Salted Caramel Sheet Cake: The Ultimate Easy Dessert Recipe

Salted Caramel Sheet Cake: Prepare to be amazed! Imagine sinking your teeth into a moist, tender cake, infused with the rich, buttery flavor of caramel, perfectly balanced by a delicate sprinkle of sea salt. This isn’t just dessert; it’s an experience. I’m thrilled to share this recipe with you, a guaranteed crowd-pleaser that’s surprisingly simple to make.

Sheet cakes, in general, have a long and cherished history in American baking, often associated with potlucks, family gatherings, and celebrations. Their ease of preparation and ability to feed a large group make them a staple in many households. But this Salted Caramel Sheet Cake elevates the humble sheet cake to a whole new level of sophistication. The addition of salted caramel transforms a classic into something truly special.

Why do people adore this cake? It’s the symphony of flavors and textures! The sweetness of the caramel is beautifully offset by the salt, creating an addictive sweet-and-salty combination. The cake itself is incredibly moist and tender, and the frosting is rich and decadent. Plus, its sheet cake format makes it incredibly easy to serve and transport, making it perfect for any occasion. Get ready to bake a cake that will have everyone asking for seconds!

this Recipe

Ingredients:

• For the Cake:
• 2 cups (250g) all-purpose flour
• 2 cups (400g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water
• For the Salted Caramel Sauce:
• 1 cup (200g) granulated sugar
• 6 tablespoons (85g) unsalted butter, cut into pieces
• ½ cup (120ml) heavy cream
• 1 teaspoon sea salt, or to taste
• For the Frosting:
• 1 cup (2 sticks, 226g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• ½ cup (120ml) salted caramel sauce (from above)
• 2-4 tablespoons milk, or as needed for consistency
• Pinch of sea salt, for sprinkling (optional)

Making the Chocolate Cake

Okay, let’s get started with the cake! This is a super easy sheet cake recipe, which means minimal fuss and maximum flavor. I promise, you’ll love it!

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line the bottom with parchment paper for extra insurance against sticking. I always do this – better safe than sorry!
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is evenly distributed. This step is important to avoid pockets of baking powder or soda in your cake.
3. Add Wet Ingredients: In the same bowl, add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes, or until well combined. The batter will be a bit thin, don’t worry, that’s normal!
4. Add Boiling Water: Gradually pour in the boiling water while mixing on low speed. The batter will become even thinner. This hot water helps to bloom the cocoa powder and creates a super moist cake. Be careful when adding the boiling water!
5. Pour and Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it – oven temperatures can vary.
6. Cool Completely: Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. This is crucial! Frosting a warm cake is a recipe for disaster.

Making the Salted Caramel Sauce

Now for the star of the show – the salted caramel! Don’t be intimidated, it’s easier than you think. Just follow these steps carefully.

1. Melt the Sugar: In a medium saucepan, heat the sugar over medium heat. Stir constantly with a heat-resistant spatula until the sugar melts and turns into a golden amber color. Be patient! This can take a few minutes, and you want to make sure the sugar doesn’t burn. Burnt sugar is bitter, and nobody wants that.
2. Add Butter: Once the sugar is melted and amber-colored, remove the saucepan from the heat and immediately add the butter. Be careful, as the mixture will bubble up. Stir until the butter is completely melted and smooth.
3. Add Heavy Cream: Slowly pour in the heavy cream while stirring constantly. The mixture will bubble up again. Continue to stir until the caramel is smooth and creamy.
4. Add Salt: Stir in the sea salt. Taste and add more salt if desired. Remember, it’s salted caramel, so don’t be shy!
5. Cool Slightly: Let the caramel sauce cool slightly before using it. It will thicken as it cools. You’ll need about ½ cup for the frosting, so set that aside. The rest can be drizzled over the cake or saved for another use (ice cream topping, anyone?).

Making the Salted Caramel Frosting

This frosting is seriously addictive. The salted caramel adds a depth of flavor that takes it to the next level.

