Description
This moist and dense rectangle cake combines the structural integrity of a traditional sheet cake with the rich, fudgy texture of a premium cookie cake. Studded with semisweet chocolate chips and finished with a fluffy American buttercream, it provides a consistent and reliable dessert for any gathering.
Ingredients
- 213g all-purpose flour
- 160g dark brown sugar
- 100g granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 113g unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 227g semisweet chocolate chips
- 113g unsalted butter, room temperature (for frosting)
- 227g confectioners’ sugar, sifted
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 350°F (177°C) and line a greased 9×13-inch rectangular pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt for 30 seconds to ensure uniform distribution.
- In a separate large bowl, whisk the melted butter with the dark brown and granulated sugars for 60 seconds, then incorporate the egg and vanilla until the mixture is glossy.
- Gently fold the dry ingredients into the wet mixture using a silicone spatula until just combined, then fold in the chocolate chips.
- Spread the batter evenly into the prepared pan and bake for 20 to 25 minutes, or until the internal temperature reaches 205°F and the edges are golden.
- While the cake cools, beat the room-temperature butter for 3 minutes before gradually adding the confectioners’ sugar, milk, vanilla, and salt, whipping for 5 minutes until fluffy.
Notes
To ensure the best crumb structure, weigh your ingredients with a digital scale rather than using volume measurements. For a professional finish, chill the cake for 30 minutes before slicing to stabilize the buttercream and ensure clean, sharp edges. If your kitchen is warm, be mindful that the buttercream may soften quickly, so it is best to frost the cake only once it has reached room temperature.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American