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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.
This cake was delicious! As a very Senior couple, I rarely make desserts, but I am sure glad I did try this one! It reminds me of a similar cake I made years ago for family get-togethers!
I love this recipe
Thank you! It’s one of my favorites too.
Why not use the whole egg instead of just an egg white?
We use only the egg white in this recipe because using the whole egg adds too much moisture, which can affect the texture of the cake. The extra moisture makes the cake too soft and changes the consistency we’re going for. By using just the egg white, the cake turns out perfectly balanced and light.
I went rogue and used coffee instead of water. This cake is so easy! Dangerously so.
That sounds like a delicious twist! I’m so glad you found the recipe easy to make—definitely a treat worth the “danger”! Thanks for sharing your variation!
I have always used coffee in every chocolate cake recipe that asks for hot or boiling water, you can’t taste the coffee but it adds a new dimension of flavor to the cocoa powder.
This cake is absolutely delicious! It was easy to make. I had all the ingredients on hand , and bonus- I happen to have some cinnamon pecans and it added even more tastiness to the cake.
I’m so happy you enjoyed it!
Delicious! Use strong brewed coffee instead of plain water to punch up the flavor. I omit the cinnamon & deeply toast the pecans. YUM!
Hi, does the cake have a cinnamon taste? Would it taste ok without adding cinnamon?
The cake does have a very subtle cinnamon taste, which I love, but it’s perfectly fine to leave it out if you prefer. It will still taste great without it. Enjoy the cake!
I make full sheetcake’s, This will be the perfect size for me, I am a widow women. Thank you so much…
Made the Mini-Texas Sheet Cake. Did not include the nuts because of health reasons, and in place of an egg white, used dried egg white. Baked in a 6-inch square pan. Delicious. Thank you for sharing!
Can you use an 8×8 pan?
No, an 8×8 inch pan is too large. We recommend using a 5×7 inch baking dish which has an area of 35 square inches. An 8×8 inch pan has an area of 64 square inches and is much too large.
This recipe is awesome … just made me wish I made one bigger 🤣🤣
I’m so happy you enjoyed it.
I’ve never had Texas sheet cake before, but I’ve been curious for a *long* time and finally tried my hand at it with this recipe. I don’t have a ton of experience with cake-making, but this might be THE best cake I’ve ever made. I used coffee instead of water but did everything else the same and was incredibly pleased with the results. A little bit of effort for a little cake with a big taste (and wonderful texture to boot). 🙂 Thank you so much for sharing!!
I’m so happy to hear you loved the Texas Sheet Cake. Thank you so much for your feedback.
By far the best Texas sheet cake recipe EVER !!!
Thank you so much!
Omg… I just made this and it’s so easy and to die for!! So glad there’s a mini version now that it’s just my hubby & I at home
The best I’ve ever eaten and easy to make
By far the best chocolate cake I have ever made !!
Thank you
This recipe and all the others I’ve made over the past year are absolutely delicious!! I don’t live alone anymore, but the recipes are such that I can share with others in the household.
Such a moist, delicious little cake. Quick and easy with ingredients we keep on hand. Perfect amount for two people. Will definitely make again! Thanks for sharing your recipe!
Most of your recipes require salted butter. In this Texas sheet cake recipe, it states butter. Does recipe require unsalted butter or salted butter?
I use salted butter.
Thank you for your reply. I made the Texas sheet cake and used salted butter. The cake was delicious and very moist. I have made the chicken and dumplings twice. The chicken and dumplings was excellent.
I’m so happy you enjoyed the cake and our other recipes. Thank you!
How can. Make this a big cake. Triple it? Thx.
Hi Linda, here’s how I make a large Texas Sheet Cake:
Ingredients
2 cups all purpose flour
2 cups sugar
1/4 teaspoon salt
1 teaspoon baking soda
2 sticks butter (16 tablespoons)
1 cup water
3 tablespoons cocoa powder
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
FOR THE FROSTING
1 stick butter (8 tablespoons)
3 tablespoons cocoa powder
6 tablespoons milk
1 (16-ounce) box confectioners’ sugar
1 teaspoon vanilla
1 cup chopped pecans or walnuts
1/2 teaspoon cinnamon
Differences in recipe: Sift the flour, sugar, salt, and baking soda when making the cake and bake in a 10×15 inch sheet pan for 18 minutes at 350 degrees F
This cake is sooooo good. Perfect to satisfy a chocolate craving, thank you for the smaller size ❤️
I’m making this cake for the second time in less than a week. It’s that good!
