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Salted Caramel Mocha Sheet Cake
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Salted Caramel Mocha Sheet Cake

Salted Caramel Mocha Sheet Cake is topped with salted caramel frosting & chopped pecans. It's like your favorite coffee house drink in a decadent sheet cake.
Course Dessert
Cuisine American
Keyword cake, mocha, salted caramel, sheet cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20
Author Gina Kleinworth

Ingredients

Cake

  • 2 cups + 2 tbsp all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp cinnamon
  • 1 cup water
  • ½ cup butter
  • ½ cup shortening
  • ½ cup buttermilk
  • ½ tsp baking soda
  • 2 eggs
  • 1 tbsp salted caramel mocha creamer

Frosting

  • 2 cups white chocolate chips
  • 1 can caramel flavored sweetened condensed milk
  • ½ cup chopped pecans
  • 1 tbsp flaked sea salt

Instructions

Cake

  • Preheat the oven to 400 degrees.
  • Line a 15x13 jelly roll pan with foil & spray lightly with cooking spray or an oil mister and set aside.
  • In a large bowl, combine the flour, sugar & cinnamon - set aside.
  • In a small saucepan, combine the water, butter, and shortening and cook over med-high heat until it comes to a boil.
  • Remove & pour the mixture over the dry mixture - stir to fully combine.
  • Mix in the buttermilk, baking soda, eggs & coffee creamer - in that order- stirring well in-between each one.
  • Pour into the prepared pan.
  • Bake for approx 20 minutes or until golden & the cake springs back when pressed lightly.
  • Let the cake cool for 15-20 minutes while you make the frosting.

Frosting

  • Combine the white chocolate chips and caramel flavored sweetened condensed milk in a medium saucepan & heat over medium until the chocolate is melted & the frosting is smooth.
  • Pour the melted frosting over the cake & smooth it out into an even layer to cover.
  • Sprinkle with chopped pecans & flaked sea salt before serving.