Mini Chocolate Sheet Cake

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! 

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.

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.

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.

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.

Did you make this recipe? Let me know on Instagram!

Looking for more recipes? Here are some of my favorites:

• Mini Yellow Cakes with Malt Chocolate Frosting
• Birthday Cake
• Carrot Snacking Cake
• Piña Colada Cake
• Carrot Cupcakes

5 from 19 votes

Print Recipe

Mini Chocolate Sheet Cake with Fudgey Frosting

Author: Adrianna Adarme

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.

Course: Dessert

Cuisine: American

Keyword: chocolate cake, chocolate sheet cake, fudge frosting, mini chocolate cake

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Cooling Time:: 1 hour hr

Total Time: 1 hour hr 35 minutes mins

Serving Size: 6 people

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 (13%) | Carbohydrates: 23g (8%) | Protein: 12g (24%) | Fat: 32g (49%) | Saturated Fat: 42g (263%) | Cholesterol: 32mg (11%) | Sodium: 12mg (1%) | Potassium: 43mg (1%) | Fiber: 2g (8%) | Sugar: 32g (36%) | Vitamin A: 345IU (7%) | Calcium: 12mg (1%) | Iron: 2mg (11%)

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