Chocolate Chip Sheet Cake Recipes
Soft, tender vanilla sheet cake packed with melty chocolate chips and finished with extra chips on top. Easy to mix, perfect for parties.
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Servings:
Ingredients
Main Ingredients
- 2.25 cups all-purpose flour
- 2.25 tsp baking powder
- 0.5 tsp baking soda
- 0.75 tsp fine sea salt
- 0.75 cup unsalted butter, melted and cooled slightly
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 3 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 cup buttermilk room temperature
- 0.5 cup sour cream room temperature
- 0.25 cup neutral oil (such as canola)
- 1.5 cups mini chocolate chips
- 0.5 cup semisweet chocolate chips, for topping optional
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9×13-inch pan and line with parchment.
- Whisk flour, baking powder, baking soda, and salt in a large bowl.
- Combine melted butter, oil, granulated sugar, and brown sugar until glossy.
- Beat in eggs one at a time, then stir in vanilla.
- Whisk in sour cream and buttermilk until smooth.
- Fold wet mixture into dry ingredients just until no dry streaks remain.
- Gently fold in mini chocolate chips.
- Spread batter in pan, smooth the top, and sprinkle with topping chips.
- Bake 24–28 minutes, until golden and a toothpick comes out with a few moist crumbs.
- Cool in the pan at least 20 minutes. Slice and serve warm or at room temperature.
Notes
Variation: Swap 1/2 cup of the mini chips for chopped toasted walnuts, or finish with a dusting of powdered sugar. Storage: Keep covered at room temperature for 2–3 days, or wrap slices and freeze up to 2 months.
This recipe is an original creation inspired by classic Chocolate Chip Sheet Cake Recipes flavors. All ingredient ratios and instructions are independently developed.