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Chocolate Sheet Cake for Two Recipe

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: chocolate sheet cake
Servings: 2 people
Calories: 1503kcal
Cost: $8


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.



Serving: 2g | Calories: 1503kcal | Carbohydrates: 215g | Protein: 7g | Fat: 77g | Saturated Fat: 48g | Cholesterol: 200mg | Sodium: 1505mg | Potassium: 616mg | Fiber: 7g | Sugar: 198g | Vitamin A: 2337IU | Calcium: 182mg | Iron: 3mg