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+ servings
chocolate chip vanilla cake

Chocolate Chip Sheet Cake

Angelina
This chocolate chip sheet cake is a light and fluffy white cake studded with chocolate chips and topped with creamy vanilla buttercream frosting. A family favorite that everyone loves!
5 from 1 vote
Prep Time 25 mins
Cook Time 35 mins
Total Time 21 hrs 35 mins
Course Cake
Cuisine American
Servings 18 servings
Calories 460 kcal

Ingredients 

  • 1 ⅔ cups 250 g flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 9 tbsp 125 g butter, room temperature
  • 2 cups 313 g sugar
  • 1 cup 240 ml milk, divided
  • 1 tsp vanilla extract
  • cup 160 ml egg whites, about 4 eggs
  • 1 cup 175 g mini chocolate chips

Vanilla Buttercream Frosting

  • 1 cup 226 g butter, room temperature
  • 4 cups 450 g confectioner’s sugar
  • 3-4 tbsp heavy cream
  • mini chocolate chips for topping

Instructions 

  • Preheat oven to 350 degrees F. Grease and line a 9 x 13-inch baking pan with parchment paper.
  • Add flour, baking powder, and salt to the bowl of a stand mixer fitted with the paddle attachment. Add softened butter and mix on low speed for 2 minutes. Using a rubber spatula, scrape down the sides of the bowl and mix on low speed for another 2 minutes.
  • Add the sugar ½ cup of milk. Mix on low speed for 4 minutes.
  • In a large glass measuring cup, combine remaining ½ cup of milk, vanilla extract, and egg whites. Add to the batter in 3 parts, mixing on low speed after each addition. Once all of the liquids have been added, continue mixing on low speed for a total of 5 minutes.
  • Fold in chocolate chips with a rubber spatula.
  • Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Remove cake from oven and let cool 15 minutes in the pan. Using the parchment paper, lift the cake out of the pan and transfer it onto a wire rack to cool completely.
  • To make the buttercream, beat the butter until creamy. Add the confectioner’s sugar 1 cup at a time. Add heavy cream and beat until light and fluffy.
  • Spread the buttercream over the cooled cake and top with mini chocolate chips. Cut into squares and serve!

Nutrition

Serving: 1/18Calories: 460kcalCarbohydrates: 68gProtein: 3gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 6gCholesterol: 48mgSodium: 143mgSugar: 57g
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