Hubs’ birthday was on Sunday and his one request was a chocolate toffee sheet cake…

Easy to please, I tell you! ๐Ÿ˜‰

Have you guys made Pioneer Woman’s Chocolate Sheet Cake? Well, you should. It’s seriously the best EVER.

& I thought it’d be a great jumping off point for this Chocolate Toffee Sheet Cake!

I swapped out hot coffee for the water to help enhance the chocolate and added toffee bits to the frosting to kick it up a notch for hubs’ big day!

He was a fan of this!!

So much so that THIS is how I found the sheet cake before I was able to photograph it for the blog haha

Happy Birthday to the world’s greatest hubby! (Sorry ladies, it’s TRUE)

Love you with all of my heart – more than I love chocolate sheet cake & ice cream! ๐Ÿ˜‰

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Chocolate Toffee Sheet Cake

Yield: 1 large sheet cake

Deliciously moist chocolate sheet cake with crunchy toffee bits & pecans in the frosting!


For the Cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
1/4 cup (heaping) cocoa powder
2 sticks salted butter
1 cup piping hot coffee (I reheated some that was leftover from the morning)*
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract

*may substitute boiling water

For the Icing:
1 3/4 stick Butter
1/4 cup (heaping) cocoa powder
7 Tablespoons Milk
1 teaspoon vanilla extract
1 pound Powdered Sugar
1/2 cup finely chopped pecans
2/3 cup toffee bits


For the Cake:
Preheat oven to 350ยบF. Spray a sheet cake pan with non-stick cooking spray (or Bakers Joy). In a large bowl, mix together the flour, sugar, and salt. Next, in a medium saucepan, melt the butter over medium-high heat. Add the cocoa powder and whisk together. Once combined, add hot coffee & allow mixture to boil for 30 seconds. Remove from heat and pour over flour mixture and stir it in to cool down the mixture.

In a measuring cup, whisk together the buttermilk, beaten eggs, baking soda, and vanilla extract. Pour buttermilk mixture into butter/chocolate mixture and whisk until well combined. Pour batter into the prepared sheet cake pan and bake at 350ยบF for 20 minutes.

For the Icing:
While cake is in the oven, it's time to make the icing. Melt butter in a medium saucepan over medium high heat. Add the cocoa powder and whisk to combine. Turn off heat and add the milk, vanilla, and powdered sugar; stir together until well combined. Next add the chopped pecans and toffee bits, stir together, and pour icing over warm cake (spreading it lightly with a spatula).

Allow to cool (if you have self control) and then cut into squares and serve! Hubs likes his with warm with a scoop of ice cream on top! A la' mode style... ๐Ÿ˜‰

Minimally Adapted from: The Pioneer Woman