Sheet Pan Chocolate Cake Delight

Sheet Pan Chocolate Cake Delight! The best (and easiest) chocolate cake recipe made in a sheet pan and covered in warm caramel frosting, chocolate, coconut, and nuts.

It the easiest chocolate cake to make, and perfect for a party or potluck. 

 My grandmas were lunch ladies back in the day and used to make yummy cakes like this all the time.

I love to try out new recipes when we have a get together because you have so many people together that can give you their opinion.

This is a no-fail recipe and will be a hit at any gathering.

TIPS AND TRICKS

• CHOCOLATE: The top of the cake has a drizzle of chocolate. You can either use chocolate topping or you can melt chocolate chips. If you melt the chocolate chips, just place them in the microwave in a bowl for a minute. Stir until smooth. If you need a few more seconds then go ahead. I would just do 30 second intervals after the first minute.
• CARAMEL: I used Trader Joe’s caramel topping but homemade caramel is the best! It just depends how much time you have.
• NUTS: I always use almonds because my family have nut allergies. Any nut would be fabulous on this!
• STORAGE: Cover with tin foil and plastic wrap and it should stay fresh up to 3 to 4 days on your countertop!

Sheet Pan Chocolate Cake Delight

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Ingredients

• Cake:
• 2 cups flour
• 2 cups of sugar
• 1 stick of butter
• 1 cup of water
• 4 Tablespoons cocoa
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla
• Frosting:
• 1/2 cup butter
• 6 Tablespoons milk
• 3 cups powdered sugar
• 2 teaspoons vanilla
• 1/4 cup caramel sauce
• Toppings:
• 2 1/2 cups toasted coconut, see instructions below to toast
• 1/2 cup caramel
• 3/4 cup chocolate chips
• 1/2 cup slivered almonds

Instructions

1. In the first step, preheat the oven to 375 degrees and line a cookie sheet lined with parchment paper and spread out the shredded coconut evenly over the sheet.
2. Bake for 10 to 15 minutes, checking and tossing coconut regularly. If you keep moving it the coconut won’t burn. When the coconut is golden brown, it’s done! Now, turn your oven to 400 degrees.
3. In a mixing bowl, combine the flour and sugar and then set aside.
4. In a saucepan, combine the butter, water, and cocoa. Bring to a boil. After the mixture reaches a boil, add this to the flour mixture and stir to combine.
5. Add the buttermilk, then the baking soda, and then the eggs. Next will be the vanilla, make sure to mix in between each addition. Pour into a greased cookie sheet lined with parchment paper and bake at 400 degrees for 20 minutes.

Frosting: 

In a saucepan, combine butter and milk and bring to a boil. Stir caramel sauce, and then add the powdered sugar and the vanilla. Stir until smooth.

Once, the cake is done, remove it from the oven and poke holes with a fork. Pour the frosting evenly over the top. Next, sprinkle with the toasted coconut.

Drizzle the 1/2 cup of caramel onto the coconut. In a microwavable bowl, add chocolate chips and. microwave on high in 30-second increments, stirring in between until smooth. Drizzle chocolate over the caramel and then sprinkle the almonds. Let everything cool and become firm before cutting.

Did you try our Sheet Pan Chocolate Cake Delight? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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