Texas Sheet Cake Made Smaller

Today I’m sharing my Texas Sheet Cake made smaller. I love chocolate, and this is the cake I always want on my birthday. It’s made with flour, sugar, butter, cocoa, buttermilk, and a little vanilla. It’s sweet, but not too sweet. The frosting is like fudge spread on top. It’s the perfect birthday cake. Just add some candles.

This Texas sheet cake has been around for a long time. I see almost the exact same recipe in old cookbooks, new cookbooks, and also on Pinterest. It’s hard for me to picture anyone not loving chocolate, no matter how it’s presented. This recipe and the post are very similar to the one I did for a half-sized sheet cake, but I felt a smaller cake might serve couples like us better than the full one.

Smaller Pan This Time

This cake is made totally made from scratch, just how I like it. The cake is moist and even tastes better the second day as the moisture seems to come out. It is a perfect recipe for dessert on a Sunday, or any other day, for that matter. I’ve tried different approaches to making this cake, including using a 9″ x 13″ pan like you use to make lasagna and using a pan with a lid to help keep the cake as fresh as possible. I’ve been making mine that way, but wanted a new size and approach this time.

The typical Texas sheet cake is made in a pan often called a jelly roll pan and it is 11″ x 17.” That’s where it gets its name, it is a thin cake on a large cooking sheet/surface, thus a “sheet.” I always found those to be hard to transport, like to a church party or dinner. Now with this smaller sheet cake, the size is much more manageable. Besides, if you covered the sheet cake with plastic wrap or foil the cake seldom looks the same since the covering would often stick to the frosting.

Give this smaller sheet cake a try at your home, you’ll be glad you did! 1/4 Sheet Cookie Sheet (13.5 x 9.8 x 2.25 inches). Please stock cocoa, you can make so many things with it. Hershey’s Special Dark Cocoa (100% cacao)

In case you missed the original post, World’s Best Texas Sheet Cake

Kitchen Items You May Need:

• 4-Quart Saucepan
• 1/4 Sheet Cookie Sheet (13.5 x 9.8 x 2.25 inches)
• Hand Mixer
• Measuring Cups
• Mixing Bowls

Texas Sheet Cake Made Smaller

Step One

Preheat the oven to (350°F)= (176°C) degrees. Gather up the ingredients so you’re ready to make the recipe. Grease the 1/4 sheet cookie sheet. (13.5 x 9.8 x 2.25 inches)

Step Two

Combine the flour and sugar in a bowl.

Stir until mixed through.

Step Three

Bring the butter, cocoa, and water to a boil. 

Step Four

Turn the stove off. Add the buttermilk, soda, egg, and vanilla to the pan with the boiling mixture. Use a hand mixer to combine the flour and sugar in the pan, blend until smooth.

Step Five

Pour into a greased pan.

Step Six

Baking time: 1/4 sheet jelly roll/cookie sheet, 20-25 minutes (when a toothpick comes out clean).

Frosting

Step One

There are only five ingredients for the frosting. Gather those so you’re ready to mix them together.

Step Two

Grab a medium saucepan and melt the butter, add the cocoa and the milk. Bring to a boil stirring constantly, add the powdered sugar, vanilla, and nuts.

I make this frosting while the cake is baking and then spread it on the semi-cooled cake. This frosting is almost like fudge!

Finished Product

I love the cover that comes with this pan.

Texas Sheet Cake Made Smaller Recipe

Can I make these Gluten-Free?

Yes, I have family members who have gluten issues and they use the 1:1 flour from King Arthur. It works great! King Arthur Measure for Measure

How do I store the cake?

I store the cake on my kitchen counter with a lid on top. I’ve used foil and plastic wrap too, but as I mentioned, sometimes they stick.

Does the cake do better in the fridge?

This Texas sheet cake doesn’t need to be refrigerated, and as mentioned above, will do well on your counter at room temperature. I’ve had mine out for several days. Store it in an airtight container and that will help lengthen the time it should stay good.

Can I freeze the cake?

Sure you can. I’d suggest cutting the cake into small serving-size pieces that you can place in a Tupperware type of container. That will protect the cake from getting crushed while in the freezer. The cake should be good to eat after 2-3 months in the freezer.

Is this cake ever called a Texas Stealth cake?

Some people have referred to the cake using that name, but they are the same cake using the same ingredients.

Where did this cake get its name?

It’s rumored that when the cake first came out it was highlighted in a Texas newspaper. Others have taken the adage that “everything is bigger in Texas” and applied it to the cake due to its typically large size.

Where does the term “sheet” come from in the name?

The pan used to bake the cake is referred to as a sheet cake pan. Basically, a sheet cake is any cake that’s usually made in an oversized rectangular pan. Some still call them a jelly roll pan.

When did this particular cake become popular?

It seemed to catch on sometime in the 1950s, primarily in the Southern States. At first, they called it a Sweet Chocolate Cake, and others referred to it as German’s Sweet Chocolate Cake as it was named after a brand of chocolate cake mix. I got my recipe from my mom’s older cookbook.

Is there an ice cream named after this cake?

Yes, there is, Blue Bell came out with Texas Sheet Cake Ice Cream a while back. I’ve never had it, but it has to be delicious.

Final Word

I sure hope you try making this recipe for a Texas Sheet Cake. I think your family will love it as much as mine does, no matter what the size. It is a great recipe to help introduce your kids to cooking from scratch since it’s so easy to make. Remember, it will taste even better the second day as the moisture comes out. Be ready to pass out this recipe to others if you serve it for a neighborhood party or church gathering, people will love it and appreciate the fact it’s homemade. May God Bless this world. Linda

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