Small Batch Texas Sheet Cake
This small batch recipe is based off of a classic Texas sheet cake. Chocolate cake with chocolate icing made in an 8x8 pan.
Servings 9
Calories 252kcal
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 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.
- 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
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
