Salted Caramel Apple Sheet Cake Handle the Heat from handletheheat.com
Introduction
There’s nothing quite like the taste of salted caramel, and this cake recipe is the perfect way to showcase it. This cake is rich, moist, and oh-so-decadent, with layers of fluffy sponge cake sandwiched between silky smooth salted caramel buttercream. Plus, with a sprinkle of sea salt on top, it’s the perfect balance of sweet and salty.
Ingredients
Here’s what you’ll need to make this delicious salted caramel cake: For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
For the salted caramel buttercream:
1 cup unsalted butter, at room temperature
3 cups powdered sugar
1/2 cup salted caramel sauce (homemade or store-bought)
1/4 teaspoon sea salt
For the salted caramel sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into cubes
1/2 cup heavy cream
1/2 teaspoon sea salt
Instructions
1. Preheat your oven to 350°F (180°C) and grease and line two 8-inch round cake pans with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 3. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. 4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract. 5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. 6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. 7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 8. Allow the cakes to cool in the pans for 5-10 minutes before transferring to a wire rack to cool completely. 9. While the cakes are cooling, make the salted caramel sauce. In a medium saucepan, heat the granulated sugar over medium heat, whisking constantly until it melts and turns a deep amber color. 10. Add the butter to the pan and whisk until melted and combined. 11. Gradually pour in the heavy cream while whisking constantly until fully combined. The mixture will bubble up, so be careful. 12. Remove the pan from the heat and stir in the sea salt. Allow the sauce to cool to room temperature. 13. To make the buttercream, beat the butter in a large bowl until light and fluffy, about 2-3 minutes. 14. Gradually add the powdered sugar, one cup at a time, until fully incorporated. 15. Beat in the salted caramel sauce and sea salt until the buttercream is smooth and creamy. 16. To assemble the cake, place one cake layer on a serving plate or cake stand. Spread a layer of the salted caramel buttercream on top, leaving a small border around the edge. 17. Place the second cake layer on top and spread a thin layer of buttercream over the entire cake to create a crumb coat. 18. Refrigerate the cake for 10-15 minutes to set the crumb coat, then spread a thick layer of buttercream over the entire cake. 19. Drizzle the top of the cake with some of the salted caramel sauce and sprinkle with sea salt. 20. Serve and enjoy!
Nutrition
Here’s the nutritional information for one serving of this salted caramel cake:
Calories: 580
Fat: 32g
Saturated Fat: 20g
Cholesterol: 140mg
Sodium: 350mg
Carbohydrates: 69g
Fiber: 0g
Sugars: 53g
Protein: 5g
Conclusion
This salted caramel cake is a true showstopper that’s sure to impress your friends and family. With its rich, buttery sponge cake and velvety smooth salted caramel buttercream, it’s a decadent dessert that’s perfect for any occasion. So why not give this recipe a try and indulge in a little bit of sweet and salty goodness today?
