This Chocolate Chip Sheet Cake is so chocolatey, so moist, so sweet, that a certain blue, cookie-loving monster might just give up his most favorite handheld treat for this one! Once you taste this yummy, vanilla, chocolate-chip-scattered cake, you’ll understand his quick change of heart. And the creamy, fluffy chocolate frosting topped with even more rich chocolate chips will have you saying, “om, nom, nom, nom.” C is no longer for cookie, but instead for Chocolate Chip Sheet Cake, and that’s more than good enough for us!
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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 10×15-inch jellyroll pan with baking spray.
Step 3 –In a large bowl, beat 8 tablespoons of the butter and the granulated sugar with an electric mixer until well-combined.
Step 4 –Add the egg and 2 teaspoons of the vanilla extract to the butter mixture and mix well.
Step 5 –With the mixer on low speed, slowly beat the buttermilk into the butter mixture until completely combined.
Step 6 –In a separate bowl, whisk the flour, the baking soda, the baking powder, and 3/4 teaspoon of the salt together.
Step 7 –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.
Step 8 –Add 1 cup of the mini chocolate chips into the batter, and stir until they are evenly distributed and the batter is completely combined.
Step 9 –Evenly spread the batter into the prepared baking pan.
Step 10 –Bake until a toothpick or fork inserted into the center comes out clean or with moist crumbs, about 25-30 minutes.
Step 11 –Allow the cake to cool completely.
Step 12 –While the cake cools, add the remaining butter to a large bowl and beat with an electric mixer until creamy.
Step 13 –Gradually add the powdered sugar into the butter mixture, stirring with a spatula until combined.
Step 14 –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.
Step 15 –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.
Step 16 –Evenly spread the icing over the cooled cake and sprinkle with the remaining chocolate chips.
Step 17 –Slice and serve.
