Copycat KFC Chocolate Chip Cake Recipe (Moist & Easy Sheet Cake)
If you’ve ever grabbed a bucket of fried chicken and a dessert from KFC, you already know about their famous chocolate chip cake. It’s soft, moist, and packed with melty chocolate chips in every bite. This copycat KFC chocolate chip cake recipe gives you that same cozy, bakery-style cake at home with simple pantry ingredients. No mixes required, no fancy tools, and you don’t have to leave the house (or put on real pants).A Quick Note About KFC & This Copycat Recipe
KFC (Kentucky Fried Chicken) has been a comfort food staple in the United States for decades. While they’re best known for that crispy, crunchy fried chicken, their desserts have a quiet fan club of their own. One of those is their chocolate chip cake—soft, golden, and dotted with sweet chocolate chips, often finished with a light layer of icing. |
| Easy copycat KFC chocolate chip cake made from scratch with a soft vanilla crumb, sweet chocolate chips, and a light glaze on top |
This recipe is inspired by that cake:
- Soft and tender crumb, like a cross between a fluffy birthday cake and a chewy cookie bar.
- Sweet vanilla aroma with rich, warm notes of chocolate in every slice.
- Moist texture that stays good for days (if it lasts that long).
Why You’ll Love This Copycat KFC Chocolate Chip Cake
- One bowl, one pan: Minimal dishes, maximum payoff.
- Kid-friendly: Simple flavors everyone recognizes and loves.
- Perfect for potlucks: It’s a sheet cake, so it travels well and feeds a crowd.
- Easy ingredients: Everything is easy to find in a typical U.S. grocery store.
Ingredients for Copycat KFC Chocolate Chip Cake
Yield: About 12 servings (9x13-inch pan)Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: About 45 minutes
For the cake:
Yes. Mini chips spread more evenly throughout the cake and give you chocolate in every bite. Use the same amount.
Why did my chocolate chips sink?
Try tossing the chips with 1–2 teaspoons of flour before folding them into the batter. Also avoid overmixing once the chips are added, and don’t use a super thin batter.
Can I make this the day before?
Absolutely. In fact, the cake is often even better the next day because the flavors have time to settle. Just glaze it the same day you plan to serve, if possible.
- 2 ¼ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup whole milk, at room temperature
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¼ cup neutral oil (vegetable or canola)
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips (reserve a small handful for topping, if you like)
- 1 ¼ cups powdered sugar
- 2–3 Tbsp milk
- ½ tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions (Easy Chocolate Chip Sheet Cake)
Food Safety Note: This cake contains eggs. Make sure it bakes fully; a clean toothpick and a springy center are good signs that the eggs are safely cooked (at least 160°F internally if you’d like to check with a thermometer).1. Prep Your Pan & Oven
- Preheat your oven to 350°F.
- Grease a 9x13-inch baking pan with butter or nonstick spray. For easier removal, line it with parchment paper, leaving a little overhang on the long sides.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together:
- 2 ¼ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Whisk until everything looks evenly combined. This helps the cake bake evenly and rise well.
3. Add the Wet Ingredients
- In the same bowl, add:
- 1 cup milk
- ½ cup melted butter (cooled slightly)
- ¼ cup oil
- 3 large eggs
- 2 tsp vanilla extract
- Whisk until smooth. A few small lumps are okay, but don’t overmix. Overmixing can make the cake tougher.
4. Fold in the Chocolate Chips
- Sprinkle 1 ½ cups chocolate chips over the batter.
- Use a spatula to gently fold them in. If you want a bakery look, save 2–3 Tbsp of chips to scatter on top before baking.
5. Bake the Cake
- Pour the batter into your prepared pan and spread it into an even layer.
- If you reserved extra chocolate chips, sprinkle them on top.
- Bake at 350°F for 25–30 minutes, or until:
- A toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay, just no wet batter).
- The center springs back lightly when gently pressed.
- Optional: The internal temperature reaches at least 200–205°F for a fully baked cake.
6. Cool & Glaze
- Let the cake cool in the pan on a wire rack for at least 20–30 minutes. If it’s too hot, the glaze will soak in instead of setting on top.
- In a small bowl, whisk together:
- 1 ¼ cups powdered sugar
- 2–3 Tbsp milk (start with 2)
- ½ tsp vanilla extract
- Pinch of salt
- Adjust the consistency:
- If it’s too thick, add milk ½ teaspoon at a time.
- If it’s too thin, add a little more powdered sugar.
