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!
Sheet cakes are one of my favorite to bake because they’re easy and they’ll serve a crowd. Who wouldn’t get excited at the sight of a big pan of cake, cut into big squares, begging to be enjoyed?!
This chocolate chocolate chip sheet cake is all in the name and more! And by more, I mean amazing, irresistible, crave-able deliciousness. Pure chocolate goodness in every delectable bite…
Incredibly moist chocolate chocolate chip cake with a rich and creamy chocolate frosting and more mini chocolate chips on top. I’m telling you, cake dreams do come true!
The crowd goes crazy over this cake every time I bake it for a party or get-together. It gets such rave reviews that it’s become one of those cakes I can’t show up to the party without. Friends and family count on it and crave it. Oh, how I love a great recipe that brings others (and myself) so much enjoyment!
I hope you and your loved ones enjoy it as much as we do!
xoxo,
Chocolate Chocolate Chip Sheet Cake
- 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 over 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.
- With the mixer on low speed, alternate adding the flour mixture and the water, ending with the flour mixture, until well combined and batter is smooth. Fold in 1 cup mini chocolate chips.
- Spread batter evenly into prepared pan. Bake for 23-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cake cool completely.
- While the cake is cooling, prepare the frosting. In a small microwave-safe bowl, melt 1 cup chocolate chips until just melted, about 1 minute, stirring after 30 seconds. Set aside to slightly cool.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth. Beat in the vanilla. In a large bowl, whisk together the powdered sugar and cocoa powder. With the mixer on low speed, beat the powdered sugar mixture into the butter, one cup at a time, until frosting is thick and chunky. Add the melted chocolate and beat until just combined. Add one tablespoon of milk at a time, beating on medium-high speed, until frosting is of spreading consistency. Add additional milk if the frosting is too thick or additional powdered sugar if the frosting is too thin.
- Frost the cooled cake and sprinkle with 1 cup mini chocolate chips.
Recipe by Maegan Brown/Photography by Madison Mentesana
This looks amazing, I LOVE a good sheet cake!
Thanks Christi! Can’t go wrong with chocolate on chocolate on chocolate, right?! 🙂
This isn’t even fair. Me sitting here, knowing darn well I don’t get to eat these tonight, but still torturing myself with the recipes and photos. I mean come ON, they’re perfect! Cannot wait to try them!
Haha! Wish we could just grab some of this yumminess right out of the screen sometimes, don’t we?! 😉 Thanks Karly! xoxo
Hi Maegan! Have you had any luck baking this in a 9X13? would you know nay of the adjustments for that size pan? Thank you!
Hi Rebecca! I haven’t, but I think it might work. You’ll just need to make sure the batter doesn’t come over 3/4 of the way up the baking dish. And you’ll probably need to bake it closer to 30-35 minutes. Just be sure to check it with a toothpick to make sure it’s baked all the way through. Hope this helps and hope it turns out just as great! Enjoy!
Thank you!