Easy Mini Chocolate Sheet Cake

When I first stumbled upon the recipe for Easy Mini Chocolate Sheet Cake, I was on a quest for something that could satisfy my sweet tooth without being too overwhelming. You know those days when you just need a slice of cake but don’t want to bake an entire layer cake? This recipe became a delightful solution! It’s simple, quick to make, and perfect for those impromptu gatherings or cozy nights on the couch. The rich chocolate flavor combined with a luscious glaze makes every bite a treat. Plus, it’s small enough that you won’t feel guilty about indulging. I often whip this up when I have friends over, and it never fails to impress. Just imagine the smiles on everyone’s faces as they take that first bite!

What You Need for Easy Mini Chocolate Sheet Cake

When it comes to baking, quality ingredients make all the difference. The Easy Mini Chocolate Sheet Cake requires just a handful of essentials that you likely already have in your pantry. Each component plays a crucial role in creating that perfect balance of flavor and texture.

• 7×5-inch Baking Dish: This is the perfect size for a mini cake, ensuring even baking.
• 1/4 cup (30g) all-purpose flour: Provides structure to the cake.
• 1 tablespoon (5g) natural cocoa powder: This adds that rich chocolate flavor.
• 1/2 teaspoon baking powder: Helps the cake rise.
• 1/4 teaspoon salt: Enhances the sweetness and balances the flavors.
• 4 tablespoons (2oz) unsalted butter: Contributes to a rich, moist texture.
• 1/4 cup (50g) granulated sugar: Sweetens the cake perfectly.
• 1 large egg white: Adds lightness.
• 1/4 teaspoon vanilla: Gives depth to the flavor.
• 2 tablespoons milk: Keeps the batter moist.
• 2 tablespoons hot coffee or water: Enhances the chocolate flavor.
• 2 tablespoons (1oz) unsalted butter: For the glaze, adding richness.
• 1 tablespoon milk: Used in the glaze for creaminess.
• 1 teaspoon light corn syrup: Helps the glaze set smoothly.
• 1/2 teaspoon vanilla extract: Adds flavor to the glaze.
• 2 heaping tablespoons finely chopped semisweet chocolate: For the glaze to make it decadent.
• 1/2 cup (60g) powdered sugar: Sweetens and thickens the glaze.
• Sprinkles (optional): For decoration and fun!

Step by Step Instructions for Easy Mini Chocolate Sheet Cake

Making this Easy Mini Chocolate Sheet Cake is a delightful experience, and I can’t wait to guide you through it! Follow these steps closely, and you’ll have a scrumptious cake ready in no time. The process is easy, and the result is totally worth it!

1. Preheat your oven to 350°F (175°C) and prepare your 7×5-inch baking dish by greasing it with a little butter or non-stick spray. This ensures the cake will easily come out later.
2. In a small bowl, whisk together 1/4 cup all-purpose flour, 1 tablespoon cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. This dry mixture will ensure even distribution of the leavening agent and flavor throughout the cake.
3. In a medium-sized bowl, cream together 4 tablespoons unsalted butter and 1/4 cup granulated sugar. Use a hand mixer or whisk to mix until it becomes light and fluffy, which usually takes about 2 to 3 minutes. This step is crucial for adding air to your mixture.
4. Whisk in 1 large egg white and 1/4 teaspoon vanilla to the butter-sugar mixture until it’s well-combined and smooth. The egg white adds lightness and gives the cake structure.
5. Now, it’s time to add your dry ingredients! Gradually stir in half of the flour mixture. Mix until just combined, then add 2 tablespoons milk and stir until incorporated.
6. Next, add the remaining flour mixture and mix gently until no dry flour is visible. The batter should be slightly thick but pourable.
7. Now, pour in 2 tablespoons hot coffee or water. This will thin out the batter and intensify the chocolate flavor. Stir until everything is combined, but don’t overmix!
8. Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for about 14 to 18 minutes. You want it to spring back when lightly touched and a toothpick inserted into the center should come out clean.
9. While the cake is baking, prepare the glaze. In a 1-quart saucepan, combine 2 tablespoons unsalted butter, 1 tablespoon milk, 1 teaspoon light corn syrup, and 1/2 teaspoon vanilla extract. Heat over medium heat, whisking until the butter is melted.
10. Add 2 heaping tablespoons finely chopped semisweet chocolate to the saucepan, whisking until it melts and is fully incorporated. Once melted, reduce the heat and add 1/2 cup powdered sugar to thicken the glaze. Whisk until smooth.
11. As soon as the cake is done baking, remove it from the oven and allow it to cool for about 5 minutes in the pan before pouring the glaze over the top. If you want, sprinkle some sprinkles for a festive touch!
12. Let the glaze set for about 5 to 10 minutes before slicing the cake. Enjoy it warm or at room temperature, perhaps with a strong cup of coffee!

