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A small-batch Texas sheet cake in a quarter sheet pan, sliced and ready to serve.
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5 from 13 votes

Small-Batch Texas Sheet Cake

Course Sweets & Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 slices
Calories 206kcal
Author Kristine Underwood

Ingredients

For the cake
  • 1 cup flour (all-purpose, spooned and leveled)
  • 1/2 cup sugar
  • 3 TBS cocoa powder (unsweetened)
  • 1/8 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 cup unsalted butter (melted and slightly cooled)
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup buttermilk (see notes to make your own)
  • 1/2 cup water
For the frosting
  • 6 TBS unsalted butter (melted)
  • 3 TBS cocoa powder (unsweetened)
  • 3 TBS buttermilk (see notes to make your own)
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 2 cups powdered sugar
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

For the cake
  • Lightly spray a quarter sheet pan with nonstick cooking spray and preheat your oven to 350°F.
  • In a large bowl whisk together the flour, sugar, cocoa powder, sea salt, and baking soda and set it aside.
  • In a microwavable measuring cup or bowl, melt the butter in 30 second intervals until fully melted. Let it cool slightly.
  • Whisk the egg, vanilla extract, buttermilk, and water into the melted butter until smooth.
  • Pour the wet ingredients into the dry ingredients and mix until an even cake batter forms. Mix until just combined.
  • Pour the cake batter into the prepared quarter sheet pan.
  • Bake the Texas sheet cake for 15-16 minutes until a toothpick inserted in the center comes out clean or with just a few crumbs.
For the frosting
  • While the cake is baking, melt butter in a medium saucepan over medium heat.
  • Whisk in the cocoa powder, buttermilk, vanilla extract and sea salt and mix until smooth.
  • Remove the frosting from heat and whisk in powdered sugar until a nice smooth frosting forms.
  • If you're adding chopped nuts, gently fold them in.
  • When the cake comes out of the oven, immediately pour the frosting over cake and spread it around using a rubber spatula or the back side of a large spoon.
  • Let the cake cool for at least 30 minutes prior to slicing into 12 pieces and serving.
Notes
  • Frost immediately when the cake comes out of the oven.
  • This cake isn’t overly sweet on its own because the frosting adds most of the sweetness. If you prefer a sweeter cake, you can increase the sugar in the batter to 3/4 cup.
  • Don’t overbake. A toothpick inserted in the center should come out clean or with just a few crumbs.
  • You don't need a mixer for this recipe. Just a bowl and a spoon.
  • To make your own buttermilk add 3/4 teaspoon vinegar or lemon juice to 1/4 cup milk and let it let sit for 5 minutes to curdle.
  • Add1/4 cup chopped pecans or walnuts to the frosting (or sprinkle them over the top of the cake after frosting).
Nutrition
Serving: 1 slice | Calories: 206kcal | Carbohydrates: 39g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 112mg | Potassium: 71mg | Fiber: 1g | Sugar: 9g | Vitamin A: 446IU | Calcium: 21mg | Iron: 1mg