Small Chocolate Cake Recipe

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

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 12 votes

Print Pin

Course: Dessert

Cuisine: Dessert

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 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.

Tried this recipe?Leave a comment and rating below!