Buttermilk Sheet Cake With Caramel Icing Recipes

BUTTERMILK CAKE WITH CARAMEL ICING

Buttermilk Cake with Caramel Icing image

This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. -Anna Jean Allen, West Liberty, Kentucky

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
2-1/3 cups sugar
1-1/2 teaspoons vanilla extract
3 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
ICING:
1/4 cup butter, cubed
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1 cup confectioners' sugar

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.

Nutrition Facts : Calories 419 calories, Fat 17g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 230mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.

BLONDE TEXAS SHEET CAKE

Blonde Texas Sheet Cake image

Make and share this Blonde Texas Sheet Cake recipe from Food.com.

Provided by FloridaGrl

Categories Dessert

Time 30m

Yield 1 cake

Number Of Ingredients 12

Ingredients

1 (18 1/4 ounce) package white cake mix
1 cup buttermilk
1/3 cup butter, melted
4 egg whites
1/4 teaspoon almond extract
1 cup chopped pecans
1/2 cup butter
1 cup light brown sugar
1/2 cup buttermilk
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Steps:

Beat together the first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15x10 inch jelly roll pan.
Bake at 350°F for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours. Make Caramel Pecan frosting and pour immediately over cooled cake in pan, and spread quickly to cover cake.
FROSTING:.
Place chopped pecans in a single layer in a shallow pan. Bake at 350°F for 6 minutes or until lightly toasted.
Bring butter and brown sugar to a boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat and slowly whisk in buttermilk.
Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). Stir in pecans. Use immediately.

Nutrition Facts : Calories 6327.6, Fat 292.1, SaturatedFat 114.5, Cholesterol 421.2, Sodium 5484.2, Carbohydrate 896.3, Fiber 15.2, Sugar 755.9, Protein 61.9

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