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This mini Texas sheet cake is a rich, tender chocolate cake under warm fudgy frosting that sinks in as it sets. Made from scratch, sized for one or two.
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
Quick Look
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Equipment: 1-quart saucepan, 5×7-inch baking dish
- Cook Method: Oven-baked
- Servings: 1 to 2
- Difficulty: Easy
- Flavor Profile: Rich chocolate in both the cake and the sweet, fudgy frosting, with a soft, moist crumb, a warm note of cinnamon, and chopped pecans for crunch.
A full-size Texas sheet cake feeds a crowd, so this small batch version bakes in a 5×7 dish, made with everyday ingredients and no buttermilk needed.
Why You’ll Love This Small Batch Texas Sheet Cake Recipe
Cut into this cake while it’s still a little warm and your fork sinks through a thick layer of chocolate frosting into the soft crumb below. That frosting is the whole point of a Texas sheet cake. You pour it over the cake while both are hot, and it sets into a fudgy layer as it cools.
The classic version bakes in a big jelly roll pan to feed a crowd, so we built this small Texas sheet cake from the ground up for a 5×7 dish rather than halving a full recipe. Shrinking it that far changes what works. A whole egg adds too much liquid for this little flour and bakes up heavy, so after testing we use just the egg white. It gives the crumb structure and keeps it tender. Save the yolk for one of our egg yolk recipes.
It’s the same chocolate cake that showed up at every family gathering, now sized for one or two. Cut the first square while the frosting’s still soft.
If you love a small chocolate cake, try our chocolate cake for one, mini German chocolate cake, chocolate lava cake for one, mini devil’s food cake, or small batch chocolate cupcakes.
Ingredient Notes
The ingredients for this small sheet cake are simple baking staples you probably already have. If you have anything left over, check out our Leftover Ingredients Recipe Finder.
Flour: All-purpose flour gives the cake its structure. Measure it by spooning it into the measuring cup and leveling it off so the cake doesn’t turn out heavy.
Sugar: Regular granulated sugar sweetens the cake and helps keep it moist.
Cocoa powder: Regular unsweetened or Dutch-process both work, so use whichever you have. It flavors both the cake and the frosting.
Butter: It adds richness and keeps the cake moist, and it’s the base of the poured frosting.
Baking soda: This is the only leavener in the recipe, and it’s what gives this thin cake its slight rise.
Salt: A small amount balances the sweetness and brings out the chocolate.
Water: It thins the cocoa and butter into a pourable mixture that blends into the batter.
Egg white: The recipe uses just the white, which sets the crumb and keeps it tender at this small size. Consider using the yolk in a single serve custard.
Milk: Regular cow’s milk is all you need but buttermilk can be used instead.
Vanilla extract: It rounds out the chocolate in both the cake and the frosting.
Powdered sugar: This sweetens and thickens the frosting into a smooth, pourable topping.
Cinnamon: A small amount is traditional in a Texas sheet cake and adds a subtle warm spice.
Pecans: Chopped pecans stirred into the frosting add crunch. Walnuts work just as well, or leave them out for a nut-free cake. If you have extra pecans, use them in a mini Italian cream cake or a small batch of Texas Governor’s Mansion cookies.
Recipe Variations
Here are a few ways to change up this Texas sheet cake for two:
German Chocolate Texas Sheet Cake: Stir 3 to 4 tablespoons of shredded coconut into the frosting along with the pecans for a German chocolate flavor.
Use Coffee Instead of Water: Swap the ¼ cup of water in the cake for ¼ cup of brewed coffee. It deepens the chocolate flavor.
Texas Sheet Cake Cupcakes: Divide the batter into a lined muffin pan for 5 to 6 cupcakes. Bake at 350°F for 25 to 30 minutes, then spoon the warm frosting over the tops.
Double the Recipe: Double all of the ingredients and bake in an 8×8-inch dish at 350°F for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
How To Make A Texas Sheet Cake
These step-by-step photos show how to make this mini sheet cake. You’ll find the full ingredient amounts in the recipe card below.
Make the cake
- Whisk together the flour, sugar, baking soda, and salt in a medium bowl.
- In a 1-quart saucepan, melt butter over medium-low heat, then stir in the water and cocoa powder until the mixture reaches a light simmer.
- Pour the warm cocoa mixture over the dry ingredients and stir until no dry streaks remain.
- Stir in the egg white, milk, the vanilla, and cinnamon until the batter is smooth.
