Buttery, fluffy, and studded with melty mini chips, this chocolate chip sheet cake layers rich vanilla cake with brown sugar frosting and a kiss of salt.
If your kitchen smells like sugar, butter, and happiness right now… yep, you’re in the right place. This one’s soft, slightly gooey in the best way, and perfect for slicing thick warm squares straight from the pan.
Sometimes you just want the cozy comfort of a chocolate chip cookie but with less scooping and more “bake once, done.” This chocolate chip sheet cake walks that line between nostalgic and new—it’s golden, sturdy but tender, and perfectly speckled with dark chocolate nibbles. I especially love it for casual gatherings or hormonal Tuesdays when only frosting and carbs will do (no judgment). Best of all, you’ll skip the layer cake fuss but still get plenty of buttery-crackly brown sugar frosting on top.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chocolate Chip Sheet Cake
This isn’t one of those “just okay” snack cakes that you forget five minutes later. It’s the kind you slice off a little corner… then another… then somehow half the pan is gone.
- Tender and buttery base: The cake is soft with just the right amount of fluff, thanks to buttermilk and a little oil magic.
- Unskippable brown sugar frosting: It’s creamy, salty-sweet, and sort of like a caramel icing situation. I’d eat it on toast, honestly.
- Full of mini chips: They’re everywhere so you get chocolate in almost every bite. Plus they don’t sink, which is its own little miracle.
- Easy sheet pan situation: No layering, no piping, no cake drama. Pour, bake, cool, frost, snack.
- Great for birthdays or “meh” days: Dress it up with sprinkles or keep it low-key with coffee. It’s versatile like that.
- Stays moist for days: If it lasts that long, which… good luck.
Ingredient Notes
The ingredient list reads like the cast of a comfort food rom-com: familiar, cozy, and way more charming together than you’d expect.
- All-purpose flour: The sturdy foundation. Don’t try to swap in almond flour unless you’re looking for cake crumble.
- Baking powder + baking soda: You need both here. One gives rise, one balances the buttermilk’s acid. Science tastes good.
- Salt: Just a little, but mighty. It sharpens the sugars and keeps things from tasting flat.
- Butter (unsalted): Use the good stuff if possible. It’s in both the cake and the frosting, so flavor really comes through.
- Granulated sugar: Keeps the crumb light and provides most of the cake’s structure.
- Vegetable oil: Just a splash helps the cake stay moist—even cold from the fridge.
- Eggs: Room temp, so they blend in smoothly. Cold eggs can make the batter curdle. (Ugh, no thanks.)
- Vanilla extract: No faking it with this one. The vanilla brings everything together in warm, cakey harmony.
- Buttermilk: Adds a little tang and bounce to the crumb. If you’re out, stir lemon juice into regular milk and let it sit 5 minutes.
- Mini chocolate chips: Go mini! They hold their place in the batter better than full-size ones and melt into little puddles.
- Light brown sugar: For the frosting syrup. It adds slightly molasses-y depth to cut through all the sweet.
- Powdered sugar: Fluffy and smooth, it makes the frosting pipeable (or slather-able).
- Milk + water: A bit of liquid to help things blend and set just right.
How To Make This Chocolate Chip Sheet Cake
You’re basically mixing, layering, and frosting. The trick is not to overmix and not to eat half the batter with a spoon. (No judgment if you do, though.)
- Prep your pan and oven: Preheat the oven to 350°F. Grease and parchment-line a 9×13 pan, leaving some overhang like a little cake sling. Future you will thank you when lifting it out nicely.
- Mix dry ingredients: Whisk together the flour, baking powder, baking soda, and salt. Set that aside and forget about it for now.
- Cream the butter and sugar: Beat ’em together in a big bowl until fluffy, about 3–4 minutes on medium speed. The air you beat in here = lighter cake later.
- Blend in oil, eggs, and vanilla: Lower the speed and add these in one by one—oil first, then the delicious golden eggs, then vanilla. Beat well between each to keep everything silky and smooth.
- Alternate flour and buttermilk: Add the flour mixture in thirds, alternating with the buttermilk. Start and finish with the flour so the batter stays stable. Toss in the mini chips with the last scoop of flour.
- Spread and bake: Pour the batter in and smooth it out gently. Bake 30–35 minutes until the top is golden and a toothpick slides out clean.
- Cool it down: Let the cake rest in the pan for 10 minutes, then lift it out, peel the paper, and move to a wire rack until completely cool.
- Make brown sugar syrup: In a small saucepan over medium heat, stir the brown sugar with water until it melts and glistens. Then cool it down while you prep the rest.
- Cream the frosting: Beat the softened butter, then gradually add powdered sugar. Drizzle in that cooled syrup and beat until fluffy heaven.
- Frost and finish: Spread frosting over your (cooled!) cake, sprinkle with extra minis, and serve up generous slices like the cake fairy you are.
Storage Options
Here’s the good news: this chocolate chip sheet cake keeps well. You don’t need a bakery showcase to keep it soft and delicious.
Once the cake is frosted, you can loosely cover it with foil or plastic wrap and stash it in the fridge for up to four days. It’ll still be moist, I promise. If anything, the frosting sets up a little firmer so cutting clean slices gets even easier—bonus! Bring it to room temp before serving though, unless you like your frosting a little firm and fudgy.
