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This mini Texas Sheet Cake is a rich, chocolatey dessert perfect for one or two people. It’s a moist cake with a warm, fudgy icing that’s easy to make and full of bold chocolate flavor—just like the classic, but in a smaller size.
Looking for other small chocolate cake recipes? You’ll love our Chocolate Lava Cake, Chocolate Cake, Flourless Chocolate Cake, Devil’s Food Cake, German Chocolate Cake, and our recipe for Two Chocolate Cupcakes!
Check out our other Mini Cake Recipes for more wonderful small cake ideas!
Why You’ll Love This Recipe
- Easy to Make: All you need is a bowl and a spoon—no electric mixer required.
- Quick: Ready from start to finish in under an hour.
- Flexible: Works well in different baking dishes, whether you have a 5×7-inch or 6×6-inch pan, or even 10-ounce ramekins.
- Chocolate-Rich Flavor: A true treat for chocolate lovers, topped with a warm, decadent chocolate icing.
Texas Sheet Cake is a classic Southern dessert with a soft, chocolatey cake and rich, fudgy frosting. Traditionally made in a large pan, it’s been a favorite since the 1960s for its simple ingredients and ease.
In my family, Texas Sheet Cake with pecans is always a crowd favorite at gatherings. Now, I’ve scaled down that beloved recipe into a mini version, so you can enjoy the same rich flavor without making a full sheet. Perfect for sharing or just treating yourself!
Ingredients
If you have any ingredients leftover from this small Texas sheet cake recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: I recommend using all-purpose flour for the best cake texture.
- Sugar: Granulated sugar goes into the cake batter, and powdered sugar makes the frosting smooth.
- Salt, Vanilla, and Cinnamon: These add depth and enhance the flavors in both the cake and frosting.
- Baking Soda: Helps the cake rise, giving it a light, fluffy texture.
- Butter: I use salted butter for an extra layer of flavor.
- Water: A small amount of water helps achieve the perfect cake batter consistency.
- Cocoa Powder: Either regular unsweetened cocoa powder or Dutch-process will work, so use your favorite.
- Egg White: This recipe only uses the egg white. If you’re wondering how to use the yolk, check out my Leftover Ingredients Recipe Finder for ideas.
- Milk: You can use any type of cow’s milk, or try buttermilk for a slight tang.
- Pecans: Chopped pecans or walnuts are both great options, or leave them out for a nut-free cake. If you have extra pecans, try using them in a mini Italian Cream Cake, a small batch of DoubleTree Cookies, or Peaches and Cream Rice Pudding.
How To Make A Texas Sheet Cake
These step-by-step photos and instructions help you visualize how to make a small Texas Sheet Cake. See the recipe box below for ingredient amounts and full recipe instructions.
Make the cake
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.
- Prepare Cocoa Mixture: In a 1-quart saucepan, melt the butter over medium-low heat. Add water and cocoa powder, stirring often until it reaches a light simmer and the butter is fully melted.
- Combine Mixtures: Pour the cocoa mixture over the dry ingredients in the bowl. Stir until well incorporated.
- Add Wet Ingredients: Mix in the egg white, milk, vanilla extract, and cinnamon to the combined mixture.
- Prep Baking Dish: Lightly grease a 5×7-inch baking dish, or a dish with similar dimensions, with butter.
- Bake the Cake: Preheat your oven to 350°F. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Make the frosting
- Melt Butter: In a separate 1-quart saucepan, melt the butter over low heat.
- Add Cocoa and Milk: Stir in the cocoa powder and milk. Continue stirring until the mixture begins to simmer.
- Add Sweetness and Flavor: Remove from heat and gradually whisk in the powdered sugar, vanilla, and cinnamon until the frosting becomes smooth.
- Include Nuts: Stir in your choice of chopped nuts, such as pecans or walnuts.
- Final Touch: While both the frosting and cake are still hot, pour the frosting over the cake. This crucial step transforms the frosting into a fudge-like topping.
Allow the cake to cool down before slicing and serving.
Expert Tips
- Baking Dish Size: Use a 5×7-inch baking dish (35-square-inch base) or a 6×6-inch dish (36-square-inch base) for best results.
- German Chocolate Twist: For a German chocolate flavor, stir 3-4 tablespoons of shredded coconut into the frosting.
- Fixing the Frosting: If the frosting starts to thicken too quickly, place the saucepan over very low heat and stir until smooth. If needed, add 1/2 tablespoon of milk to adjust the consistency.
Serving Suggestions
Take your mini Texas Sheet Cake to the next level with these delicious additions:
- A La Mode: Serve a warm slice with a scoop of your favorite ice cream—vanilla or chocolate ice cream pairs perfectly with the rich chocolate flavor.
- Whipped Cream: A dollop of freshly whipped cream adds an extra layer of creaminess.
