Salted Caramel Cake

 Salted Caramel Cake Salted Caramel Cake

Another beautiful kitchen creation by Derek! It seems he is more of the baker in our home! 🙂 PS – This cake is super yummy!

Salted Caramel Cake



  • 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


  1. Make the Cake: Preheat oven to 350°. Generously grease a 12″-x-17″ half sheet/jelly roll pan and sprinkle lightly with flour. Set aside.
  2. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, mix butter for about 1 minute on medium speed. Once smooth, add sugars and beat on medium speed until fluffy. Add eggs and vanilla and mix until smooth. Add yogurt and mix on medium high speed until combined.
  3. In a large bowl, whisk together flour, baking soda, and salt. Pour half of flour mixture into butter mixture and beat on low speed for 5 seconds. Pour in 1/2 cup milk; beat on low speed for 5 seconds. Repeat with remaining flour and milk until combined and smooth. Do not overmix.
  4. 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.
  5. 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.)
  6. 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.


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