Chocolate Chip Sheet Cake with Chocolate Fudge Frosting

A slice of chocolate chip sheet cake with chocolate frosting on a small plate.

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Chocolate Chip Sheet Cake with Chocolate Fudge Frosting

This chocolate chip sheet cake is packed with mini chocolate chips & frosted with chocolate sour cream frosting! This is so good and easy!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 580kcal

Author: Ella Gilbert

Equipment

9x13-inch cake pan
Stand Mixer
Kitchen Scale
Measuring Spoons
Bowl
Whisk
Rubber Spatula
small offset spatula

Ingredients

Chocolate Chip Cake

⅓ cup unsalted butter room temperature
1 ⅔ cup white sugar
¼ cup neutral oil
4 large eggs room temperature
3 teaspoons vanilla extract
2 teaspoons baking powder
1 ½ teaspoons kosher salt
3 cups all-purpose flour
½ cup buttermilk room temperature
1 cup mini chocolate chips

Chocolate Frosting

3 oz semisweet chocolate chopped
½ cup unsalted butter room temperature
1 cup confectioners' sugar
½ cup cocoa powder dutch-processed
pinch kosher salt
¼ cup sour cream room temperature

Metric - US Customary

Instructions

Preheat the oven to 350℉/175℃. Grease and line a 9x13-inch cake pan with parchment paper.
In a stand mixer fitted with the paddle attachment, beat the room temperature butter with the oil and sugar until creamy on medium speed. This will take about 2-3 minutes, and it'll look a bit grainy and fluffy.
⅓ cup unsalted butter , 1 ⅔ cup white sugar, ¼ cup neutral oil
Add the eggs one at a time, beating well and scraping the bowl after each addition.
4 large eggs
Mix in the vanilla extract.
3 teaspoons vanilla extract
In a small bowl, whisk together the flour with the baking powder and salt.
2 teaspoons baking powder, 3 cups all-purpose flour, 1 ½ teaspoons kosher salt
Add ⅓ of the flour mixture, then mix on low. Add ½ the buttermilk. Repeat once more, then end with the flour mixture.
½ cup buttermilk
Gently stir in the mini chocolate chips.
1 cup mini chocolate chips
Pour the cake batter into the prepared pan.
Bake for 33-42 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pan for 10-15 minutes before removing and letting them cool completely on wire cooling racks.
Melt your chopped chocolate in a microwave safe bowl, stopping every 10-15 seconds to stir so it doesn't burn. Once melted, set aside.
3 oz semisweet chocolate
In a stand mixer fitted with the paddle attachment, beat the butter and confectioners' on low speed until combined. Then increase the speed to medium-high and beat until light and fluffy
½ cup unsalted butter, 1 cup confectioners' sugar
Add the cocoa powder and mix on low speed until combined, then increase to medium speed for 1-2 minutes. You may need to stop the mixer and scrape the sides of the bowl with a rubber spatula to make sure everything is getting combined. No butter left behind!
½ cup cocoa powder
Add in the sour cream, melted chocolate, and salt and mix once more.
pinch kosher salt, ¼ cup sour cream
Frost your completely cooled cake and enjoy!

Video

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘metric’ above ingredients.

Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.

Chocolate Chips: I recommend using mini chocolate chips, regular chocolate chips will probably sink to the bottom of the cake when baking.

Kitchen Scale: This cake should be measured out with a kitchen scale, especially the flour. Adding too much flour will make this cake dry, and we already have quite a lot of flour and less buttermilk to help suspend the chocolate chips!

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I am using Diamond Crystal kosher salt and not Morton Salt which is much too salty!

Storage: Keep tightly wrapped in the fridge for up to 5 days. Let it come to room temperature before eating.

Making Ahead: You can make the cake layers ahead of time. Bake them and then once completely cooled, wrap in plastic wrap tightly. Store in the fridge for up to 2 days or in the freezer for up to 2 months. If frozen, allow to defrost and come to room temperature before frosting the cake.

Nutrition