Chocolate Chip Sheet Cake
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5.0
48 reviews
Excellent
Chocolate Chip Sheet Cake
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Chocolate chip sheet cake is a sweet and simple snack cake that can be served in the pan it's baked in. Recipe includes a how-to video!
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Ingredients
For Cake
- 8 Tablespoons unsalted butter softened and cut into 8 pieces
- 1 ¼ cups granulated sugar
- 1 large egg room temperature preferred
- 2 teaspoons vanilla extract
- 1 ¼ cup buttermilk
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup mini chocolate chips
For Frosting
- 1 cup unsalted butter softened
- 3 ½ cups powdered sugar
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon table salt
- 1-2 Tablespoons heavy cream as needed
- ½ cup cocoa powder optional, only if you would like to make your frosting chocolate.
- ¼ cup mini chocolate chips, for topping
Instructions
For Cake
- Preheat oven to 350F (175C) and spray a 10x15” (25x38cm) jelly roll pan with baking spray (or lightly grease and flour). Set aside.
- In a large bowl, combine butter and sugar and use an electric mixer to beat until well-combined.
- Add egg and vanilla extract and mix well.
- With mixer on low-speed, slowly mix in buttermilk until completely combined.
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and use a spatula to gently fold together until batter is approximately 75% of the way combined (do not use an electric mixer for this step or you will over-mix your batter and the cake will be dense and dry).
- Add mini chocolate chips and stir until chips are distributed and batter is completely combined.
- Spread batter evenly into prepared baking pan. The batter will be thick, this is expected and necessary to keep the chocolate chips from sinking in the cake as it bakes.
- Transfer to 350F (175C) preheated oven and bake for 25-30 minutes or a toothpick inserted in the center of the cake comes out clean or with moist crumbs.
- Allow to cool completely in pan before covering with frosting.
For Frosting
- Place butter in a large bowl and use an electric mixer to beat until creamy.
- Gradually add powdered sugar, stirring until combined.
- Add vanilla extract, salt, and 1 Tablespoon of heavy cream and beat until thoroughly combined (be sure to scrape the sides and bottom of the bowl).
- Check consistency and add additional heavy cream if frosting is too thick to easily spread.
- If you would like to make this a chocolate frosting, add cocoa powder here and stir until combined (most likely you will need at least an additional tablespoon of cream).
- Spread over completely cooled cake. Sprinkle with remaining chocolate chips.
- Cut cake and serve directly from the jelly roll pan. Enjoy!
Equipments used:
Notes
- Cover jelly roll pan with plastic wrap and store at room temperature for up to 3 days.
Nutrition Information
Show Details
Serving
1serving
Calories
501kcal
(25%)
Carbohydrates
70g
(23%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
225mg
(9%)
Potassium
101mg
(3%)
Fiber
2g
(8%)
Sugar
55g
(110%)
Vitamin A
662IU
(13%)
Vitamin C
1mg
(1%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 501kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 225mg | 9% |
| Potassium | 101mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 55g | 110% |
| Vitamin A | 662IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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