• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The BakerMama logo

Nav Social Menu

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram
    • Twitter
    • YouTube
  • Home
  • About
    • About
    • Contact
    • faq
    • Subscribe
    • Work With Me
  • Recipes
    • Recipes
    • Basics
    • Gathering Guides
    • Tips & Tricks
  • Cookbooks
    • Spectacular Spreads – NEW!
    • Beautiful Boards Cookbook
  • Boards by The BakerMama
    • Shop Boards
    • Board Inspiration
  • Shop
    • Amazon Favorites
    • Boards
    • Board Accessories
    • Family Favorites
    • Gift Guides
      • Anniversary Gifts
      • Gifts for the Baker
      • Gifts for the Homebody
      • Gifts for a New Mom
      • Gifts to Say Thank You
      • Gifts for the Sports Fan
      • Housewarming Gifts
      • Hostess Gifts
      • Kid’s Birthday Party Gifts
      • Teacher Gifts
      • Wedding Gifts
    • In The Kitchen
    • Around the House
    • Holiday Favorites
    • Shop All

Home » Recipes » Chocolate Chocolate Chip Sheet Cake

Published on June 20, 2017 | Updated on April 29, 2020 by The BakerMama

Chocolate Chocolate Chip Sheet Cake

Jump to Recipe

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,

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Chocolate Chip Sheet Cake

  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 24
  • Category: Dessert
Print Recipe
Pin Recipe

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

  1. Preheat over to 350°F. Spray a 12×17-inch rimmed baking pan generously with non-stick cooking spray. Set aside.
  2. In a large bowl, whisk together the flour, pudding mix, cocoa, baking soda and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, oil, milk, egg and vanilla.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Frost the cooled cake and sprinkle with 1 cup mini chocolate chips.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

Recipe by Maegan Brown/Photography by Madison Mentesana

You may also like

  • The Greatest Chocolate CakeThe Greatest Chocolate Cake
  • Frosted Fudge Brownie PopsFrosted Fudge Brownie Pops
  • Peanut Butter Chocolate Chip Rice Krispie TreatsPeanut Butter Chocolate Chip Rice Krispie Treats
  • 4-Ingredient Flourless Nutella Cookies4-Ingredient Flourless Nutella Cookies
  • Hot Fudge Sundae CakeHot Fudge Sundae Cake

Sharing is caring!

173 shares

Reader Interactions

Comments · 7

  1. Christi at LoveFromTheOven says

    June 20, 2017 at 9:36 am

    This looks amazing, I LOVE a good sheet cake!

    Reply
    • Maegan says

      June 20, 2017 at 12:39 pm

      Thanks Christi! Can’t go wrong with chocolate on chocolate on chocolate, right?! 🙂

      Reply
  2. Karly says

    June 20, 2017 at 10:14 pm

    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!

    Reply
    • Maegan says

      June 21, 2017 at 7:45 am

      Haha! Wish we could just grab some of this yumminess right out of the screen sometimes, don’t we?! 😉 Thanks Karly! xoxo

      Reply
  3. Rebecca says

    June 30, 2018 at 1:51 pm

    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!

    Reply
    • Maegan says

      July 2, 2018 at 4:36 pm

      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!

      Reply
      • Rebecca says

        July 3, 2018 at 8:32 am

        Thank you!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

NEVER MISS A RECIPE

Sign up to get new recipes via email

Order Now! Spectacular Spreads Cookbook

Spectacular Spreads cookbook by The BakerMama

Beautiful Boards Cookbook

Beautiful Boards cookbook by The BakerMama

Boards by The Bakermama

Hi, I’m Maegan!

Maegan, the BakerMama

Welcome to The BakerMama! I’m so happy you’re here! To learn more about me, click here.

