Salted Caramel Sheet Cake

This salted caramel sheet cake is a decadent fusion of rich chocolate and gooey caramel. It’s perfect for any occasion! 

This indulgent dessert combines a moist, coffee-infused chocolate base with a luscious salted caramel topping. Garnish with a sprinkle of sea salt, chocolate chips, and toffee bits, it’s a delight.

This sheet cake’s generous size makes it ideal for gatherings, potlucks, or parties. Everyone will want seconds!

I’m telling you, this cake is comfort food at its finest.

Why You’ll Love This Salted Caramel Sheet Cake

Decadent and Indulgent: The combination of rich chocolate cake and luscious salted caramel topping creates an indulgent dessert. And the crunchy toffee bits add a burst of sweetness and texture. I guarantee it will satisfy any sweet tooth.

Crowd-Pleaser: This sheet cake is perfect for gatherings and parties. It offers many servings that can easily be sliced and shared.

Time-Saver: With its straightforward instructions and one-pan baking method, this recipe is a baker’s dream. So, you can whip up a show-stopping dessert without spending hours in the kitchen.

Versatile Dessert: This cake can be served for various occasions, from casual get-togethers to formal celebrations. It’s a versatile addition to any dessert repertoire.

Ingredients

• Dutch-Processed Cocoa: Intense and rich cocoa powder is perfect for a deep chocolate flavor.
  
• Coffee: It adds a robust flavor to enhance the chocolate cake.
  
• Granulated and Brown Sugar: It provides sweetness and moisture, adding depth to the cake’s flavor.
  
• Butter: It adds richness and a smooth texture to the cake and caramel topping.
  
• Vanilla Extract: It enhances the overall sweetness with its warm, aromatic flavor.
  
• All-Purpose Flour: It provides structure and stability to the cake batter.
  
• Baking Powder and Baking Soda: Leavening agents help the cake rise and become light.
  
• Eggs: They bind the ingredients together while adding moisture to the cake batter.
  
• Caramel Candies: They’re melted to create a decadent caramel topping for the cake.
  
• Milk: It’s used in the caramel topping to adjust consistency and richness.
  
• Toppings: Sea salt adds a contrasting balance, while chocolate chips bring extra richness. And toffee bits add crunch and caramel flavor.

How to Make Salted Caramel Sheet Cake

Making this cake couldn’t be more straightforward.

1. Prep. Preheat the oven to 350°Fahrenheit. Grease a 12-x-17 half sheet/jelly roll pan and sprinkle lightly with flour. Set aside.

2. Combine the first mixture. In a saucepan over low heat, combine brown sugar, coffee, cocoa, butter, and vanilla. Stir until fully incorporated (5-7 minutes). Remove from heat and allow to cool.

3. Combine the second mixture. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the warm butter, granulated sugar, brown sugar, eggs, cold coffee, and vanilla. Mix until smooth.

4. Combine them together. Add the saucepan mixture to the bowl mixture and mix until combined.

5. Bake. Pour the batter into the prepared pan and smooth into a thin, even layer. Bake for 22-24 minutes or until a toothpick inserted in the center is clean. Let cool in the pan on a wire rack.

6. Make the caramel. Melt the caramels, butter, and milk in a saucepan over low heat, stirring occasionally.

7. Assemble. Pour the caramel topping over the cooled cake. Top with sea salt, chocolate chips, and toffee bits.

8. Serve. Allow topping to set before slicing and serving. Enjoy!

Tips for the Best Salted Caramel Sheet Cake

Follow this advice for a truly bakery-worthy cake.

• Treat yourself. Use high-quality cocoa powder and chocolate chips for the best flavor and texture in your cake.

• Room temperature is key. Ensure eggs and butter are at room temperature for better incorporation and a smoother batter.

• Get sifting. Sift the dry ingredients together for a more even distribution and to prevent lumps in the batter.

• Don’t overmix the batter! Mix the batter until just combined to avoid a tough, dense cake.

• Try the toothpick test. Check for doneness by inserting a toothpick into the center of the cake. It should come out clean or with a few moist crumbs.

• Let it cool. Allow the cake to cool completely before adding the caramel topping to prevent it from melting and absorbing into the cake.

• Give it some chill time. Let the caramel topping set before slicing and serving for cleaner cuts and better presentation.

How to Store

If you have leftover cake, use these tips to store it.

To Store: Cover the cake tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days. Allow the cake to come to room temperature before serving for the best flavor and texture.

To Freeze: Cut the cake into individual portions, wrap each piece tightly in plastic wrap, and place in a freezer-safe container. Freeze for 3 months and thaw in the refrigerator overnight before serving.

Salted Caramel Sheet Cake

Course: DessertCuisine: American

Servings

12

servings

Prep time

15

minutes

Cooking time

24

minutes

Calories

548

kcal

Salted caramel cake is sweet, salty perfection! The rich, buttery caramel drizzled over moist cake layers creates an irresistible flavor explosion. That hint of sea salt elevates every bite to pure bliss.

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Ingredients

• For the First Mixture

• 1/3 cup brown sugar

• 1/3 cup strong coffee

• 1/2 cup Dutch-process cocoa

• 1 tablespoon butter

• 1 teaspoon vanilla

• For the Second Mixture

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 cup butter, warm but not melted

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 2 large eggs, room temperature

• 1/2 cup cold coffee

• 1 teaspoon vanilla

• For the Salted Caramel Topping

• 1 bag (10-ounce) individually wrapped caramels, unwrapped

• 1/4 cup butter

• 2 tablespoons milk

• 1/2 teaspoon sea salt

• 1 cup chocolate chips

• 2/3 cup toffee bits

Instructions

• Preheat the oven to 350°Fahrenheit. Grease a 12-x-17 half sheet/jelly roll pan and sprinkle lightly with flour. Set aside.
• In a saucepan over low heat, combine brown sugar, coffee, cocoa, butter, and vanilla. Stir until fully incorporated (5-7 minutes). Remove from heat and allow to cool.
• In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the warm butter, granulated sugar, brown sugar, eggs, cold coffee, and vanilla. Mix until smooth.
• Add the saucepan mixture to the bowl mixture and mix until combined.
• Pour the batter into the prepared pan and smooth into a thin, even layer. Bake for 22-24 minutes or until a toothpick inserted in the center is clean. Let cool in the pan on a wire rack.
• For the topping, melt the caramels, butter, and milk in a saucepan over low heat, stirring occasionally.
• Pour the caramel topping over the cooled cake. Top with sea salt, chocolate chips, and toffee bits.
• Allow topping to set before slicing and serving. Enjoy!

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