Description
Indulge in a rich and gooey Chocolate Chip Sheet Cake that is perfectly moist, loaded with melty chocolate chips, and easy to make with simple pantry ingredients. This classic sheet cake offers a soft crumb and sweet batter with pockets of melted chocolate in every bite, making it ideal for any occasion from casual desserts to festive gatherings.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 to 2 cups chocolate chips (semi-sweet or preferred variety)
Instructions
- Prepare Your Ingredients: Gather and measure all ingredients precisely. Preheat your oven to 350°F (175°C) and grease or line a sheet pan (approximately 9×13 inches) for easy removal later.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar until fluffy and light in color. This process incorporates air into the batter, resulting in a tender crumb.
- Add Eggs and Vanilla: Incorporate eggs one at a time, beating well after each addition to maintain a smooth and emulsified batter. Then add the vanilla extract for aromatic warmth.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients alternately with the milk to the butter mixture, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter which can lead to a dense cake.
- Fold in Chocolate Chips: Gently fold most of the chocolate chips into the batter, reserving some to sprinkle on top before baking for extra melty pockets of chocolate.
- Bake and Cool: Pour the batter into your prepared sheet pan and spread evenly. Top with the reserved chocolate chips. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before slicing and serving.
Notes
- Use room temperature ingredients for smoother batter and better texture.
- Do not overmix the batter to keep the cake tender and avoid a dense texture.
- Choose high-quality chocolate chips for richer, more luscious melted chocolate pockets.
- Start checking for doneness at 25 minutes as oven temperatures may vary.
- Allow the cake to cool completely before slicing so the chocolate chips set evenly.
- Variations include adding nuts, using dark chocolate chips, making it gluten-free or vegan, or adding spice like cinnamon or espresso powder.
- Leftover cake can be stored at room temperature for up to 3 days or frozen up to 3 months.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg