icing recipe! My family’s favorite cake is a seven layer caramel cake but they are sooo expensive to buy. I want to try this one as an alternative.
Oh no! It seems to be working for me. Let me know if you’re still having trouble.
Deanna Whitehead
I love baking but I have never made a homemade cake that was moist. I usually start with a cake mix and add extra ingredients to make it more like homemade. I wish I knew what I’m doing wrong. I just made the pineapple juice cake last night and it was delicious, I may try this recipe next time we get a hankering for a cake. Caramel cake is one of my faves along with my sons.
Hope this one turns out moist and delicious for you!
Gerri Barron
This looks so much easier than the double layer caramel cake I just made couple weeks ago. Want to know do you leave cake in the pan and ice it or flip it out onto a platter?
I always just leave it in the pan as it make it much easier to store.
Lisa
I just made this incredible cake for the third or fourth time so I figured I should send you a “thank you” note, as I was taught to do! I now make this for my children and grandchildren but a caramel cake was always what my dad always wanted for his birthday, all 95 of them. Caramel cake is such a rich southern tradition and making it brings back such fond memories of my parents. Your delicious recipe is so much easier than the one my mom used which means I make it much more often. Thanks so much for posting this and for all of your other great recipes.
You comment brought a HUGE smile to my face! I’m so glad you’ve enjoyed the cake recipe and sure appreciate you taking the time to let me know!!
Julie @ Back To My Southern Roots
Oh, how I love sheetcakes. This looks so good! Thanks for sharing!!
Thanks so much, Julie!!
Danielle
I made this delicious cake for a pot luck at work, and it was a hit. This was my first time making a carmel base frosting and it turned out great. I did have to add extra powdered sugar to get the right consistency. The cake itself is fluffy and moist. I will definitely make it again!!
I love hearing that you enjoyed the cake! Thanks for letting me know!
Amy Nawls
Hi I can’t wait to try this recipe for Christmas dessert! What kind of milk would you suggest whole milk or evaporated milk? I’m so excited!! Thanks
I use whole milk for this.
Mitali Kohli
Tried the recipe and the cake turned out to be a delight for everyone! One of the easiest and tastiest yellow cake recipe I have ever found. Thankyou so much for posting it.
Of course! I’m just so happy you enjoyed it!!
Margaret Ann
Hi Stacey, Just read the recipe and want to make this delicious looking cake tomorrow. I have skim milk and heavy cream in my fridge. Which one should I use for the frosting?
Heavy cream for sure!
Timi
It’s so delicious!!! Thank you for the recipe!
edgar
Super cake, whipped one up Sunday afternoon and it was a hit at work!! Thanks
So glad it turned out well for you.
JoyceB
Dear Stacey: l have been searching for a simple and delicious sheet cake recipe. Double Thanks to you for the easy caramel icing recipe and explaining the difference between icing and frosting…and for the record l am an icing girl (hehe).
🙂
Janice Gowens
Stacy, Charlotte is right about “no ingredients”. There is a space for them, but it’s blank.
Help.
I’m not sure what’s going on. They are all showing up for me and others as some folks have already made the recipe. I wonder if you might try viewing the site in different browser…
Kimberly
Hi, Stacey!
I can’t wait to try this recipe as I love this combo! “Suthun” born, raised and at heart! Thank you, Sir!
There are three ways in which I know something is done. The tester method, it pulls away from the sides AND I can smell it (my dear Mom taught me that one). Tried and true for *ahem* years. 😉
Ha! One of those only comes with experience. 🙂 Enjoy!
Joanne
I love how easy this cake is to bake, and caramel icing is one of my favorites!
I sure hope you’ll enjoy it, Joanne!
Elizabeth (Liz)
STACEY, THIS TAKES ME BACK TO NORTH CAROLINA IN MY AUNTIES KITCHEN. I WILL BE BAKING THIS OFTEN FOR MY HUSBAND AND I ,JUST THE TWO OF US .WE HAVE LOTS OF FRIENDS AND GRANDS WHO LOVE MY COOKING.I COOK YOUR RECIPES OFTEN.THANK YOU SO MUCH FOR YOUR KIND MANNER. BE BLESSED LIZ
Awww! thanks so much, Liz! I sure hope you, your husband, and your friends and grand kids will enjoy it!!
Charlotte B
There are no ingredients listed or intructions
Scroll all the way to the bottom. You should see them there.