This small batch recipe is based off of a classic Texas sheet cake. Chocolate cake with chocolate icing made in an 8×8 pan. Try this version, too: white Texas sheet cake.
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, recipe is ready to sweeten up any regular day.
What is Texas sheet cake?
Texas sheet cake is a large thin chocolate cake that is topped with chocolate icing and nuts. The cake is moist and soft and the icing is rich and chocolaty. Texas sheet cake is typically very large and 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.
Save this Recipe!
I'll email this post to you, so you can come back to it later!
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!
Leeanne says
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?
Celebrating Sweets says
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!
Jack L says
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!
Celebrating Sweets says
I am so happy to hear that! Thanks for taking the time to stop by. Take care!
Sheila says
Just wanted to say… love this cake! Best part, besides being delicious = So easy, so fast, and you don’t have to make a large cake! Couldn’t be easier or quicker! Thanks so much for making this adaption. Love a Texas sheet cake. Just don’t always want a large one. And I was so low on butter – had just enough to scrape by on this! Perfect! Thanks!
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Sharon W. says
Baked this cake today and it was great. Very easy directions, quick bake time and the perfect size for such a rich & chocolatey dessert. My husband had requested brownies but after tasting this cake, he loved it and said it is a new “favorite”.
Thanks for sharing this super moist delight!
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Nancy says
This is perfect!
Had a craving for chocolate sheet cake – but I live by myself and of course, few visitors – or visits -these day to share the full version. I was thinking I might try to down size the Pioneer Woman recipe (because yes, it is the best) – but searched and found you had done the work already!
It turned out great- thank you!!
Allison says
Perfect! I’m glad you enjoyed it. Thanks for stopping by. 🙂
Stephanie says
Hello,
In Ree’s original recipe it calls for buttermilk. Will 2% work just as well, or is buttermilk needed?
Wanted to make this for my husband’s birthday & love the smaller size! Thank you!
Allison says
Hi, Stephanie. Since this recipe is one fourth of Ree’s recipe you only need 2 tablespoons of buttermilk. Since I didn’t want my readers to have to buy buttermilk for only 2 tablespoons I was able to make it work just fine with regular milk. But, if you happen to have buttermilk on hand you’re welcome to use it in place of the 2T of milk in the recipe.
Enjoy!
Stephanie says
Thanks for the quick reply Allison, I look forward to making it! ?
Sam says
The flavor is fantastic, but the icing was a tad gritty. I followed the instructions exactly, not sure where I went wrong. Any advice would be appreciated 🙂
Allison says
Maybe your powdered sugar was lumpy? You can try sifting it next time. Thanks for stopping by. 🙂
Sam says
I will definitely try that! Thank you 🙂
Kim says
This is perfect for us! We are empty nesters and who needs ALL the cake sitting around tempting us. 🙂
Noelle says
Yum! This was so easy to make and have great flavors. Perfect birthday cake!
Roberta says
This cake is so easy and delicious!! It is a great size for my husband and I. If I was to make for a larger crowd would I double the recipe?
Allison says
Hi, Roberta. I adapted this recipe from Ree Drummond’s Texas sheet cake. If you need a cake for a crowd you can just make her full recipe.