Small Chocolate Sheet Cake
Need a small chocolate cake? Check out this Small Chocolate Sheet Cake Recipe! Ideal for small gatherings or a family dessert, this one-bowl chocolate sheet cake is topped with luxurious whipped chocolate buttercream and fresh chocolate shavings!
Small Chocolate Sheet Cake Recipe
The delightful simplicity of a small chocolate sheet cake is perfect for those times when a full-sized chocolate cake is just too much.
This one-bowl chocolate sheet cake combines the rich flavors of cocoa with a hint of coffee to enhance that chocolatey goodness.
The size of a small sheet cake is ideal for smaller gatherings or a family dessert.
The whipped chocolate buttercream frosting is light yet decadent, offering the perfect complement to the moist and tender crumb of the chocolate cake beneath.
Topped with fresh chocolate shavings, this small sheet cake elevates any casual coffee break or dinner dessert into a special occasion.
What’s the difference between a sheet cake and a regular cake?
Sheet cakes are baked in a large, flat pan and are perfect for feeding a crowd, whereas regular cakes are often round and might have multiple layers. Regular cakes are usually round or square and often layered, designed for smaller, more formal gatherings.
What size is considered a small sheet cake?
A small sheet cake typically measures 9×13 inches. This size is perfect for parties and can comfortably serve a moderate number of guests.
How long does it take to bake a sheet cake?
Baking times for a sheet cake can vary depending on the size of the sheet cake pan and the thickness of the cake, but typically, a 9×13 inch sheet cake takes about 20-35 minutes to bake at 350°F (180°C).
How to Make Small Chocolate Sheet Cake?
A full and detailed recipe card is at the bottom of this post.
Melt Butter: Melt butter first and set aside to cool slightly while you prepare the dry ingredients.
Prepare Coffee: Dissolve the instant coffee in the boiling water and set aside to cool slightly.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa, baking powder, and sugar until well combined.
Combine Wet Ingredients: To the dry mixture, pour in the cooled melted butter, cooled coffee mixture, milk, eggs, and vanilla. Using an electric mixer, beat the mixture on low-medium speed until incorporated, ensuring not to over-mix, just until not flour is visible, about 20-30 seconds. Scrape down the sides.
Transfer Batter: Pour the batter into the lined cake pan, spread it out evenly.
Bake: Bake for 25-30 minutes or until a skewer comes out clean or with a few moist crumbs. Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Melt Chocolate: Melt the dark chocolate, in the microwave or double-boiler and let it cool slightly.
Combine Ingredients: In a separate mixing bowl, cream add the softened butter, add half of the icing sugar and 1 tablespoon of milk, and beat on medium speed until combined. Add the remaining powdered sugar, milk and the cooled melted chocolate, beating on medium speed for a further 30 seconds until creamy and fluffy.
Decorate: Frost the cooled sheet cake evenly with the chocolate buttercream. Sprinkle with chocolate shavings for decoration if desired. Enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Room Temperature Cake Ingredients: Ensure your eggs and milk are both at room temperature before starting your cake to achieve a smooth, even batter.
- Avoid Overmixing: Avoid overmixing the batter to keep the chocolate sheet cake light and tender.
- Room Temperature Frosting Ingredients: Ensure that the cream cheese and butter are at room temperature before mixing to achieve a smooth, lump-free frosting.
- Sifting Powdered Sugar: Sift the powdered sugar when making the chocolate buttercream to prevent clumping, resulting in a smoother frosting.
How many people does a small sheet cake feed?
A small 9×13 inch sheet cake can serve approximately 16-18 people, if they have one square of cake each, making it a convenient choice for small gatherings and celebrations.
What are some decorating ideas for a chocolate sheet cake?
A chocolate sheet cake can be decorated with chocolate ganache, sprinkled with crushed candies, drizzled with caramel, or adorned with swirls of chocolate or vanilla buttercream.
Can you make buttercream with melted butter?
No, for traditional buttercream frosting, butter should be softened but not melted. Melted butter can cause the frosting to become too runny and may not whip up properly.
How to store chocolate sheet cake?
Store: Keep the cake in an airtight container at room temperature or refrigerated for 4-5 days.
Freeze: The unfrosted cake can be frozen for up to 2 months; wrap in cling film and foil. Thaw overnight in the refrigerator before frosting.
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Small Chocolate Sheet Cake
Ingredients
Cake
- 50 g 3 Tbsp unsalted butter, melted
- 1 Tbsp instant coffee powder
- 1 Tbsp boiling water
- 1 cup (150g/5.2 oz.) all-purpose flour scoop & leveled
- 1/4 cup unsweetened natural cocoa powder
- 1 1/2 tsp baking powder
- 3/4 cup granulated sugar
- 1/2 cup whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
Chocolate Buttercream Frosting
- 40 g unsalted butter, softened to room temperature
- 2 cups (300g/10.6oz.) powdered sugar
- 2 Tbsp whole milk
- 60 g plain dark/semi-sweet chocolate block
- Plain dark/semi-sweet chocolate block shavings, for decoration
Instructions
Cake
- Preheat Oven: Preheat your oven to 356ºF (180ºC). Prepare a 9 inch x 12 inch (22cm x 30cm) rectangle baking pan by lining it with parchment paper or greasing and dusting with flour for non-stick pans. Set aside.
- Melt Butter: Melt butter first and set aside to cool slightly while you prepare the dry ingredients.
- Prepare Coffee: Dissolve the instant coffee in the boiling water and set aside to cool slightly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa, baking powder, and sugar until well combined.
- Combine Wet Ingredients: To the dry mixture, pour in the cooled melted butter, cooled coffee mixture, milk, eggs, and vanilla. Using an electric mixer, beat the mixture on low-medium speed until incorporated, ensuring not to over-mix, just until not flour is visible, about 20-30 seconds. Scrape down the sides.
- Transfer Batter: Pour the batter into the lined cake pan, spread it out evenly.
- Bake: Bake for 25-30 minutes or until a skewer comes out clean or with a few moist crumbs. Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Buttercream Frosting
- Melt Chocolate: Melt the dark chocolate, in the microwave or double-boiler and let it cool slightly.
- Combine Ingredients: In a separate mixing bowl, cream add the softened butter, add half of the icing sugar and 1 tablespoon of milk, and beat on medium speed until combined. Add the remaining powdered sugar, milk and the cooled melted chocolate, beating on medium speed for a further 30 seconds until creamy and fluffy.
- Decorate: Frost the cooled sheet cake evenly with the chocolate buttercream. Sprinkle with chocolate shavings for decoration if desired. Enjoy!
Notes
- Store: Keep the cake in an airtight container at room temperature or refrigerated for 4-5 days.
- Freeze: The unfrosted cake can be frozen for up to 2 months; wrap in cling film and foil. Thaw overnight in the refrigerator before frosting.
Nutrition
First published in 2019, this recipe was updated in April 2024 to include new expert recommendations, storage guidelines, recipe card additions and more.