- Drizzle or spread the glaze over the slightly warm cake. It should form a thin, sweet layer.
- Let it set for 10–15 minutes before slicing.
7. Slice & Serve
- Cut into 12 squares for generous servings, or up to 16 smaller squares if you’re feeding a crowd.
- Serve at room temperature. The chocolate chips will be soft and slightly gooey if the cake is still a bit warm.
Approximate Nutrition (Per Serving)
Based on 12 servings, including glaze (these are rough estimates and will vary with brands and exact amounts used):- Calories: ~380
- Carbohydrates: ~50g
- Protein: ~5g
- Fat: ~18g
- Saturated Fat: ~9g
- Sugar: ~34g
- Fiber: ~2g
- Sodium: ~210mg
Shortcut & “Even Easier” Options
Sometimes you just need dessert fast. Here are a few ways to simplify this copycat KFC chocolate chip cake:1. Cake Mix Shortcut
If you’re okay with a semi-homemade twist:- Use a yellow or vanilla cake mix (15.25 oz box).
- Prepare according to package directions, but:
- Use milk instead of water for a richer taste.
- Add 1 tsp extra vanilla.
- Fold in 1 ½ cups chocolate chips.
- Bake in a 9x13 pan and finish with the same glaze from above.
2. Air Fryer Mini Version
Want a smaller batch?- Use an 8x8-inch pan or air fryer-safe baking pan.
- Fill no more than halfway with batter.
- Air fry at 320°F for about 18–25 minutes, checking early (every air fryer is a bit different).
- Let cool, glaze, and slice.
3. Muffin or Snack-Sized Cakes
- Scoop batter into lined muffin tins, filling about ⅔ full.
- Bake at 350°F for 16–20 minutes.
- Drizzle glaze over the top once cooled for portable KFC chocolate chip cake “bites.”
Allergy-Friendly & Special Diet Tips
This recipe can be adapted for different needs. Here are some ideas:Gluten-Free Option
- Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum.
- Be sure your chocolate chips and baking powder are labeled gluten-free.
- Texture may be slightly more delicate; let the cake cool longer before cutting.
Dairy-Free Option
- Swap the milk for unsweetened almond, oat, or soy milk.
- Use dairy-free butter or melted coconut oil instead of regular butter.
- Choose dairy-free chocolate chips.
- For the glaze, use plant-based milk instead of cow’s milk.
Egg-Free / Vegan Option
To make this cake closer to vegan, you’ll need to change a few things:- Replace each egg with:
- ¼ cup unsweetened applesauce (so ¾ cup total), or
- Store-bought egg replacer prepared per package directions.
- Use plant-based milk and vegan butter or oil.
- Use vegan chocolate chips.
Nut Considerations
This recipe as written doesn’t use nuts, but:- Always check labels on chocolate chips and other packaged ingredients for “may contain” warnings if you’re baking for someone with allergies.
Serving & Storage Tips
- Serving: This copycat cake is great at room temperature. For a treat, warm a slice in the microwave for 10–15 seconds to soften the chocolate chips.
- Storage:
- Cover the pan tightly or transfer slices to an airtight container.
- Keep at room temperature for up to 3 days, or refrigerate up to 5 days.
- Freezing: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw at room temperature or microwave gently.
Frequently Asked Questions
Can I use mini chocolate chips?Yes. Mini chips spread more evenly throughout the cake and give you chocolate in every bite. Use the same amount.
Why did my chocolate chips sink?
Try tossing the chips with 1–2 teaspoons of flour before folding them into the batter. Also avoid overmixing once the chips are added, and don’t use a super thin batter.
Can I make this the day before?
Absolutely. In fact, the cake is often even better the next day because the flavors have time to settle. Just glaze it the same day you plan to serve, if possible.
Let’s Talk: Did You Try This Copycat KFC Chocolate Chip Cake?
If you make this copycat KFC chocolate chip cake recipe, I’d love to hear how it went:- Did you change anything?
- Did your family think it tasted like the KFC chocolate chip cake they know?
- Any fun add-ins, like nuts, white chocolate, or sprinkles?
Important Disclaimers
- This recipe is a homemade copycat inspired by KFC’s chocolate chip cake. We do not have access to KFC’s actual recipe, and we are not claiming to be affiliated with or endorsed by KFC in any way. All trademarks and brand names are the property of their respective owners.
- Simply Copycat Recipes is an Amazon Associate and may earn from qualifying purchases made through Amazon links on our site. This helps support the blog at no extra cost to you.
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