Okay my friend, I have to know. Do you ever crave chocolate cake, but don’t want to commit to making a whole fricking cake? Me too. This small-batch Texas sheet cake is the most delicious solution to that problem!

It’s great for small gatherings, impromptu celebrations, or simply treating yourself to a slice (or two) when you’ve got a taste for chocolate cake (which is, of course, the most popular choice).

This post was originally published on November 20, 2019 and was improved and updated on June 26, 2024.

The Beauty of Small-Batch Baking

Let me tell you, small-batch baking is my favorite thing ever. It ensures you get all the satisfaction of a homemade dessert without all the excess. There’s no worrying about the leftovers going stale or feeling obligated to eat cake for days (though, let’s be honest, is that really a problem?).

This small-batch Texas sheet cake is the perfect example. It’s just the right size to satisfy your sweet tooth without overwhelming your kitchen. Plus, it’s easy to whip up with ingredients you likely already have on hand. No need for a special occasion – any day can be a sheet cake day. Whoop!

A Quick Rundown of the Recipe

• Flour
• Sugar
• Unsweetened cocoa powder
• Sea salt
• Baking soda
• Unsalted butter
• Egg
• Vanilla extract
• Buttermilk
• Water
• Powdered sugar

Instructions:

1. Lightly spray a quarter sheet pan with oil and set aside and preheat your oven to 350 degrees.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda and set it aside.
3. In a microwaveable measuring cup, melt butter in the microwave in 30 second intervals. Let cool for a few minutes.
4. Whisk the egg, vanilla, buttermilk, and water into the melted butter.
5. Add the wet ingredients to the bowl of dry ingredients and stir until a smooth batter forms.
6. Pour cake batter into prepared pan. Bake for 15-16 minutes at 350 degrees.
7. While the cake bakes, melt butter in a saucepan over medium heat. Stir in cocoa powder, buttermilk, and vanilla until smooth. Remove from heat and whisk in powdered sugar.
8. Pour frosting over hot cake immediately after it comes out of the oven. Let cool for at least 30 minutes before serving.

Tips for the Perfect Small-Batch Texas Sheet Cake

To ensure your small-batch Texas sheet cake turns out perfectly every time, here are some handy tips:

1. Quality Ingredients: Since this cake is all about simplicity, using high-quality ingredients can make a big difference. Opt for good quality cocoa powder and real vanilla extract. These small upgrades can elevate the flavor of your cake significantly.
2. Proper Mixing: When mixing your wet and dry ingredients, ensure they are well combined but avoid overmixing. Overmixing can lead to a dense cake. Stir just until everything is incorporated and smooth.
3. Even Baking: A quarter sheet pan is ideal for this recipe. Make sure to lightly spray it with oil to prevent sticking. Also, keep an eye on the baking time. Every oven is different, so start checking around the 15-minute mark. The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs.
4. Timing the Frosting: The frosting is one of the highlights of this cake, and timing is crucial. Prepare the frosting while the cake is baking. Pour it over the hot cake as soon as it comes out of the oven. This allows the frosting to seep into the cake slightly, creating a luscious, gooey layer on top.
5. Cooling Time: As tempting as it might be to dive right in, give the cake at least 30 minutes to cool before serving. This helps the frosting to set and the flavors to meld beautifully.

A Few Notes About the Cake

If you’re a Texas sheet cake connoisseur, you might notice this particular cake is less sweet than some other recipes out there. But let me assure you, it’s not lacking in rich chocolate flavor one bit. You truly won’t miss the added sugar (if you feel like you need to try the full sugar version though, just increase the sugar from 1/2 cup to 1 cup).

The cake itself is super soft and moist and because you frost it when it’s warm, the chocolate frosting/glaze soaks into the top of the cake, sealing in the moisture and creating a delicious chocolate goo layer on top. It is pure deliciousness.

You Can Save a Bowl and Use the Microwave

The instructions state to make the frosting on the stovetop, but I want to mention that you can use the microwave too. Just melt the butter in a glass bowl and whisk in the remaining ingredients until smooth. Boom done.

Of note, I felt like the microwave method saved me time because I reused the bowl that I made the cake in, so there was no extra pan to wash. Keep that in mind when you make this recipe, which I know you will.

And don’t forget to check out how easy it is to make your own homemade buttermilk for this recipe!