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Vintage-inspired Swirled Caramel Sheet Cake with Fudgy Chocolate Frosting. We’re taking a page from our grandma’s cookbooks and I’m adding a few of my own twists. Let’s kick the weekend off right with this absolutely delicious caramel-like butter sheet cake. Buttery vanilla cake swirled with the most delectable, roll your eyes back good, brown sugar and maple “caramel”. Top the cake off with a generous layer of rich, fudgy, chocolate frosting. Sooo much to love here, and simple to make too! Sweet, gooey, with notes of vanilla and caramel, and of course, plenty of chocolate!

overhead photo of cake slices on sheet pan

In the past year or so I’ve rediscovered sheet cakes and become obsessed with them. I used to strictly make layer cakes. And while I still love a good layer cake, right now I’m embracing the simplicity of the classic sheet cake. 

To me, sheet cakes feel very “old school” or vintage, which is something I love. I swear, our grandmas really did know best. Back then simple really meant SIMPLE. 

No one thought twice about using a boxed cake mix, and frozen dinners were where it was at. I’m obviously not about frozen dinners, but I can definitely get behind an easy sheet cake recipe. 

cake batter in bowl

My Nonnie loved baking sheet cakes, so I’m channeling her today! No box mix though, this is all homemade.

And maybe just a little better than our grandmas used to make. 

photo of caramel butter sauce in pan

Here are the details, start with the cake

Start with the vanilla butter cake. This is pretty easy and straightforward, beat the wet ingredients together, add the dry, and then beat in some milk.

I always go heavy on the vanilla with my cakes. This is a vanilla cake after all, so the more vanilla the better, don’t skimp.

Swirled Caramel Sheet Cake before baking

The “caramel” swirl 

This isn’t really caramel, but I swear it’s better, and so much easier to make. Butter and brown sugar boiled together until thickened slightly. Then lots of vanilla and a little sea salt added in at the end. 

The brown sugar melts down adding hints of warm molasses. It really deepens the flavor to create a very gooey sauce that’s perfectly rich and caramel-like. And when you add that splash of vanilla and a sprinkle of sea salt? Well, it really is delectable. 

Swirled Caramel Sheet Cake in pan after baking

When the batter is made and the caramel is ready, layer the batter with the caramel, then use a butter knife to gently swirl the caramel throughout the cake. This doesn’t need to be perfect. 

As the cake bakes up, the caramel melts down to the bottom and caramelizes around the edges. It creates a cake that’s almost gooey throughout with caramelized edges. 

It’s different, but in a great way. 

photo of Fudgy Chocolate Frosting in bowl

The frosting

While the cake is cooling, you can start making the chocolate fudge frosting. It’s just simply three ingredients. Melted chocolate chips, sour cream, and I also added in some espresso powder, which really highlights the chocolate.

close up photo of cake slice

For having just three ingredients, this is one of the most magical frostings. Very creamy, rich, and fudgy. And I love that it’s not too sweet – but just sweet enough.

Swirled Caramel Sheet Cake with Fudgy Chocolate Frosting close up photo on sheet pan

Frost the cooled cake, then top with chocolate curls. 

There are three “steps” here, but they’re all very easy, and so very good. Each bite is filled with sweet vanilla butter cake, gooey caramel, and fudgy chocolate frosting. It’s a cake that just about all will love…there’s a little something for everyone! 

Swirled Caramel Sheet Cake with Fudgy Chocolate Frosting on a plate with a fork

Looking for other simple sheet cakes? Here are some favorites:

Retro-Style Chocolate Sheet Cake

Swirled Blackberry Lavender Sheet Cake

Easiest Coconut Banana Cake with Fudgy Chocolate Frosting

Lastly, if you make this Swirled Caramel Sheet Cake with Fudgy Chocolate Frosting be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

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♬ _Cute – Gabe Lost

Swirled Caramel Sheet Cake with Fudgy Chocolate Frosting

Author: Tieghan Gerard
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12
Calories Per Serving: 675 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Caramel Swirl

Frosting

US Customary – Metric

Instructions

  • 1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.
    2. In a large bowl, beat together the butter and sugar until fluffy. Add the vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, and salt. Stream in the milk, beating until just combined.
    3. To make the caramel. Melt together the butter, brown sugar, and maple in a medium saucepan. Bring to a boil and cook 4-5 minutes, until thickened slightly. Stir in the vanilla and salt. 
    4. Pour 2/3 of the batter into the prepared pan. Drizzle half the caramel over the batter, then pour over the remaining batter (it will not cover the caramel fully). Then drizzle over the remaining caramel. Use a knife to lightly swirl the caramel around, don't over mix. Bake for 30 to 35 minutes, until the center is just set. Let cool completely.
    5. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 30 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. If desired top with chocolate. Slice, eat, and enjoy!!

