Salted Caramel Sheet Cake Recipes
SALTED CARAMEL SHEET CAKE
Looking for easy birthday cake recipes? This Salted Caramel Sheet Cake recipe from Delish.com is the best.
Categories cake sheet cake birthday cake caramel cake caramel sheet cake salted caramel salted caramel cake salted caramel sheet cake caramel frosting salted caramel frosting
Time 1h40m
Yield 25-30
Number Of Ingredients 21
Steps:
- Make the Cake: Preheat oven to 350°. Generously grease a 12"-x-17" half sheet/jelly roll pan and sprinkle lightly with flour. Set aside.
- In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, mix butter for about 1 minute on medium speed. Once smooth, add sugars and beat on medium speed until fluffy. Add eggs and vanilla and mix until smooth. Add yogurt and mix on medium high speed until combined.
- In a large bowl, whisk together flour, baking soda, and salt. Pour half of flour mixture into butter mixture and beat on low speed for 5 seconds. Pour in 1/2 cup milk; beat on low speed for 5 seconds. Repeat with remaining flour and milk until combined and smooth. Do not overmix.
- Spread cake batter into pan and smooth into a thin, even layer with a rubber spatula. Bake until top is lightly browned and a toothpick inserted in the center comes out clean, 22 to 24 minutes. Remove from oven and let cool in the pan on a wire rack.
- Make the Frosting: Meanwhile, melt butter in a small saucepan over medium heat. Once melted, whisk in brown sugar until completely combined. Bring to a boil, then add 2 tablespoons milk and boil 1 minute more. Remove pan from heat, pour into a large heat-proof bowl, and let cool to room temperature about 45 minutes. Once cooled, add remaining milk, powdered sugar, vanilla, and salt. Using a handheld or stand mixer with a whisk attachment, beat on low speed for 20 seconds, then gradually increase to high speed. Beat on high for 3 minutes. (If frosting is too thick, add 1 tablespoon milk.)
- Spread frosting on top of cooled cake, then drizzle with caramel and sprinkle with toffee bits and sea salt. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.
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