Perfect for when you only want a small dessert, this Texas Sheet Cake for Two is quick, simple, and delicious.
Texas Sheet Cake for Two
With Valentine’s Day just around the corner, we like to make the day special without going overboard. We keep traditions simple: the kids get a small box of chocolates, and Brian and I usually enjoy a meal out. At home I like making something memorable for the family—sometimes heart-shaped pizza, other times a special dinner like grilled steaks. Dessert, of course, is always chocolate when I’m in charge. My aunt Tammy passed along several favorite recipes when I started cooking on my own, and this Texas Sheet Cake for Two is one of those gems.
The perfect recipe
This small-scale version keeps everything you love about the classic Texas sheet cake but makes just the right amount for two people (or a small family). It’s ideal when you don’t want a large pan of dessert sitting around. Since this month’s #12bloggers theme is desserts for two, this recipe felt especially appropriate to share.
If you’ve followed the #12bloggers series, you know the format: each month on the 12th, twelve bloggers share a recipe that uses 12 ingredients or fewer. This cake may look like it uses more, but several ingredients are used more than once, so the ingredient list stays short. Water and salt don’t count toward the total, so you’ll find this recipe fits the challenge.
If you want a small, special dessert to share, try this Texas Sheet Cake for Two. It’s rich, chocolatey, and perfectly portioned.
Other posts in this month’s #12bloggers:
- S’Mores Mug Cake for Two from Around My Family Table
- Caramel Chocolate Chip Bread Pudding for Two from Bread Booze Bacon
- Oreo Cheesecake for Two from Home Cooking Memories
- Tiramisu for Two from Big Bear’s Wife
- Puff Pastry Lemon Tart with Raspberries from Cooking on the Front Burner
- Texas Sheet Cake for Two from Love Bakes Good Cakes
- Dark Chocolate Pomegranate Skillet Brownie from Thyme For Cocktails
- Skillet Cookie for Two from A Night Owl
- Deep Dish Red Velvet Cookie from Pink Cake Plate
- Crème Brûlée for Two from {i love} my disorganized life
- Cherry Pie Dessert Pizza for Two from See Vanessa Craft
- Skillet Brownie for Two from Kleinworth & Co.
Other Posts You May Enjoy:
Bakery-Style Vanilla Cupcakes
Ice Cream Cone Cake Pops
Texas Sheet Cake for Two
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Ingredients
For the cake
- 4 tablespoons butter, cubed
- ¼ cup water
- 1 tablespoon cocoa powder
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- Dash salt
- 2 tablespoons beaten egg
- 2 tablespoons milk
For the frosting
- 2 tablespoons butter
- 4 teaspoons milk
- 1 tablespoon cocoa powder
- ¾ cup powdered sugar
- ¼ teaspoon vanilla extract
- 2 tablespoons chopped pecans, toasted (optional)
Instructions
- Preheat oven to 350°F. Spray two 5-3/4 in. x 3 in. x 2 in. loaf pans with cooking spray and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Set aside.
- In a large saucepan, bring the butter, water, and cocoa powder just to a boil. Remove immediately from the heat and stir in the flour mixture. Add the beaten egg and milk; mix until combined.
- Divide the batter between the prepared loaf pans. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
- For the frosting: in a small microwave-safe bowl, melt the butter. Stir in the milk and cocoa powder and microwave on high for 30 seconds. Whisk in the powdered sugar and vanilla until smooth. Spread over the cooled cakes and immediately sprinkle with toasted pecans, if desired.
Notes
- Serve warm with whipped cream or vanilla ice cream for an extra-special treat.
Nutrition
Carbohydrates: 62 g,
Protein: 4 g,
Fat: 22 g,
Saturated Fat: 12 g,
Cholesterol: 74 mg,
Sodium: 206 mg,
Fiber: 2 g,
Sugar: 48 g
Nutrition information is automatically calculated and should be used as an approximation.
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