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Salted caramel chocolate cake

Salted Caramel Chocolate Sheet Cake

The salted caramel chocolate cake has a delicate fluffy texture topped with a salted caramel buttercream making it a dessert that is sure to please anyone.
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Course Dessert
Servings 16 Servings

Ingredients
  

For the Cake:

  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1¾ cup granulated sugar
  • ¼ cup dark brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk room temperature
  • ½ cup vegetable oil
  • 2 large eggs room temperature
  • 1½ tsp vanilla extract
  • 1 cup hot water

For the Salted Caramel Frosting:

  • 1½ cups unsalted butter softened at room temperature
  • 3 cups powdered sugar
  • 2 tbsp salted caramel homemade or store-bought
  • 1 tsp vanilla extract
  • 1 tbsp heavy whipping cream

Instructions
 

Step 1: Make the Salted Caramel

  • Before starting the cake, prepare your homemade salted caramel to allow it to cool. [Click here for the full caramel recipe!]

Step 2: Prepare the Cake Batter

  • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper.
  • In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
  • Gradually mix the wet ingredients into the dry ingredients until just combined.
  • Slowly add the hot water, stirring gently to avoid splashing. The batter will be thin, but that’s what makes it moist!

Step 3: Bake the Cake

  • Pour the batter into the prepared baking pan and smooth the top.
  • Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, cover the cake with plastic wrap while it’s still warm to lock in moisture.
  • Let the cake cool completely before frosting.

Step 4: Make the Salted Caramel Buttercream

  • In a stand mixer (or with a hand mixer), cream the butter for 2 minutes using the paddle attachment until it becomes lighter in color.
  • Add the vanilla extract and mix.
  • Gradually add 2 cups of powdered sugar and ½ tbsp heavy cream, mixing for 30 seconds.
  • Mix in cooled salted caramel and the remaining powdered sugar.
  • Add the last ½ tbsp of heavy cream and beat for 4-5 minutes until light and fluffy.

Step 5: Assemble the Cake

  • Spread an even layer of salted caramel buttercream over the cooled cake.
  • Drizzle extra salted caramel on top and use a spatula to create swirls for a beautiful finish.
  • Slice, serve, and enjoy!

Notes

Tips for Success

  • Use high-quality cocoa powder for the best chocolate flavor.
  • Room temperature ingredients ensure a smooth batter and even baking.
  • Let the caramel cool completely before adding it to the frosting to avoid melting the butter.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keyword cake, cake recipe, caramel, caramel sauce, chocolate, chocolate cake, easy cake
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