Mini Texas Sheet Cake Recipe
This Mini Texas Sheet Cake is a rich and moist chocolate dessert baked in a small 5×7-inch pan. It features a deeply chocolatey batter infused with cinnamon and is topped with a smooth, warm cocoa frosting studded with chopped pecans. Perfect for a small gathering or a cozy treat, this cake combines classic Texas sheet cake flavors in a conveniently sized recipe.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake:
- ½ cup all-purpose flour
- ½ cup sugar
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 4 tablespoons butter
- ¼ cup water
- 1 tablespoon cocoa powder
- 1 large egg white
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Frosting:
- 2 tablespoons butter
- 1 tablespoon cocoa powder
- 1 ½ tablespoons milk
- 1 cup powdered sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- ¼ cup chopped pecans
Instructions
- Prepare the baking dish: Heat your oven to 350°F (177°C). Lightly butter a 5×7-inch baking dish and set it aside to ensure the cake doesn’t stick during baking.
- Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, sugar, baking soda, and salt. Keep this mixture ready for combining.
- Melt butter and combine cocoa: In a 1-quart saucepan over medium-low heat, melt 4 tablespoons of butter. Add the water and 1 tablespoon cocoa powder, stirring continuously until the mixture lightly simmers and the butter is fully melted.
- Combine wet and dry ingredients: Pour the warm cocoa mixture over the dry ingredients in the bowl. Stir it until fully incorporated.
- Add remaining wet ingredients: Mix in the egg white, 2 tablespoons milk, vanilla extract, and ground cinnamon thoroughly to create the batter.
- Bake the cake: Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating that the cake is cooked through.
- Make the frosting base: While the cake bakes, melt 2 tablespoons butter in a small 1-quart saucepan over low heat.
- Add cocoa and milk to frosting: Stir in 1 tablespoon cocoa powder and 1 ½ tablespoons milk, continuing to stir until the mixture begins to simmer.
- Finish the frosting: Remove the pan from heat and gradually whisk in 1 cup powdered sugar, ¼ teaspoon vanilla extract, and ⅛ teaspoon ground cinnamon until smooth and creamy.
- Add pecans: Stir in ¼ cup chopped pecans to the warm frosting to distribute them evenly.
- Frost the cake: Spoon the warm frosting over the freshly baked cake. Use a rubber spatula to spread and smooth the frosting evenly. Let the cake cool before slicing and serving.
Notes
- If you prefer a nut-free version, omit the chopped pecans in the frosting.
- The cake is best served at room temperature after frosting and cooling completely.
- You can substitute whole egg for the egg white but the texture might be slightly different.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
Keywords: Texas sheet cake, chocolate cake, mini sheet cake, easy chocolate dessert, pecan frosting, cinnamon chocolate cake
Find it online: https://kitchenbyrita.com/mini-texas-sheet-cake-recipe/
