This chocolate chip sheet cake is the perfect cake for birthday parties! This cake is moist, fluffy, and has tons of mini chocolate chips. It is also topped with chocolate cream cheese frosting that is crazy creamy. You won’t want to go back to box cake mix after trying this cake!
What Makes This The Best Chocolate Chip Sheet Cake
This is seriously the best chocolate chip sheet cake. The cake is super fluffy and has rich chocolate flavor. The best part is that it has tons of mini chocolate chips. It gives the cake an extra layer of texture. This is not your average cake.
I think sheet cakes are seriously underrated. The cake has all the flavor and elements of a full cake, but it is the EASIEST to decorate!
On top of the cake is a chocolate cream cheese frosting that is super creamy. I swirled it and added extra chocolate sprinkles. It is so easy and tastes amazing!
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How To Make Chocolate Chip Sheet Cake
The process of making this cake is very similar to my triple chocolate cake. The big difference is the espresso and the mini chocolate chips.
I am not a coffee person. At all. I don’t like when my desserts taste like coffee, however the addition of the espresso does NOT make the cake taste like coffee. The espresso make the chocolate flavor bloom. It creates a rich chocolate cake!
To make this cake you will need a mixer. Start by sifting all the dry ingredients in a mixing bowl. Normally the sugars count as a wet ingredients in baking, but not for this recipe.
Next, heat hot water on the stove in a saucepan. Then, take instant espresso and mix it in. I used a basic instant espresso. You won’t need anything fancy because you won’t taste it in the cake.
Then, mix the buttermilk, eggs, oil, and vanilla in a small separate bowl. Once it is all mixed in, slowly add in the espresso. Go slow because if you add it all at once, it will cook the eggs.
Next, slowly add in the wet ingredients. I usually add 1/3 of the mixture at a time. Once it is mixed in, make sure you scrape the bowl. It will have some stuck to the sides and bottom of the bowl. Make sure you mix it back into the batter for 20-30 seconds.
Then, fold in the mini chocolate chips. Gently fold them in with a rubber spatula so you don’t over mix the batter.
Pour the batter into a 9X13 pan. Now it is time to bake! Bake it for 23-28 minutes. The cake is done baking when a toothpick inserted comes out clean.
How To Prevent The Cake From Sticking In the Pan
The method I use every single time I bake a cake is easy, and works every time.
- Spray the pan with a non stick baking spray. Use a baking spray with flour (not regular pam spray). Make sure to spray it good!
- Add parchment paper on the bottom. I will layer the parchment paper on the bottom and up 2 of the sides.
- Spray again! Spray the parchment paper with the non stick baking spray.
- Let the cake sit in the pan for 10 mins after it is done baking. Letting the cake sit helps to prevent the cake from sticking. It gives the cake time to remove itself from the sides of the pan.
- Transfer the cake upside down on a cooling rack. Flip the cake on the cooling rack and let it cool completely before frosting
Making Chocolate Cream Cheese Frosting
This is probably the best chocolate frosting I have ever had! It is creamy, chocolaty, and has a slight tang from the cream cheese. Did I mention it is delicious? It goes perfect with the chocolate chip sheet cake.
To make it, you will first need slightly cold butter. Leave the butter out on the counter for 30 minutes. It should be cold to the touch, but you can leave finger indents when you press on it.
While the butter has to be slightly cold, the cream cheese HAS to be room temperature. It makes it a lot easier to blend until smooth. Leave the cream cheese on the counter for at least 2 hours before you make the frosting.
Another tip is to make sure the powdered sugar and cocoa powder gets sifted. This will help prevent any graininess.
First, blend the cream cheese on high for 1 minute on high. Then, add in the slightly cold butter and blend for 1 minute on high. The butter should be fluffy before you add the powdered sugar. So, scrape the bowl and mix for another minute to make sure it is fluffy.
Next, add in the powdered sugar and cocoa powder slowly to the butter. It will be very thick at the end. The addition of heavy cream helps to smooth it out.
Next, after you add the vanilla, salt, and heavy cream, beat for 4 minutes on high. The color of the frosting will lighten dramatically, but it will darken over time.
