Salted caramel sheet cake
This Salted Caramel Sheet Cake is pure dessert magic—ultra-moist vanilla cake topped with rich cream cheese frosting and a swirl of buttery salted caramel. Perfect for parties, potlucks, or cozy nights in, it’s sweet, salty, and completely irresistible!
Soft, Sweet & Swirled with Caramel Goodness!
If there’s one dessert that never fails to impress, it’s a Salted Caramel Sheet Cake. Think soft, fluffy vanilla cake layered with velvety cream cheese frosting, then swirled with luscious salted caramel. Every bite is sweet, creamy, slightly salty, and totally addictive.
Whether you’re baking for a birthday, holiday gathering, or just because it’s Tuesday and you deserve cake—this one is a guaranteed crowd-pleaser. Plus, since it’s made in a sheet pan, it’s super easy to transport, slice, and serve. No cake layers, no fuss. Just good, old-fashioned comfort cake with a modern (caramel-drizzled) twist.
TIPS & TRICKS FOR PERFECT RESULTS:
Here are just a few baking tips and tricks that will make your salted caramel sheet cake even better!
Room Temp Ingredients Are Key. Butter, eggs, and buttermilk should be at room temperature for the smoothest batter and even baking.
Allow the Puff Pastry to FULLY Defrost. Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
Make Your Own Caramel (Optional!) Feeling extra? Make a quick stovetop caramel with sugar, butter, and cream—it’s easier than you think and adds a homemade touch.
For Even Slices, Chill the Cake First. Pop the frosted cake into the fridge for 20–30 minutes before slicing—it helps clean up those edges.
Add Texture with Toppings Want more crunch? Top with crushed pecans, toffee bits, or flaky sea salt before serving.
INGREDIENTS YOU’LL NEED:
For the Cake
All-Purpose Flour, Baking Powder & Baking Soda: The base for a fluffy, tender crumb.
Salt: Balances the sweetness—don’t skip it.
Butter: Use room temperature butter for best creaming results.
Granulated Sugar + Brown Sugar: A mix for depth, sweetness, and moisture.
Eggs + Yolk: Extra yolk = richness.
Buttermilk: Keeps the cake moist and tender with a slight tang.
Vanilla Extract: A full 1½ tablespoons for serious vanilla flavor.
For the Cream Cheese Frosting
Butter + Cream Cheese: Make sure both are softened before mixing for the smoothest result.
Confectioners’ Sugar: Sifted to avoid lumps.
Milk or Half & Half: Helps adjust the consistency.
Vanilla & Salt: For balance and bold flavor.
For the Salted Caramel
Caramel Sauce: Store-bought or homemade, just make sure it’s pourable.
Salt: Sea salt or flaky salt for the perfect finish.
How to make Raspberry Toaster Strudels:
Prep the Oven & Pan: Preheat to 350°F and line or grease a 9x13 baking pan.
Mix the Dry Ingredients: In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter & Sugars: Using a mixer, beat the butter, granulated sugar, and brown sugar until fluffy (about 3–5 minutes).
Add the Eggs: Beat in eggs one at a time, then mix in the extra yolk. Scrape the bowl as needed.
Add Buttermilk & Vanilla: Mix until smooth. The batter will look luscious already!
Combine Wet & Dry: Add the dry ingredients in 3–4 increments, mixing gently until just combined.
Bake: Pour batter into prepared pan and smooth evenly. Bake for 35–40 minutes, or until a toothpick comes out clean.
Make the Frosting: Beat cream cheese and butter until fluffy. Gradually add confectioners’ sugar. Mix in vanilla, salt, and milk to desired consistency.
Make Salted Caramel Swirl: Stir salt into caramel. Warm slightly if needed for drizzling.
Assemble: Once cake is completely cool, frost generously. Drizzle salted caramel over the top and swirl it in for a marbled look. Sprinkle a pinch of flaky salt, if desired.
Serve & Store: Slice into squares and serve! Store leftovers in an airtight container in the fridge for up to 5 days.
WHY YOU’LL LOVE THIS CAKE:
Big Flavor, Minimal Effort: No layering, no fuss—just bake, frost, and drizzle.
Party-Perfect: Serves a crowd and looks gorgeous on a platter.
Ultra Moist: Thanks to butter, buttermilk, and brown sugar.
Sweet & Salty Combo: The salted caramel swirl gives it that extra wow factor.
MAKE IT YOUR OWN:
Chocolate Twist: Add mini chocolate chips to the batter before baking.
Fall Vibes: Mix in a pinch of cinnamon or nutmeg to the cake batter for a warm spice.
Cupcake Version: Bake in cupcake tins for individual servings—great for parties.
FINAL THOUGHTS:
This Salted Caramel Sheet Cake is buttery, tender, and topped with all the good stuff. Whether you’re celebrating something special or just treating yourself (because why not?), this cake is the move. Make it once, and you’ll want to bake it again and again.
Happy baking, friends—and don’t forget the extra drizzle of caramel!
Salted Caramel Sheet Cake
This Salted Caramel Sheet Cake is pure dessert magic—ultra-moist vanilla cake topped with rich cream cheese frosting and a swirl of buttery salted caramel. Perfect for parties, potlucks, or cozy nights in, it’s sweet, salty, and completely irresistible!
Ingredients
Instructions
- Preheat the oven to 350°F. Lightly grease or line a 9" x 9" baking dish or pan with baking spray or parchment paper and set aside. For the cake: Sift the flour, baking powder, baking soda, and salt into another bowl. Set aside.
- In another bowl using a standing or hand mixer cream the butter, granulated sugar, and brown sugar until well combined and fluffy (about 3 - 5 minutes). Add in the eggs, one at a time, beating well after each addition. Use a rubber spatula to wipe down the bowl if needed. Add the sour cream and vanilla extract. Mix until well combined and smooth.
- Begin mixing in the dry ingredients in increments (about 3 to 4 increments). When the dry ingredients are fully combined, pour the batter into your prepared baking dish, using a rubber spatula to spread evenly, all the way to the edges of the pan. Bake the cake for 35 - 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, make the frosting. Sift the confectioners' sugar into a bowl. With an electric or standing mixer and paddle attachment, beat the softened butter and cream cheese on medium speed until fluffy (about 2 - 3 minutes).
- Begin adding the confectioner’s sugar in increments while mixing. When all of the sugar has been added, add the salt, pure vanilla extract, and half & half. Beat for 1 - 2 minutes. Adjust the consistency of the icing with more milk or half & half if needed.
- In a small bowl, mix the caramel sauce with ½ tsp salt. Stir well to combine. If the caramel is too thick, microwave it in 10-second intervals until it reaches a pourable consistency.
- Once the cake is fully 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 it into the frosting for a marbled effect, or leave it as a drizzle. Sprinkle a little salt over the cake, if desired. Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
YOU MIGHT ALSO LIKE
