Mini Texas Sheet Cake

Print Friendly, PDF & Email



  • 1/2 cup plus 1 tablespoon all purpose flour
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup hot water
  • 1 egg
  • 2 tablespoons milk
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract


  • 4 tablespoons unsalted butter
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons milk
  • 1/2 teaspoon pure vanilla extract
  • 1 1/3 cups powdered sugar
  • 1/4 cup toasted pecans finely chopped


For the cake:

  • Preheat oven to 350 degrees. Butter or spray an 8×8 baking pan, set aside
  • In a mixing bowl, combine flour, sugar, and salt.
  • In a saucepan, melt the butter. Add the cocoa and stir together. Add hot water and allow the mixture to boil for 30 seconds and then turn off the heat. Pour over flour mixture and stir lightly.
  • In a large measuring cup, whisk the milk, egg, baking soda, and vanilla. Stir the milk mixture into the butter/chocolate mixture. Pour into buttered pan and bake at 350 degrees for approximately 15 minutes, until a toothpick inserted into the center comes out clean.

While the cake is baking, make the icing:

  • Melt the butter in a saucepan. Add the cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together; whisk if necessary to break up any powdered sugar lumps. Stir in the pecans and pour evenly over the warm cake once it comes out of the oven.


Recipe adapted from The Pioneer Woman

2 of 2

Easy Creamy Homemade Potato Soup

Satisfying Country Classic Cabbage Rolls Recipe