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The mini Texas Sheet Cake is the ideal dessert when you’re looking for a rich, chocolatey treat in a smaller size. It’s a moist, flavorful cake topped with a warm chocolate icing that’s both simple to make and packed with bold chocolate flavor. Perfect for one or two people, this mini version captures all the deliciousness of a traditional Texas sheet cake without making a large cake.
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 true chocolate classic with a tender crumb and rich, fudgy frosting. Traditionally made in a large pan, this cake has been a Southern favorite since the 1960s, loved for its simple ingredients and ease.
At nearly every family gathering, my Texas Sheet Cake topped with pecans is a must-have that everyone looks forward to. Now, I’ve taken that tried-and-true recipe and created a mini version so you can enjoy all that indulgent flavor without needing a big crowd. Perfect for intimate gatherings or when you just want a little treat.
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: For best results, use a 5×7-inch baking dish (35-square-inch base) or a 6×6-inch dish (36-square-inch base). These sizes work perfectly with this recipe, and you can find our recommended bakeware on the Store page.
- German Chocolate Twist: For a fun German chocolate flavor, stir 3-4 tablespoons of shredded coconut into the frosting. It’s a simple addition that brings a delightful twist.
- Fixing the Frosting: If the frosting starts to thicken too quickly, don’t worry. Just return the saucepan to the stove over very low heat and stir. You can also add an extra 1/2 tablespoon of milk if you need 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. Add a sprinkle of cinnamon or cocoa powder for garnish.
- Fresh Berries: Fresh strawberries, blueberries, or raspberries make an excellent fruity companion to the rich, chocolatey cake.
Frequently Asked Questions
To get the best results, use either a 5×7-inch or a 6×6-inch baking dish, or use two 10-ounce ramekins. The size of the dish matters, so stick to these recommended sizes.
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: For best results, use a 5×7-inch baking dish (35-square-inch base) or a 6×6-inch dish (36-square-inch base). These sizes work perfectly with this recipe, and you can find our recommended bakeware on the Store page.
- German Chocolate Twist: For a fun German chocolate flavor, stir 3-4 tablespoons of shredded coconut into the frosting. It’s a simple addition that brings a delightful twist.
- Fixing the Frosting: If the frosting starts to thicken too quickly, don’t worry. Just return the saucepan to the stove over very low heat and stir. You can also add an extra 1/2 tablespoon of milk if you need 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.
Do you put the frosting on the cake while it is warm or cooled?
Pour the frosting over the cake while it is still warm or hot from the oven.
Oh my Lordy….this is so good! I certainly didn’t need a lot extra cake! Thanks! Got your recipe book today, love it! I need one for just desserts! Lol
I’m so happy you loved the sheet cake! Thank you so much for taking the time to let me know. Hope you find many new recipes you love from the book.
INSTANT HIT , cake is soft and moist, icing is fantastic.
Prep is minimal….
My family keeps requesting this and I am happy to oblige.
Can I use self rising flour and illuminate the salt and baking powder?
Baking powder is not used in this Texas sheet cake recipe but baking soda is. I haven’t tested self-rising flour with this recipe so I can’t tell you how it will turn out.
I made it using buttermilk and it was perfect!
Thanks.
Tried this recipe today. Absolutely delicious. Turned out perfect.
Made this today. Just as good as the full size recipe Ive made for years for family gatherings. That’s too much temptation to have around the house for just me. This recipe made just enough. I baked it in a 6×6 inch pyrex pan and have 4 just right pieces! Easy and turned out perfect. Thanks!
Great recipe – thank you! This recipe is perfect in every way – easy, small, and delicious! Made two tonight – one to eat and one to freeze. Haven’t had Texas sheet cake in 25 years – a family friend made it 1-2 times a year when I was younger but I never tried it since it was so big. This recipe tastes just like I remembered her Texas Sheet Cakes!
Love your recipes. thanks for sending them. B.Shaw.
I’m allergic to egg whites. Would I be able to substitute the yoke for the whites? Would there be enough leavening to make this work? The cake looks delicious.
Thanks
I’ve only ever used egg white(s) in my Texas sheet cake. I think it would be okay to use the egg yolk, the texture of the cake will likely be different.
So if you just double all the ingredients, could this be made in a 10 x 15 or a 13 x 9 pan?
No, Donna – both of those pans would be too large. The dish we use is a 5×7 which has a base of 35 square inches. If you would like to double the recipe, I recommend a dish that has a base of 70 square inches. An 8×8 would work but the cake would be a bit thicker.