Caramel Sheet Cake

Ingredients

Cake Ingredients

1/2 cup (1 stick) butter

1 1/3 cups sugar

2 eggs

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 teaspoons vanilla extract

Frosting Ingredients

1 cup firmly packed brown sugar

1/2 teaspoon salt

1/2 cup butter

1/2 cup milk

1 1/2 cups powdered sugar

Preparation

Prep Time: 10 mins

Cook Time: 25 mins

Servings: 10 to 12

Cake Instructions

Heat oven to 350 F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray.

In a large bowl with an electric mixer or in a stand mixer, cream the butter and sugar. Add eggs. Mix well.

In another bowl, whisk the flour, baking powder and salt. Add half of the dry mixture to the butter mixture and mix well. Add half of the milk and mix well. Repeat with the dry mixture and milk. Add vanilla and mix well.

Pour batter into the prepared pan and spread it evenly. Bake 25 to 30 minutes or until set and the cake starts to pull away from the sides. You can also check the doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool completely before icing.

Frosting Instructions

To make the frosting, combine brown sugar, salt, butter and milk in a small pot. Heat over medium-low heat until boiling, stirring very frequently to prevent scorching. Boil 2 minutes. Remove from heat and cool completely. Using a stand mixer or with an electric 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. Spread the frosting evenly over the cooled cake.