Let’s Socialize

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube
  • RSS

Trending Now

American Flag Caprese Salad by The BakerMama

American Flag Caprese Salad

Pancake Flag Board by The BakerMama

Pancake Flag Board

Hot Dog Flag Board by The BakerMama

Hot Dog Flag Board

Patriotic Party Mix

Patriotic Party Mix

Instagram

thebakermama

Maegan Brown ~ The BakerMama
Fabulous 4th with family & friends! ❤️ Fabulous 4th with family & friends! ❤️
Happy 4th, friends! I hope y’all have a sweet an Happy 4th, friends! I hope y’all have a sweet and safe day of celebrating! 🇺🇸❤️💥🎉

These are the dessert recipes from the Patriotic Picnic Spread in my Spectacular Spreads Cookbook:
🍒 Cherry Pie Bites
🍫 S’mores Brownie Bites
🎉 Patriotic Party Mix
⭐️ Star-Shaped Rice Krispies Treats

Tasty treats that are great for today or any party! 😋🎉 #TheBakerMama #SpectacularSpreadsCookbook

https://thebakermama.com/spectacular-spreads/
HOT DOG! This festive American flag inspired Hot D HOT DOG! This festive American flag inspired Hot Dog Board is so easy to create and the perfect patriotic way to serve hot dogs on the 4th of July! 🌭❤️💙 Everyone oohs and aahs over the presentation and deliciousness when I prep and serve this board for our family get-together. Click the link in my profile @thebakermama for more details and inspiration! 🇺🇸 #BoardsByTheBakerMama #TheBakerMama

https://thebakermama.com/recipes/hot-dog-flag-board/
Now here's a pie for the 4th of July! 🇺🇸😍 Now here's a pie for the 4th of July! 🇺🇸😍 This American Flag inspired pie is as delicious as it is easy to create! All the details are listed below. ENJOY! 😋🇺🇸🥧🎉 #TheBakerMama

Ingredients:

4 ready-to-bake pie crusts
3 (20 oz) cans cherry pie filling
1 (20 oz) can blueberry pie filling
1 egg
1 tbsp water
2 tbsp sparkling sugar

Instructions:

1. Let the pie crusts set out at room temperature for 10 min before using.
2. Spray a 12” x 17” rimmed baking sheet with cooking spray.
3. Using 3 of the pie crusts, fill the baking sheet completely with the dough. Cut the dough as necessary to cover the sheet pan.
4. Trim the dough even with the edge of the sheet pan and flute the edges.
5. Cut the excess dough into 12 stars using a mini star shaped cookie cutter.
6. Using a pizza cutter or sharp knife, cut the remaining pie crust into ½-inch wide strips.
7. Use one of the long strips to create a small rectangle barrier in the top left corner of the sheet pan.
8. In a small bowl, whisk together the egg and 1 tbsp water. Brush the egg wash over the top of the stars and stripes of dough.
9. Fill the large area completely with cherry pie filling.
10. Fill the small rectangle with blueberry pie filling.
11. Create 5 stripes on top of the cherry pie filling with the long strips of dough.
12. Arrange the stars on top of the blueberry pie filling.
13. Brush the edges of the pie crust with the remaining egg wash.
14. Sprinkle the stars and stripes with sparkling sugar.
15. Place the prepared pie in the refrigerator for 20 minutes to chill before baking.
16. Meanwhile, preheat the oven to 450°F.
17. Bake the pie for about 25 minutes or until the crusts are golden brown and the pie filling is bubbling. If the edges of the pie start to brown before the stars and stripes, cover the edges with foil and continue baking until the crusts on top of the pie are golden brown.
18. Let the pie set for about 10 minutes before slicing into and serving. Serve with vanilla ice cream, if desired. Enjoy!
Load More... Follow on Instagram

Footer

Hi, I’m Maegan!

Maegan, the BakerMama

Welcome to The BakerMama! I’m so happy you’re here! To learn more about me, click here.

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube
  • RSS

NEVER MISS A RECIPE

Sign up to get new recipes via email

Copyright © 2022 The BakerMama, LLC, All Rights Reserved. | Privacy Policy Website by Bright Coconut

173 shares