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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.
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!
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.