Indulge in the Ultimate Chocolate Chocolate Chip Sheet Cake: Your New Go-To Dessert
For every true chocolate aficionado out there, prepare to have your taste buds utterly captivated! This incredible Chocolate Chocolate Chip Sheet Cake isn’t just a dessert; it’s an experience. Boasting an irresistibly moist crumb, rich chocolate flavor, and generous scattering of chocolate chips, this cake is guaranteed to be a showstopper at any gathering and will absolutely knock your socks off!
Sheet cakes hold a special place in my heart for their sheer practicality and undeniable charm. They are wonderfully easy to bake, making them perfect for busy schedules, and their generous size means they can effortlessly serve a crowd. There’s a unique joy in presenting a large, beautifully frosted pan of cake, ready to be cut into generous squares, practically begging to be enjoyed by all. Whether it’s a casual family dinner or a grand celebration, a sheet cake always feels like a warm invitation to gather and savor something truly special.
The Unmistakable Allure of This Chocolate Sheet Cake
This particular Chocolate Chocolate Chip Sheet Cake lives up to its name and then some! When I say “more,” I mean an explosion of amazing, irresistible, and utterly crave-able deliciousness in every single bite. Imagine a supremely tender and moist chocolate cake base, studded throughout with mini chocolate chips, ensuring a burst of melted chocolate goodness with every forkful. But the indulgence doesn’t stop there. This cake is crowned with a rich, velvety chocolate frosting that perfectly complements the cake, creating a harmonious symphony of flavors and textures. And, as if that weren’t enough, it’s generously sprinkled with even more mini chocolate chips on top for that extra delightful crunch and visual appeal. It’s pure chocolate bliss, a true testament that cake dreams do come true!
A Proven Crowd-Pleaser for Every Occasion
This cake isn’t just a personal favorite; it’s a guaranteed hit! Every time I bring this easy sheet cake recipe to a party or family get-together, the crowd goes absolutely crazy for it. The rave reviews are consistent and enthusiastic, making it one of those desserts that my friends and family now eagerly anticipate and even count on. It has become a staple at our gatherings, a delicious tradition that brings smiles and satisfaction to everyone who tries a slice. There’s truly nothing more rewarding than sharing a fantastic recipe that brings so much enjoyment to others – and, of course, to myself! The simplicity of preparation combined with its decadent flavor profile makes it a stress-free option for entertaining, allowing you to spend more time enjoying your guests and less time fussing in the kitchen.
I sincerely hope that you and your loved ones enjoy this irresistible chocolate delight as much as my family and I do. It’s more than just a recipe; it’s a gateway to creating wonderful memories around a table filled with joy and delicious food.
xoxo,
Print Recipe
Chocolate Chocolate Chip Sheet Cake
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- Author: Maegan – The BakerMama
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 24
Category: Dessert
Description
For all my fellow chocolate lovers out there! This incredibly moist chocolate chocolate chip sheet cake is so amazing it will knock your socks off!
Ingredients
Cake:
- 2–1/2 cups all-purpose flour
- 1 (3.9 ounce) package chocolate instant pudding mix
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups granulated sugar
- 1 cup canola oil
- 1 cup whole milk
- 1 large egg
- 1 teaspoon vanilla
- 1 cup water
- 1 cup mini chocolate chips
Frosting:
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 3–4 tablespoons milk
- 1 cup mini chocolate chips, for garnishing
Instructions
- Preheat oven to 350°F. Spray a 12×17-inch rimmed baking pan generously with non-stick cooking spray. Set aside.
- In a large bowl, whisk together the flour, pudding mix, cocoa, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, oil, milk, egg, and vanilla until well combined.
- With the mixer on low speed, alternate adding the dry flour mixture and the water, beginning and ending with the flour mixture, until the batter is smooth and well combined. Gently fold in 1 cup of mini chocolate chips.
- Spread the batter evenly into the prepared pan. Bake for 23-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely on a wire rack before frosting.
- While the cake is cooling, prepare the rich chocolate frosting. In a small microwave-safe bowl, melt 1 cup of semi-sweet chocolate chips until just smooth, about 1 minute, stirring well after 30 seconds. Set aside to cool slightly to room temperature.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the softened unsalted butter until light and fluffy. Beat in the vanilla extract. In a separate large bowl, whisk together the powdered sugar and unsweetened cocoa powder until no lumps remain. With the mixer on low speed, gradually add the powdered sugar mixture to the butter, one cup at a time, beating until the frosting becomes thick and somewhat chunky. Add the slightly cooled melted chocolate and beat until just combined. Next, add one tablespoon of milk at a time, beating on medium-high speed, until the frosting reaches a smooth, spreadable consistency. If the frosting is too thick, add a little more milk; if it’s too thin, add a bit more powdered sugar.
