Get the Recipe:
Brown Sugar Sheet Cake
This soft, buttery brown sugar sheet cake has a warm, cozy flavor and a generous layer of fluffy vanilla buttercream. Finish with chopped chocolate for a simple, crowd-pleasing dessert!
Ingredients
For the cake:
- 3 cups (360 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 2 cups (400 g) firmly packed light brown sugar
- ½ cup (100 g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- ¼ cup (56 g) sour cream, at room temperature
For the frosting:
- ¾ cup (170 g) unsalted butter, softened
- 3 cups (330 g) confectioners’ sugar, sifted if needed
- 2 to 3 tablespoons (30 to 45 ml) heavy cream
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract
- pinch salt
- chopped semisweet or bittersweet chocolate or chocolate curls, for garnish
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch metal baking pan and line with parchment if desired.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until noticeably lighter in color and fluffy (4-5 minutes).
- Mix in the eggs one at a time, followed by the vanilla.
- Stir together the buttermilk and sour cream until smooth.
- Add the flour mixture in three portions, alternating with two portions of the buttermilk mixture. Mix just until combined.
- Spread the batter evenly in the prepared pan.
- Bake 35 to 40 minutes, or until the cake springs back lightly and a tester inserted into the center comes out with a few moist crumbs.
- Cool completely.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter until light and fluffy.
- Add the confectioners’ sugar, and mix until combined.
- Mix in 2 tablespoons (30ml) of the cream, both extracts, and salt. If needed, add a small amount of cream at a time to reach a spreadable consistency.
- Frost the cooled cake. Sprinkle chopped chocolate or chocolate curls (or another garnish) over the top of the frosting.
Notes
- Brown sugar: Light brown sugar is recommended for the best flavor balance. Dark brown sugar will give the cake a stronger molasses flavor.
- Room-temperature ingredients: For the smoothest batter, use softened butter and room-temperature eggs, buttermilk, and sour cream.
- Almond extract: The small amount in the frosting adds subtle flavor without making it taste distinctly like almond. You can omit it if you prefer.
- Toppings: Chopped semisweet or bittersweet chocolate is optional. You can also use toasted pecans or walnuts, toffee bits, a sprinkle of flaky salt, or sprinkles.
- Servings: This cake slices neatly into 24 squares, but you can make different size slices to suit your neads.
- Storage: Store airtight at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated cake to room temperature before serving.
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