This Sheet Pan Chocolate Toffee Butter Cake with 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. That’s always a win, if you ask me. I mean, have you ever seen a Mississippi Mud Cake that didn’t disappear in the blink of an eye? I can say firsthand that I haven’t.
- 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.
- Thrill your family for breakfast with these Sheet Pan Pancakes from Belly Full.
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Helpful Kitchen Items:
Sheet Pan Chocolate Toffee Butter Cake with Fudge Frosting
Ingredients
- 1 cup butter softened
- 2 cups granulated sugar
- 1 Tbsp pure vanilla extract
- ¼ tsp pure almond extract
- 4 large eggs
- 3 cups all purpose flour
- 1 3.4 oz box instant vanilla pudding mix
- 2 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 1 cup mini chocolate chips
- 1 1/3 cup Bits-O-Brickle English Toffee Bits divided
- Fudge Frosting:
- 3/4 cup salted butter
- 3/4 cup heavy cream
- 3/4 cup cocoa powder
- 1/4 tsp pure almond extract
- 3 cups powered sugar
Instructions
- Preheat the oven to 350°F Butter and flour a standard 10" x 15" jelly roll pan or spray with baking spray. Set aside.
- Using an electric mixer, cream together the butter, sugar, vanilla and almond extracts for 2-3 minutes.
- Add the eggs one at time beating well after each addition.
- In a separate bowl, sift together the flour, pudding mix, baking powder and salt.
- 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.
- Use a large spatula to mix the chocolate chips and 1 cup toffee bits in by hand until evenly distributed in batter.
- Spread into the prepared jelly roll pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes back clean.
- Meanwhile,on the stovetop 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. Use a hand mixer to gradually beat in the powdered sugar.
- Spread over the cooled cake then sprinkle with remaining toffee bits.
- Store chilled bring to room temperature for serving.
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margie says
On your recipe For Sheet Pan Choc. Toffee Butter Cake you begin by saying to prepare Bundt Pan – but then the recipe says prepare in Jelly Roll Pan. What? It is Jelly Roll Pan – isn’t it?
Melissa says
Please use a jelly roll pan.
Pat says
A how big is a jelly roll pan
Melissa says
A standard jellyroll pan is 10″ x 15″
Ellen Manalo says
Hi Melissa! Can I omit the pudding mixture in this recipe? Thank you.
Melissa says
You can, if you prefer. It gives the cake a beautiful texture but, the recipe will still work, yes.
Lorelei says
I made this for a holiday family gathering. It was a huge hit. Thanks!!
Melissa says
Wonderful!
Jan Roth says
Could I use less cocoa so the icing wouldn’t be so dark? I’m more of a milk chocolate person.
Melissa says
This frosting is designed to be made with the amounts called for in the recipe. You can certainly adapt using less cocoa but, other ingredient amounts may need to be changed, too.