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 mins
Cook Time29 minutes mins
Total Time44 minutes mins
Course: Dessert
Cuisine: American
Keyword: Salted Caramel Sheet Cake
Servings: 12
Calories: 548kcal
Author: Amanda Rettke--iambaker.net
CHOCOLATE CAKE--FIRST PART
- ⅓ cup (67g) brown sugar
- ⅓ cup strong coffee
- ½ cup (59g) Dutch-process cocoa
- 1 tablespoon butter
- 1 teaspoon vanilla
CHOCOLATE CAKE--SECOND PART
- 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
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
- ⅔ cup toffee bits
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.
Calories: 548kcal