Salted Caramel Sheet Cake is a moist and easy cake with a homemade caramel frosting. If you’re feeding a crowd, you’ll have a happy party!
I know I have bombarded y’all with desserts this week, but I have to share one more. First though, a little housekeeping. If you’re receiving my posts via email and you’re getting the same post twice, please unsubscribe from the one that says from In a Southern Kitchen, NOT the one that says from Lucy Brewer.
How to Make Salted Caramel Sheet Cake
Now, for this salted caramel sheet cake. I took the cake recipe from my Texas Sheet Cake and just left out the cocoa powder, which made a delightfully tasty and moist yellow sheet cake.
And then…then I added the caramel frosting from my Southern Caramel Cake.
Then I sprinkled a little sea salt over the top, and oh man, was it good. I think I love this Salted Caramel Sheet Cake as much as the regular Texas Sheet Cake and you know that chocolate is my favorite everything. But caramel is pulling a close second!
I hope you enjoy this cake as much as we did. It’s great for a dinner party or anytime you need to feed a crowd and if you want to make it for a smaller number then it keeps for several days.
Salted Caramel Sheet Cake
- 2 cups plus 2 tablespoons all-purpose flour
- ⅛ tsp salt
- 2 cups sugar
- 2 sticks unsalted butter
- 1 cup water
- 1 tsp baking soda
- ½ cup buttermilk
- 2 large eggs
- 1 tsp vanilla
- 3 cups granulated sugar
- 1 stick butter
- 1 cup heavy cream
- Dash salt
- 2 teaspoons vanilla
- Preheat oven to 375. Butter and flour a half-sheet pan (18x12) or jelly roll pan (15x10). Sift flour and salt into large bowl. Add sugar and whisk until blended.
- Combine butter and water in a saucepan. Bring to a boil and pour over the flour mixture. Whisk until blended. Add the soda, buttermilk, eggs, and vanilla, and whisk until blended and smooth. Pour into greased and floured baking pan.
- Bake for 12-20 minutes, checking cake after 12. Cake is done when tester comes out clean but be careful not to overcook.
Caramel Frosting - NOTE: You will have two pots going while making this frosting so have everything ready to go and have a large hot pad.
- In large saucepan, place 2 1/2 cups sugar, butter, cream, and a dash of salt. Cook on medium until almost to a rolling boil then pour in sugar syrup that you are making in another skillet.
- At the same time, in a small skillet, put 1/2 cup sugar, stir in 2 tablespoons water, and melt on medium until it becomes an amber color. You don't stir this sugar after the first time, but you will need to shake the skillet every few minutes to help distribute the sugar. This is the sugar syrup that you will pour into the saucepan.
- Once you pour in the syrup, cook on medium to medium-high, stirring constantly until soft ball stage on thermometer, about 10 minutes.
- Remove pot from heat, stir in vanilla, and let cool for about 15 minutes. Either transfer to large stand mixer on medium or use hand mixer and whip until it becomes frosting consistency, 15-20 minutes. If frosting sets too quickly or gets too thick, you can add a little additional cream.