Salted Caramel Sheet Cake

If you’ve been around here for awhile, you know that we have a deep love for Peter’s Caramel. We try putting it on everything, and with its ease of use, creamy flavor and inexpensive price tag, you probably will too.

We took the cult classic, The Texas Sheet Cake, and gave it the Gygi spin. Introducing: The Salted Caramel Sheet Cake. By melting a chunk of caramel, mixing it with some powdered sugar, butter, milk and salt- you end up with a most glorious sauce that pairs perfectly with the chocolate cake.

Before we jump right to the recipe, the reason you’re really here, we feel it appropriate to talk about the sheet cake. It’s name comes from the fact that you bake it in a 18″x13″ sheet cake pan, versus the typical 9×13 or round cake pans that most commonly hold a classic cake. This results in a thinner square of cake, which gives the frosting to cake ratio a perfect score in our books. (You definitely can bake this cake in a 9×13, you’ll just increase the bake time to 25 to 30 minutes).

We LOVE these sheet pans. They are the perfect size for this recipe! They clean up really nicely (they do prefer to be hand-washed) and they even have a handy lid to help keep your cake fresh as fresh can be.

If you need a few more reasons to get yourself a new pan: we have more ideas for using your sheet pan, or the best ways to care for your sheet pan, or recipes that were made for sheet pans.

Salted Caramel Sheet Cake

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By Orson Gygi Serves: 15 people
Prep Time: 10 minutes Cooking Time: 15 minutes

A fun spin on the classic Texas Sheet Cake, top it with salty caramel sauce and you'll be taken straight to heaven.

Ingredients

  • For the cake:
  • 2 C Flour
  • 1 1/3 C White Sugar
  • 2/3 C Brown Sugar
  • 1 tsp Salt
  • 1 C Butter (2 sticks)
  • 4 Tbsp Unsweetened Cocoa (we prefer using Guittard Dark Cocoa Powder for a deep black cake)
  • 1 C Boiling Water
  • 1/C Buttermilk
  • 2 Whole Eggs
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • For the topping:
  • 1 C Peter's Caramel
  • 1/4 C Butter (1/2 of a stick)
  • 1 C Powdered Sugar
  • 1/2 C Whole Milk
  • 1 Tbsp Kosher Salt

Instructions

1

For the cake:

2

Preheat the oven to 350 degrees and grease an 18"x13" sheet pan (optional: spray pan, line with parchment paper, and spray again).

3

In a saucepan over medium heat, combine water, butter & cocoa powder. Slowly bring the mixture to a boil, stirring occasionally.

4

Meanwhile, in a separate bowl, whisk together the flour, sugars, baking soda and salt.

5

In another small bowl, stir together the buttermilk, eggs and vanilla.

6

Add sour cream mixture to the flour mixture and stir until combined.

7

Once the chocolate mixture in the saucepan is boiling, remove it from the heat and pour in batter. Mix until combined and there are no more lumps.

8

Pour mixture into prepared pan and smooth with a spatula to make sure it's even. You can give it a little shake or drop it gently on the counter to level out the bumps.

9

Bake in preheated oven for 15-20 minutes or until a toothpick inserted comes out with a few moist crumbs.

10

When the cake is almost done baking, start preparing the topping:

11

Melt the caramel and butter in a small saucepan on low heat until combined and smooth.

12

While constantly stirring, pour in sugar and continue mixing.

13

Slowly add in milk until sauce is the desired consistency.

14

Remove from heat and stir in half the salt.

15

Pour hot topping over cake and use a spatula to spread it over the top. Once spread, sprinkle remaining salt over the top. Let cake cool for at least 10 minutes before serving.

Notes

This cake still tastes great 2-3 days after its made. Just put a lid on your pan, and you've got a treat for a few days (if it will last that long!)

This gives you one more reason to bite the bullet and snag you a brick of caramel (and if it’s the month of October when you’re reading this, you can get it for a steal of a price right now!)

Time to get baking and glazing and devouring.

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