Description
This Chip Sheet Cake with Chocolate Fudge Frosting is a rich, moist dessert perfect for any occasion. Featuring a tender vanilla cake studded with mini chocolate chips and topped with a luscious, creamy chocolate fudge frosting, it offers a delightful balance of textures and flavors.
Ingredients
Cake
- ⅓ cup unsalted butter (room temperature)
- 1 ⅔ cup white sugar
- ¼ cup neutral oil
- 4 large eggs (room temperature)
- 3 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 3 cups all-purpose flour
- ½ cup buttermilk (room temperature)
- 1 cup mini chocolate chips
Chocolate Fudge Frosting
- 3 oz semisweet chocolate (chopped)
- ½ cup unsalted butter (room temperature)
- 1 cup confectioners’ sugar
- ½ cup cocoa powder (dutch-processed)
- Pinch kosher salt
- ¼ cup sour cream (room temperature)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350℉ (175℃). Grease and line a 9×13-inch cake pan with parchment paper to ensure easy removal of the cake.
- Cream Butter, Oil, and Sugar: In a stand mixer fitted with the paddle attachment, beat the room temperature butter, oil, and white sugar on medium speed until creamy and fluffy, about 2-3 minutes, giving your batter a light texture.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure even mixing.
- Mix in Vanilla: Add the vanilla extract and mix until evenly combined for enhanced flavor.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, and kosher salt to evenly distribute leavening agents and salt.
- Alternate Adding Flour and Buttermilk: Add one-third of the flour mixture to the wet ingredients, mix on low speed, then add half of the buttermilk. Repeat this sequence once more, ending with the final portion of flour, to create a smooth batter without overmixing.
- Fold in Chocolate Chips: Gently stir in the mini chocolate chips to distribute them evenly throughout the batter without deflating it.
- Pour Batter into Pan: Transfer the batter evenly into the prepared cake pan, smoothing the top.
- Bake the Cake: Bake for 33-42 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes before removing it to wire racks to cool completely.
- Melt Semisweet Chocolate: Place chopped semisweet chocolate into a microwave-safe bowl and melt in 10-15 second intervals, stirring between each until smooth. Set aside to cool slightly.
- Beat Butter and Sugar for Frosting: Using a stand mixer with the paddle attachment, beat the room temperature butter and confectioners’ sugar on low speed until combined, then increase to medium-high speed and continue beating until light and fluffy.
- Add Cocoa Powder: Incorporate the dutch-processed cocoa powder on low speed until combined, then increase to medium speed and beat for 1-2 minutes. Stop occasionally to scrape down the bowl to ensure even mixing.
- Combine Frosting Ingredients: Add the sour cream, melted chocolate, and a pinch of kosher salt to the frosting mixture and mix until fully incorporated to achieve a rich, fudgy texture.
- Frost the Cake: Once the cake has completely cooled, spread the chocolate fudge frosting evenly over the top and serve.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for the best texture.
- Do not overmix the batter after adding flour to avoid a dense cake.
- Use parchment paper to prevent sticking and to make cake removal easier.
- Check cake doneness with a toothpick to avoid overbaking.
- Cool the cake completely before frosting to prevent melting the frosting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
