Texas Sheet Cake

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Is there anything more delightful than a soft, warm, chocolatey Texas sheet cake? No, I don’t think so either! Even better, this small-batch recipe only makes a quarter of a sheet cake!

Is there anything more delightful than a soft, warm, chocolatey Texas sheet cake? No, I don't think so either! And even better, this small-batch recipe makes only a quarter of a sheet cake!

The Reason for a Small-batch Cake

I am going to be honest with you here. I hardly ever make Texas sheet cake. It’s not because I don’t like it either, because I LOVE it.

It’s just that it’s kind of a difficult recipe for a weekday (which is usually when I have a chocolate attack) and that it makes SO MUCH DARN CAKE (that I DO NOT want sitting around because I usually eat it all)! You feel me, right?

Is there anything more delightful than a soft, warm, chocolatey Texas sheet cake? No, I don't think so either! And even better, this small-batch recipe makes only a quarter of a sheet cake!

So, I figured the only way I’d ever make Texas sheet cake on a semi-regular basis was to a) simplify the recipe instructions and b) figure out how to make less cake (much, much less)!

After a few trials with my favorite recipe, I had a winner! I now have a recipe that takes only about 30 minutes, one bowl (and a measuring cup) and makes only a quarter of a sheet cake!

Is there anything more delightful than a soft, warm, chocolatey Texas sheet cake? No, I don't think so either! And even better, this small-batch recipe makes only a quarter of a sheet cake!

While I was at it, I made a few other adjustments to the recipe that I felt were important. Like I usually do, I baked the cake with white whole wheat flour instead of white unbleached flour, which is my favorite way to make my recipes a little teeny bit healthier.

I also took out nearly half of the sugar. Yes, I really did. Half. I’ve been trying to cut down on the amount of refined sugar in some of my favorite recipes to see if we even miss it, and guess what – we don’t!

Is there anything more delightful than a soft, warm, chocolatey Texas sheet cake? No, I don't think so either! And even better, this small-batch recipe makes only a quarter of a sheet cake!

A Few Notes About the Cake

If you’re a Texas sheet cake connoisseur though, 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 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.

Is there anything more delightful than a soft, warm, chocolatey Texas sheet cake? No, I don't think so either! And even better, this small-batch recipe makes only a quarter of a sheet cake!

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!

Texas Sheet Cake

By: Kristine Underwood
This small-batch super chocolatey Texas sheet cake is the perfect treat for any old day!
4.91 from 11 votes
Prep Time 35 minutes
Cook Time 16 minutes
Total Time 51 minutes
Course Sweets & Dessert
Cuisine American
Servings 12 slices
Calories 278 kcal

ingredients
 
 

For the cake:

  • 1 cup white whole wheat flour (may substitute white unbleached flour)
  • 1/2 cup sugar
  • 3 TBS unsweetened cocoa powder
  • 1/8 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 cup butter, melted
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup buttermilk
  • 1/2 cup water

For the frosting:

  • 6 TBS unsalted butter
  • 3 TBS cocoa powder
  • 3 TBS buttermilk
  • 1 tsp vanilla
  • 1/8 tsp sea salt
  • 2 cups powdered sugar

INSTRUCTIONS

For the cake:

  • Lightly spray a quarter sheet pan with oil and set aside.
  • Preheat oven to 350 degrees.
  • In a large bowl whisk together flour, sugar, cocoa powder, salt, and baking soda.
    1 cup white whole wheat flour (may substitute white unbleached flour), 1/2 cup sugar, 3 TBS unsweetened cocoa powder, 1/8 tsp sea salt, 1/2 tsp baking soda
  • In a 2 cup (or more) measuring cup, whisk together melted butter, egg, vanilla, buttermilk, and water.
    1/2 cup butter, melted, 1 egg, 1 tsp vanilla, 1/4 cup buttermilk, 1/2 cup water
  • Add wet ingredients to try and stir until smooth.
  • Pour batter into prepared quarter sheet pan.
  • Bake for 15-16 minutes at 350 degrees.

For the frosting:

  • While the cake is baking, in a medium saucepan, melt butter over medium heat.
  • Stir in the cocoa powder, buttermilk, and vanilla and stir until smooth.
  • Remove from heat and whisk in powdered sugar.
  • When the cake comes out of the oven, immediately pour frosting evenly over cake and let cool for at least 30 minutes prior to serving.

Notes

*For a crunchier frosting, stir in 1/4 cup finely chopped pecans before pouring frosting onto cake.

Nutrition

Serving: 1pieceCalories: 278kcalCarbohydrates: 37.3gProtein: 2.8gFat: 14.5gSaturated Fat: 8.9gSodium: 106mgFiber: 1.9gSugar: 28.8g
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Recipe Rating




22 Comments

    1. Me too, thanks Kelly! I have a pretty good success rate so far! LOL!

  1. I can’t recall the last time I have even made a sheet cake. I think I need to change that starting with your recipe. Yum!5 stars

    1. Haha, I can totally relate to that Rae! Thank you so much! I hope you enjoy it. ?

  2. This made me crave for one bite. It’s been a while I did a sheet cake and this reminds me to make one this weekend.5 stars

    1. Woohoo! Thanks so much, Calleigh! Sheet cakes are THE best! πŸ™‚

  3. I LOVE the smaller size! The thing about cake is it is so intense you don’t want it lingering forever. This is the perfect size!5 stars

  4. I love that you cut the sugar in half! I would have been afraid that it would mess with the chemistry of the cake, but it seems perfect. I bet cutting back on the sugar just brings out the chocolate goodness!5 stars

    1. I was definitely prepared for a ‘fail’ – HAHA, but I figured it was worth a try! It most definitely did, the cake is very chocolatey instead of sticky sweet, but you still get a nice chocolatey sweetness from the frosting. Winner winner! πŸ™‚

    1. Thanks so much, Amy! It does work perfectly for one-time eating! LOL! πŸ™‚

  5. Love sheet cakes! Yours looks so moist and a real treat! That is plenty big enough πŸ™‚5 stars

  6. I’m all for small batch recipes like this! It’s only me and my boyfriend in the house and a whole sheet cake would be WAAAAY too much cake. If there is such a thing!5 stars

    1. LOL Nicola! I completely understand that! Thank you, me too – I’m all about small-batch recipes; they’re my favorite! πŸ™‚

  7. I’ve never had Texas Sheetcake before! Looks like a great recipe.4 stars

    1. Thank you Vanessa! You’ve got to try it, especially if you like chocolate! It’s the BOMB! πŸ™‚

  8. What are the dimensions of your 1/4 sheet pan? I tried looking this up, but got several different sizes, the common one being about 9×13.
    That does not sound like a small cake to me! I only have 9×13, 9×9,and 8×8 inch cake pans. Which of these, if any, do you think would work best? Thank you!

  9. Hi, looks delicious but I’m gluten-free would I be able to use Bob Mills gluten-free flour for this recipe??