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Chocolate Sheet Cake with Chocolate Caramel Frosting

Yasser
Have you ever craved a dessert that combines rich chocolate with the deep, buttery sweetness of caramel? This Chocolate Sheet Cake with Chocolate Caramel Frosting is the ultimate treat for chocolate lovers. Perfect for birthdays, potlucks, or simply indulging after dinner, this cake delivers a moist, tender crumb topped with a silky caramel-flavored chocolate frosting.
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Prep Time 25 minutes
Cook Time 35 minutes
Servings 12
Calories 480 kcal

Ingredients
  

For the Cake

  • 2 cups granulated sugar
  • 1-3/4 cups all-purpose flour or gluten-free flour blend (210g)
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher or fine sea salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp chocolate extract
  • 2 tsp pure vanilla extract or vanilla paste
  • 1 cup boiling water

For the Chocolate Caramel Frosting

  • 9 oz dark chocolate chopped
  • 1 cup granulated sugar
  • 3 tbsp water
  • 1-1/4 cups heavy cream
  • Pinch of fine sea salt
  • 1 tsp pure vanilla extract or vanilla paste

Instructions
 

Prepare the Cake

  • Adjust the oven rack to the middle position and preheat to 350°F. Butter a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easier removal later. Lightly butter the parchment.
  • In the bowl of a stand mixer with the paddle attachment, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix on low until evenly blended.
  • Add the buttermilk, oil, eggs, chocolate extract, and vanilla. Mix on low until combined, occasionally scraping the bowl to ensure no dry pockets remain.
  • Gradually add the boiling water, pulsing the mixer on and off to avoid splashing. Once incorporated, beat on low for 1 minute. The batter will be thin.
  • Pour into the prepared pan and tap gently on the counter to remove air bubbles. Bake for 30-40 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely before frosting.

Make the Chocolate Caramel Frosting

  • Place chopped chocolate in the stand mixer bowl and set near the stove.
  • In a heavy-bottomed saucepan with a light interior, combine sugar and water. Stir once, then heat over medium-high without stirring, swirling occasionally for even browning. Once bubbling, cover with a tight lid for 1-2 minutes to dissolve sugar crystals.
  • Continue heating until the caramel turns amber. Remove from heat and slowly whisk in heavy cream—it will bubble vigorously, so whisk constantly until smooth. If needed, return to low heat briefly to melt hardened bits.
  • Stir in vanilla and salt. Pour caramel over the chocolate and let sit for a few minutes before whisking in small circles until fully melted and smooth.
  • Refrigerate for 45 minutes, stirring occasionally. Once cooled, beat on medium-high until fluffy—about 2 minutes.

Assemble the Cake

  • Once the cake has cooled and the frosting is fluffy, spread it evenly over the top with an offset spatula. Use the parchment sling to lift the cake for easy slicing.

Notes

For a gluten-free option, use a high-quality gluten-free flour blend. If you don’t have buttermilk, mix 1 tbsp vinegar or lemon juice with 1 cup milk and let it sit for 5 minutes. Substitute chocolate extract with additional vanilla extract if needed. Opt for high-quality dark chocolate (60-70% cocoa) for the best frosting flavor.