Indulge in a Perfectly Sized Treat: The Small Texas Sheet Cake (11×7 Pan Recipe)
Most Texas Sheet Cake recipes are designed for feeding a large crowd, typically baked in expansive sheet pans. However, this delightful recipe offers a perfectly portioned solution: a Small Texas Sheet Cake baked in a convenient 11×7 inch pan. This scaled-down version brings all the classic, rich chocolate flavor and signature fudge frosting without the overwhelming quantity, making it ideal for smaller households, intimate gatherings, or simply when you crave a decadent treat without an abundance of leftovers.
The journey to perfecting this small batch Texas Sheet Cake began with a simple, budget-friendly find: an 11×7 inch pan from Dollar Tree. While I don’t intend to stock my entire kitchen with dollar store bakeware, I’ve been consistently impressed by the performance of these affordable pans. Their compact size has proven to be incredibly practical, especially for families like mine. With our college-bound child away, it’s often just two of us at home, and a full-sized cake can be far too much. This smaller pan size creates just enough of this moist, fudgy chocolate cake to satisfy cravings without the commitment of a giant dessert, allowing us to enjoy fresh, homemade treats more frequently.
Why Choose a Small Batch Texas Sheet Cake?
The traditional Texas Sheet Cake is legendary for its ability to serve a crowd, often baked on a large cookie sheet. While wonderful for potlucks and parties, it can be impractical for everyday indulgence. Our small batch Texas Sheet Cake addresses this perfectly. It yields approximately 8 generous servings, meaning less waste, easier storage, and the perfect amount for a weekend treat or a small celebration. You get the same rich, decadent flavor profile and moist cake texture, topped with that iconic warm fudge frosting, but in a manageable format. This recipe truly champions efficiency and deliciousness.
The Secret to This Delicious Small Texas Sheet Cake Recipe
This recipe is a carefully halved version of my beloved classic Texas Sheet Cake, ensuring that all the signature flavors are preserved. What sets this particular recipe apart is its balanced sweetness – it’s rich and satisfying without being cloyingly sweet, a common complaint with some chocolate cakes. A key component of the irresistible fudge frosting is the sour cream. This ingredient adds a distinctive tangy note that beautifully complements the chocolate, creating a depth of flavor that’s truly unique and incredibly delicious. If sour cream isn’t to your liking or simply unavailable, whole milk can be used as a substitute, offering a slightly different but still fantastic frosting texture and taste.
Another subtle yet significant element is the pinch of cinnamon in the cake batter. For a long time, I omitted cinnamon from my chocolate cakes, but I’ve come to realize that this tiny addition is what truly distinguishes a Texas Sheet Cake from other chocolate cakes. It enhances the chocolate flavor, adding a warm, almost mysterious undertone that elevates the entire experience. However, if the chocolate-cinnamon combination isn’t your preference, feel free to leave it out; the cake will still be wonderfully rich and flavorful.
Essential Bakeware: Finding the Perfect Pan
The 11×7 inch pan is central to this small batch Texas Sheet Cake. It’s a versatile size that’s also great for brownies, casseroles, and other smaller baking projects. If you’re not lucky enough to stumble upon a dollar store gem, don’t worry! High-quality 11×7 inch pans are readily available. For instance, Wilton offers a convenient two-pack on Amazon (affiliate link), ensuring you have the right equipment for this and many other small-batch recipes. Investing in good bakeware makes a difference in baking consistency and results.
Beyond the pan itself, having standard baking equipment like mixing bowls, a saucepan (for melting butter and making the frosting), a whisk, and measuring cups and spoons will ensure a smooth baking process. Precision in measurements, especially for a scaled-down recipe, is crucial for achieving the perfect balance of flavors and textures.
Recipe
Small Texas Sheet Cake
Anna
Pin Recipe
Ingredients
- Butter for greasing pan
- 1 cup all-purpose flour (125 grams)
- ½ cup granulated sugar, scant (95 gram)
- ⅜ teaspoon salt
- ⅛ teaspoon cinnamon
- 8 tablespoons unsalted butter (114 grams)
- ½ cup light brown sugar (100 grams)
- 2 tablespoons plus 2 teaspoons unsweetened natural cocoa powder
- ½ cup water
- ¼ cup buttermilk
- 1 large egg
- ½ teaspoon vanilla
- ½ teaspoon baking soda
Texas Sheet Cake Icing
- 1 ½ cups confectioners’ sugar, sifted (200 grams)
- 4 tablespoons unsalted butter (56 grams)
- ⅛ teaspoon salt
- 2 tablespoons unsweetened natural cocoa powder
- 3 tablespoons full fat sour cream
- ½ teaspoon vanilla extract
Instructions
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Preheat your oven to 375 degrees Fahrenheit (190°C). Carefully grease the bottom only of your 11×7 inch baking pan with butter to prevent sticking and ensure easy removal.
