There’s nothing quite like indulging in a rich, moist Chocolate Chip Sheet Cake with Cookie Dough Buttercream to satisfy your sweetest cravings. This delightful dessert combines the deep, chocolatey comfort of a classic sheet cake with the irresistible creaminess of cookie dough buttercream frosting, creating an experience that’s both nostalgic and exciting. Whether you’re serving a crowd or just treating yourself, this recipe promises layers of flavor and texture that will keep everyone coming back for more.

Why You’ll Love This Recipe

Ultimate Flavor Fusion: The marriage of chocolate cake and cookie dough buttercream gives a unique taste that feels both comforting and indulgent.
Easy To Make: Despite its impressive appearance, this recipe uses straightforward steps and common ingredients to bring your dessert dreams to life.
Perfect for Any Occasion: Whether a birthday, potluck, or casual get-together, this sheet cake shines as a crowd-pleaser.
Generous Portions: The sheet cake format means you can make a big batch, perfect for sharing with family and friends.
Customizable Frosting: The cookie dough buttercream allows room for playful mix-ins and adjustments to suit your sweet tooth.

Ingredients You’ll Need

These simple yet essential ingredients come together to create a beautiful balance of richness, moisture, and sweetness. Each component plays a key role—from the tender crumb of the cake to the luscious smoothness of the cookie dough frosting.

All-Purpose Flour: Provides structure and fluffiness for the cake’s tender crumb.
Cocoa Powder: Adds that rich, chocolate punch that defines the cake’s deep flavor.
Baking Soda and Baking Powder: Work together to give the cake perfect rise and light texture.
Granulated Sugar and Brown Sugar: Offer sweetness with a touch of molasses warmth and moistness.
Butter and Vegetable Oil: Combine for richness and moistness, making the cake incredibly soft and tender.
Eggs: Bind ingredients and contribute to the cake’s fluffy texture.
Buttermilk: Adds tang and extra moisture, balancing the sweetness for a nuanced flavor.
Vanilla Extract: Enhances all the flavors, creating depth and warmth.
Mini Chocolate Chips: Folded in the batter for surprise bursts of chocolate in every bite.
For the Cookie Dough Buttercream: Softened butter, powdered sugar, brown sugar, vanilla extract, heavy cream, and mini chocolate chips come together to form the smooth, creamy frosting with edible cookie dough bits inside.

Variations

Feel free to make this Chocolate Chip Sheet Cake with Cookie Dough Buttercream your own by tweaking ingredients or trying different options—it’s surprisingly flexible and perfectly adaptable to what you have on hand or dietary needs.

Gluten-Free Version: Swap all-purpose flour for a gluten-free blend to keep the cake soft and safe for gluten-sensitive guests.
Vegan Adaptation: Use plant-based butter, a flax egg, and dairy-free milk alternatives to create a vegan-friendly dessert.
Nutty Addition: Stir in chopped pecans or walnuts for a crunchy contrast inside the cake or as a topping.
Salted Caramel Twist: Drizzle salted caramel sauce over the cookie dough buttercream before serving for an extra layer of flavor.
Fruit-Infused: Add raspberries or cherries either in the cake batter or on top of the frosting for a fruity surprise that brightens the richness.

Chocolate Chip Sheet Cake with Cookie Dough Buttercream Perfectly Sweet Sheet Cake with Cookie Dough Frosting Delight in rich chocolate cake topped with dreamy cookie dough buttercream for the ultimate dessert experience.

How to Make Chocolate Chip Sheet Cake with Cookie Dough Buttercream

Step 1: Prepare the Batter

Start by preheating your oven and greasing a large sheet pan. In a mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and baking powder. In a separate bowl, cream butter with both sugars until fluffy, then beat in the eggs one at a time, followed by vanilla extract. Alternate adding buttermilk and dry ingredient mixture to the butter blend, mixing until just combined. Finally, fold in mini chocolate chips so they’re evenly distributed throughout the batter.

Step 2: Bake the Cake

Pour the batter evenly into your prepared sheet pan and smooth the surface with a spatula. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Allow the cake to cool completely in the pan to ensure it sets well for frosting.

Step 3: Make the Cookie Dough Buttercream

While your cake is cooling, beat softened butter and brown sugar in a bowl until light and smooth. Gradually add powdered sugar, followed by vanilla extract and heavy cream, whipping to your desired frosting consistency. Mix in edible cookie dough pieces or mini chocolate chips to add that dreamy cookie dough texture in every bite of frosting.

Step 4: Frost and Decorate

Once the cake is fully cooled, generously spread the cookie dough buttercream over the top using an offset spatula or a butter knife. For an extra touch, sprinkle additional mini chocolate chips or chunks of edible cookie dough on top.