1. Cream the Butter: In a large bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy. This usually takes about 3-5 minutes. Make sure your butter is truly softened – it should be easy to press your finger into.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Be careful not to add it all at once, or you’ll end up with a powdered sugar cloud!
3. Add Salted Caramel Sauce: Add the ½ cup of salted caramel sauce and beat until well combined.
4. Adjust Consistency: Add milk, one tablespoon at a time, until the frosting reaches your desired consistency. You want it to be smooth and spreadable, but not too thin.
5. Taste and Adjust: Taste the frosting and add a pinch of sea salt if desired. You can also add more salted caramel sauce if you want a stronger caramel flavor.

Assembling the Cake

Now for the fun part – putting it all together!

1. Frost the Cake: Once the cake is completely cool, spread the salted caramel frosting evenly over the top.
2. Drizzle with Caramel: Drizzle the remaining salted caramel sauce over the frosting. Get creative with your drizzle!
3. Sprinkle with Salt (Optional): Sprinkle a pinch of sea salt over the top for an extra touch of saltiness and visual appeal.
4. Slice and Serve: Slice the cake into squares and serve. Enjoy! This cake is best served at room temperature.

Tips for Success:

• Use Room Temperature Ingredients: For the best results, make sure your buttermilk, eggs, and butter are all at room temperature. This helps them to emulsify properly and creates a more tender cake.
• Don’t Overbake: Overbaking will result in a dry cake. Start checking for doneness around 30 minutes, and don’t be afraid to pull it out of the oven if a toothpick comes out with a few moist crumbs attached.
• Cool Completely: I can’t stress this enough – make sure the cake is completely cool before frosting. Otherwise, the frosting will melt and slide right off.
• Make Ahead: You can make the cake and salted caramel sauce a day ahead of time. Just store them separately and assemble the cake the day you plan to serve it.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Variations:

• Add Chocolate Chips: Stir chocolate chips into the cake batter for an extra chocolatey treat.
• Use Different Extracts: Experiment with different extracts, such as almond or coffee, to add a unique flavor to the cake.
• Add Nuts: Sprinkle chopped nuts, such as pecans or walnuts, over the frosting for added texture and flavor.
• Make Cupcakes: This recipe can easily be adapted to make cupcakes. Just reduce the baking time to about 18-20 minutes.

Conclusion:

This Salted Caramel Sheet Cake isn’t just another dessert; it’s a symphony of sweet and salty, a textural masterpiece, and a guaranteed crowd-pleaser. From the moist, tender cake base to the luscious, buttery caramel frosting, every element works in perfect harmony to create an unforgettable experience. I truly believe this recipe deserves a spot in your baking repertoire, and here’s why: it’s surprisingly easy to make, even for beginner bakers, and the results are simply spectacular. The combination of the rich caramel flavor with a hint of salt elevates it beyond your average sheet cake, making it perfect for special occasions or even just a delightful weekend treat.

But the best part? It’s incredibly versatile! While I adore it exactly as written, there are so many ways you can customize this Salted Caramel Sheet Cake to suit your preferences. For a richer, more decadent experience, try adding a layer of chopped pecans or walnuts between the cake and the frosting. The nuts will provide a delightful crunch and complement the caramel beautifully. If you’re a chocolate lover, consider drizzling melted dark chocolate over the finished cake for an extra layer of indulgence. The bitterness of the dark chocolate will balance the sweetness of the caramel perfectly.

Looking for serving suggestions? This cake is fantastic on its own, but it’s also wonderful served with a scoop of vanilla ice cream or a dollop of whipped cream. For a truly special presentation, garnish each slice with a sprinkle of sea salt and a few caramel candies. And don’t forget the coffee! A warm cup of coffee or tea is the perfect accompaniment to this sweet and salty delight.

Beyond the variations mentioned, you could also experiment with different types of salt. A flaky sea salt will provide a more pronounced salty flavor, while a fine sea salt will blend more seamlessly into the frosting. You could even try using a smoked sea salt for a unique and intriguing twist.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s more than just a cake; it’s an experience, a moment of pure indulgence, and a chance to create something truly special for yourself and your loved ones.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most amazing Salted Caramel Sheet Cake you’ve ever tasted. I promise you won’t regret it! And once you’ve tried it, I’d absolutely love to hear about your experience. Share your photos, your variations, and your thoughts in the comments below. Let’s create a community of caramel-loving bakers and inspire each other to create even more delicious treats. Happy baking! I can’t wait to see what you create! Don’t be shy, let me know if you have any questions along the way. I’m here to help you succeed in making this fantastic cake.