Decadent Chocolate Caramel Fudge Sheet Cake Recipe

Chocolate Caramel Fudge Sheet Cake — an easy, indulgent sheet cake that’s moist and loaded with sweet fillings. A simple chocolate base is baked in a 9 x 13 pan, then punctured and soaked with a rich mixture of sweetened condensed milk, caramel sauce and hot fudge. Once chilled and topped with whipped topping, mini chocolate chips and crunchy toffee bits, it makes a perfect dessert for parties and family celebrations.

This cake is simple to prepare and very forgiving. Peggy Mitchell shared this sheet-pan version, decorated with some favorite family toppings for extra flavor and texture. Below you’ll find easy-to-follow steps, prep and cook times, and ingredient amounts so you can recreate this crowd-pleasing dessert at home.

Instructions

To make the cake

1. Preheat the oven to 180°C / 350°F / Gas Mark 4.

2. In a mixing bowl, combine the cake mix, eggs, milk and vegetable oil until the batter is smooth. Pour into a greased and lightly floured 9 x 13-inch pan and level the top.

3. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven.

4. While the cake is still hot, warm the hot fudge slightly in the microwave (about 20–30 seconds) so it pours easily. Stir together the warmed fudge, sweetened condensed milk and caramel sauce until well combined.

5. Use a fork, skewer or straw to poke holes all over the surface of the hot cake. Slowly and evenly pour the condensed milk/carameI/fudge mixture over the cake, allowing the liquid to soak in. Try to distribute it so the edges absorb as well as the center.

6. Allow the cake to cool completely. Cooling thoroughly helps the soaked mixture set into the cake.

Frosting and finishing

7. Once the cake is completely cool, spread the thawed Cool Whip evenly over the top.

8. Sprinkle mini chocolate chips and toffee bits across the whipped topping. For best texture and flavor, refrigerate the cake for at least 8 hours (preferably overnight) before serving.

We’d love your feedback. Did you try this recipe or make any changes? Share your experience in the comments — thank you and happy baking!

Recipe Summary

Chocolate Caramel Fudge Sheet Cake

Yield:
9 x 13 pan

Prep Time:
10 minutes

Cook Time:
30–35 minutes

Total Time:
40 minutes (plus chilling)

An easy sheet cake layered with caramel and hot fudge, finished with whipped topping, mini chocolate chips and toffee bits. Ideal for gatherings and special occasions.

Ingredients

The Cake

• 16.5 oz (460 g) double chocolate cake mix
• 3 eggs
• 1 cup (235 ml) milk
• ½ cup (120 ml) vegetable oil

For pouring on the hot cake

• 1 (14 oz) can sweetened condensed milk
• ≈10–10.5 oz caramel ice cream sauce (half a standard bottle)
• ≈10–10.5 oz hot fudge sauce (half a standard bottle)

Frosting & Decoration

• 1 cup mini chocolate chips
• 1 cup toffee bits
• 16 oz thawed Cool Whip

Instructions

To make the cake

1. Preheat oven to 180°C / 350°F / Gas Mark 4.
2. Mix cake mix, eggs, milk and oil until smooth. Pour into a greased and floured 9 x 13 pan.
3. Bake 30–35 minutes, or until a toothpick comes out clean. Remove from oven.
4. Warm the hot fudge briefly, then stir it together with the sweetened condensed milk and caramel sauce.
5. Poke holes all over the hot cake with a fork or straw, then pour the sauce mixture slowly and evenly over the cake to allow absorption.
6. Cool completely before adding the topping; this ensures the soaked flavors set.

The frosting

1. Spread thawed Cool Whip across the cooled cake. Sprinkle with mini chocolate chips and toffee bits.
2. Refrigerate for at least 8 hours (overnight recommended) before serving for best texture and flavor.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 776
Total Fat: 41g
Saturated Fat: 21g
Trans Fat: 0g
Cholesterol: 89mg
Sodium: 521mg
Carbohydrates: 99g
Fiber: 2g
Sugar: 77g
Protein: 10g

Nutrition information isn’t always exact; use as an approximate guide.

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