- Once the cake is completely cooled, generously frost it with the prepared chocolate frosting. Finish by sprinkling the remaining 1 cup of mini chocolate chips evenly over the top for an extra touch of chocolatey goodness.
Expert Tips for a Flawless Chocolate Chocolate Chip Sheet Cake
Achieving baking perfection is easier than you think with a few simple tips for this moist chocolate cake:
- Room Temperature Ingredients: Ensure your milk, egg, and butter (for frosting) are at room temperature. This helps them combine more smoothly, resulting in a more uniform batter and a lighter, airier cake.
- Don’t Overmix: After adding the dry ingredients, mix just until combined. Overmixing can develop the gluten in the flour too much, leading to a tough, dry cake.
- Quality Cocoa Powder: Using a good quality unsweetened cocoa powder will significantly enhance the deep chocolate flavor of your cake. Both natural and Dutch-processed cocoa will work, but Dutch-processed often provides a darker color and smoother flavor.
- Check for Doneness: The toothpick test is your best friend. Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached. An overbaked cake will lose its beloved moistness.
- Cool Completely: Resist the urge to frost a warm cake! A fully cooled cake ensures your frosting won’t melt and will adhere perfectly, giving you a smooth, beautiful finish.
Creative Variations & Serving Suggestions
While this chocolate chip cake is perfect as is, feel free to get creative with variations:
- Different Chips: Experiment with milk chocolate chips, dark chocolate chunks, or even white chocolate chips for a delightful contrast.
- Nutty Crunch: Fold in a half-cup of chopped pecans or walnuts with the chocolate chips for added texture.
- Espresso Boost: Add a teaspoon of instant espresso powder to the cake batter to deepen the chocolate flavor without making it taste like coffee.
- Spice It Up: A pinch of cinnamon or a tiny dash of cayenne pepper can add an unexpected warmth and complexity to the chocolate.
- Serving Suggestions: This cake is fantastic on its own, but it also pairs wonderfully with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a side of fresh berries. A simple dusting of powdered sugar or cocoa powder can also elevate its presentation.
Storing Your Delicious Creation
To keep your crowd-pleasing dessert fresh and delicious, follow these storage tips:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3-4 days. The frosting acts as a protective layer, keeping the cake moist.
- Refrigeration: While not strictly necessary for flavor or texture, if your kitchen is very warm, you can refrigerate the cake. Bring it to room temperature for about 30 minutes before serving for the best taste and texture.
- Freezing: For longer storage, you can freeze individual slices or the entire unfrosted cake. Wrap tightly in plastic wrap and then in foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight and then bring to room temperature before serving or frosting.
Frequently Asked Questions (FAQ) About This Chocolate Sheet Cake
- Q: Can I use a different size baking pan?
- A: This recipe is designed for a 12×17-inch rimmed baking pan (a standard half-sheet pan). If you use a smaller pan, you may need to adjust the baking time and potentially bake in two batches or pans to avoid overflow. For example, a 9×13-inch pan would yield a much thicker cake requiring significantly longer baking. Be sure to fill pans no more than 2/3 full.
- Q: Can I make this cake ahead of time?
- A: Absolutely! This sheet cake is an excellent make-ahead dessert. You can bake the cake a day in advance and store it, unfrosted and tightly wrapped, at room temperature. Prepare the frosting on the day of serving, or frost the cake a day ahead and store as directed above. The flavors often meld even better overnight!
- Q: What kind of chocolate chips are best for this recipe?
- A: I recommend mini semi-sweet chocolate chips for the cake batter and the topping, as they distribute nicely and melt beautifully. For the frosting, semi-sweet chocolate chips provide a balanced richness. However, feel free to use your favorite kind of chocolate chip to customize the flavor.
- Q: How can I ensure my cake is extra moist?
- A: The instant pudding mix and canola oil contribute significantly to the cake’s incredible moistness. Ensure you don’t overbake, as this is the primary cause of dry cakes. Always use the toothpick test and remove from the oven as soon as it comes out clean.
Recipe by Maegan Brown/Photography by Madison Mentesana