Chocolate Chip Sheet Cake
This chocolate chip sheet cake is soft, buttery, and studded with chocolate in every bite. Finished with a smooth brown sugar frosting, it’s the perfect treat to share—or keep all to yourself on a cozy weekend.
16 Servings
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups granulated sugar
- 1 cup unsalted butter softened
- 2 tablespoons vegetable oil
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk at room temperature
- 1 cup mini chocolate chips
For the Frosting:
- ¾ cup light brown sugar packed
- ¼ cup water
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- Pinch of salt
- 1 teaspoon milk
- ¼ cup mini chocolate chips for topping
Instructions
Preheat the Oven and Prepare the Pan:
- Preheat the oven to 350°F (177°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal after baking.
Prepare the Dry Ingredients:
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed for 3–4 minutes, or until the mixture is light and fluffy. Blend in the vegetable oil.
Incorporate the Eggs and Vanilla:
- Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract until fully incorporated.
Combine the Dry Ingredients and Buttermilk:
- Alternately add the flour mixture and the buttermilk to the batter, beginning and ending with the flour. Mix until just combined. Fold in the mini chocolate chips with the final portion of flour.
Bake the Cake:
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Brown Sugar Frosting:
- In a small saucepan over medium heat, combine the brown sugar and water. Stir continuously until the sugar dissolves. Remove from heat and allow to cool slightly.
Whip the Butter and Add Syrup:
- In a clean bowl, beat the softened butter until creamy. Gradually add the powdered sugar while mixing on low speed. Drizzle in the cooled brown sugar syrup and beat on medium speed until the frosting is fluffy, about 2 minutes. Add a pinch of salt and 1 teaspoon of milk to adjust consistency, if needed.
Frost the Cake and Garnish:
- Once the cake is completely cool, spread the frosting evenly over the top. Sprinkle with additional mini chocolate chips. Slice and serve.
Notes
To Make It Gluten-Free:
Substitute the all-purpose flour with a certified 1:1 gluten-free flour blend that includes xanthan gum. Ensure all other ingredients—such as baking powder and chocolate chips—are labeled gluten-free to avoid cross-contamination.
Substitute the all-purpose flour with a certified 1:1 gluten-free flour blend that includes xanthan gum. Ensure all other ingredients—such as baking powder and chocolate chips—are labeled gluten-free to avoid cross-contamination.