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5 from 2 votes

Salted Caramel Sheet Cake

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! 
Prep Time15 minutes
Cook Time29 minutes
Total Time44 minutes
Course: Dessert
Cuisine: American
Keyword: Salted Caramel Sheet Cake
Servings: 12
Calories: 548kcal
Author: Amanda Rettke--iambaker.net

Ingredients

CHOCOLATE CAKE--FIRST PART

  • ⅓  cup  (67g) brown sugar
  • ⅓  cup  strong coffee
  • ½  cup  (59g) Dutch-process cocoa
  • tablespoon  butter
  • teaspoon  vanilla

CHOCOLATE CAKE--SECOND PART

  • 1½  cups  (187.5g) all-purpose flour
  • ½  teaspoon  baking powder
  • 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
  • large eggs,  room temperature
  • ½  cup  cold coffee
  • teaspoon  vanilla

SALTED CARAMEL TOPPING

  • 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
  • cup toffee bits

Instructions

CHOCOLATE CAKE

  • Preheat oven to 350°F.

FIRST PART

  • 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.

SECOND PART

  • 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.

SALTED CARAMEL TOPPING

  • 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.

Nutrition

Calories: 548kcal