To freeze it, you’ve got options: freeze the entire frosted cake tightly wrapped in plastic then foil (for up to a month), or freeze individual squares for grab-and-go moments. Let them thaw in the fridge overnight or on the counter for about an hour. Reheating isn’t really necessary unless you want that melty chocolate chip vibe again—pop a slice in the microwave for 10 seconds and BAM, gooey joy.
Variations and Substitutions
This cake’s a friendly type. It welcomes swaps and mix-ins like a true extrovert, as long as you keep the basic ratios the same.
- Chocolate chunks instead of chips: Feeling bold? Rough-chopped couverture chocolate gives you big molten pockets—you may never go back.
- Brown butter frosting: Swapping the regular butter for browned adds a toasted, nutty depth. A bit fussier, but 100% worth it.
- Orange zest in the batter: Just a teaspoon brings a citrusy freshness that plays surprisingly well with the chocolate.
- Espresso powder: Add 1/2 teaspoon to amplify the chocolate flavor subtly. Like background music for your cake.
- Nutty swirl: Add chopped toasted walnuts or pecans for crunch and toasty vibes. Fold in with the chocolate chips.
What to Serve with Chocolate Chip Sheet Cake
This cake sits nicely at center stage, but it doesn’t mind a good side act. A few little things can really round it out, depending on your mood or moment.
- If you’re serving this at a small gathering or birthday, a scoop of vanilla bean ice cream on top adds contrast and cold-creamy balance. It melts just enough into the frosting—utter magic.
- Trying this on a weeknight dinner table (yes, dessert should always be on the table)? Add a handful of berries for something fresh and juicy alongside. Raspberries work especially well.
- Need a full-on party vibe? Pair it with something unexpected like these peanut butter & banana ice cream sandwiches. A little cake, a little frozen swoon—you’ll have everyone grazing happily.
- Personally, I love nibbling a slice with coffee, maybe even alongside these savory muffins as a not-too-sweet brunch option. Yes, cake for brunch. You’re welcome.
- Or just serve it ice-cold from the fridge, no sides needed, straight fork-to-pan. I would never judge.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this chocolate chip cake recipe in advance?
Yes, absolutely. You can bake the cake a day or two ahead, then wrap it tightly and store it at room temp or in the fridge. The frosting can also be made ahead and refrigerated—just bring it to room temp and beat it a little before spreading. Assembled cake stays great for several days covered in the fridge.
Can I use regular-size chocolate chips instead of mini?
You sure can, but be aware that the regular-size chips sometimes sink a bit more during baking. Minis disperse more evenly and keep the texture light. If using bigger chips, toss them in a teaspoon of flour before folding them into the batter to help suspend them.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, no need to stress. Combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, stir, and let it sit for 5 minutes until slightly curdled. It’ll do the trick beautifully in this recipe with just the right amount of tang and tenderness.
Is it okay to leave the frosting off?
Technically yes, but emotionally? Maybe not. The brown sugar frosting really adds something special here. But if you’re frosting-averse or out of time, the cake itself holds up well solo. Consider dusting with powdered sugar or adding a drizzle of melted chocolate as a minimal-but-yummy finish.
Chocolate Chip Sheet Cake with Brown Sugar Frosting
Ingredients
Chocolate Chip Sheet Cake
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 3/4 tsp (3 g) salt
- 1/2 cup (113 g) unsalted butter softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) vegetable oil
- 3 eggs room temperature
- 2 tsp (10 ml) vanilla extract
- 1 cup (240 ml) buttermilk or DIY (see notes)
- 1 cup (170 g) mini chocolate chips plus extra for sprinkling
Brown Sugar Frosting
- 1/4 cup (50 g) light brown sugar packed
- 2 tbsp (30 ml) water
- 1/2 cup (113 g) unsalted butter softened
- 2 cups (250 g) powdered sugar sifted
- 2 tbsp (30 ml) milk
- 1/2 tsp (2.5 ml) vanilla extract
- 1/4 tsp (1 g) salt plus flaky sea salt for topping (optional)
Equipment
- 9x13-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
- Saucepan
Instructions
- Prep your pan and oven: Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving overhang for easy lifting.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, using an electric mixer, beat butter and granulated sugar together on medium speed until light and fluffy, about 3–4 minutes.
- Blend in oil, eggs, and vanilla: Reduce mixer speed to low, slowly stream in oil, then add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
- Alternate flour and buttermilk: Add the dry mixture in three parts, alternating with the buttermilk (begin and end with flour). Mix just until incorporated each time. Toss mini chocolate chips with the last portion of flour before folding into the batter.
- Spread and bake: Pour batter into prepared pan. Smooth the top gently. Bake 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool: Let cake cool in pan for 10 minutes, then use parchment sling to lift it out. Remove parchment and cool completely on a wire rack before frosting.
- Make brown sugar syrup: In a small saucepan over medium heat, stir together brown sugar and water until sugar has dissolved and mixture is bubbling. Remove from heat; let cool completely.
- Make the frosting: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, beating well. Drizzle in cooled brown sugar syrup, milk, vanilla, and salt. Beat until fluffy and light, 1–2 minutes.
- Frost and finish: Spread frosting evenly over cooled cake. Sprinkle with extra mini chocolate chips and a pinch of flaky sea salt, if using. Slice and serve.
Notes
Storage: Store covered at room temp for 1 day or refrigerate for up to 4 days. To freeze, wrap well in plastic and foil; thaw overnight in the fridge.
Substitutions & Variations: Try chocolate chunks, brown butter frosting, or add orange zest or nuts to the batter as you like.
