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Mini Chocolate Sheet Cake with Fudgey Frosting

This Mini Chocolate Sheet Cake is inspired by your favorite devil's food cake. The crumb is light, rich and super flavorful. The frosting is fudge-y and delicious, incorporating melted chocolate and heavy cream.

Prep Time
10 mins
Cook Time
10 mins
Cooling Time:
1 hr
Total Time
1 hr 35 mins
Servings: 6 people
Calories: 256 kcal
Course: Dessert
Cuisine: American

Ingredients

Sheet Cake for Two:
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup plus 2 tablespoons white granulated sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons kosher salt
  • 2 large eggs at room temperature
  • 1/2 cup buttermilk
  • 1/2 cup coffee
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract
Fudge-y Chocolate Frosting:
  • 3/4 cup unsalted butter at room temperature
  • 2 cups powdered sugar sifted
  • Pinch kosher salt
  • 3 ounces semi-sweet (or dark) chocolate melted and cooled slightly
  • 1 tablespoon heavy cream
  • Sprinkles of choice as garnish

Instructions

To Make the Cake:
    Cup of Yum
  1. Preheat your oven to 350 degrees F. Grease and line a 8x8-inch square cake pan with parchment paper.
  2. In a large bowl, using a whisk, mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
  3. Crack in the eggs, pour in the buttermilk, coffee, olive oil and vanilla extract. Mix until smooth. The batter will be thin—that’s ok!
  4. Pour the cake batter into the prepared cake pan and bake for about 20 to 25 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the cake pan for about 5 minutes and then invert onto a cooling rack and cool until room temperature before frosting.
To Make the Frosting:
  1. In the bowl of a stand-up mixer, with the paddle attachment, add the butter, powdered sugar and salt; beat until smooth, about a minute.
  2. Pour in the melted chocolate and heavy cream. Beat again until smooth and fluffy, about 2 minutes.
To Frost the Cake:
  1. Scoop the frosting onto the top of the cooled cake and make a bunch of swoops, decorating the top how you like. Top with a handful of sprinkles
  2. Cut and serve. If you want nice, neat slice, transfer to the fridge to chill for about 15 minutes and then slice and serve.

Notes

  • Tips and Tricks:
  • Equipment:
  • Stand-Up Mixer | Silicone Spatula | Stainless Steel Bowl | 8x8-inch cake pan | Parchment Sheets | OXO Strainer | OXO Measuring Cups | OXO Measuring Spoons |
  • The coffee should be brewed on the stronger side. No weak cups of coffee! The stronger, honestly the better. The coffee will bring out and highlight the chocolate flavor in this cake. 
  • Be sure to line your 8x8 cake pan. I see this a lot: people are like, it'll be fine! And then their cake sticks to the bottom of the pan and they're all mad. Think of parchment like our insurance plan. 
  • For the frosting you want slightly warm melted chocolate. It shouldn't be added to the butter super warm because it will melt the butter. But you also don't want to cool it too much or else it'll be solid. 

Nutrition Information

Serving 6g Calories 256kcal (13%) Carbohydrates 23g (8%) Protein 12g (24%) Fat 32g (49%) Saturated Fat 42g (210%) Cholesterol 32mg (11%) Sodium 12mg (1%) Potassium 43mg (1%) Fiber 2g (8%) Sugar 32g (64%) Vitamin A 345IU (7%) Calcium 12mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 256

% Daily Value*

Serving 6g
Calories 256kcal 13%
Carbohydrates 23g 8%
Protein 12g 24%
Fat 32g 49%
Saturated Fat 42g 210%
Cholesterol 32mg 11%
Sodium 12mg 1%
Potassium 43mg 1%
Fiber 2g 8%
Sugar 32g 64%
Vitamin A 345IU 7%
Calcium 12mg 1%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.