- Fresh Berries: Fresh strawberries, blueberries, or raspberries make an excellent fruity companion to the rich, chocolatey cake.
Frequently Asked Questions
Absolutely! You can transform this into 5-6 cupcakes without changing the recipe. Just keep the oven at the same temperature and bake for 25-30 minutes. Finish by drizzling the warm frosting over the cupcakes.
There’s no need to refrigerate this cake; it stays fresh at room temperature for up to 3 days. Just make sure to store it in an airtight container or cover it well. If you prefer to refrigerate it, it’ll last up to 5 days.
You bet! Once the cake is completely cool, wrap it securely in plastic wrap. It can be frozen for up to 2 months. When you’re ready to enjoy it, let it thaw to room temperature.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini Texas sheet cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Mini Texas Sheet Cake
Watch How To Make This
Equipment
Ingredients
For the cake
- ½ cup all-purpose flour
- ½ cup sugar
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 4 tablespoons butter
- ¼ cup water
- 1 tablespoon cocoa powder
- 1 large egg white
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
For the frosting
- 2 tablespoons butter
- 1 tablespoon cocoa powder
- 1 ½ tablespoons milk
- 1 cup powdered sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- ¼ cup chopped pecans
Instructions
Make the cake
- Heat oven to 350°F (177°C). Lightly butter a 5×7-inch baking dish and set aside.
- In a medium mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a 1-quart saucepan, melt the butter over medium-low heat. Add water and cocoa powder, stirring often until it reaches a light simmer and the butter is fully melted.Pour the cocoa mixture over the dry ingredients in the bowl. Stir until well incorporated.
- Mix in the egg white, milk, vanilla extract, and cinnamon to the combined mixture.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Make the frosting
- Melt butter in a small 1-quart saucepan over low heat.
- Stir in the cocoa powder and milk. Continue stirring until the mixture begins to simmer.
- Remove from heat and gradually whisk in the powdered sugar, vanilla, and cinnamon until the frosting becomes smooth.
- Stir in the nuts.
- Spoon the warm frosting over the top of the cake. Use a rubber spatula to smooth out and spread if needed. Allow the cake to cool, then slice and enjoy.
Notes
- Baking Dish Size: Use a 5×7-inch baking dish (35-square-inch base) or a 6×6-inch dish (36-square-inch base) for best results.
- German Chocolate Twist: For a German chocolate flavor, stir 3-4 tablespoons of shredded coconut into the frosting.
- Fixing the Frosting: If the frosting starts to thicken too quickly, place the saucepan over very low heat and stir until smooth. If needed, add 1/2 tablespoon of milk to adjust the consistency.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I was all ready to make this and after making numerous stops found that the size 5 X 7 is almost like a unicorn its not easily found even on Amazon.. not sure why this was the size that was decided on..
The 5×7-inch baking dish is available for purchase directly from our store page, which is linked multiple times in the post. The post also mentions that this recipe works well in other baking dishes, such as a 6×6-inch pan or 10-ounce ramekins if you don’t have a 5×7-inch dish. I’ve personally purchased both the Peugeot and Le Creuset 5×7 dishes from Amazon, so they are definitely available. This size is ideal for small-batch baking, which is why we use it in many of our recipes. Hope that helps!
This is a five- star cake! Yum!
I have made Texas sheet cake for years and it is by far the best cake out there, bar none! So I was thrilled to find this mini version since there is only myself to cook for now and a large sheet pan cake is just too much. However, I have one question, what is the reason you decided to use an egg white instead of a whole eggs as the original recipe calls for.
Thank you for your comment! I’m so glad you’re excited about this mini version of Texas sheet cake.
I chose to use just the egg white because, after testing, I found that using the whole egg changed the texture of the cake. The egg white alone gave the best results, keeping the cake soft and balanced. It’s a small adjustment, but it worked best for this scaled-down version. I hope you enjoy it!
Hi – can this be turned into a coca cola cake for one? – Marilyn – Virgina
I haven’t tried turning this into a Coca Cola cake, so I’m not sure how it would work. If you decide to experiment with it, I’d love to hear how it turns out!
This was delicious! I cheated and did all the preliminary steps using the microwave (As well as the frosting), and it turned out very well!
Hi! I would love to try this recipe but only have a quarter sheet pan. If I doubled your recipe, do you think it would work? If so, would I still bake it for the same amount of time? Thank you for sharing this recipe with us! ❤️
Hi! Thank you so much for your kind words—I’m so glad you’re interested in trying this recipe! I haven’t tested it in a quarter sheet pan (9×13) when doubling, but it should work. You may need to keep an eye on the baking time; it could be slightly longer, so I’d recommend checking for doneness a few minutes beyond the original bake time. I’d love to hear how it turns out if you give it a try!