This Mint Chocolate Chip Sheet Cake brings a refreshing twist to classic sheet cake recipes. You’ll love this easy-to-make dessert, perfect for any gathering or a delightful weeknight treat. This cake offers a light, minty flavor perfectly balanced with chocolate chips.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use a gluten-free all-purpose blend for a gluten-free option.
- Granulated Sugar: Coconut sugar can be a less refined alternative.
- Cocoa Powder: Use unsweetened natural cocoa powder for the best chocolate flavor.
- Buttermilk: If you don’t have buttermilk, combine regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Mint Extract: You can adjust the amount to your taste; start with less and add more if desired.
- Green Food Coloring: Optional, but enhances the mint theme.
- Powdered Sugar: Essential for the frosting; do not substitute with granulated sugar.
- Mini Chocolate Chips: Regular chocolate chips can be used, but mini ones distribute better.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- 1/2 cup hot water
- Green food coloring (optional, a few drops)
For the Mint Chocolate Chip Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon mint extract
- A few drops green food coloring (optional)
- 1 cup mini chocolate chips
How Much Time Will You Need?
- Total Time: 1 hour
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16
- Tools Needed: 9×13 inch baking pan, mixing bowls, electric mixer (handheld or stand), whisk.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This prevents sticking and ensures your sheet cake releases easily.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps for a smooth batter.
3. Mix Wet Ingredients
In a separate medium bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, and mint extract. If using, add a few drops of green food coloring here to blend evenly.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer or by hand until just combined. Do not overmix, as this can make your sheet cake tough.
5. Add Hot Water
Carefully stir in the hot water until the batter is smooth and a little thin. This helps create a tender crumb in your sheet cake.
6. Bake the Cake
Pour the batter evenly into your prepared 9×13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before frosting.
7. Make the Mint Chocolate Chip Frosting
In a large bowl, beat the softened butter until creamy using an electric mixer. Gradually add the powdered sugar, alternating with milk, beating until smooth and fluffy. Stir in the mint extract and green food coloring if desired.
8. Fold in Chocolate Chips
Gently fold the mini chocolate chips into the prepared frosting. This ensures they are evenly distributed throughout your delicious topping.
9. Frost and Serve
Once your sheet cake is completely cool, spread the mint chocolate chip frosting evenly over the top. You can sprinkle a few extra mini chocolate chips on top for garnish. Slice and enjoy your delightful sheet cake!
Variation Ideas:
- Peppermint Twist: Use peppermint extract instead of mint extract for a holiday-themed sheet cake.
- White Chocolate Chips: Fold in white chocolate chips along with the regular chocolate chips for extra sweetness.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Vegan Option: Use plant-based butter, plant-based milk, and egg substitutes.
Storage Instructions:
Store leftover Mint Chocolate Chip Sheet Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerating, let it come to room temperature for about 15-20 minutes before serving for the best texture. You can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months.
Frequently Asked Questions (FAQ):
Can I make this sheet cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered at room temperature. Frost it just before serving.
What if my cake is dry?
Overmixing the batter or overbaking can lead to a dry sheet cake. Ensure you mix only until combined and check for doneness at the earliest recommended baking time.
Can I use a different size pan?
Using a different pan size will alter baking times. A smaller pan will result in a thicker cake needing more time, while a larger pan will result in a thinner cake needing less time.
Why is my frosting too thin/thick?
If your frosting is too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, add more milk, a teaspoon at a time, until it reaches the desired consistency.
Can I omit the food coloring?
Absolutely! The green food coloring is purely for aesthetics. Your Mint Chocolate Chip Sheet Cake will taste just as delicious without it.
What type of cocoa powder should I use?
Unsweetened natural cocoa powder works best for this recipe. Avoid Dutch-processed cocoa as it reacts differently with baking soda.