Caramel Cake with Icing

This homestyle caramel cake transforms the classic Southern layer cake into a convenient sheet cake version that's ready in half the time. The rich brown sugar cake base topped with a pourable caramel icing creates the perfect balance of sweetness and buttery goodness that will transport you straight to a country kitchen table.

I developed this recipe during a family reunion when I needed something impressive but didn't have hours to spend in the kitchen. Now whenever I make it, my family gathers around the pan before I can even cut the first piece.

Ingredients

For the cake

• Salted butter: Adds richness and enhances the caramel flavor
• Water: Helps create the perfect texture without adding extra richness
• Brown sugar: Provides that essential caramel flavor base; choose dark for deeper flavor
• Vanilla extract: Balances the sweetness with warm aromatic notes
• All-purpose flour: Creates the structure; look for unbleached varieties
• Salt: Enhances all the flavors, especially the caramel notes
• Baking soda: Ensures proper rise and airiness
• Sour cream: Adds moisture and tanginess to balance sweetness
• Eggs: Bind everything together and add structure

For the icing

• Salted butter: Forms the rich base of this pourable icing
• Brown sugar: Creates that distinctive caramel flavor
• Evaporated milk or heavy cream: Adds creaminess and helps achieve proper consistency
• Salt: Balances the sweetness and enhances caramel notes
• Vanilla extract: Rounds out the flavor profile with warmth

Step-by-Step Instructions

Prepare the pan:

Preheat your oven to 350°F and prepare your 18x13 inch sheet pan with either parchment paper or a generous coating of butter or cooking spray. The larger pan creates the perfect thin cake to icing ratio.

Create the caramel base:

Melt the butter and water together in a medium saucepan over medium-high heat before adding brown sugar. This is where the magic begins. Allow the mixture to reach a full rolling boil where bubbles cover the entire surface, not just the edges. This properly activates the caramel flavor in the sugar.

Add dry ingredients:

Let the mixture cool slightly before adding vanilla to prevent it from burning off. Add flour topped with salt and baking soda, gently mixed into the flour first to prevent unpleasant clumps of leavening in your final cake. Whisk thoroughly until completely smooth.

Incorporate wet ingredients:

Combine eggs and sour cream in a separate bowl before adding to the batter. This ensures they incorporate evenly without cooking from the residual heat. The sour cream adds incredible moisture and a subtle tang that balances the sweetness.

Bake to perfection:

Pour the batter into your prepared pan and bake for 17-20 minutes. Watch carefully as timing will vary based on your oven. The cake is done when the edges pull away slightly and a toothpick inserted in the center comes out clean.

Create the caramel icing:

While the cake cools slightly, combine butter, brown sugar, evaporated milk or cream, and salt in a clean saucepan. Bring to a rolling boil over medium heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat immediately and stir in vanilla.

Set the icing:

This is the crucial step. Place the saucepan in an ice bath while continuously stirring for 3-5 minutes. Watch carefully as the icing will thicken quickly. Pour over the still warm cake as soon as it reaches a pourable consistency that will set up without being runny.

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Brown sugar is the heart of this recipe. My grandmother always kept multiple varieties in her pantry and taught me that dark brown sugar creates a more intense caramel flavor while light brown gives a milder sweetness. I can still picture her kitchen filled with the intoxicating aroma of caramel as she prepared this cake for Sunday dinners.

Size Variations

This recipe was developed for a thin sheet cake but adapts beautifully to different pan sizes. For a 9x13 inch pan, increase the baking time to 23-25 minutes for a thicker, more traditional cake. A 15x10 jelly roll pan works well too, with about 20 minutes of baking time. The thinner sheet pan version remains my favorite as it creates the perfect cake to icing ratio.

Storage Tips

This cake actually improves after sitting for a day as the flavors meld together. Store at room temperature, covered with foil for up to 3 days. If you need to keep it longer, refrigerate for up to a week, but bring to room temperature before serving for the best texture and flavor. Avoid plastic wrap which can stick to the icing and create a mess.

Serving Suggestions

While delicious on its own, this caramel cake reaches new heights when served slightly warm with a scoop of vanilla ice cream. The contrast between the warm cake, cold ice cream, and sticky icing creates an incredible dessert experience. For a special occasion, add a sprinkle of flaky sea salt on top to enhance the caramel flavor and add textural contrast.

Frequently Asked Questions

→ Can I use heavy cream instead of evaporated milk?

Yes, heavy cream is a great substitute for evaporated milk in the icing. It offers a creamier consistency and similar caramel flavor.

→ Can I make this cake in a 9x13 pan?

Yes, you can bake this cake in a 9x13 pan. Just adjust the baking time to approximately 23–25 minutes.

→ How do I prevent the icing from becoming too hard?

Keep a close eye while stirring the icing in the ice bath. Stir constantly and do not let it sit unattended. It should thicken but remain pourable.

→ Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Simply cover and store at room temperature. The flavors develop even more when rested.

→ What can I serve with this cake?

This caramel cake pairs beautifully with vanilla ice cream for added creaminess or a dollop of whipped cream on top.

→ Can I adjust the sweetness level?

The cake and icing are naturally sweet due to the brown sugar. Reducing the sugar may affect the texture, but feel free to experiment based on your preference.