Mini Chocolate Sheet Cake

Sometimes we want chocolate cake, but don’t want to to commit to a big one with tons of leftovers. This mini chocolate sheet cake is perfect for those moments. Make this easy cake in an 8″ x 4″ pan and level out the top with some chocolate frosting and sprinkles.

This chocolate cake is made with coffee and brown sugar to deepen and enrich the chocolate flavor, and sour cream is added to moisten the crumb.

Even though I used chocolate frosting for this cake, feel free to leave out the cocoa powder to create a chocolate cake with white frosting.

For a pop of color, use pastel sequins or novelty sprinkles. Sprinkle Pop is my favorite!


  • Easy to make
  • Simple ingredients
  • Natural, rich, chocolate flavor
  • Small serving sizes


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Chocolate Sheet Cake


8″ x 4″ loaf pan

Large mixing bowl

Stand mixer or hand mixer

Silicone spatula

Mini Chocolate Sheet Cake

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes


For the cake

  • 1 large egg
  • 1/4 tsp vanilla extract
  • 2 tbsp (20g) cocoa powder
  • 1/2 cup plus 2 tbsp (75g) cake flour
  • 1/2 tsp baking soda
  • 3 tbsp (45g) unsalted butter room temperature
  • 4 tbsp (60g) sour cream
  • 4 tbsp (60ml) brewed coffee
  • 1 1/2 cups plus 2 tbsp (175g) brown sugar
  • pinch of salt
  • simple syrup for brushing

For the frosting

  • 1/4 cup plys 3 tbsp (100g) unsalted butter, room temperature
  • 3/4 cup (75g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) cocoa powder


Make the cake

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, lightly mix together the eggs and vanilla.
  3. In a large mixing bowl, cream together the butter and brown sugar until they are very light and fluffy. Bean in the egg and vanilla mixture until fully incorporated.
  4. In another large mixing bowl, sift or whisk together the cocoa powders, cake flour, and baking soda.
  5. A third at a time, mix in the flour mixture and sour cream, alternating between each ingredient until mixture is fully incorporated (60 seconds). Scrape down the sides of the bowl, and mix again for another 30 seconds.
  6. With the mixer running, carefully pour the coffee into the batter in a slow and steady stream. Mix until fully combined.
  7. Spray the inside of an 8” x 4” loaf pan with nonstick cooking spray. Pour the batter inside and smooth out the top.

  8. Bake the cake in the middle of the oven for for 40 to 45 minutes or until a toothpick runs clean when probed into the cake.

  9. Brush a thin layer of simple syrup or honey over the cake and allow the cake to cool completely before serving or frosting.

Make the frosting and decorate the cake

  1. In a clean mixing bowl, blend together the butter, powdered sugar, and vanilla extract. Blend on high speed for 5 minutes or until the frosting is white in color and fluffy.

  2. Add the cocoa powder to the frosting and blend again for another two minutes until fully incorporated.

  3. Once the cake has cooled completely, smooth the chocolate frosting onto the cake with a spatula. Top the cake with your favorite sprinkles.

© 2022 Parker Artistry Brands LLC, All Rights Reserved.

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