First things first – There is nothing “Texas sized” about this cake, nor is it baked in a sheet pan. But sometimes I’m in the mood for Texas sheet cake but I don’t want to make enough to feed an army. That’s when I make a mini Texas sheet cake. It is made in an 8×8 pan and makes about 9 generous servings (instead of the typical 20+). It delivers all the flavor of a typical Texas sheet cake – moist chocolate cake with a nut studded chocolate icing – just in a smaller package.
If you’ve ever made Ree Drummond’s “Best Chocolate Sheet Cake” then you know that it really is the best of the best. I adapted my recipe from her full size chocolate sheet cake and tried to get it as close to the same as possible. Enjoy!
Mini Texas Sheet Cake
Moist chocolate cake with a nut studded chocolate icing. All the flavors of a typical Texas Sheet Cake - just smaller!
Ingredients
Cake:
- 1/2 cup plus 1 tablespoon all purpose flour
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup hot water
- 1 egg
- 2 tablespoons milk
- 1/4 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
Icing:
- 4 tablespoons unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 1 1/3 cups powdered sugar
- 1/4 cup toasted pecans finely chopped
Instructions
For the cake:
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Preheat oven to 350 degrees. Butter or spray an 8x8 baking pan, set aside
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In a mixing bowl, combine flour, sugar, and salt.
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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 flour mixture and stir lightly.
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In a large measuring cup, whisk the milk, egg, baking soda, and vanilla. Stir the milk mixture into the butter/chocolate mixture. Pour into buttered pan and bake at 350 degrees for approximately 15 minutes, until a toothpick inserted into the center comes out clean.
While the cake is baking, make the icing:
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Melt the butter in a saucepan. Add the cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together; whisk if necessary to break up any powdered sugar lumps. Stir in the pecans and pour evenly over the warm cake once it comes out of the oven.
Recipe Notes
Recipe adapted from The Pioneer Woman
Looks great! I have a couple questions. How hot of water do you use? Also, do you think I could make this into cupcakes instead?
Hi, Leeanne. I typically use the hottest water that will come out of my tap. I would guess that you probably could make these into cupcakes. My only concern would be that they might be get a tad dry, since they will need to bake long enough to cook all the way through the cupcakes. I have never tried, so I can’t say for sure. Good luck!
Perfection. Tried the recipe and it came out perfect. I have made the pioneer woman full 1/2 sheet version and this turned out virtually identical. I made one change. Out of necessity, since I only had 2 Tbsp. butter, for the cake I used 2 Tbsp butter and 2 Tbsp shortening, and then all shortening for the icing. This makes the perfect size and great tasting mini Texas sheet cake. Thank you for sharing. It now has a permanent place in my “Favorites” family cookbook!
I am so happy to hear that! Thanks for taking the time to stop by. Take care!