Description
A moist and tender buttermilk-based sheet cake topped with a rich, pour-over cooked caramel icing.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 cup unsalted butter
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup unsalted butter (for icing)
1 cup light brown sugar, packed (for icing)
1/3 cup whole milk or buttermilk (for icing)
3 cups powdered sugar, sifted (for icing)
1 teaspoon vanilla extract (for icing)
Instructions
Step 1: Preheat your oven to 350°F and grease a 13x18-inch sheet pan.
Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
Step 3: In a saucepan, bring 1 cup of butter and 1 cup of water to a boil. Pour the boiling mixture over the dry ingredients and whisk until smooth.
Step 4: In a separate small bowl, whisk the 1/2 cup buttermilk, eggs, baking soda, and 1 tsp vanilla. Add this to the batter and stir until combined.
Step 5: Pour the batter into the prepared sheet pan and bake for 18-22 minutes until a toothpick comes out clean.
Step 6: Prepare the icing during the last 5 minutes of baking. In a saucepan, melt 1/2 cup butter and 1 cup brown sugar with 1/3 cup milk. Bring to a boil and boil for 2 minutes while whisking.
Step 7: Remove the icing from the heat, stir in the vanilla and sifted powdered sugar. Pour immediately over the hot cake as soon as it is removed from the oven.
Notes
For extra crunch, add 1 cup of chopped toasted pecans to the icing before pouring it over the cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 42g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
