Name: Salted Caramel Sheet Cake
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 1 c. butter, softened -; 1 c. packed dark brown sugar -; 1/2 c. granulated sugar -; 2 large eggs, at room temperature -; 2 tsp. pure vanilla extract -; 1/2 c. plain yogurt -; 2 1/4 c. all-purpose flour, plus more for flouring pan -; 1 tsp. baking soda -; 1/2 tsp. kosher salt -; 1 c. whole milk -; 1/2 c. butter -; 1 c. packed dark brown sugar -; 6 tbsp. whole milk, divided -; 3 c. sifted powdered sugar -; 1 tsp. pure vanilla extract -; 1/4 tsp. kosher salt -; Salted caramel sauce -; Heath Bits 'o Brickle Toffee Bits -; Sea salt, for sprinkling on top -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Salted Caramel Sheet Cake

1. 1 c. butter, softened -

2. 1 c. packed dark brown sugar -

3. 1/2 c. granulated sugar -

4. 2 large eggs, at room temperature -

5. 2 tsp. pure vanilla extract -

6. 1/2 c. plain yogurt -

7. 2 1/4 c. all-purpose flour, plus more for flouring pan -

8. 1 tsp. baking soda -

9. 1/2 tsp. kosher salt -

10. 1 c. whole milk -

11. 1/2 c. butter -

12. 1 c. packed dark brown sugar -

13. 6 tbsp. whole milk, divided -

14. 3 c. sifted powdered sugar -

15. 1 tsp. pure vanilla extract -

16. 1/4 tsp. kosher salt -

17. Salted caramel sauce -

18. Heath Bits 'o Brickle Toffee Bits -

19. Sea salt, for sprinkling on top -

How to cook deliciously - Salted Caramel Sheet Cake

1. Stage

Spread cake batter into pan and smooth into a thin, even layer with a rubber spatula. Bake until top is lightly browned and a toothpick inserted in the center comes out clean, 22 to 24 minutes. Remove from oven and let cool in the pan on a wire rack.

2. Stage

Make the Frosting: Meanwhile, melt butter in a small saucepan over medium heat. Once melted, whisk in brown sugar until completely combined. Bring to a boil, then add 2 tablespoons milk and boil 1 minute more. Remove pan from heat, pour into a large heat-proof bowl, and let cool to room temperature about 45 minutes. Once cooled, add remaining milk, powdered sugar, vanilla, and salt. Using a handheld or stand mixer with a whisk attachment, beat on low speed for 20 seconds, then gradually increase to high speed. Beat on high for 3 minutes. (If frosting is too thick, add 1 tablespoon milk.)

3. Stage

Spread frosting on top of cooled cake, then drizzle with caramel and sprinkle with toffee bits and sea salt. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.