Texas Sheet Cake for Two
A mini version of the Southern classic! Rich, moist, deeply chocolatey cake smothered in warm cocoa frosting—perfectly sized for two indulgent servings.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter for cake
- 1/2 cup water
- 1/4 cup unsweetened cocoa powder for cake
- 1 large egg
- 1/4 cup buttermilk real buttermilk preferred
- 1/2 teaspoon vanilla extract for cake
- 1/4 cup unsalted butter for frosting
- 2 tablespoons milk for frosting
- 1/4 cup unsweetened cocoa powder for frosting
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract for frosting
- 1/2 cup chopped pecans optional, for frosting
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a small baking dish (about 6x9 inches or similar).
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a small saucepan over medium heat, combine the butter, water, and cocoa powder. Stir frequently and bring just to a boil, then remove from heat.
- Pour the hot cocoa mixture into the dry ingredients and mix gently until just combined.
- In a separate bowl, whisk together the egg, buttermilk, and vanilla. Add to the chocolate mixture and stir until smooth.
- Pour the batter into the prepared pan and bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, melt butter in a saucepan over medium heat. Stir in milk and cocoa powder, bringing to a gentle boil. Remove from heat.
- Whisk in powdered sugar and vanilla until smooth. Fold in chopped pecans if using.
- Let the cake cool for 5–10 minutes after baking. Pour the warm frosting over the warm cake and spread evenly.
- Allow the cake to cool completely so the frosting can set. Slice and enjoy!
Notes
Use real buttermilk for best texture and flavor. Be sure to frost the cake while it’s still warm for that signature gooey layer. Don’t overbake—keep it moist and rich! Serve chilled for a refreshing summer dessert or with vanilla ice cream for extra indulgence.