Notes

Storing: this cake keeps well in the fridge for 3-4 days.
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photo of cake on sheet pan with frosting

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Comments

    1. Hi Amber,
      Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan

      Reply

  3. I just made this cake to test it for a St. Patrick’s Day party. It is delicious – almost tastes like pancakes which is partly due to the maple syrup. It’s moist, has great texture and is flavorful. I did make the frosting, but I don’t care for it on this cake. It’s too overpowering. (I did use the coffee which lends itself to the “pancakes” theme.) I’m going to think about a different topping – a lighter chocolate (ganache?) or maybe just some delicious whipped cream? Maybe whipped cream with cocoa powder? Anyone have any ideas?

    As I’m only testing this and didn’t want a large cake, I only made a half recipe in a 9×9 pan. I’m no mathematician, but my measurements seem to have worked.

    Reply

    1. Hey Joyce,
      Thanks so much for giving the recipe a try!! You could really do any kind of frosting that you enjoy! A vanilla frosting would be great or even just basic whipped cream. You could also just to a simple chocolate buttercream. I hope this helps!! xTieghan

      Reply

  4. This looks terrific! Can it be made into a sheet cake (larger than 9×13)? If so, recommendations for how long to bake or changes to measurements of ingredients?

    Reply

    1. Hi Sarah,
      Sure, you would need to increase the ingredients, you can do that manually by adjusting the serving size and the measurements will automatically adjust for you. Let me know if you have any other questions! xTieghan

      Reply

    1. Hi Stacey,
      Honey could work, but you could also try doubling the brown sugar and adding 1/3 cup of cream. Let me know if you give the recipe a try, I hope you love it!! xTieghan

      Reply

  6. Could you possibly use all brown sugar in the caramel instead of half maple syrup and half brown sugar?

    Reply

    1. Hey there,
      Sure, that will work for you! Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan

      Reply

  7. This sounds absolutely amazing, I need to make this. Do you have any tips on making chocolate curls? I’ve tried chilling chocolate bars and using a potato peeler, using one of those cheese slicers that has a long slit and makes thin shards of cheese, as well as a grater, all without much success. Maybe I’m just chocolate curl challenged lol? Your curls are much prettier than any I’ve been able to accomplish – any tips?

    Reply

    1. Hey Patricia,
      I like to pop the chocolate bar in the freezer and then use a veggie peeler to get the curls. I think it’s important to also use a good bar of chocolate, I like Chocolove or Lindt. I hope you love the recipe!! xTieghan

      Reply

      1. All my Carmel sank to the edges and bottom of the cake! What did I do wrong? The flavor was soo good but I wanted the swirls within the batter!

        Reply

        1. Hey Rudy,
          Thanks for giving the recipe a try, sorry about the caramel!! Was it possibly too thin? Let me know how I can help! xTieghan

          Reply

  8. Okay, enough temptation for the Lenten Season. 😉 -Looks amazing and can’t wait to try for Easter!

    Reply

    1. Hi Donna,
      Sure, I like Bob’s Red Mill GF flour. Let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

    1. Hey there,
      Totally, that will work well for you!! Let me know if you give the recipe a try, I hope it turns out amazing for you!! xTieghan

      Reply

  12. This sounds amazing! Love caramel but chocolate isn’t my thing. (I know…what planet am I from?) Is there another frosting you’d recommend for this? Thanks so much!!

    Reply

  14. This is a wonderfully delicious cake – I had to stop myself from eating the whole thing…. My family felt the same and it didn’t last a day in our house! I need to make a gluten free version – would you substitute almond flour or just a general gluten free baking flour? Thank you for the recipe!

    Reply

    1. Hey Jackie,
      Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! I would use a GF flour blend for this cake. xx

      Reply