This small batch 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 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.
Visual recipe overview
*Full recipe below in recipe card*
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.
Recipe
Small Batch Texas Sheet Cake
Ingredients
Cake:
- ½ cup plus 1 tablespoon all purpose flour
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 4 tablespoons unsalted butter, cut into pieces
- 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, cut into pieces
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- ½ teaspoon pure vanilla extract
- 1½ cups powdered sugar, sifted if lumpy
- ¼ cup toasted chopped pecans or walnuts, optional
Instructions
For the cake:
- Preheat oven to 350°F degrees. Butter or spray an 8×8 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.
- In a separate bowl or glass measuring cup, 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 for 15-20 minutes, until a toothpick inserted into the center comes out clean. Upon removing the cake from 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. Whisk in the powdered sugar, a bit at a time, until smooth and combined. If it gets too thick to pour you can return to the heat briefly to thin it out again. Stir in the nuts. Pour the icing over the warm cake and gently spread into an even layer. Place the cake pan on a wire rack and allow the cake to cool and the icing to set before serving.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Sally says
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. 😁
Allison says
I’m glad you enjoyed it!
Teri says
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!
Cathy says
Do you have a receipt for a 9×13 Texas sheet cake?
Allison says
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/
Brenda says
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 says
Perfect! Enjoy! 🙂
Sylvia says
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!
Allison says
I’m so glad! Thanks for stopping by. 🙂
Judy Forgie says
Makes 24.
Mini cupcakes also!!! So good!
Allison says
I’m glad you enjoyed them! 🙂
Karen says
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!
Allison says
You’re welcome! I’m glad you enjoyed it. 🙂