Brown Sugar Sheet Cake with Salted Caramel Stove-Top Buttercream

I have had my “stuck on a desert­ed island with one food” sce­nario planned out for years ((um, Chick-fil-A orig­i­nal chick­en sand­wich)). But after tak­ing the first bite of this cake, I offi­cial­ly changed my mind. This cake — no kid­ding. If I was stuck in a desert­ed island and could only eat one food for the rest of my life, I would choose this cake. Now, if I could just find that desert­ed island.

image

If you look close­ly at this recipe, you may notice it close­ly resem­bles the White Texas Sheet Cake ((aka White TSC)) recipe I shared last year ((and make every chance I get)).

The White TSC is a twist on the clas­sic fudgy TSC ((if you have nev­er enjoyed a square of TSC, feel sor­ry for your­self and prompt­ly get to bak­ing)). The key to a TSC ((whether almond, choco­late or brown sug­ar)) is both the but­ter­cream and the cake bat­ter are pre­pared on the stove­top.

image

With just a few sim­ple tweaks to the my orig­i­nal White TSC, I believe I have cre­at­ed the best ver­sion yet.

image

For the brown sug­ar cake bat­ter: Instead of the 3 cups of white cane sug­ar called for in the orig­i­nal cake bat­ter recipe, I added 2 cups of dark brown sug­ar & 1 cup of white sug­ar.

image

Every­thing else stayed the same!

image

Isn’t the cake a gor­geous medi­um hon­ey col­or?

For the Salt­ed Caramel But­ter­cream:

image

I added 1½ cups of packed brown sug­ar & ½ tea­spoon of kosher salt to the melt­ing but­ter and milk, and brought the mix­ture to a rolling boil for about 2 min­utes. Keep­ing the caramel at a roil­ing boil for 2 min­utes caus­es the final but­ter­cream to hard­en to a home­made fudge-like tex­ture. I believe this is where the mag­ic hap­pens!

image

While the caramel but­ter­cream mix­ture was boil­ing, I heat­ed an extra cup of milk on the stove. Hav­ing very warm milk on hand when mak­ing this stove top but­ter­cream is essen­tial to obtain­ing the per­fect creami­ness. The milk, but­ter & sug­ar are turn­ing into yum­my, salty caramel can­dy while boil­ing. Once you add the pow­dered sug­ar, the mix­ture will thick­en the but­ter­cream too much. If you add cold milk to thin it to the per­fect con­sis­ten­cy, the cold tem­per­a­ture will affect the fudge-like tex­ture we are going for. Hot milk with keep the tem­per­a­ture & tex­ture per­fect.

image

I poured the but­ter­cream over the slight­ly warm cake. Be sure not to pour it in one spot or it will cause that part of the cake to fall. Oh, and there will prob­a­bly be about a cup more but­ter­cream than can fit on the cake. So, don’t pour it all out at once. Instead, pour out about 2/3 of the warm but­ter­cream and add more to fill in bare spots as need­ed.

Let me pause and say, an extra cup of but­ter­cream has nev­er been a prob­lem in our house. The kid­dos are like a pack of hun­gry wolves at feed­ing time just at the mere men­tion of but­ter­cream. An extra cup ensures there are plen­ty of licks to go around! (whew.)

image

PS — the edges and cor­ners are the best part ((the icing oozes down the sides and pools, coat­ing them in an extra thick dose of per­fect salt­ed caramel but­ter­cream)).

image

Oh, and the cen­ter pieces are pret­ty awe­some too. You know, the cen­ter always gives the most moist pieces of cake & let me tell you… moist, but­tery brown sug­ar cake?? It is real­ly as good as it gets.

Yes, I would say this cake is per­fect for a desert­ed island.

Brown Sug­ar Sheet Cake with Salt­ed Caramel Stove Top But­ter­cream
Serves 28
A sim­ple and deli­cious but­tery, super moist brown sug­ar sheet cake topped with a thick lay­er of fudge-like salt­ed caramel but­ter­cream that is cooked on the stove.
Write a review
Print
Prep Time
25 min
Cook Time
24 min
Prep Time
25 min
Cook Time
24 min
Cake
  1. 1 1/2 c water
  2. 1 1/2 c but­ter ((3 sticks))
  3. 2 c dark brown sug­ar
  4. 1 c gran­u­lat­ed pure cane sug­ar
  5. 3 eggs, beat­en
  6. 3/4 c sour cream
  7. 3 t vanil­la
  8. 3 c flour
  9. 1 1/2 t kosher salt
  10. 1 1/2 t bak­ing soda
Icing
  1. 3/4 c but­ter
  2. 1 1/2 c dark brown sug­ar
  3. 1/2 c milk
  4. 1/2 — 1 t kosher salt
  5. 6 c con­fec­tion­ers sug­ar
  6. 1 c milk heat­ed on the stove
Instruc­tions
  1. Pre­heat oven to 375°. In a large saucepan, bring but­ter and water to a boil. Com­bine flour, salt & bak­ing soda in a medi­um mix­ing bowl. Remove the but­ter & water from the heat, add sug­ar, stir­ring to dis­solve. Add about 1/3 of the flour mix­ture, stir. Add a beat­en egg, stir (quick­ly so the egg doesn’t scram­ble) & and repeat this process until the flour and egg have been incor­po­rat­ed in the warm liq­uid and the bat­ter is smooth. Add sour cream and vanil­la extract, stir­ring to com­bine.
  2. Pour bat­ter into a greased 17“x11“x1” jel­ly roll pan (I also lined it with parch­ment paper). Place in a pre­heat­ed oven for 20–25 min­utes until gold­en brown and the tooth­pick tests clean.
  3. Mean­while, com­bine but­ter, brown sug­ar & 1/2 c milk in a medi­um saucepan & bring to a boil. In a sep­a­rate small saucepan, heat remain­ing cup of milk to just below boil­ing. Remove both saucepans from heat & stir in 1/2 t salt, con­fec­tion­ers sug­ar and vanil­la. Taste and add the remain­ing salt if nec­es­sary (you want to taste a slight salti­ness in this caramel but­ter­cream). Con­tin­ue to stir, adding the addi­tion­al warm milk until smooth and the desired thick­ness in reached. Pour over cake that has cooled for about 5 min­utes but is still pret­ty warm*, **.
  4. Yields 28 serv­ings.
Notes
  1. *Over work­ing the icing by smooth­ing it with a spat­u­la with cause the sug­ar to crys­tal­lize and become grainy. If you want a shiny icing, pour, quick­ly spread and then leave it alone.
  2. **Also, as I men­tioned in the body of this post, you will prob­a­bly have about a cup of but­ter­cream left­over after pour­ing it over the cake. I rec­om­mend pour­ing about 2/3 over the cake first and then fill­ing in any bare spots as need­ed. This will keep you from hav­ing an over­flow­ing mess.
Adapt­ed from Food for a Year: White Texas Sheet Cake
Food for a Year: https://foodforayear.com/

7 Comments

    • Emily says:

      Hi Cheri — I use salt­ed but­ter but either will work depend­ing on your taste pref­er­ence. I pre­fer salt­ed but I know a lot of bak­ers only use unsalt­ed.

  1. Sabrina says:

    This looks so good! I’m going to make it this week­end. 🙂 P.S. Chick-fil-A is my ulti­mate left on a desert­ed Island one food too! Always seem to crave it on Sun­days when it’s not open!! Ha ha ha …Love your web­site and enjoy fol­low­ing you on Insta­gram… Jsab­keel 🙂

    • Emily says:

      @jsabkell! 😊 Thank you! I can’t wait to hear your review of the cake! And yes, it’s fun­ny how I always want chick-fil-a on Sun­days.

In true show & tell form: "I am open for questions & comments"

 
%d bloggers like this: