Salted Caramel Sheet Cake is a moist and easy cake with a homemade caramel frosting. Great for feeding a crowd!
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Servings: 24servings
Calories: 345kcal
Author: Lucy Brewer
Ingredients
Cake
2cupsplus 2 tablespoons all-purpose flour
⅛tspsalt
2cupssugar
2sticks unsalted butter
1cupwater
1tspbaking soda
½cupbuttermilk
2large eggs
1tspvanilla
Frosting
3cupsgranulated sugar
1stick butter
1cupheavy cream
Dash salt
2teaspoonsvanilla
Instructions
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.