Caramel Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 teaspoons vanilla extract</li><li class="ingredients-single-item">360g all-purpose flour</li><li class="ingredients-single-item">2 teaspoons baking powder</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">240ml sour cream (or Greek yogurt)</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">For the caramel frosting:</li><li class="ingredients-single-item">200g unsalted butter</li><li class="ingredients-single-item">400g light brown sugar, packed</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">250g powdered sugar, sifted</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">Flaky sea salt for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33×23cm (13×9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Candy thermometer (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease your 33×23cm baking pan thoroughly and line with parchment paper, leaving overhang on the sides to easily lift the cake out later. Proper pan preparation ensures your cake won't stick and will have even heat distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside. This pre-mixing of dry ingredients ensures they'll incorporate evenly into your batter without overworking the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended creaming creates tiny air pockets that will help your cake rise properly and achieve a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. The mixture should be pale yellow and significantly increased in volume. If it looks curdled, don't worry - it will come together when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Combine the sour cream and milk in a small bowl. With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the sour cream mixture, beginning and ending with the flour (flour-sour cream-flour-sour cream-flour). Mix just until combined after each addition. This alternating method prevents gluten from overdeveloping, ensuring a tender cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared pan, using a spatula to spread it evenly into the corners. Tap the pan gently on the counter a few times to remove any large air bubbles. Bake in the preheated oven for 28-32 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back lightly when touched and begin to pull away from the edges of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cake to cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to carefully lift it out and cool completely on the rack before frosting. Patience is key here - frosting a warm cake will cause the caramel to melt and soak in rather than set on top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the caramel frosting, melt the butter in a medium saucepan over medium heat. Add the brown sugar and whisk constantly until the sugar dissolves and the mixture begins to bubble, about 2-3 minutes. The brown sugar contains molasses which gives our caramel its deep flavor and color.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully add the heavy cream (it will bubble vigorously) and salt, then whisk until smooth. Bring the mixture to a gentle boil and cook for exactly 2 minutes without stirring. If you have a candy thermometer, the mixture should reach about 110°C (230°F). Remove from heat and let cool for 10 minutes - this cooling period is crucial for the right frosting consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the caramel mixture to a mixing bowl and gradually beat in the sifted powdered sugar and vanilla extract until smooth and spreadable. Work quickly as the frosting will begin to set as it cools. If it becomes too thick, warm it gently or add a tablespoon of cream.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Using an offset spatula, spread the warm frosting evenly over the completely cooled cake. The frosting should flow easily but not run off the sides. If desired, sprinkle with flaky sea salt while the frosting is still warm to create a delicious sweet-salty contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the frosting to set for at least 30 minutes before slicing into squares. For clean cuts, run your knife under hot water and wipe it dry between slices. The cake will keep at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week - though the texture is best when served at room temperature.</li></ol>