Go Back
+ servings
Sheet Pan Chocolate Toffee Butter Cake with Fudge Frosting

Sheet Pan Chocolate Toffee Butter Cake with Fudge Frosting

Keyword butter cake, cake, chcolate frosting
Servings 24
Author Melissa Sperka


  • 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 package 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


  • 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.