This Salted Caramel Sheet Cake is going to take your sheet cake game to a whole new level. Deliciously moist sheet cake, cooked to perfection, and topped with an ooey-gooey blend of melted caramel, toffee bits, chocolate chips, and sea salt. You won’t want a regular sheet cake again! Try my Texas Turtle Sheet Cake for another one of my sheet cake recipe favorites!
Salted Caramel Sheet Cake
There is this store by my house that sells these individually wrapped chocolate covered caramels topped with sea salt. Every time I go there, I look forward to the checkout where I know they are sitting, patiently waiting for me to cave and buy one. I can barely make it to my car before its gone. They are seriously mouth-watering.
So that got me thinking. What if I paired the same thing with one of my favorite desserts, my best ever chocolate cake? The results were just as I expected. Glorius.
Salted Caramel Sheet Cake Recipe
To make this recipe you start with a traditional sheet cake base, my all-time favorite best ever chocolate cake recipe. That is the base for this delicious salted caramel sheet cake. This recipe also uses coffee (one of my favorite additions to a chocolate cake), but you can certainly use hot water if you prefer to leave the coffee out.
- Brown sugar
- Brewed coffee
- Cocoa powder–I prefer Dutch-process cocoa for this recipe. Dutch-process cocoa will be labeled with something like, ‘processed with alkali’ and will have a less bitter taste.
- All-purpose flour
- Baking powder
- Baking soda
- Salted butter
- Granulated sugar
Salted Caramel Topping
- Caramel candies
- Sea salt
- Chocolate chips
- Toffee bits
How to Make Salted Caramel Sheet Cake
How to Make the Salted Caramel Topping
Looking for More Sheet Cake Recipes?
Make sure to check out some of my favorites!
This Salted Caramel Sheet Cake is going to take your sheet cake game to a whole new level. Deliciously moist sheet cake, cooked to perfection, and topped with an ooey-gooey blend of melted caramel, toffee bits, chocolate chips, and sea salt. You won’t want a regular sheet cake again!
- ⅓ cup (67g) brown sugar
- ⅓ cup strong coffee
- ½ cup (59g) Dutch-process cocoa
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1½ cups (187.5g) all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup (1 stick or 113g) salted butter, warm but not melted
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs, room temperature
- ½ cup cold coffee
- 1 teaspoon vanilla
- 1 bag (10 ounces) individually wrapped caramels, unwrapped
- ¼ cup (1/2 stick or 57g) butter
- 2 tablespoon milk
- ½ teaspoon sea salt
- 1 cup (68g) chocolate chips
- ⅔ cup toffee bits
Preheat oven to 350°F.
Place the brown sugar, coffee, cocoa, butter, and vanilla into a saucepan over low heat. Stir until they are fully incorporated (5-7 minutes). Remove from heat and allow to cool a bit. It should be a little thick and similar to custard.
In a medium bowl, sift flour, baking powder, and baking soda together.
Add warm butter, both sugars, eggs, cold coffee, and vanilla to the flour mixture and mix with a hand-held mixer until fully combined. Or, stir by hand.
Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Stir by hand until all ingredients are well combined.
Pour onto a prepared (sprayed or lined with parchment paper) 10x15-inch baking sheet. Smooth out the batter and gently tap the pan on the counter.
Bake for 16-22 minutes, or until the center no longer appears wet and an inserted toothpick is removed with a few crumbs.
Melt caramels, butter, and milk together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).
Pour caramel mixture over warm cake and top with sea salt, chocolate chips, and toffee bits.
Cool completely before cutting into squares.