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Chocolate Chip Sheet Cake

Diner-StyleOvenSpecial OccasionVegetarian
Time :50 minutes
Yield :15 servings
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The Scoop

A vanilla sheet cake with chocolate chips in every bite and a creamy frosting on top? This is what happens when a chocolate chip cookie decides to become a cake!
Soft, buttery, and loaded with mini chocolate chips, it gets finished with a fluffy frosting and even more chocolate for a dessert that keeps the cookie energy but brings a whole lot more cake to the table.
Hack it:
Add a little espresso powder to the frosting to make the chocolate flavor pop.
Swap the mini chocolate chips for dark, milk, or white chocolate chips.
Sprinkle chopped toasted pecans, walnuts, or hazelnuts over the frosting.
Add flaky sea salt on top for a sweet-salty finish.
Swirl peanut butter, cookie butter, or chocolate sauce through the frosting.
Turn it into a celebration cake with colorful sprinkles or crushed chocolate cookies.
Leftovers:
Warm a slice and serve it with vanilla ice cream and chocolate sauce.
Layer cake cubes with pudding and whipped cream for an easy chocolate chip trifle.
Crumble pieces over yogurt or ice cream for an instant dessert topping.
Turn slices into mini ice cream sandwiches with softened vanilla or chocolate ice cream.
Freeze individual squares for a ready-to-go sweet treat.

Ingredients

For the cake:

  • 8 tablespoons unsalted butter, softened and cut into 8 pieces
  • 1 1/4 cups granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups buttermilk
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup mini chocolate chips

For the frosting:

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon table salt
  • 1-2 tablespoons heavy cream, plus more if needed
  • 1/2 cup cocoa powder, optional
  • 1/4 cup mini chocolate chips, for topping

Directions

  • Preheat the oven to 350 degrees F.
  • Spray a 10x15-inch jellyroll pan with baking spray.
  • In a large bowl, beat 8 tablespoons of the butter and the granulated sugar with an electric mixer until well-combined.
  • Add the egg and 2 teaspoons of the vanilla extract to the butter mixture and mix well.
  • With the mixer on low speed, slowly beat the buttermilk into the butter mixture until completely combined.
  • In a separate bowl, whisk the flour, the baking soda, the baking powder, and 3/4 teaspoon of the salt together.
  • Add the dry ingredients mixture to the wet ingredients mixture and use a spatula to gently fold together until the batter is approximately 75% of the way combined.
  • Add 1 cup of the mini chocolate chips into the batter, and stir until they are evenly distributed and the batter is completely combined.
  • Evenly spread the batter into the prepared baking pan.
  • Bake until a toothpick or fork inserted into the center comes out clean or with moist crumbs, about 25-30 minutes.
  • Allow the cake to cool completely.
  • While the cake cools, add the remaining butter to a large bowl and beat with an electric mixer until creamy.
  • Gradually add the powdered sugar into the butter mixture, stirring with a spatula until combined.
  • Add the remaining vanilla extract, the remaining salt, and 1 tablespoon of the heavy cream to the butter mixture and beat with the electric mixer until thoroughly combined. Be sure to use a spatula to scrape the sides and the bottom of the bowl. If the frosting is too thick to spread, add more of the heavy cream.
  • If you prefer a chocolate frosting, add the cocoa powder to the frosting mixture and stir with a spatula until combined. You may need to add an additional tablespoon of the heavy cream after this.
  • Evenly spread the icing over the cooled cake and sprinkle with the remaining chocolate chips.
  • Slice and serve.
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