I love this cake Ive made it 3 times.
This is really good and so easy to make. I only had special dark cocoa powder and found that this made th cake even richer. Found that microwaving leftover piece was a good idea and served some vanilla ice cream with it. A keeper!
This is a great recipe to make a small cake for 1 or 2 people. I used a 6inch round cake pan and added a TBL of espresso powder to flour mix. Also used a whole egg – turned out fabulous!!!
Boiling the cocoa powder allows it to hydrate and gives a rich chocolate flavour and helps counteract he dryness some cakes make with cocoa powder can have without having to add lots of to teh cake..
Easy, even for me. I can burn water so I am thrilled that I can make this and have it turn out nicely!! Thank you, Joanie!!
so yummy easy to make, i did cut back on the sugar 1/4 instead of 1/2 cup for the cake, i also did the same for the toping. i did make this in a 6inch round.
This was so easy to make, and the hardest art is waiting for it to cool so I can enjoy! I baked them in 2, 4×4 silicone baking dishes – the perfect size! Baked for 27 minutes. I am currently living in an Airbnb that is very meagerly stocked with baking utensils, and I had no problems making this with the items on hand. Thank you! I would attach a photo but don’t know how to do that on my desktop. Will try doing so on my phone or the Facebook page.
This is AMAZING. And also very easy to put together. Now I’m only sad that it’s small because I want more 😂
Forgot to add that I baked this in a glass loaf pan and it turned out perfectly!
What is you use the whole egg instead of just the egg white?
If we use a whole egg, the texture of the cake will be altered significantly. Using the entire egg will make the cake batter too watery. In the recipe post, we list ways to use leftover ingredients, including the egg yolk so there won’t be any waste.
Why add cinnamon? I don’t like cinnamon so could I leave it out?
You can leave the cinnamon out, the Texas sheet cake will still be delicious without cinnamon. We just like the flavor of cinnamon in this cake and this is a scaled-down version of the Texas sheet cake we’ve made for years.
Probably made this 6 times recently (gave away to neighbors) and a few for ourselves.
Excellent recipe! So easy to prepare and wonderful flavor.
Could this be doubled if I use an 11×7” pan? That’s the smallest I have.
A 5×7 pan has a base area of 35 square inches. An 11×7 pan has a base area of 77 square inches (about double the size), so yes it will work if you double the recipe.
Made this and it tastes just like the large Texas sheet cake my mother always made for holidays. My cake part turned out kind of dense. I mixed everything very well with a spoon. Do I need to use a mixer? How can I lighten up the batter to be a fluffier cake? Love your recipes.
Hi Kathy, I’m glad the Texas sheet cake brought back fond memories. This cake is actually not a fluffy cake. The hot fudge soaks into the cake like a sponge making the cake more fudgy than fluffy. One of the things we love about this recipe is that you don’t use a hand mixer to blend the ingredients, just a spoon.
Awesome recipes perfect for a single person .thank you .
We love Texas Sheet Cake but I stopped making it because we couldn’t eat it all. This is perfect! Made it today as a surprise for hubby. It is delicious; not to mention decadent!!
Thanks!
Once again, you’ve given me a recipe for a really old favorite of mine; I can’t wait to try it! As a senior widow, I had almost stopped cooking for just me until I found you. Thank you so much for awakening me to cooking again; I’m having such a good time trying your recipes ❣
Yummy! Thank you!!!! A huge hit for my birthday cake an easy to make for my sweetie to make! Do you a recipe for a yellow cake? That’s my favorite of my hubby who’s birthday is in November.
Happy Birthday, Ashley! I’m so glad you enjoyed the Texas sheet cake for your special day. We do have a mini pound cake that is incredibly moist and delicious, I bet your husband would love that one: https://onedishkitchen.com/mini-pound-cake-recipe/
If there is an easier recipe better than this please don’t tell me about it.
Ingredients are things usually on hand. Only change made is I usually use walnuts. Recipe goes together quickly.
Results will entice any lover of chocolate. Have doubled and tripled recipe very successfully for cookouts, office functions. A Favorite everywhere it is served.
Thanks, Joanie! So glad you took all the hard work out of this and your instructions are clear.
I’m so happy you loved the Texas sheet cake, Rita. Thank you so much for your feedback.
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.