Chocolate Chip Sheet Cake
Our chocolate chip sheet cake is tender, moist, and studded with chocolate chips! The cake is topped with luscious chocolate buttercream frosting.
Servings 16
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup vegetable oil or any neutral tasting oil
- 1½ cups granulated sugar
- 4 large eggs at room temperature
- 3 cups cake flour see notes below for substitution
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ cups buttermilk at room temperature
- 1 tablespoon pure vanilla extract
- 1 package semi-sweet chocolate chips
Instructions
- Preheat your oven to 325 degrees F.
- Sift flour, baking powder, baking soda and salt into a medium bowl. Set aside.
- Spray 9x13 inch cake pan with non-stick spray. Place a piece of parchment paper on the bottom of the cake pan. Set aside.
- Into the bowl of an electric mixer with the paddle attachment, beat butter and oil together for 3-4 minutes until they are completely unified.
- Slowly add sugar into the mixture and beat on medium to high speed until light and fluffy (about 2 minutes) Scrape down the sides of the bowl. With the mixer on low speed add eggs in one at a time followed by the vanilla. Beat on high until mixture is smooth and light in colour.
- With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the butter milk and again mix until just combined. Repeat this process. Begin and end with the flour mixture.
- Do not over mix or your cake will become quite dense. Distribute cake batter evenly between three 6-inch cake pans. I like to use a kitchen scale to ensure batter is divided equally. Bake for 40-45 minutes, or until knife comes out clean. Each oven is slightly different, so I suggest setting your timer to 30 minutes and watching carefully from there! Cool on cooling rack for 10 minutes before inverting and removing cake from can pan to cool completely.
Notes
For each cup of all purpose (AP) flour, remove two tablespoon and replace with two tablespoon of cornstarch. Whisk together well.
For each cup of buttermilk needed, add one tablespoon of white vinegar (I use this most often) or one tablespoon of lemon juice to a cup of milk (I prefer whole milk)