Vanilla Sheet Cake with Salted Caramel Frosting

A few days ago, I discovered sheet cake for the first time in the form of chocolate sheet cake. I decided to experiment and created the Chocolate Sheet Cake with Brown Sugar-Chocolate Ganache Frosting, which was amazing. But today, I thought what about for people who don’t like chocolate (they’re crazy I know…), are particularly fond of all things caramel (like me), or who just want a change? What can I make for them? Eureka! Vanilla Sheet Cake with Salted Caramel Frosting.  Decadently delicious with a subtle salty bite. Mmmmmm…

Recipe:

Vanilla Sheet Cake:

1 cup (2 sticks) unsalted butter

1 cup boiling water

2 cups flour

1 1/4 cups sugar

1/2 cup buttermilk (or you can make your own – in a measuring cup put 1/2 tbsp white vinegar and fill it with milk to the 1/2 cup mark)

2 eggs, beaten

1 tbsp vanilla extract

1 tsp baking soda

  1. Preheat oven to 350˚F.
  2. In a small saucepan over medium heat, melt the butter. When melted, add the boiling water and stir. Let bubble for 30 seconds. Remove from the heat and let stand at room temperature.
  3. In a large bowl, place the flour and sugar. Stir to combine.
  4. Pour the melted butter mixture over the flour mixture and stir just to combine and cool the mixture down.
  5. Measure out your buttermilk and add to it the eggs, vanilla and baking soda. Stir.
  6. Pour the buttermilk mixture into the large bowl and stir it to combine it with the other ingredients. Stir vigorously until smooth.
  7. Pour the batter into an ungreased sheet pan.
  8. Bake for 20 minutes.

Salted Caramel Frosting:

1/2 cup heavy cream

1 tsp fleur de sel

1 cup sugar

1/4 water

2 tbsp light corn syrup

1 cup (2 sticks) unsalted butter, cold

3/4 sugar

3 large egg white

2 tbsp water

  1. In a small saucepan over very low heat, heat the cream and the fleur de sel until it’s dissolved and the cream is barely simmering. Remove from heat and set aside.
  2. In a medium saucepan, add 1/4 cup of water, the sugar and the corn syrup, and place over high heat. Carefully stir to combine to avoid splashing the sides. Cook until an instant-read thermometer reads 350˚F or the caramel is dark amber. Pull it off the heat before it gets too dark as it will keep cooking. Carefully add the cream (it will bubble like crazy).
  3. Place the butter in a large mixing bowl and pour the caramel over it. Whisk until completely smooth (it may help to use a hand mixer).
  4. In a metal bowl (or mixer bowl) add the eggs, sugar and water.
  5. Whisk them together then position the bowl over a pan of simmering water (not touching) and whisk constantly until the temperature on an instant-read thermometer reads 160˚F.
  6. Using an electric hand mixer or putting the bowl immediately under a stand mixer, beat on high speed until the mixture has become fluffy and glossy and holds stiff peaks.
  7. With the mixer on Medium speed, slowly pour in the cooled caramel.
  8. Crank the mixer up to High and beat until thoroughly incorporated.
  9. Pour the frosting into a bowl (it will be soupy) and refrigerate for at least 1 hour.
  10. After an hour, pull the frosting out from the fridge and frost your cake. It should spread beautifully.
  11. Take a big huge bite and sigh contentedly. Enjoy!

US

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