Description
A soft and moist chocolate chip sheet cake topped with smooth chocolate frosting and filled with melty chocolate chips in every bite. Perfect for birthdays, potlucks, or an easy family dessert.
Ingredients
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- 2 1/2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups semi sweet chocolate chips
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 3 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat 1 cup softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in 1 cup milk and 2 teaspoons vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips gently.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool completely before frosting.
- For the frosting, beat 1/2 cup softened butter with powdered sugar and cocoa powder. Add 3 tablespoons milk and 1 teaspoon vanilla extract, mixing until smooth and creamy.
- Spread frosting evenly over the cooled cake. Slice and serve.
Notes
- Do not overmix the batter to keep the cake tender.
- Measure flour by spooning and leveling for best texture.
- Store covered at room temperature for up to 3 days.
- Unfrosted cake can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg