This Chocolate Chip Sheet Cake is a dreamy dessert that combines rich, buttery flavors with gooey chocolate chips in every bite. Perfect for gatherings or a cozy night in, it’s ready in just 50 minutes, making it a hassle-free treat. The cake’s moist, tender crumb pairs beautifully with the melty chocolate, creating a texture that’s both indulgent and comforting.
Each slice is a celebration of sweetness, with a hint of vanilla enhancing the decadence. Whether you’re a baking novice or a seasoned pro, this recipe delivers crowd-pleasing results every time. Serve it warm for an extra touch of heaven, and watch it disappear in moments.
With its golden edges and soft, fluffy center, this cake is a feast for the eyes and the palate. The generous sprinkling of chocolate chips ensures every forkful is packed with rich, melty goodness. It’s a dessert that feels special yet is simple enough to whip up on a whim.
The aroma of freshly baked cake filling your kitchen is just the beginning of the joy it brings. Perfect for sharing, this sheet cake serves 15, making it ideal for parties or family dinners. Treat yourself to a slice of pure happiness—it’s worth every calorie!
Ingredients for Chocolate Chip Sheet Cake
- For the Cake:
- 8 Tablespoons (113 g) unsalted butter, softened and cut into 8 pieces
- 1 ¼ cups (250 g) granulated sugar
- 1 large egg (room temperature preferred)
- 2 teaspoons vanilla extract
- 1 ¼ cup (295 ml) buttermilk (or substitute with 1 ¼ cup milk + 1 ¼ Tablespoon lemon juice or vinegar, let sit for 5 minutes)
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (170 g) mini chocolate chips
- For the Frosting:
- 1 cup (226 g) unsalted butter, softened
- 3 ½ cups (440 g) powdered sugar
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon table salt
- 1-2 Tablespoons heavy cream (as needed)
- ½ cup (50 g) cocoa powder (optional, for chocolate frosting)
- ¼ cup (42 g) mini chocolate chips (for topping)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Spray a 10×15” (25x38cm) jelly roll pan with baking spray or lightly grease and flour. Set aside.
- Make the cake batter: In a large bowl, combine butter and sugar. Use an electric mixer to beat until well-combined.
- Add the egg and vanilla extract. Mix well.
- With the mixer on low speed, slowly mix in the buttermilk until completely combined.
- In a separate medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Use a spatula to gently fold together until the batter is about 75% combined (avoid over-mixing to prevent a dense cake).
- Fold in the mini chocolate chips until evenly distributed and the batter is fully combined.
- Bake the cake: Spread the batter evenly into the prepared pan (the batter will be thick, which helps keep the chocolate chips from sinking). Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow the cake to cool completely in the pan before frosting.
- Make the frosting: In a large bowl, beat the butter with an electric mixer until creamy.
- Gradually add the powdered sugar, stirring until combined.
- Add vanilla extract, salt, and 1 Tablespoon of heavy cream. Beat until thoroughly combined, scraping the sides and bottom of the bowl.
- Check the consistency. Add more heavy cream if the frosting is too thick to spread easily.
- For chocolate frosting, add cocoa powder and mix until combined (you may need an additional Tablespoon of cream).
- Assemble the cake: Spread the frosting over the cooled cake. Sprinkle with the remaining mini chocolate chips.
- Cut and serve directly from the pan. Enjoy!
Storage and Reheating Tips
Store your Chocolate Chip Sheet Cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature before serving for the best texture. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or gently reheat in the microwave for 10-15 seconds.
Recipe Variations to Try
Swap mini chocolate chips for white chocolate, butterscotch, or peanut butter chips for a fun twist. For a nutty flavor, fold in ½ cup of chopped walnuts or pecans into the batter. If you’re feeling adventurous, add a teaspoon of cinnamon or espresso powder to the dry ingredients for a warm, rich undertone.
Time-Saving Hacks
Use a stand mixer to cream the butter and sugar quickly, and whisk the dry ingredients while the mixer runs. If you’re short on time, skip the frosting and dust the cooled cake with powdered sugar instead. For an even faster option, use store-bought frosting and jazz it up with a sprinkle of mini chocolate chips.
Equipment Guidance
A 10×15” jelly roll pan is essential for this recipe, but if you don’t have one, a 9×13” baking dish will work—just adjust the baking time to 30-35 minutes. Use an offset spatula for smooth, even frosting application. A toothpick or cake tester is your best friend to check for doneness without overbaking.
Common Questions Answered
Can I use regular milk instead of buttermilk?
Yes! Mix 1 ¼ cups of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and use as a substitute.
Why do the chocolate chips sink?
The thick batter helps prevent this, but tossing the chips in a bit of flour before adding them can also help.
Can I make this ahead?
Absolutely! Bake the cake a day in advance and frost it just before serving.
Chocolate Chip Sheet Cake
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
- Preheat oven to 350F (175C) and spray a 10×15” (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.
- 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!