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a small slice of texas sheet cake on a white plate next to a mini baking dish containing the remaining cake
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4.99 from 54 votes

Mini Texas Sheet Cake

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: chocolate cake, chocolate frosting, mini cake, mini texas sheet cake, sheet cake, small texas sheet cake, texas chocolate sheet cake, texas sheet cake
Servings: 6 servings
Author: Joanie Zisk

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
US - Metric

Instructions

Make the cake

  • Heat oven to 350°F (177°C). Lightly butter a 5x7-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.

Video

Notes

  • Baking Dish Size: Use a 5x7-inch baking dish (35-square-inch base) or a 6x6-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

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

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