- Pour the batter into a greased 5×7-inch baking dish and bake at 350°F for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
Make the frosting
- Melt butter in a clean 1-quart saucepan over low heat.
- Stir in the cocoa powder and milk and keep stirring until the mixture just begins to simmer.
- Take the pan off the heat and whisk in the powdered sugar, vanilla, and cinnamon until the frosting is smooth.
- Stir in the chopped pecans.
- Pour the warm frosting over the warm cake, spread it to the edges, and let it cool so the frosting sets into a fudgy layer.
Expert Tips
Start the frosting while the cake finishes baking. Have it ready when the cake comes out, so you can pour it while both are still warm. That’s what lets it sink in and set into a fudgy layer.
Spread it fast. The frosting sets as it cools, so pour it over the warm cake and spread it to the edges right away.
Check the cake at 25 minutes. A toothpick in the center should come out clean or with a few moist crumbs.
Expect a thin cake. This mini sheet cake bakes up thin and dense, not tall.
Stick with a 5×7 or 6×6-inch dish. Both give the same thickness and bake time. If you use a bigger dish, the batter spreads too thin and bakes faster.
Troubleshooting
If your chocolate sheet cake for two isn’t turning out quite right, here is how to fix common issues.
Why didn’t my Texas sheet cake rise?
A Texas sheet cake bakes up thin and short by design, so a low cake in the dish is exactly right. The crumb should still be soft and tender when you bite it. If yours came out heavy or tough instead, the baking soda is the likely cause. It’s the only leavener in this recipe, and it weakens once the box has been open a while. Start with fresh baking soda and the cake bakes up thin but tender.
My frosting set before I could spread it. Can I fix it?
Yes. Set the pan back over very low heat and stir until the frosting loosens. If it’s still too stiff, whisk in ½ tablespoon of milk until it turns smooth and pourable again.
Why is my frosting grainy?
Grainy frosting usually means the powdered sugar didn’t fully dissolve. Whisk it in off the heat while the butter and cocoa mixture is still warm, and keep whisking until it turns smooth. If it still feels gritty, set the pan over very low heat and stir for another minute until the sugar melts into the frosting.
Frequently Asked Questions
Yes. This mini Texas sheet cake uses regular milk, so there’s no buttermilk needed. If you have buttermilk on hand, use the same amount for a subtle tang.
A 5×7-inch baking dish. A 6×6-inch dish works too, since both bake to the same thickness in the same time. A full-size jelly roll pan is far too large for this amount of batter.
No, use just the egg white. In a cake this small, a whole egg adds too much liquid for the flour and bakes up heavy. The egg white keeps the crumb soft and tender.
Yes. This recipe never uses sour cream. Butter, cocoa, and milk keep it tender, so it’s one less thing to buy.
No. It keeps at room temperature for up to 3 days in an airtight container. Refrigerate it if you prefer, and it stays fresh for up to 5 days.
It’s named for its large, wide shape. The cake bakes thin in a sheet pan, Texas style, with warm frosting poured over while it’s hot. This mini version keeps that thin shape in a 5×7-inch dish.
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 make this mini Texas sheet cake recipe, I’d love to hear how it turned out. Rate it below and leave a comment to tell me about it. And if you snap a photo, tag us on Instagram (@onedishkitchen) we’d love to see!
For more small cakes like this one, browse our mini cakes collection.
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 the oven to 350°F and lightly butter a 5×7-inch baking dish.
- Whisk together the flour, sugar, baking soda, and salt in a medium bowl.
- In a 1-quart saucepan, melt 4 tablespoons of butter over medium-low heat, then stir in the water and cocoa powder until the mixture reaches a light simmer.
- Pour the warm cocoa mixture over the dry ingredients and stir until no dry streaks remain.
- Stir in the egg white, 2 tablespoons of milk, the vanilla, and ¼ teaspoon of cinnamon until the batter is smooth.
- Pour the batter into the prepared dish and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
Make the frosting
- Melt 2 tablespoons of butter in a clean 1-quart saucepan over low heat.
- Stir in the cocoa powder and 1½ tablespoons of milk, and keep stirring until the mixture just begins to simmer.
- Take the pan off the heat and whisk in the powdered sugar, vanilla, and ⅛ teaspoon of cinnamon until smooth.
- Stir in the chopped pecans.
- Pour the warm frosting over the warm cake and spread it to the edges.
- Let the cake cool until the frosting sets into a fudgy layer, then slice and serve.
Notes
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.