Mini Chocolate Sheet Cake for Two with Raspberry Frosting

Cakes, Chocolate, Holiday

I’m currently in a small mountain town in Colombia called Jardin. I’m sitting on a balcony at the hotel while it pours that damp, humid rain that is so lovely. It’s so beautiful, quaint and lush. I arrived Saturday night, after a very full day of travel. And yesterday morning I took a helicopter ride, which I was actually terrified of, to Jardín. The helicopter ride ended up being so smooth and chill, I realized about two minutes in, I had zero to worry about. ALSO, I cracked open the new book club book which I’m announcing tomorrow! YASSS.

I can’t wait to tell you more about my trip and the book BUT 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.

Another thing I’ve learned a lot about while in Colombia is chocolate. One of the coffee suppliers is also a chocolate exporter and I sat with him at breakfast and asked him all about the differences between Peruvian, Mexican, Ecuadorian and Colombian chocolate. His answers were fascinating and it was really fun to hear him speak with such pride about Colombian chocolate.

Luckily, this cake doesn’t rely on beautiful Colombian chocolate; all you’ll need is baking cocoa powder. This cocoa powder can be as basic as you like—it’ll still taste delicious.

Mini Chocolate Sheet Cake for Two with Raspberry Frosting

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


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.
Nutrition Facts
Mini Chocolate Sheet Cake for Two with Raspberry Frosting
Amount Per Serving (2 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Bekah February 11, 2018 at 7:35 pm

    I need this in my life. Me and Chrissy teighan thank you for making sheet cake cool. Omg I can’t wait for book club reveal!

  • Reply Melinda February 12, 2018 at 4:46 am

    I see so much love in that cake! Yummy! Love the combination of chocolate and raspberry! Congrats on book club!

  • Reply Halle Lawson February 12, 2018 at 6:58 am

    I love those sprinkles! I think I need them in my life! I made your cinnamon crunch rice crispy treats and they were a hit! Forever I found your blog because you’re my go-to for dessert recipes now!

  • Reply lk February 12, 2018 at 11:07 am

    I just want to say that I love you for declaring an 8×8” cake “for two.”

  • Reply Susan February 12, 2018 at 11:47 am

    Adrianna, a question: is it really only 1 Tb. Oil? This looks beautiful, love the raspberry /chocolate combination, but I have never seen so little fat in a cake-great news, but I just have to check! T Y for your inspiring blog!

    • Reply Adrianna Adarme February 15, 2018 at 1:34 am

      Yep! It doesn’t seem like a lot but it really does make a very moist and fluffy cake. 🙂

  • Reply Lori February 13, 2018 at 11:18 am

    Sounds and looks amazing! Love the idea of raspberry frosting ❤️

  • Reply Lo February 13, 2018 at 1:22 pm

    Girl these look incredible but what is the book for february! theres only 2 weeks left!

    • Reply Adrianna Adarme February 15, 2018 at 1:34 am

      Haha. I’m about to announce it. But don’t worry because I won’t talk about the book until March 15th. So everyone should have a full month to read it.

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  • Reply tracy February 17, 2018 at 8:53 pm

    I love the blue serving/chopping board under the cake. Where did you get it?

  • Reply Tess February 22, 2018 at 2:39 am

    Hi! The cake looks beautiful—I particularly love your use of the heart sprinkles. Who makes them/where are they from?

  • Reply Dena February 22, 2018 at 12:12 pm

    I thought this said MINT instead of mini! I was contemplating mint and raspberry together and deciding to definitely trust you since I have cooked or baked quite a few of your recipes. Going to make this with my daughter, sans the mint!! She will love the pink frosting! Thanks!

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  • Reply Rosella July 25, 2019 at 6:26 am

    Can you double the recipe if you want an 8” round double layer cake? Would it be the same? A friend of ours had made cupcakes from this recipe which were delicious.

  • Reply Rosella July 25, 2019 at 7:28 pm

    Thank you Adrianna, I’ll make that recipe then!