American🍰 Sweets & drinks

Salted Caramel Cake

Name: Salted Caramel Cake
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup heavy cream; ~1 cup caramels; ¼ tsp salt; 1 tsp vanilla extract; 3 cups all-purpose flour; 1 cup (scant) sugar; 2¼ tsp baking powder; ¾ tsp salt; ¾ cups caramel sauce (homemade); 1 cup vegetable oil; 1½ cups whole milk; 1 tbsp vanilla extract; 3 large eggs (room temperature); 1 cup unsalted butter (room temperature); 8 oz cream cheese (room temperature); ¼ tsp salt; 4 cups powdered sugar; 6 tbsp caramel sauce (for topping); ~¼ tsp sea salt

⏱ 90 min

An easy, stir-together salted caramel sheet cake with a melt-in-your-mouth texture bursting with caramel flavor. Topped with a luscious cream cheese frosting swirled with caramel sauce and sprinkled with sea salt for the perfect salty-sweet finish.

Adapted from a video by Preppy Kitchen

The BEST Salted Caramel Cake

Watch on YouTube

Ingredients

heavy cream1 cup
caramels~1 cupest.
salt¼ tsp
vanilla extract1 tsp
all-purpose flour3 cups
sugar1 cup (scant)
baking powder2¼ tsp
salt¾ tsp
caramel sauce (homemade)¾ cups
vegetable oil1 cup
whole milk1½ cups

Steps

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1
Pour heavy cream into a pot and heat over medium-low heat, stirring frequently until it becomes steamy. Prepare the caramels by unwrapping them just before use to prevent sticking.
2
Add the unwrapped caramels to the hot cream and stir until melted. Season with salt and vanilla extract, then pour into a bowl and let cool to room temperature for about one hour.
3
Preheat oven to 350°F. In a large bowl, combine flour, sugar, baking powder, and salt, whisking until well combined.
4
In another bowl, combine the cooled caramel sauce with vegetable oil. Add milk, vanilla extract, and room-temperature eggs, whisking until the eggs are broken up.
5
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. Mix for less than a minute until you have a smooth caramel-colored batter.
6
Spray a 9x13-inch baking pan with baking spray and line it with parchment paper as a cradle for easy removal. Pour the batter into the pan and scrape the bowl clean.
7
Bake in the preheated 350°F oven for about 30 minutes or until the center springs back when lightly touched. Allow the cake to cool.
8
In a stand mixer fitted with a paddle attachment, beat room-temperature unsalted butter and room-temperature cream cheese on medium speed until combined. Add salt and mix for about a minute.
9
Gradually add powdered sugar, starting with one and a half cups and adding the rest while mixing. Scrape down the bowl at least once to ensure everything is well combined.
10
Increase the mixer speed to medium-low and beat for about a minute until the frosting is fluffy and well incorporated.
11
Using an ice cream scoop, dollop the frosting onto the cooled cake, then use an offset spatula to spread it evenly over the entire surface.
12
Add about six tablespoon-sized dollops of caramel sauce across the frosting, spreading with the back of a spoon or spatula to create a swirled effect.
13
Refrigerate the cake for about 30 minutes to set the frosting, or prepare it a day ahead. Before serving, slice and sprinkle with sea salt.

Salted Caramel Cake

Ingredients

Steps

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