Description
A soft and fluffy chocolate chip sheet cake topped with a rich, edible cookie dough buttercream — the ultimate dessert for cookie lovers.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1 1/2 cups mini chocolate chips
Cookie Dough Buttercream:
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour (heat-treated)
- 2 tbsp milk (as needed for consistency)
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour.
- Fold in mini chocolate chips.
- Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat butter and brown sugar until creamy.
- Mix in powdered sugar, vanilla, and heat-treated flour until combined.
- Add milk as needed for smoothness, then fold in chocolate chips.
- Spread frosting over cooled cake. Slice and serve.
Notes
- To heat-treat flour, microwave it in a bowl for 1 minute and let cool before using.
- Chill the frosting if it gets too soft before spreading.
- Store cake covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg