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Salted Caramel Sheet Cake with Cream Cheese Frosting Recipe

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3.9 from 5 reviews

This Salted Caramel Sheet Cake is a decadent and moist dessert featuring a tender buttermilk cake base layered with creamy cream cheese frosting and topped with a luscious salted caramel drizzle. Perfectly balanced with sweet and salty notes, this cake is ideal for gatherings or special occasions.

Ingredients

Cake

  • 3½ cups all-purpose flour
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ⅜ tsp salt (or a heaping ¼ tsp)
  • 1½ cups butter, softened and at room temperature
  • 1½ cups granulated sugar
  • ¾ cup brown sugar
  • 4 eggs + 1 egg yolk, room temperature
  • 1½ cups buttermilk, at room temperature
  • 1½ tbsp pure vanilla extract

Cream Cheese Frosting

  • ½ cup butter, softened
  • ¾ cup cream cheese, softened
  • 3 cups confectioners’ sugar, sifted
  • 2 tbsp milk or half & half
  • 1 tbsp pure vanilla extract
  • ⅛ tsp salt

Salted Caramel

  • 1 cup caramel sauce
  • ½ tsp salt

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Lightly grease or line a 9″ x 9″ baking dish or pan with baking spray or parchment paper and set aside.
  2. Sift dry ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugars: In another large bowl, use a stand or hand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 5 minutes.
  4. Add eggs: Add eggs one at a time, beating well after each addition. Use a rubber spatula to scrape down the sides of the bowl as needed.
  5. Mix wet ingredients: Add the buttermilk and vanilla extract to the butter mixture and mix until fully combined and smooth.
  6. Combine dry and wet ingredients: Gradually add the dry ingredients into the wet ingredients in 3 to 4 increments, mixing each time until just combined. Avoid overmixing.
  7. Bake the cake: Pour the batter evenly into the prepared baking dish, spreading to the edges. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Prepare frosting: While the cake bakes, sift the confectioners’ sugar into a bowl. Beat together the softened butter and cream cheese on medium speed until fluffy, about 2 to 3 minutes.
  9. Mix in sugar and flavorings: Gradually add the confectioners’ sugar to the butter and cream cheese mixture, beating continuously. Add salt, vanilla extract, and milk or half & half, then beat for another 1 to 2 minutes. Adjust consistency with more milk if needed.
  10. Prepare salted caramel sauce: In a small bowl, whisk together the caramel sauce and ½ tsp salt. If the caramel is too thick to drizzle, microwave in 10-second intervals until pourable.
  11. Assemble the cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Drizzle the salted caramel sauce over the frosting. Use a knife or toothpick to swirl the caramel into the frosting for a marbled effect or leave it as a drizzle.
  12. Serve and store: Optionally sprinkle a little extra salt over the cake. Slice and serve. Store leftovers covered in an airtight container in the refrigerator for up to 5 days.

Notes

  • Room temperature ingredients ensure smooth batter and better mixing.
  • Do not overmix the batter to avoid a dense cake texture.
  • If caramel sauce is store-bought and thick, gently warm it to make drizzling easier.
  • The cake can be made a day ahead; keep refrigerated after frosting.
  • Use a sharp serrated knife for clean slices.

Find it online: https://marthatasty.com/salted-caramel-sheet-cake-with-cream-cheese-frosting-recipe/