About
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 10x15-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.