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In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and cinnamon. Whisk these dry ingredients thoroughly to ensure they are well-mixed and evenly distributed.
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In a 3 ½ quart saucepan, melt the 8 tablespoons of unsalted butter over medium heat. Once melted, stir in the light brown sugar, cocoa powder, and water. Bring this mixture to a rolling boil, stirring constantly. Immediately pour the hot cocoa mixture into the bowl containing your flour mixture and stir gently with a spatula or whisk until just blended. Avoid overmixing.
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Using the same saucepan (no need to clean it thoroughly, the residual chocolate is fine!), gently stir together the buttermilk, large egg, and vanilla extract. Add this egg mixture to the chocolate and flour mixture. Stir by hand until all ingredients are well-incorporated and smooth. Finally, stir in the baking soda just until it disappears into the batter. This ingredient will activate with the buttermilk to provide lift to the cake.
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Pour the prepared cake batter evenly into the greased 11×7 inch pan. Bake for approximately 12 to 15 minutes. The cake is ready when it springs back lightly to the touch in the center and a toothpick inserted comes out with moist crumbs, not wet batter. Be careful not to overbake, as this can lead to a dry cake.
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While the cake is baking, prepare your Texas Sheet Cake Icing. Start by accurately weighing out the confectioners’ sugar. Sift it through a fine-mesh sieve to remove any lumps, ensuring a smooth and silky frosting. Set the sifted sugar aside.
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Rinse out the saucepan used previously. Melt the 4 tablespoons of unsalted butter over medium heat. Add the salt and the 2 tablespoons of cocoa powder, stirring continuously until the mixture is smooth and well combined. Remove the pan from the heat. Stir in the full-fat sour cream, mixing until smooth. Gradually add the sifted confectioners’ sugar, about ½ cup at a time, stirring vigorously after each addition until the icing is completely smooth. If the icing starts to thicken too much, you can briefly place the pan back over very low heat, but the residual heat from the melted butter and cocoa should generally be sufficient to keep it pourable. Stir in the vanilla extract last. Immediately spoon the warm icing over the still-warm cake and spread it quickly across the entire surface before it has a chance to set. The warmth of the cake helps the icing melt slightly and create that signature thin, glossy coating.
Tips for Success and Variations
- Sifting Confectioners’ Sugar: Don’t skip this step for the frosting! It prevents lumps and ensures a smooth, glossy finish that is characteristic of a Texas Sheet Cake.
- Warm Cake, Warm Frosting: The magic of Texas Sheet Cake frosting lies in applying it while both the cake and frosting are warm. This allows the frosting to slightly melt into the cake, creating a thin, almost glazed layer.
- Don’t Overbake: Texas Sheet Cakes are known for their moist, tender crumb. Baking for just 12-15 minutes in an 11×7 pan is key. A toothpick test is your best friend here.
- Ingredient Quality: Use good quality cocoa powder for the best chocolate flavor. Full-fat sour cream also contributes significantly to the richness and tang of the frosting.
- Add Nuts: For a classic touch and added crunch, sprinkle chopped pecans or walnuts over the warm frosting immediately after spreading. The warmth will help them adhere.
- Spice It Up: If you enjoy a bit more spice, consider adding a tiny extra pinch of cinnamon or even a whisper of cayenne pepper to the cake batter for a subtle heat that complements the chocolate beautifully.
- Coffee Boost: For an even deeper chocolate flavor, you can substitute the water in the cake batter with hot brewed coffee. The coffee won’t make the cake taste like coffee, but it will intensify the chocolate notes.
Serving and Storage Suggestions
This Small Texas Sheet Cake is best served slightly warm, allowing the fudge frosting to remain soft and gooey. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream, which cuts through the richness of the chocolate. A cup of coffee or a glass of cold milk makes it an ideal dessert or afternoon treat.
To store any leftover cake, cover the pan tightly with plastic wrap or aluminum foil at room temperature for up to 2-3 days. For longer storage, you can refrigerate it for up to a week. If you plan to freeze it, wrap individual slices or the entire cooled cake tightly in plastic wrap and then in foil. It can be frozen for up to 1-2 months. Thaw at room temperature before serving for the best texture and flavor.
Whether you’re celebrating a small victory, enjoying a quiet evening at home, or simply have a craving for truly exceptional chocolate cake, this Small Texas Sheet Cake recipe is a perfect choice. It delivers all the rich, comforting flavors of its larger counterpart, scaled down to a more intimate and equally satisfying experience. Enjoy!