Small Batch Texas Sheet Cake for Two 🎂😍
Ingredients:
For the cake batter:
½ cup all-purpose flour
½ cup granulated sugar
¼ teaspoon salt
¼ cup butter
1 heaping tablespoon cocoa powder
1 egg yolk
1½ tablespoons buttermilk
¼ cup hot water (from the tap)
¼ teaspoon baking soda
¼ teaspoon vanilla extract
For the frosting:
2 tablespoons butter
1½ tablespoons milk (or heavy cream or buttermilk)
1 tablespoon cocoa powder
1 cup powdered sugar
¼ teaspoon vanilla extract
Directions:
Preheat and prepare the pan:
Preheat your oven to 350°F (175°C). Grease and flour a small 7x5-inch baking dish or a similarly sized oven-safe pan.
Make the cake batter:
In a small bowl, whisk together the flour, sugar, and salt. In a small saucepan, melt the butter over medium heat and stir in the cocoa powder until smooth. Remove from heat.
In a separate bowl, mix the egg yolk, buttermilk, hot water, baking soda, and vanilla extract. Slowly pour the cocoa mixture into the wet ingredients, stirring to combine. Add the dry ingredients and mix until smooth.
Bake the cake:
Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Make the frosting:
In a small saucepan, melt the butter over medium heat. Stir in the milk and cocoa powder until combined and smooth. Remove from heat and whisk in the powdered sugar and vanilla extract until thick and glossy.
Frost the cake:
Pour the warm frosting over the warm cake, spreading it evenly. Let the frosting set for 5 minutes before serving.
Serve:
Slice and enjoy this decadent, small batch Texas Sheet Cake for two!
Prep Time: 10 minutes | Baking Time: 25 minutes | Total Time: 35 minutes
Kcal: 350 kcal per serving | Servings: 2
Tips:
For added texture, sprinkle chopped pecans or walnuts over the frosting.
Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
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