Chocolate-Caramel Sheet Cake

  • Yield: Makes 15 servings


  • 1 cup butter
  • 1 cup water
  • 1/4 cup cocoa
  • 1/2 cup buttermilk
  • 2 none large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • none Quick Caramel Frosting
  • 1 1/2 cups coarsely chopped pecans, toasted


Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat.

Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth; add cocoa mixture, beating until blended.

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.

Bake at 350° 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.

Pour warm Quick Caramel Frosting over cake, spreading evenly to edges of pan. Sprinkle evenly with pecans.


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Chocolate-Caramel Sheet Cake Recipe