There’s something incredibly comforting about a homemade chocolate chip sheet cake. The aroma of baking cakes always fills my kitchen with warmth and nostalgia, often reminding me of family gatherings and cozy afternoons spent with friends. This chocolate chip sheet cake is not only easy to make, but it also serves a crowd perfectly, making it ideal for parties, potlucks, or just a sweet treat at home. With a preparation time that’s less than an hour, you can whip it up from scratch and have it ready for everyone to enjoy.
What truly sets this cake apart is its rich flavor and soft texture. It has a tender crumb that melts in your mouth, and the melty chocolate chips add delightful bursts of sweetness throughout. This cake is a crowd-pleaser for all ages, and whether you serve it at a birthday party or alongside coffee during brunch, it’s sure to bring smiles to everyone’s faces.
Why you’ll love this
- Quick to prepare: Easy instructions mean you can bake it in no time!
- Perfect for gatherings: A large sheet cake means plenty of servings for all.
- Deliciously chocolatey: Melty chocolate chips are irresistible in every bite.
- Versatile appeal: Great for birthdays, holidays, or just a weekend treat.
- Easily customizable: Add toppings or mix-ins to suit your taste.
"This cake is a showstopper and super simple to make!"
How this recipe comes together
Making this chocolate chip sheet cake is straightforward. Start by gathering all ingredients and preheating your oven. You’ll mix the dry ingredients in one bowl, the wet ingredients in another, and then combine them before folding in the chocolate chips. Once in the oven, it bakes until golden brown and delicious.
What you’ll need for chocolate chip sheet cake
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 ½ to 2 cups chocolate chips (semi-sweet or preferred variety)
Ingredient notes & swaps
- All-purpose flour: Fluffy and tender texture; whole wheat flour can be used for a healthier option.
- Unsalted butter: For better control over salt content; can use margarine but may affect texture.
- Chocolate chips: Mix dark, semi-sweet, or even white chocolate for unique flavors.
Directions to follow
This chocolate chip sheet cake recipe is simple and involves just a few key steps. Gather your ingredients and get ready to make something delicious!
- Preheat your oven to 350°F (175°C) and grease or line a 9×13 inch sheet pan for easy removal later.
- 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.
- Using a mixer, beat the softened butter and granulated sugar until fluffy and light in color, which helps incorporate air into the batter, resulting in a tender crumb.
- Incorporate the 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.
- 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.
- Gently fold most of the chocolate chips into the batter, reserving some to sprinkle on top before baking for extra melty pockets of chocolate.
- Pour the batter into your prepared sheet pan and spread it 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.
Pro Tip: For a lighter cake, be careful not to overmix when combining wet and dry ingredients.
Visual cues for doneness include a golden-brown top and a slightly firm texture when lightly pressed.
Helpful cooking tips
- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature for even mixing and better cake texture.
- Measuring flour: Spoon and level the flour for accurate measurement; excess flour can lead to a dense cake.
- Don’t skip the cooling: Allow the cake to cool fully before slicing to prevent it from crumbling.
- Use quality chocolate chips : Good-quality chocolate will enrich the flavor remarkably.
Best ways to enjoy it
Serve the chocolate chip sheet cake plain or with a dusting of powdered sugar on top for a touch of elegance. A scoop of vanilla ice cream or a dollop of whipped cream complements the cake beautifully. Pair it with a cup of coffee or tea for a delightful afternoon treat.
How to store & freeze
To store any leftovers, wrap the cake tightly with plastic wrap or foil and keep it in the refrigerator for up to a week. If you want to keep it longer, you can freeze the cake for up to three months. Just ensure it’s well-wrapped to prevent freezer burn.
How to fix common issues
If your cake is dry, be sure not to overbake it; keep a close eye during the last few minutes in the oven. A soggy center can indicate that the cake needs more time to bake. For bland flavors, try a bit more vanilla or a sprinkle of sea salt on top for contrast.
Recipe variations
For a fun twist on this chocolate chip sheet cake, consider adding ½ cup of chopped nuts for crunch, or swirl in peanut butter or caramel for extra flavor. You can also swap out semi-sweet chocolate chips for butterscotch or white chocolate chips, depending on what you have on hand.
Common questions
Can I make this cake ahead of time?
Absolutely! This chocolate chip sheet cake can be made a day in advance. Just let it cool fully and store it in an airtight container at room temperature, or refrigerate if you live in a warm climate.
What should I do if my cake sticks to the pan?
To avoid sticking, ensure that you’re using enough grease or lining the pan with parchment paper. If you still have trouble, run a knife along the edges to loosen it before attempting to flip it out.
Can I use a different type of pan?
Yes, you can use a different size or type of baking dish! Just be aware that this may alter the baking time. A deeper pan will require a longer bake, while a shallower one may bake faster.
How do I know when my cake is done?
Check for doneness with a toothpick inserted in the center; if it comes out clean or with just a few crumbs, the cake is ready. The cake should also spring back slightly when touched.
Is it safe to eat raw batter?
Raw batter contains eggs and can pose a risk, so it’s best to avoid eating it. However, you can use pasteurized eggs for peace of mind if you love sneaking a taste!
Chocolate Chip Sheet Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease or line a 9×13 inch sheet pan for easy removal later.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
- Using a mixer, beat the softened butter and granulated sugar until fluffy and light in color.
- Incorporate the eggs one at a time, beating well after each addition. Add the vanilla extract.
- Gradually add the dry ingredients alternately with the milk to the butter mixture. Mix gently.
- Gently fold in most of the chocolate chips, reserving some for topping.
- Pour the batter into the prepared sheet pan and spread it evenly. Top with 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.