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Chocolate Sheet Cake with Salted Caramel Buttercream Frosting

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  • Prep 25 min
  • Total 1 hr 50 min
  • Servings 24
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Who says “basic” has to be a bad thing? Start with a simple chocolate sheet cake, then top it with an easy salted caramel frosting you whip up yourself. They’re so good together, you don’t need anything else (except maybe a second slice).
Updated May 25, 2022
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  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box


  • 1 cup butter, softened
  • 2 1/4 cups powdered sugar
  • 1/3 cup salted caramel sauce
  • 2 tablespoons milk
  • 1 teaspoon vanilla


  • 1
    Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour. Or spray with cooking spray. In large bowl, make cake batter as directed on box. Pour into pan.
  • 2
    Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3
    In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread on top of cake. To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

Expert Tips

  • tip 1
    For even more indulgence, when serving, drizzle each piece with additional salted caramel sauce.
  • tip 2
    To soften butter, cut in small pieces, and leave at room temperature. A faster method is to microwave butter in 5-second intervals, turning frequently so butter is softened but not melted.

Nutrition Information

No nutrition information available for this recipe
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