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Craving a chocolate fix but don’t want to bake a huge cake? Meet the mini Texas Sheet Cakea moist, chocolatey slice of heaven that’s perfect for serving one or two people. With an effortlessly delicious warm chocolate topping, this mini cake recipe delivers maximum flavor with minimum fuss.

a square piece of chocolate cake on a white plate next to a larger rectangular blue baking dish with the remaining slices of cake inside.

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!

For nearly all our family get-togethers, my Texas Sheet Cake is a must-have. This effortless cake, dotted with pecans, has become a staple that everyone looks forward to. Now, I’ve taken my proven recipe and created a scaled-down version for you to enjoy. This small Texas Sheet Cake is perfect for smaller gatherings or when you just need a little indulgence.

Why You’ll Love This Recipe

  • Simple: No need for an electric mixer; a spoon and a bowl are all you need.
  • Quick: Ready in under an hour from start to finish.
  • Versatile: Suitable for various baking dishes, from 5×7-inch to 6×6-inch pans or even 10-ounce ramekins.
  • Rich Flavor: A chocolate lover’s dream come true, with a luscious, warm chocolate topping.

What Is A Texas Sheet Cake?

A Texas Sheet Cake is the ultimate chocolate dessert, famous for its light, tender crumb and rich, fudgy frosting. Traditionally made in a large 10×15-inch sheet pan, it’s the epitome of chocolate decadence.

Despite living in Texas for over two decades, the cake’s origin remains a mystery to me. One thing’s for sure—its expansive size makes it a hit at large gatherings, much like the grand state it’s named after. While its origins are debated, this Southern staple gained fame in the 1960s, largely because of its simple, pantry-friendly ingredients and fuss-free preparation. Now, imagine all this goodness but scaled down for intimate settings or solo indulgences.

Yes, our small Texas Sheet Cake brings this comfort-food classic right to your table, no big crowd needed.

Ingredients

sugar, milk, cocoa, pecans, vanilla, egg whites, and other baking ingredients on a wooden cutting board.

If you have any ingredients leftover from this Texas sheet cake recipe, check out our Leftover Ingredients Recipe Finder.

  • Flour: Opt for all-purpose flour to get the cake’s ideal texture.
  • Sugars: Regular granulated sugar goes into the cake batter, while powdered sugar is key for a smooth frosting.
  • Salt, vanilla, and cinnamon: These ingredients enrich the cake and frosting flavors.
  • Baking soda: This is your rising agent, ensuring a light, fluffy cake.
  • Butter: I go for salted butter, adding that extra flavor kick.
  • Water: A small amount of water is essential for achieving the perfect cake batter consistency.
  • Cocoa powder: You can use either unsweetened regular cocoa powder or Dutch-process, depending on your preference.
  • Egg white: If you’re wondering how to use the leftover egg yolk, use our Leftover Ingredients Recipe Finder to explore our egg yolk recipes.
  • Milk: You have flexibility here—use any percentage of cow’s milk or even swap in buttermilk for a tangy twist.
  • Pecans: Whether you’re a fan of chopped pecans or walnuts, both work well. Feel free to skip the nuts if you prefer a nut-free version. If you’ve got extra pecans, consider using them in a mini Italian Cream Cake, a small batch of DoubleTree Cookies, or a decadent Peaches and Cream Rice Pudding.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

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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

  1. Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.
a mixing bowl filled with flour on a wooden cutting board.
  1. 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.
  2. Combine Mixtures: Pour the cocoa mixture over the dry ingredients in the bowl. Stir until well incorporated.
a small saucepan filled with melted chocolate and a bowl with melted chocolate.
  1. Add Wet Ingredients: Mix in the egg white, milk, vanilla extract, and cinnamon to the combined mixture.
chocolate cake batter in a clear mixing bowl.
  1. Prep Baking Dish: Lightly grease a 5×7-inch baking dish, or a dish with similar dimensions, with butter.
chocolate cake batter in a 5x7 inch baking dish.
  1. 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

  1. Melt Butter: In a separate 1-quart saucepan, melt the butter over low heat.
  2. Add Cocoa and Milk: Stir in the cocoa powder and milk. Continue stirring until the mixture begins to simmer.
  3. Add Sweetness and Flavor: Remove from heat and gradually whisk in the powdered sugar, vanilla, and cinnamon until the frosting becomes smooth.
  4. Include Nuts: Stir in your choice of chopped nuts, such as pecans or walnuts.
melted chocolate in a saucepan with nuts.
  1. 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. Enjoy your Mini Texas Sheet Cake!

two photos side by side of a mini sheet cake with and without frosting.

