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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.
Featured Comment
“I have just made this and it is so moist and good! It is so nice to not have a lot of leftovers to go to waste. Just perfect for my husband and I!!!”
– Eurethia
Why You’ll Love This Recipe
- Easy Prep: No mixer needed, just a bowl and spoon.
- Quick: Ready in under an hour.
- Versatile: Bake in a 5×7-inch pan, 6×6-inch pan, or 10-ounce ramekins.
- Rich Chocolate Flavor: Topped with warm, fudgy chocolate icing.
Texas Sheet Cake is a classic Southern dessert known for its soft, chocolatey cake and rich, fudgy frosting. Traditionally baked in a large pan, it’s been a staple since the 1960s for good reason – simple ingredients and big flavor.
In my family, Texas Sheet Cake with pecans was always a favorite – it showed up at every gathering and disappeared fast. This mini version brings all the rich, chocolatey flavor we love, but in a smaller size that’s perfect for sharing or for treating yourself to something special.
Love small chocolate cakes? Try our mini chocolate lava cake, small chocolate cake recipe, small flourless fallen chocolate cake, mini devil’s food cake, small German chocolate cake, or our two chocolate cupcakes recipe – all perfectly portioned. You can also check out our full collection of mini cake recipes for more ideas.
Ingredients
If you have any ingredients leftover from this small Texas sheet cake recipe, check out our Leftover Ingredients Recipe Finder.
- 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, try our single serving custard recipe.
- 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 mini peaches and cream rice pudding.
See recipe card below for a full list of ingredients and measurements.
How To Make A Texas Sheet Cake
These 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 homemade vanilla ice cream or homemade chocolate ice cream.
- Homemade 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 searched for “small batch desserts” and then decided to double this recipe.🤣 I did use one egg yolk, and the cake came out perfectly dense but light, airy but smooth – amazing. I cooked 27mins @350F in a 9×13 sheet pan and all proportions were perfect! Thank you for helping me find this nostalgic recipe, and allowing me to share with my kiddo! He loves it!