Mini Chocolate Sheet Cake

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This Mini Chocolate Sheet Cake is inspired by your favorite devil’s food cake. The crumb is light, rich and super flavorful. The frosting is fudge-y and delicious, incorporating melted chocolate and heavy cream. This is the perfect alternative to a large classic sheet cake. Top it with your favorite homemade sprinkles! 

Mini Chocolate Sheet Cake with Frosting on Top

Disclaimer: This is an update on an old recipe. I replaced the raspberry frosting with fudge-y, delicious chocolate frosting. And obviously took new photos but really the cake recipe itself is the exact same.

This recipe is perfect for a smaller chocolate cake. It’s made in an 8×8-inch brownie/cake pan.

chocolate cake ingredients

What is Devil’s Food Cake

Devil’s Food Cake is also known as chocolate cake, fools! But there are some chocolate cake recipes out there that use melted chocolate; I opt for cocoa powder. Coffee in place of the hot water, adds a lovely enhanced chocolate flavor. There is a healthy amount of salt and the buttermilk gives this cake a super light texture.

How to Make the Fudge-y Chocolate Frosting:

  1. Temper the chocolate. This is what gives the frosting the flavor and the color and flavor. And let it cool to mostly room temperature. A bit warm is ok, you just don’t want it to be super hot or else it’ll melt the butter.
  2. Beat the butter and sugar together. Use the paddle attachment and a stand mixer and beat until combined with no pockets of powdered sugar.
  3. Add the melted chocolate. Add the melted chocolate and beat until combined. And then add the heavy cream and beat until light and fluffy. This really gives the frosting a super fluffy texture.

batter in a bowlchocolate batter going into pan

How to Make Chocolate Sheet Cake for Two:

  1. Mix together the dry ingredients. Just add the flour, cocoa, sugar, baking soda, baking powder and salt to the bowl of a stand mixer and mix on low just to combine.
  2. 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.
  3. Bake. Pour the batter into the prepared pan and bake.

chocolate batter in a cake pan

Tips and Tricks

  • The coffee should be brewed on the stronger side. No weak cups of coffee! The stronger, honestly the better. The coffee will bring out and highlight the chocolate flavor in this cake.
  • Be sure to line your 8×8 cake pan. I see this a lot: people are like, it’ll be fine! And then their cake sticks to the bottom of the pan and they’re all mad. Think of parchment like our insurance plan.
  • For the frosting you want slightly warm melted chocolate. It shouldn’t be added to the butter super warm because it will melt the butter. But you also don’t want to cool it too much or else it’ll be solid.

Mini Chocolate Sheet Cake overhead shot

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5 from 20 votes

Mini Chocolate Sheet Cake with Fudgey Frosting

Prep: 10 minutes
Cook: 25 minutes
Cooling Time:: 1 hour
Total: 1 hour 35 minutes
Servings: 6 people
This Mini Chocolate Sheet Cake is inspired by your favorite devil's food cake. The crumb is light, rich and super flavorful. The frosting is fudge-y and delicious, incorporating melted chocolate and heavy cream.

Ingredients 

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
  • 1 teaspoon baking soda
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons kosher salt
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk
  • 1/2 cup coffee
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract

Fudge-y Chocolate Frosting:

  • 3/4 cup unsalted butter, at room temperature
  • 2 cups powdered sugar, sifted
  • Pinch kosher salt
  • 3 ounces semi-sweet (or dark) chocolate, melted and cooled slightly
  • 1 tablespoon heavy cream
  • Sprinkles of choice, as garnish

Instructions 

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 large bowl, using a whisk, mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
  • Crack in the eggs, pour in the buttermilk, coffee, 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 Frosting:

  • In the bowl of a stand-up mixer, with the paddle attachment, add the butter, powdered sugar and salt; beat until smooth, about a minute.
  • Pour in the melted chocolate and heavy cream. Beat again until smooth and fluffy, about 2 minutes.

To Frost the Cake:

  • Scoop the frosting onto the top of the cooled 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.

Notes

Tips and Tricks:
  • The coffee should be brewed on the stronger side. No weak cups of coffee! The stronger, honestly the better. The coffee will bring out and highlight the chocolate flavor in this cake. 
  • Be sure to line your 8x8 cake pan. I see this a lot: people are like, it'll be fine! And then their cake sticks to the bottom of the pan and they're all mad. Think of parchment like our insurance plan. 
  • For the frosting you want slightly warm melted chocolate. It shouldn't be added to the butter super warm because it will melt the butter. But you also don't want to cool it too much or else it'll be solid. 
Equipment:
Stand-Up Mixer | Silicone Spatula | Stainless Steel Bowl | 8x8-inch cake pan | Parchment Sheets | OXO Strainer | OXO Measuring Cups | OXO Measuring Spoons |

Nutrition

Serving: 6g | Calories: 256kcal | Carbohydrates: 23g | Protein: 12g | Fat: 32g | Saturated Fat: 42g | Cholesterol: 32mg | Sodium: 12mg | Potassium: 43mg | Fiber: 2g | Sugar: 32g | Vitamin A: 345IU | Calcium: 12mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this Recipe? Please Rate & comment below!

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Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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40 Comments

  1. Hi- I made the cake today and it deflated in the middle! I followed instructions to a T- is the buttermilk supposed to be room temp? That’s the only thing I thought of. All my ingredients incl baking powder and soda are fresh.

  2. 5 stars
    Delicious! Reduced sugar in cake to 3/4 cup. Made 2/3 of the frosting recipe and used unsweetened chocolate. Love that it’s a mini cake!

  3. 5 stars
    I made this for the second time in a month tonight. Just the best. This will be my forever go to chocolate cake recipe for a small chocolate cake.

  4. 5 stars
    This was so rich and delicious! I made in an 8×8 pan and it took about 40 minutes at 350 degrees. Can’t wait to make it again.

  5. 5 stars
    These sheet cakes are my secret weapon. I’ve made them for graduations and birthdays and they have yet to disappoint.

  6. 5 stars
    I made you chocolat cake for two, it was soooo good. Do you have a recipe for red velvet cake? I’m wondering if I could just add red beet juice to this same recipe (choc cake for 2)? Any thoughts? Thank you for your time and amazing recipes!

    1. This wouldn’t be enough batter for two 8-inch rounds. But you could use the full size chocolate sheet cake for that!

      https://www.acozykitchen.com/one-bowl-sheet-chocolate-cake