Then, scrape the bowl and beat again for 1 minute. There will be a lot of air bubbles. To get rid of those, beat by hand with a wooden spoon. It will become creamy again.
Decorating Chocolate Chip Sheet Cake
Before you decorate the cake, place the frosting in the fridge for 15 minutes. This will help the butter to solidify, and it will be easier to frost with. While the frosting is in the fridge, place the sheet cake in the freezer for 15 minutes. This will make it so much easier to frost as well.
Then, frost the cake with the frosting. I did a wavy swirl to give the cake a little life. Then, for fun I added some chocolate sprinkles.
Can I Make This Cake Ahead Of Time?
Yes! I actually prefer to make the cake ahead of time. I’m a busy lady! After you make the cake, wrap it tightly in cling wrap and place it in the freezer.
Once you are ready to frost, leave on the counter for 1 hour before frosting. You can skip the second freezing.
You can also make the frosting 1 day before frosting as well. (I prefer to make it the day I’m frosting the cake.) Store the frosting in the fridge, and once you are ready to use, leave it on the counter for 2 hours. Then, you will need to re-whip it with the mixer before using.
How To Store The Chocolate Chip Sheet Cake
The cake will need to covered and stored in the fridge. It will last up to 4 days in the fridge. I usually end up cutting the cake into squares and storing in the 9X13 pan.
Other Chocolate Recipes To Try
- Triple Chocolate Cake
- S’mores Peanut Butter Cake
- Mini Chocolate Cheesecakes
- Chocolate Toffee Rice Krispie Treats
Chocolate Sheet Cake
- 2 cups All-purpose flour
- 3/4 cup Unsweetened cocoa powder
- 2 tsp Baking powder
- 3/4 tsp Baking soda
- 1/2 tsp Salt
- 1 cup White granulated sugar
- 1/2 cup Brown sugar packed light or dark
- 1 cup Buttermilk room temperature
- 2 Large eggs room temperature
- 1 Egg yolk room temperature
- 1/2 cup Oil canola or vegetable
- 2 tsp Pure vanilla extract
- 2 tsp Instant espresso
- 1/2 cup Hot water
- 1 1/4 cup Mini chocolate chips
Chocolate Cream Cheese Frosting
- 3/4 cup Unsalted butter slightly cold
- 8 oz Cream cheese room temperature
- 3 1/2 cup Powdered sugar sifted
- 3/4 cup Unsweetened cocoa powder
- 1/2 TBSP Pure vanilla extract
- Pinch of salt
- 1/8 cup Heavy cream
- Preheat oven to 350F. Spray a 9X13 pan with non stick baking spray. Place a layer of parchment paper on the bottom. Spray again.
- In a mixing bowl, sift the flour, cocoa powder, baking soda, baking powder, salt, sugar, and brown sugar together.
- Heat the hot water in a saucepan until steaming. Pour hot water in a glass measuring cup. Stir in the instant espresso.
- In a seperate bowl, whisk the buttermilk, eggs, egg yolk, vanilla, and oil. Slowly mix in the espresso. Using a stand mixer, slowly pour in the wet ingredients into the dry.
- Once combined, scrape the bowl and mix for 20-30 seconds. Take off the mixer. Fold the mini chocolate chips in with a rubber spatula.
- Pour the cake batter into the pan. Smooth with the spatula. Bake for 23-28 minutes until a toothpick inserted comes out clean. Let sit in pan for 10 minutes. Transfer to a cooling rack and allow to cool completely before frosting.
Chocolate Cream Cheese Frosting
- Set the cold butter on the counter for 30 minutes. The butter should be slightly cold. In a large bowl, sift the powdered sugar and cocoa powder.
- Using a mixer, beat the cream cheese on high for 1 minute until smooth. Add in the butter and beat on high for 1 minute. Scrape the bowl and beat again for 30 seconds.
- Slowly add in the sifted powdered sugar and cocoa powder. Scrape the bowl. Add in the pinch of salt, vanilla, and heavy cream. Mix on low until combined. Then beat on high for 4 minutes straight. Scrape the bowl and beat again for 1 minute on high.
- Use a wooden spoon and beat the frosting by hand for a few minutes to get rid of the air bubbles. Place frosting in the fridge for 15 minutes. Then, frost the cake.