Serving Suggestions

Elevate your small Texas Sheet Cake with these scrumptious serving ideas. Consider the following enhancements to make your dish even more memorable:

  • A La Mode: Enjoy a slice of this heavenly cake warm, topped with a scoop of your favorite ice cream. Vanilla ice cream complements the chocolate exceptionally well.
  • 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.

Expert Tips

  • Baking Dish Size: Use a 5×7-inch baking dish with a 35-square-inch base or a 6×6-inch dish with a 36-square-inch base for the cake. These sizes are ideal for the recipe, and you can find our recommended bakeware on our dedicated Store page.
  • German Chocolate Twist: Want a German chocolate vibe? Mix 3-4 tablespoons of shredded coconut into the frosting for a delightful twist.
  • Fixing the Frosting: If your frosting starts to thicken too quickly, don’t panic. Simply put the saucepan back on the stove over a very low heat and stir it well. If needed, add an extra 1/2 tablespoon of milk to achieve the desired consistency.

Frequently Asked Questions

What size dish should I use for a mini Texas sheet cake?

To get the best results, opt for 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. For more specifics on the bakeware I frequently use, check out our FAQ page.

For recommended bakeware, please visit our dedicated Store page.

Can this sheet cake recipe be adapted for cupcakes?

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.

Is refrigeration necessary for a Texas sheet cake?

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. However, if you prefer to refrigerate it, it’ll last up to 5 days.

Is this Texas sheet cake freezer-friendly?

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.

a square piece of chocolate cake topped with a nut filled texas sheet cake frosting on a white plate next to a sprig of mint.

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!

RELATED: 15 Easy Dessert Recipes For One


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Mini Texas Sheet Cake

4.99 from 51 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 servings
This is the best Texas sheet cake recipe! An incredibly moist chocolate cake baked in a mini baking dish and topped with a warm chocolate topping. Easy to make and the perfect amount to serve one or two people.

Watch How To Make This

Ingredients 
 

For the cake

  • ½ cup all-purpose flour
  • ½ cup sugar
  • ¼ teaspoon baking soda
  • 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
  • teaspoon ground cinnamon
  • ¼ cup chopped pecans
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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 with a 35-square-inch base or a 6×6-inch dish with a 36-square-inch base for the cake. These sizes are ideal for the recipe, and you can find our recommended bakeware on our dedicated Store page.
  • German Chocolate Twist: Want a German chocolate vibe? Mix 3-4 tablespoons of shredded coconut into the frosting for a delightful twist.
  • Fixing the Frosting: If your frosting starts to thicken too quickly, don’t panic. Simply put the saucepan back on the stove over a very low heat and stir it well. If needed, add an extra 1/2 tablespoon of milk to achieve the desired consistency.
 

Nutrition

Serving: 1serving, Calories: 296kcal, Carbohydrates: 43g, Protein: 3g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 162mg, Potassium: 78mg, Fiber: 1g, Sugar: 32g, Vitamin A: 365IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg

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.

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4.99 from 51 votes (22 ratings without comment)

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76 Comments

  1. msSally says:

    What is you use the whole egg instead of just the egg white?

    1. Joanie Zisk says:

      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.

  2. June says:

    Why add cinnamon? I donโ€™t like cinnamon so could I leave it out?

    1. Joanie Zisk says:

      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.

  3. Jane says:

    Probably made this 6 times recently (gave away to neighbors) and a few for ourselves.
    Excellent recipe! So easy to prepare and wonderful flavor.

  4. MJ says:

    Could this be doubled if I use an 11×7โ€ pan? Thatโ€™s the smallest I have.

    1. Joanie Zisk says:

      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.

  5. Kathy Rust says:

    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.

    1. Joanie Zisk says:

      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.

  6. Mike Morin says:

    Awesome recipes perfect for a single person .thank you .

  7. Frances Allen says:

    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!

  8. Nancy Muzzy says:

    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 โฃ

  9. Ashley says:

    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? Thatโ€™s my favorite of my hubby whoโ€™s birthday is in November.

    1. Joanie Zisk says:

      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/

  10. Rita Adams says:

    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.

    1. Joanie Zisk says:

      I’m so happy you loved the Texas sheet cake, Rita. Thank you so much for your feedback.