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–+ servings

Chocolate Chip Sheet Cake

Karissa Parrish
This chocolate chip sheet cake tastes just like a chocolate chip cookie, but in cake form! The cake is soft, fluffy, and topped with a homemade cookie dough frosting that is covered with mini chocolate chips. Since this is a snack cake size, it's perfect for birthday parties, holidays, or for any family gathering.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time: 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 20 slices

Equipment

  • 9x13-Inch Glass or Metal Baking Pan
  • Electric Stand Mixer

Ingredients:
 
 

Chocolate Chip Cake

  • 2 ⅔ cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups sugar
  • 1 cup unsalted butter, room temperature (2 sticks)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup milk, room temperature
  • 1 cup mini chocolate chips

Chocolate Chip Cookie Dough Buttercream

  • ¾ cup all-purpose flour, heat-treated
  • ¾ cup unsalted butter, room temperature (1.5 sticks)
  • 1 cup brown sugar
  • ¼ cup sugar
  • ¼ cup plus 1tbsp heavy whipping cream, divided
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips

Instructions:
 

  • Preheat the oven to 350 degrees and line your 9x13-inch baking pan (see note below) with parchment paper and non-stick spray.

Chocolate Chip Cake

  • Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
  • In the bowl of an electric stand mixer using the paddle attachment, beat together the butter and sugar on medium-high speed until creamy (about 1-2 minutes). Beat in the eggs, one at a time on medium speed, until combined. Then mix in the vanilla. Scrape down the sides and bottom of the bowl a few times as needed.
  • On low speed, alternate between adding the flour mixture and the milk, starting and ending with the flour (add about half of the flour mixture, then the milk, then the rest of the flour). Mix just until each one is combined before adding the next.
  • Take the bowl off of the stand and gently fold in the mini chocolate chips with a silicone spatula. Scrape the cake batter into the prepared pan and smooth it out into an even layer (the cake batter will be on the thicker side). Bake for 28-32-minutes, or until a toothpick inserted into the middle comes out clean. Allow the cake to completely cool before frosting.

Chocolate Chip Cookie Dough Buttercream

  • Preheat the oven to 350 degrees and evenly pour flour onto a baking sheet. Bake the flour for 5 minutes and allow it to cool completely on the counter before using.
  • In the bowl of an electric stand mixer using the paddle attachent, cream together the butter, brown sugar, and sugar until smooth (about 1-2 minutes). Add a ¼ cup of heavy cream and the vanilla and beat on medium-high speed for 2-3 minutes (we want the buttercream to be really light and creamy).
  • On low speed, mix in the flour, mini chocolate chips, and 1 tablespoon of heavy cream. Then whip on medium-high speed for another minute.
  • Frost the cooled cake (you can either do this in the pan or remove the cake first), slice, and serve. Keep any leftover cake slices in an airtight container and store them in the refrigerator for up to 5 days.

Notes:

Baking Pan: This recipe uses a 9×13-inch pan. You can use either a glass or metal baking pan. If using glass, spray the pan with non-stick spray, line with parchment paper, and then more non-stick spray. If using metal, line with parchment paper and spray with non-stick spray.
Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. For this recipe, you’ll want to remove the butter, eggs, and milk from the refrigerator about 1 hour before you want to start baking.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1)Fluff up the flour using a fork. 2)Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Heat-Treated Flour: For the cookie dough frositng we need to heat-treat the flour. By doing this, we help reduce the build up of pathogens (bacteria) that may be on the flour.

Nutrition

Serving: 1sliceCalories: 405kcalCarbohydrates: 56gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 221mgPotassium: 43mgFiber: 1gSugar: 37gVitamin A: 527IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg
Keyword chocolate chip cake, chocolate chip cookie dough frosting, chocolate chip sheet cake
US Customary - Metric
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