This Salted Caramel Hazelnut Sheet Cake makes a wonderful dessert when you want a dessert a little on the lighter side, but you still want something really good!
After playing around with several different varieties for my family and friends, I have a new found appreciation for traditional sheet cakes! Until recently, I really didn’t know how wonderful a good classic sheet cake could be. Now I get why sheet cakes have long been a part of Southern hospitality and friendliness!
When making this sheet cake I decided to add a fun little spin to my cake. Today I went for the delicious flavor of Salted Caramel Hazelnut AND there’s even some COCOA in the spread! Yum!
It’s so nice to have a few lighter desserts in your recipe collection that you know will deliver on flavor, but won’t be too heavy.
Hope you enjoy!
Here’s a full view of a piece of this cake. I just think this cake is so welcoming – hope you guys think so too!
Here’s your secret ingredient my friends – Salted Caramel Hazelnut Spread! If you haven’t seen this stuff yet it’s on the shelf by the peanut butters, nut spreads and such.
This stuff is SO good! What a wonderful surprise!
No that’s not me. That’s one of my boys.
For the garnish on this cake I like a few bigger chunks of chopped candy around the outside rim, and then a few handfuls of finely chopped candy bars for the middle. A few fun size chopped Twix bars were perfect here!
The cake will be wonderful with or without the chopped Twix bars on top. Of course they’re completely optional!
Salted Caramel Hazelnut Sheet Cake
2 cups all-purpose flour
1 3/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 cup butter
1 cup water
1/2 cup Salted Caramel Hazelnut Spread
2 large eggs, slightly beaten
1 teaspoon vanilla
1/2 cup buttermilk
Twix bars – coarsely chop 1/2, finely chop 1/2; set aside for later (you won’t need many this is used for garnish only)
Salted Caramel Hazelnut Icing:
1/2 cup butter
1/3 cup Salted Caramel Hazelnut Spread
1/3 cup plus 1 tablespoon milk
16-ounces powdered sugar
1 teaspoon vanilla extract
1. Spray a 15-in. x 10-in. x 1-in. baking pan with cooking spray. You will want to make sure it’s at least 1 inch deep. Heat oven to 350 degrees F.
2. In a large bowl, combine the flour, sugar, baking soda and salt; set aside. Combine butter, water and salted caramel hazelnut spread in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside.
3. Combine eggs, vanilla and buttermilk; add to salted caramel hazelnut mixture. Spread into greased pan. Bake at 350 degrees for 15 to 20 minutes, or until cake springs back when gently touched.
4. Prepare salted caramel hazelnut topping. Combine butter, salted caramel hazelnut spread and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to desired spreading consistency. Spread salted caramel hazelnut icing over warm cake. Garnish with chopped Twix bars, if desired.
Makes 15-20 servings