Chocolate Chip Sheet Cake
This Chocolate Chip Sheet Cake is a soft, buttery dessert filled with mini chocolate chips and finished with a creamy brown sugar frosting.
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Servings: 16
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened
- 2 tablespoons vegetable oil
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk room temperature
- 1 cup mini chocolate chips
For the Frosting
- 3/4 cup light brown sugar
- 1/4 cup water
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- Pinch of salt
- 1 teaspoon milk
- 1/4 cup mini chocolate chips for topping
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line it with parchment paper, leaving a slight overhang on the sides to allow for easy removal after baking.
- Prepare the cake batter. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set the dry mixture aside.
- In a separate large mixing bowl, beat the granulated sugar and softened butter with an electric mixer on medium speed for 3 to 4 minutes, or until the mixture is light, pale, and fluffy.
- Reduce the mixer speed to low. Add the vegetable oil, then add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Add the dry ingredients and buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed after each addition just until combined. Add the mini chocolate chips with the final portion of the flour mixture and stir gently until evenly distributed.
- Transfer the batter to the prepared baking pan. Spread it evenly with a spatula, ensuring the batter reaches the corners of the pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Prepare the frosting. In a small saucepan over medium heat, combine the light brown sugar and water. Stir slowly until the sugar has fully dissolved. Remove from the heat and allow the syrup to cool.
- In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
- Reduce the mixer speed to low and gradually add the powdered sugar, mixing until fully incorporated and smooth.
- Slowly drizzle the cooled brown sugar syrup into the frosting. Increase the mixer speed to medium and beat for approximately 2 minutes, or until the frosting is light and fluffy.
- Add the pinch of salt and milk, then mix until the frosting reaches a smooth, spreadable consistency.
- Spread the frosting evenly over the fully cooled cake. Sprinkle the top with the remaining mini chocolate chips.
- Slice the cake into 16 servings and serve.
Notes
To make this Chocolate Chip Sheet Cake gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. If the blend does not contain xanthan gum, add according to the flour brand’s recommendation.
Ensure the baking powder, powdered sugar, chocolate chips, and vanilla extract are labeled gluten free, as some brands may have cross-contamination risks.
The cake batter may be slightly thicker when made with gluten-free flour. Avoid overmixing, and allow the baked cake to cool completely before slicing for the best texture.