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–+ servings
Chocolate chip sheet cake sprinkled with mini chocolate chips.

High Altitude Chocolate Chip Sheet Cake

Heather Smoke
Buttery and slightly dense chocolate chip cake, frosted with rich and creamy brown butter frosting.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings9

Equipment

Ingredients
 

Cake

  • 2 cups cake flour, fluffed, spooned and leveled
  • ¾ cup granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 large eggs, room temperature
  • ¾ cup full fat sour cream, room temperature
  • ½ cup unsalted butter, melted
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • ½ cup mini chocolate chips

Frosting

  • ¾ cup unsalted butter
  • 1 ¼ cups powdered sugar
  • 1 tsp meringue powder, optional
  • ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp vanilla extract
  • 1 tbsp whole milk, if needed
  • ¼ cup mini chocolate chips

Instructions
 

Cake

  • Preheat the oven to 350 F, and position a rack in the center of the oven.
    Lightly grease an 8-inch square baking pan with non-stick baking spray, if you'll be serving the cake from the pan. Or line the pan with parchment paper, if you're planning on removing the cake from the pan to serve it on a plate.
  • In a bowl, sift together the flour, sugar, baking powder and salt.
    In a separate bowl, whisk together the eggs, sour cream, melted butter, vanilla extract and almond extract.
  • Add the wet ingredients to the dry, and fold everything together with a spatula until combined. Fold in the chocolate chips. The batter will be fairly thick.
  • Spread the batter into the prepared pan, and bake the cake for about 30-33 minutes, until a cake tester inserted in the center comes out clean.
  • Let the cake cool completely before frosting.

Frosting

  • In a saucepan, melt the butter over medium heat. Continue to cook the butter, swirling the pan occasionally. It will hiss and spatter a bit, as the water evaporates, and the milk solids settle onto the bottom of the pan. When it's nearly ready, a layer of foam will form on top of the butter, and if you nudge the foam aside, you'll see nutty, golden brown milk solids on the bottom of the pan (if they turn dark brown or black, you've gone too far and burned the butter). The browning process might take about 5-10 minutes.
  • Remove the pan from the heat and use a spatula to scrape all the browned milk solids off the bottom of the pan. Pour the browned butter and all the browned bits into a bowl.
  • Let cool until the butter returns to a spreadable solid consistency. To speed this up, put the bowl in the refrigerator for 1-2 hours and stir the butter every 20 minutes or so until it's firmed up but still spreadable.
    You can also make the butter a day in advance, letting it sit at room temperature until needed.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the cooled brown butter for 1 minute until smooth. Add the powdered sugar, salt, meringue powder, vanilla and milk. Beat on medium speed for 4-5 minutes, scraping the bowl down occasionally. Turn the speed down to low and mix for 1 minute.
  • Spread the buttercream over the cooled cake, then sprinkle with the chocolate chips.
Keyword Brown Butter, Chocolate Chip, Chocolate Chip Cake, High Altitude Cake
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