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.

Ingredients

Scale

Cake Ingredients

2 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1 cup granulated sugar
1 cup brown sugar, packed
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs, room temperature
1 cup buttermilk, room temperature
2 tsp vanilla extract
1 cup mini chocolate chips

Cookie Dough Buttercream Ingredients

1 cup unsalted butter, softened
1/2 cup brown sugar, packed
3 1/2 cups powdered sugar
1 1/2 tsp vanilla extract
2–3 tbsp heavy cream
1/2 cup edible cookie dough pieces or mini chocolate chips

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

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 350
Sugar: 28g
Sodium: 210mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 44g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg

Keywords: Chocolate chip sheet cake, cookie dough buttercream, chocolate cake, sheet cake, cookie dough frosting, chocolate dessert