This Sheet Pan Chocolate Toffee Butter Cake is topped with a fudge frosting is a made-from-scratch dessert rock star. The buttery cake is filled with toffee bits and mini chocolate chips that are mixed into the batter. After baking it’s topped with a fudge-like chocolate ganache and sprinkled with more toffee bits. It’s a single layer cake that’s a true crowd pleaser with plenty to go around for everyone to enjoy.

Sheet Pan Chocolate Toffee Butter Cake with Fudge Frosting

When it comes to potlucks or big family gatherings a cake like this sheet pan chocolate toffee cake can go a long way. I’ve found that single layer cakes are always a crowd favorite since they allow the true sweets fans to have room for more than one dessert. They alsop travel more easily making this perfect for a picnic or potluck party. How to make Sheet Pan Chocolate Toffee Butter Cake: (Scroll down for full printable recipe.)

Prepare Pan -Preheat the oven to 350°F Butter and flour a standard 10″ x 15″ jelly roll pan or spray with baking spray. Set aside.
Creamed Ingredients – Cream together the butter, sugar, vanilla and almond extracts for 2-3 minutes.
Eggs – Add the eggs one at time beating well after each addition.
Dry Ingredients – In a separate bowl use a whisk to sift together the flour, pudding mix, baking powder and salt.
combine – To the bowl add the dry ingredients and buttermilk alternately beginning and ending with flour. Repeat until all has been added. Stop and scrape the sides of the bowl periodically.
Chocolate Chips and Toffee Bits – Use a large spatula to mix the chocolate chips and toffee bits in by hand until evenly distributed in batter.
Transfer to Pan Spread into the jelly roll pan. Bake per the recipe until a toothpick inserted into the center comes back clean.
Fudge Frosting – In a small heavy bottomed saucepan over medium heat melt together the butter, heavy cream and cocoa until smooth.
Remove from the heat and add the almond extract.
Powdered Sugar – Use a hand mixer to gradually beat in the powdered sugar.
Frost Cake – Spread over the cooled cake then sprinkle with remaining toffee bits.
Store chilled bring to room temperature for serving.

How to Make the BEST Sheet Pan Chocolate Toffee Butter Cake

Ingredients you’ll need to make Sheet Pan Chocolate Toffee Butter Cake: All purpose flour, instant vanilla pudding mix, butter, granulated sugar, pure vanilla extract, pure almond extract, large eggs, baking powder, salt, buttermilk, mini chocolate chips and Bits-O-Brickle English Toffee Bits.
Fudge Frosting – Salted butter, heavy cream, cocoa powder, pure almond extract and powdered sugar.
Kitchen tools you’ll need: Jelly roll pan, hand mixer or stand mixer, saucepan, measuring cups and spoons, medium bowl, large bowl, whisk and cooling rack.
I bake this cake in a jelly roll pan and it works like a charm. If you don’t have a jelly roll pan, a 13 x 9-inch cake pan will work, of course.
Keep in mind, that if you choose to bake this in a standard 13 x 9 inch pan, the result will be a thicker cake and it will require longer time to bake. Always test the center with a toothpick baking until it comes back clean.
Once baked, cool the cake completely then top it with the chocolate fudge frosting and a sprinkling of toffee bits for crunch and you’ll be good to go.
Store this cake chilled in the refrigerator for up to 4 days.

More Sheet Cake Recipes to Make

Single layer Red Velvet Snack Cake.
Texas Sheet Cake is another one layer wonder that you’re sure to love.
Sheet Pan Pumpkin Snack Cake with a Browned Butter Frosting that’s to die for.
Chocolate lovers Texas Sheet Cake.
Double Fudge Mississippi Mud Cake topped with marshmallows and pecans.
Hummingbird Poke Cake is easy and delicious!
Dreamy Coconut Cream Cake.
Mocha Almond Sheet Cake from Land O’Lakes.

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