Chocolate Chip Sheet Cake with Brown Sugar Frosting
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. It’s soft, slightly gooey, and perfect for slicing thick, warm squares straight from the pan. Skip the layer cake fuss, but still get plenty of buttery-crackly brown sugar frosting on top.
12
pieces
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
DIY Buttermilk: Combine 1 cup of milk with 1 tbsp lemon juice or vinegar. Let sit 5 minutes to thicken before using.
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.
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.
Nutrition
Calories: 400kcal | Carbohydrates: 57g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 260mg | Potassium: 80mg | Fiber: 1g | Sugar: 35g | Vitamin A: 500IU | Calcium: 80mg | Iron: 1.5mg