Chocolate-Caramel Sheet Cake Recipe

Name: Chocolate-Caramel Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 1 cup water; 1/4 cup cocoa; 1/2 cup buttermilk; 2 large eggs; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 2 cups sugar; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 1/2 cups coarsely chopped pecans, toasted

Servings: persons

1
Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat.
2
Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth; add cocoa mixture, beating until blended.
3
Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating just until blended. (Batter will be thin.) Pour batter into a greased and floured 15- x 10-inch jelly-roll pan.
4
Bake at 350u00b0 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.
5
Pour warm Quick Caramel Frosting over cake, spreading evenly to edges of pan. Sprinkle evenly with pecans.

1585

kcal

Calories

105

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup butter, 1 cup water, 1/4 cup cocoa, 1/2 cup buttermilk, and more.

Yes, Chocolate-Caramel Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Caramel Sheet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions