Chocolate Sheet Cake with Caramel Icing

Chocolate Sheet Cake with Caramel Icing

This is my father-in-law's favorite cake. This recipe yields a light, fluffy, and moist chocolate cake that springs up on your plate under a generous layer of rich caramel icing. Serve with a tall glass of milk.
  • Prep: 30 min
  • Chill: 1 hour
  • Cook: 40 min
  • Total: 2 hours 10 min
  • Serves 12 to 16
Chocolate Sheet Cake with Caramel Icing

Carbohydrate Counts

Carbs-per-gram ratio: 0.5381

Serving Size 120g (about 65g carbs)

Carb calculations Weight Carbs
Sugar 288g (288g)
Semisweet chocolate 288g (152g)
Buttermilk (13g)
Unbleached all purpose flour 186g (138g)
Cocoa powder 60g (36g)
Brown sugar 384g (384g)
Heavy cream (13g)
Net Weight 1903g (1024g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 1 tablespoon butter
  • Preheat oven to 325°F. Generously grease a 13x9 baking pan with butter and set aside.
  • Cake
  • 4 large eggs
  • 288g / 1 ½ cups sugar
  • 1 teaspoon vanilla extract
  • Whisk together eggs, sugar, and vanilla in a large bowl.
  • 288g / 8 ounces semisweet chocolate, chopped into pieces or in chips
  • 12 tablespoons butter (1 ½ sticks)
  • In a separate microwave safe bowl, heat chocolate and butter at half power until melted, about 3 minutes. Stir until smooth and whisk into bowl with creamed egg mixture.
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • Add buttermilk and baking soda and whisk until combined.
  • 186g / 1 ½ cups unbleached all-purpose flour
  • 60g / ¾ cup cocoa powder
  • ¼ teaspoon salt
  • Sift flour, cocoa powder, and salt together in medium bowl and add to wet ingredients. Whisk until smooth and glossy.
  • Pour batter into greased pan and bake at 325°F until center firms up and a toothpick inserted into the cake comes out clean, about 40 minutes.
  • Remove from oven and let cool completely on a wire rack, at least 1 hour.
  • Caramel Icing
  • 384g / 2 cups brown sugar
  • 1 cup heavy cream
  • In a small saucepan, whisk together brown sugar and heavy cream until sugar has completely dissolved.
  • Cover and cook over medium heat until just starting to steam to ensure that sugar has completely dissolved.
  • Uncover and cook without stirring until sauce reaches 238°F to 240°F on an instant read thermometer.
  • 3 tablespoons butter
  • Remove from heat and add butter, stirring to combine.
  • Let rest on the counter until reaches 110°F on an instant read thermometer, about 20 minutes.
  • 1 ½ teaspoons vanilla extract
  • Add vanilla and whisk, beating the icing until it is thick and creamy. If it becomes to thick, thin it with 1 teaspoon of heavy cream.
  • Spread on top of cake using an offset spatula.
  • Serve with milk, whipped cream, or even a scoop of sea salt caramel ice cream.
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