Published: · Modified: by Allison · 33 Comments
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This small chocolate cake recipe is based off of a classic Texas sheet cake. Chocolate cake with chocolate icing made in an 8×8 pan.
Any day is a good day for chocolate cake. This delicious recipe tastes like a classic Texas sheet cake, but the smaller size makes it perfect for everyday snacking. No special occasion necessary; this delicious small chocolate cake recipe is ready to sweeten up any regular day. You might also: Chocolate Banana Cake.
What is Texas sheet cake?
Texas sheet cake is a large thin chocolate cake that is topped with chocolate icing (and nuts, if desired). The cake is moist and soft and the icing is rich and chocolaty. Texas sheet cake is typically very large. It’s baked in an 18×13 jelly roll pan and it serves approximately 24 people.
This recipe tastes exactly like a traditional Texas sheet cake but I have reduced the recipe to get a smaller size, around 9 servings.
Why you’ll love this small chocolate cake recipe:
Easy: No special equipment and no mixer needed.
Quick: This thin cake bakes up in under 20 minutes.
Flavor: Sweet, smooth chocolate flavor in every bite.
Size: The perfect size for snacking or serving a small group; about 6-9 servings.
Recipe overview:
Chocolate cake
Combine flour, sugar and salt.
Bring melted butter, cocoa powder, and water to a simmer.
Pour the wet ingredients over the dry ingredients and stir until combined.
Combine milk, egg, baking soda, and vanilla and stir into the batter.
Bake for 15-20 minutes.
Chocolate icing
Combine melted butter with cocoa powder.
Add milk, vanilla, and powdered sugar, whisking until smooth and combined.
Stir in nuts (if using).
Pour the icing over the hot cake and spread into an even layer.
Serving and storage
Serving: Allow the cake and icing to cool completely before serving and serve at room temperature. If desired, you can sprinkle the top of the cake with flaky sea salt to balance out the sweetness.
Storage: This cake can be stored tightly covered at cool room temperature for up to 3 days. You can freeze leftovers for up to 2 months.
More small batch recipes
Small Batch Chocolate Chip Cookies
Small Batch Vanilla Cupcakes
Small Batch Chocolate Cupcakes
Small Batch Brownies
Recipe
Small Chocolate Cake Recipe (Mini Texas Sheet Cake)
This small chocolate cake recipe is based off of a classic Texas sheet cake. Chocolate cake with chocolate icing made in an 8x8 pan.
5 from 23 votes
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Course: Dessert
Cuisine: Dessert
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 9
Calories: 252kcal
Author: Allison - Celebrating Sweets
Ingredients
Cake:
- ½ cup plus 1 tablespoon all purpose flour
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 4 tablespoons unsalted butter
- 2 tablespoons unsweetened cocoa powder
- ¼ cup hot water
- 2 tablespoons milk or buttermilk
- 1 large egg
- ¼ teaspoon baking soda
- ½ teaspoon pure vanilla extract
Icing:
- 4 tablespoons unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- ½ teaspoon pure vanilla extract
- 1 ½ cups powdered sugar
- ¼ cup toasted* chopped pecans or walnuts, optional
Instructions
For the cake:
Preheat oven to 350°F degrees. Butter or spray an 8x8 baking pan, set aside
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt the butter. Add the cocoa and stir together. Add hot water and allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir with a wooden spoon or rubber spatula.
Whisk the milk, egg, baking soda, and vanilla. Add the milk mixture into the batter and stir with a wooden spoon or rubber spatula until combined. Pour into prepared pan and bake at for 15-20 minutes, until a toothpick inserted into the center comes out clean. Upon removing the cake form the oven immediately prepare the icing.
Icing:
Melt the butter in a saucepan. Add the cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Whisk until smooth and combined. Stir in the nuts. Pour over the warm cake and gently spread into an even layer. Allow the cake to cool and the icing to set before serving.
Notes
*Toasting nuts: Place nuts in a dry skillet over medium heat. Heat the nuts, stirring occasionally, until toasted and fragrant.
Serving: Serve at room temperature. If desired, you can sprinkle the top of each serving with flaky sea salt to balance out the sweetness.
Storage: This cake can be stored tightly covered at cool room temperature for up to 3 days. You can freeze leftovers for up to 2 months.
Recipe adapted from The Pioneer Woman
Nutrition
Calories: 252kcal | Carbohydrates: 38g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 81mg | Potassium: 58mg | Fiber: 1g | Sugar: 31g | Vitamin A: 346IU | Calcium: 20mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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Comments
Sally
I made this tonight. The recipe is easy to follow and the cake tasted amazing. I used to make the sheet pan Texas Sheet Cake when my children were young. That would be way too much now. This is the perfect size for 2-4. I highly recommend. 😁Reply
Allison
I’m glad you enjoyed it!
Reply
Teri
Just made this to share with my new neighbor. I love the recipe for an 8 x 8. It’s the perfect size and always a hit!Reply
Cathy
Do you have a receipt for a 9×13 Texas sheet cake?
Reply
Allison
Hi, Cathy. I don’t. I adapted this small batch recipe from this larger one, if that helps: https://www.thepioneerwoman.com/food-cooking/recipes/a11901/best-chocolate-sheet-cake-recipe/
Reply
Brenda
Thank you for this recipe! This is just the right size for my husband and myself. We love Texas sheet cake but the 9×13 is way too much for two people.Allison
Perfect! Enjoy! 🙂
Sylvia
I made this cake today, as one of my desserts for Thanksgiving (Canadian) since my niece and nephew don’t like pumpkin pie. Because I also made a pumpkin pie, I needed a smaller dessert for just the kids and maybe a tiny slice each for the adults. This fit the bill perfectly, directions were clear and easy to follow, and it came out absolutely perfect. 😍 I could not believe how delicious this was; just the right amount of sweetness without being too heavy! I will definitely be going back to this recipe in the future!Reply
Allison
I’m so glad! Thanks for stopping by. 🙂
Reply
Judy Forgie
Makes 24.
Mini cupcakes also!!! So good!Reply
Allison
I’m glad you enjoyed them! 🙂
Reply
Karen
Marvelous cake! I used a different recipe for the icing part because I did not have powdered sugar. Cake was chocolaty and delicious! I substituted gluten-free flour for the regular flour because of my diet restrictions. Pretty simple to make. Directions were clear and easy to follow. Thank you for this great recipe!Reply
Allison
You’re welcome! I’m glad you enjoyed it. 🙂
Reply
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Hi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....
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