Chocolate Chip Sheet Cake
User Reviews
5
Chocolate Chip Sheet Cake
Description
This chocolate chip sheet cake uses softened butter creamed with sugar, to which egg, vanilla, and buttermilk are added for moisture and flavor. Dry ingredients including flour, baking powder, baking soda, and salt are folded in carefully to avoid overmixing, which maintains a tender crumb instead of a dense texture.
Mini chocolate chips are folded into the thick batter so they stay suspended during baking rather than sinking. The cake spreads evenly in a greased and floured jelly roll pan, baking to a golden brown with a soft but structured interior.
The accompanying frosting, made with butter, powdered sugar, vanilla, salt, and optional cocoa powder, can be adjusted in thickness with heavy cream. Sprinkling additional mini chocolate chips on top adds texture contrast. Wrapped in plastic wrap, the cake keeps well at room temperature for up to three days.
Ingredients
For Cake
- 8 Tablespoons butter softened and cut into 8 pieces, unsalted
- 1 ¼ cups granulated sugar
- 1 egg large, 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 butter softened, unsalted
- 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 chocolate chips mini, 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!
Notes
- After baking, cover the sheet cake with plastic wrap and store it at room temperature for up to three days to maintain freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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