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Chocolate Chocolate Chip Sheet Cake

  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 24 1x
  • Category: Dessert


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!




  • 21/2 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


  • 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
  • 34 tablespoons milk
  • 1 cup mini chocolate chips, for garnishing


  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.