Description

This effortless 9×13 rectangle cake delivers a golden, buttery crumb packed with gooey chocolate chips. Topped with a silky homemade buttercream, it is the perfect solution for a quick yet indulgent dessert that stays moist for days.

Ingredients

1 ½ cups all-purpose flour
1 cup dark brown sugar
½ cup granulated sugar
¾ cup salted butter, melted
1 large egg, room temperature
1 tablespoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup semisweet chocolate chips
2 cups confectioners’ sugar
½ cup unsalted butter, softened
2 tablespoons whole milk
1 teaspoon vanilla extract
1 pinch salt

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch rectangular baking pan with butter or non-stick spray.
In a large bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until smooth.
Add the egg and vanilla extract, whisking vigorously for about one minute until the mixture appears glossy.
Gently stir in the flour, baking powder, baking soda, and kosher salt using a spatula until just combined.
Fold in the semisweet chocolate chips and spread the thick batter evenly into the prepared pan.
Bake for 25 to 30 minutes until the edges are golden brown and a toothpick inserted into the center comes out mostly clean.
While the cake cools, beat the softened butter until smooth, then gradually add confectioners’ sugar, milk, vanilla, and salt until fluffy.
Spread the frosting over the completely cooled cake before slicing.

Notes

To keep the cake extra moist, be careful not to overmix the batter once the flour is added. If you prefer a thinner glaze instead of fluffy frosting, you can apply the buttercream while the cake is still slightly warm from the oven.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American