Pro Tips for Making Chocolate Chip Sheet Cake with Cookie Dough Buttercream

Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for even mixing and better texture.
Don’t Overmix: Combine ingredients just until incorporated to keep the cake tender and avoid toughness.
Edible Cookie Dough: Use pasteurized flour and omit eggs when making cookie dough intended for frosting to keep it safe to eat.
Thin Frosting Layer First: Apply a thin crumb coat before the final frosting to seal crumbs and create a smooth finish.
Chill Before Slicing: Refrigerate the frosted cake briefly to firm up the buttercream for cleaner cutting.

How to Serve Chocolate Chip Sheet Cake with Cookie Dough Buttercream

Garnishes

Top your frosted sheet cake with mini chocolate chips, edible cookie dough chunks, or a light dusting of cocoa powder to enhance the visual appeal and add texture contrasts.

Side Dishes

Pair slices of this decadent cake with fresh berries or a scoop of vanilla ice cream for a delightful balance that brightens and complements the richness.

Creative Ways to Present

Cut the sheet cake into fun shapes using cookie cutters for parties, or layer pieces with whipped cream and berries in individual dessert cups for an elegant twist.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake covered tightly with plastic wrap or stored in an airtight container at room temperature for up to two days, or refrigerate for up to five days to maintain freshness.

Freezing

Wrap unfrosted cake layers tightly in plastic wrap and aluminum foil before freezing to maintain moisture; store for up to three months. Frost the cake after thawing for best texture.

Reheating

For a warm slice, reheat individual servings gently in the microwave for 10-15 seconds, being careful not to melt the frosting.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Absolutely! Regular-sized chocolate chips work just fine, though mini chips distribute more evenly throughout the cake and frosting.

Is it safe to eat raw cookie dough in the buttercream?

The cookie dough used in the buttercream contains no raw eggs and uses heat-treated flour, making it safe to eat.

Can I make this cake gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend, you can easily make this dessert suitable for gluten-sensitive diets.

How long does the frosting stay fresh?

The cookie dough buttercream stays fresh for about 3 to 5 days when stored in the refrigerator in an airtight container.

Can I double the recipe for a larger cake?

Definitely! Just use a larger baking pan and adjust baking time accordingly; keep an eye on the cake to prevent overbaking.

Final Thoughts

There’s joy in creating a dessert that feels both familiar and delightfully new, and this Chocolate Chip Sheet Cake with Cookie Dough Buttercream is the perfect example. Whether for a special celebration or simply a weekend treat, this cake serves up comfort and fun in every bite. I encourage you to give it a try—you may have just found your new favorite go-to dessert. Happy baking!

Chocolate Chip Sheet Cake with Cookie Dough Buttercream

Author: Savannah
Total Time: 50-55 minutes
Yield: 12-16 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in a rich and moist Chocolate Chip Sheet Cake topped with creamy Cookie Dough Buttercream. This dessert combines a tender chocolate sheet cake with smooth, edible cookie dough frosting for a nostalgic yet exciting treat. Perfect for gatherings or personal indulgence, it offers layers of flavor and texture that everyone will love.

Instructions

Prepare the Batter: Preheat your oven to 350°F (175°C) and grease a large sheet pan. In a mixing bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking soda, and baking powder. In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until fluffy. Beat in the eggs one at a time, then add vanilla extract. Alternate adding the buttermilk and dry ingredient mixture to the butter blend, mixing just until combined. Fold in mini chocolate chips evenly throughout the batter.
Bake the Cake: Pour the prepared batter evenly into the greased sheet pan and smooth the surface with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool completely in the pan before frosting to ensure it sets well.
Make the Cookie Dough Buttercream: While the cake cools, beat softened butter and brown sugar together until light and smooth. Gradually add powdered sugar, mixing thoroughly before adding vanilla extract. Slowly add heavy cream, whipping until you reach your preferred frosting consistency. Gently fold in edible cookie dough pieces or mini chocolate chips to add texture and flavor to your frosting.
Frost and Decorate: Once the cake has fully cooled, generously spread the cookie dough buttercream on top using an offset spatula or butter knife. For added decoration and texture, sprinkle extra mini chocolate chips or chunks of edible cookie dough over the frosted cake.

Notes

Use room temperature ingredients like butter, eggs, and buttermilk for even mixing and better texture.
Do not overmix the batter; mix just until ingredients are incorporated to avoid toughness.
Use pasteurized flour and omit eggs in edible cookie dough to ensure safety when eating raw cookie dough in the frosting.
Apply a thin crumb coat frosting layer first to seal in crumbs and achieve a smooth finish.
Refrigerate the frosted cake briefly before slicing to firm up the buttercream for cleaner cuts.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American