Imagine a dessert so decadent, so irresistibly moist, that it becomes the talk of every gathering. This Caramel Buttermilk Sheet Cake is not just a recipe; it's a culinary experience that transforms ordinary baking into an extraordinary moment of pure bliss. With its rich, velvety texture and luxurious caramel drizzle, this cake promises to elevate your dessert game and leave your guests craving more. Get ready to unlock the secret to a show-stopping treat that's surprisingly simple to create!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: Serves 12
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking sheet or line it with parchment paper to ensure easy removal of the cake.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to create a uniform dry ingredient mixture.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Stir in the vanilla extract, mixing until just incorporated.
- Pour the cake batter into the prepared baking sheet, spreading it evenly with a spatula to ensure a smooth top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
- While the cake is still warm, drizzle the caramel sauce generously over the top, allowing it to seep into the cake.
- Let the cake cool completely before cutting into squares and serving.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Check Cake Doneness: Use the toothpick test - if it comes out clean with a few moist crumbs, your cake is perfectly baked.
- Warm Caramel Drizzle: Pour the caramel sauce while the cake is still warm to help it absorb and create a more intense flavor.
- Storage Tip: Store the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
- Serving Suggestion: Serve slightly warm with a scoop of vanilla ice cream for an extra indulgent experience.
Nutrition Facts
Calories: 325kcal
Carbohydrates: 50g
Protein: 5g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 72mg
