Mini Chocolate Sheet Cake

Cakes, Chocolate, Desserts, Holiday, Quick and Easy

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

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

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

Mini Chocolate Sheet Cake with Fudgey Frosting

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5 from 3 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 1 hour 35 minutes
Serving Size: 6 people
Calories: 256kcal
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
  • 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

Directions

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 |
CourseDessert
CuisineAmerican
Keywordchocolate cake, chocolate sheet cake, fudge frosting, mini chocolate cake
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
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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27 Comments

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Recipe Rating




  • Reply Luna @ Healthy Kitchen 101 July 17, 2020 at 9:06 pm

    Love the size for 2 <3 Though I'm a cake lover, everytime I hestitate to bake a cake because I cannot finish all of it and leave it wasted.

  • Reply Tara July 16, 2020 at 2:24 pm

    How did you know I was coming to your website to look for a chocolate cake recipe?! What luck! Excited to make this tomorrow, I love your mini carrot cake recipe, I’ve made it so many times, everyone loves it. Like the other person who commented and for whatever reason, I also thot it said ‘mint’ – weird! Thanks for all the work you do and for sharing your gorgeous recipes.

  • Reply TONI July 12, 2020 at 2:06 pm

    WHY SO SO MUCH SUGAR?

    • Reply Adrianna Adarme July 17, 2020 at 11:26 am

      this is a dessert. it’s a cake. sugar adds moisture and flavor to cakes. you’re more than welcome not to make it.

      • Reply Marie July 20, 2020 at 5:38 pm

        I made it this weekend with a little less than a cup of sugar and it was still the best cake I had in a while! And the icing was magical.

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

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

  • 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 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!

  • 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 tracy February 17, 2018 at 8:53 pm

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

  • 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.

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

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

  • 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 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 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 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 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!

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