Ways to Adapt This Recipe

If you’re looking to personalize the Easy Mini Chocolate Sheet Cake, there are countless ways to adapt it. Here are some great ideas:

• Add Nuts: Consider adding chopped walnuts or pecans to the batter for a delightful crunch and added flavor!
• Frosting Options: If you prefer a different frosting, try a cream cheese or whipped topping instead of the glaze.
• Flavor Variations: Experiment with different flavors by adding a hint of almond extract or switching the cocoa powder for a different type of chocolate.
• Make it Vegan: Substitute the egg white with a flax egg and use plant-based milk and butter for a vegan-friendly version.
• Layer it Up: Make two batches and layer them for a more extravagant dessert. Add fruit between the layers for a fresh twist!
• Gluten-Free Option: Use a gluten-free flour blend to make this cake gluten-free without sacrificing flavor!
• Pairing Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat!

Serve This Easy Mini Chocolate Sheet Cake With

• A Cup of Coffee: Enjoy the rich chocolate flavor with a strong cup of coffee for the perfect pairing.
• Fresh Berries: Add a side of fresh strawberries or raspberries for a burst of freshness and color on your plate.
• Ice Cream: A scoop of vanilla or mint chocolate chip ice cream pairs beautifully with the warmth of the cake.
• Whipped Cream: Top each slice with fresh whipped cream for a light and airy contrast to the rich chocolate.
• Seasonal Fruits: Try serving the cake with seasonal fruits like peaches or cherries during the summer.
• Casual Gatherings: This cake is perfect for casual gatherings, picnics, or as a comforting dessert for a family dinner.
• Celebratory Occasions: Serve it at birthday parties or holiday gatherings for a fun and festive dessert option!

FAQ

Conclusion

The Easy Mini Chocolate Sheet Cake is a delightful treat that’s perfect for any occasion. Its rich flavor and simple preparation make it a go-to recipe for both novice and experienced bakers. I encourage you to give it a try—you won’t be disappointed! Enjoy the joy it brings to your table and the smiles it garners from friends and family.

Easy Mini Chocolate Sheet Cake

The ultimate chocolate indulgence awaits you with this Easy Mini Chocolate Sheet Cake. It's moist, rich, and drizzled with a decadent glaze, making it the perfect sweet treat for any occasion. Whether it's a cozy night in or a gathering with friends, this quick and easy recipe will satisfy your chocolate cravings in no time!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 1 dish 7x5-inch Baking Dish
• 1/4 cup all-purpose flour 30g
• 1 tablespoon natural cocoa powder 5g, sifted if lumpy
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter room temperature, 2oz
• 1/4 cup granulated sugar 50g
• 1 large egg white
• 1/4 teaspoon vanilla
• 2 tablespoons milk
• 2 tablespoons hot coffee or water
• 2 tablespoons unsalted butter 1oz
• 1 tablespoon milk
• 1 teaspoon light corn syrup
• 1/2 teaspoon vanilla extract
• 2 heaping tablespoons finely chopped semisweet chocolate high-quality chips are fine
• 1/2 cup powdered sugar sifted, 60g
• Sprinkles optional

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 350°F and grease a 7x5-inch baking dish.
2. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a medium bowl, cream butter and sugar until light and fluffy. Whisk in egg white and vanilla until well-combined.
4. One at a time, stir in half of the flour mixture, all of the milk, and the remaining flour mixture, mixing until just-combined after each. Stir in hot coffee (or hot water) and mix until combined. Mixture will be thin.
5. Pour into prepared baking dish. Bake for 14 to 18 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for at least five minutes before starting the glaze.
6. In a 1-quart saucepan, combine butter, milk, corn syrup and vanilla. Heat over medium heat, whisking until butter is melted and ingredients are mixed.
7. Add chocolate and whisk until chocolate is melted and incorporated. Turn heat down to low and add sifted powdered sugar. Whisk until sugar melts into the chocolate mixture.
8. Remove from heat and pour immediately over the slightly cooled cake. Add sprinkles if desired.
9. Allow glaze 5 to 10 minutes to set before serving the cake in the baking container. Slice and enjoy with a strong cup of coffee.

Notes

• Tip 1: Make sure to wait until the cake is done baking before starting the glaze!
• Tip 2: While the glaze doesn’t completely harden, it does set as it cools and will not be pourable after sitting for more than a couple of minutes.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!