This chocolate sheet cake for two is a great alternative to the large classic sheet cake size. Perfect for two with a raspberry frosting and a little bit of leftovers.
Today we’re still in the depths of Valentine’s Day content. V-Day is Wednesday!
If you’re still looking for a very chill dessert to make, make this sheet cake for two! It’s super easy breezy to put together, especially considering you’ll most likely be making this on a weeknight. It’s made in own bowl, inspired and halved from this chocolate sheet cake. But the frosting is raspberry vibes, adding the perfect element of fruitiness and tartness.
ALSO, if I’m being completely honest, it feeds more like four people. So basically it’s for two with leftovers, which is great because that means you could probably have cake for breakfast.
How to Make Raspberry Frosting:
- Make raspberry puree. This is what gives the frosting the flavor and the color. Bake the raspberries and sugar together until they release their juices then blend and strain to make a puree.
- Beat the butter and sugar together. Use the paddle attachment and a stand mixer and beat until combined with no pockets of powdered sugar.
- Add the rest of the ingredients. Add the puree with the heavy cream and beat until light and fluffy.
How to Make Chocolate Sheet Cake for Two:
- Mix together the dry ingredients. Just add the flour, cocoa, sugar, baking soda, baking powder, espresso powder, and salt to the bowl of a stand mixer and mix on low just to combine.
- Add everything else! This is a very easy cake, just add the rest of the ingredients and mix on low just until they’re combined.
- Bake. Pour the batter into the prepared pan and bake.
Sheet Cake for Two:
- 1 cup plus 2 tablespoons all-purpose flour
- 1 cup plus 2 tablespoons white granulated sugar
- 1/2 cup cocoa powder
- 2 teaspoons instant espresso
- 1 teaspoon baking soda
- 3/4 teaspoons baking powder
- 3/4 teaspoons salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup warm water
- 1 tablespoons olive oil or ve getable oil
- 1 teaspoons vanilla extract
Raspberry Puree (for frosting):
- 1/2 pint fresh or frozen raspberries
- 3 tablespoons sugar
- 3/4 cup unsalted butter
- 3 cups powdered sugar, sifted
- Pinch of salt
- 3 tablespoons raspberry puree
- 1 tablespoon heavy cream
- Sprinkles of choice, as garnish
To Make the Cake:
- Preheat your oven to 350 degrees F. Grease and line a 8x8-inch square cake pan with parchment paper.
- In a the bowl of a stand-up mixer, with the paddle attachment (or in a large bowl, using an electric hand mixer), add the flour, sugar, powder, instant espresso, baking soda, baking powder and salt. Mix, on low speed, until combined.
- Crack in the eggs, pour in the buttermilk, water, olive oil and vanilla extract. Mix until smooth. The batter will be thin—that’s ok!
- Pour the cake batter into the prepared cake pan and bake for about 20 to 25 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the cake pan for about 5 minutes and then invert onto a cooling rack and cool until room temperature before frosting.
To Make the Raspberry Puree:
- To a small baking dish, combine the raspberries with the sugar. Bake for about 10 to 12 minutes, until very softened. Transfer the raspberries, along with any of their juices to a blender and puree until smooth. Pour the raspberry puree through a strainer, into a small bowl. Set aside to cool.
To Make the Frosting:
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter and powdered sugar; beat until smooth, about a minute. Pour in the raspberry puree and heavy cream. Beat again until smooth and fluffy, about 2 minutes.
To Frost the Cake:
- Scoop the frosting onto the top of the cake and make a bunch of swoops, decorating the top how you like. Top with a handful of sprinkles
- Cut and serve. If you want nice, neat slice, transfer to the fridge to chill for about 15 minutes and then slice and serve.
Did you make this recipe? Let me know on Instagram!
Looking for more cake recipes? Here are some of my favorites: