Mini Chocolate Sheet Cake is made in an eighth sheet pan and has a small batch chocolate Swiss meringue buttercream. This easy chocolate cake recipe is fast to make and always a crowd pleaser!
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Mini Chocolate Sheet Cake
Hi hi! Just popping in to share the recipe for this mini chocolate cake with you. This is another in the series of mini sheet cakes I have been making - so far I have made this tiramisu cake, brown butter carrot cake and mini funfetti cake, and I have a few more up my sleeve!
This easy chocolate cake recipe comes together super quickly and bakes in an eighth sheet pan for a mini chocolate sheet cake. It is topped with a smooth and silky small batch chocolate Swiss meringue buttercream. This cake is super versatile - you can mix and match flavours however you like!
How to make Chocolate Cake
This mini chocolate cake is super easy to make - you just combine the dry ingredients, combine the wet ingredients, then mix them together and transfer to your cake pan.
The ingredient list is made up of the usual chocolate cake suspects - flour, sugar, milk, cocoa, baking powder, and oil for moisture. I much prefer an oil based chocolate cake over a butter one, as I find that the texture is much nicer and the cake doesn't dry out.
This recipe is baked at 325°f / 160°f as opposed to the standard 350°f / 180°c you usually see in baking recipes. When I was testing it, I found that baking at a higher temperature caused the cake to have a larger dome in the middle, which isn't ideal if you are making a sheet cake. Ideally you want it to bake up nice and flat.
After playing around with all the variables (bake temp, leavening agent, sugar, etc), I found that reducing the baking temperature was the most effective way to prevent this.
This is why it is so important to make sure that your oven is calibrated / that you have a thermometer in there. Some recipes aren't too sensitive, but for others it will make a huge difference.
Baking in an Eighth sheet pan
I made this mini funfetti cake in an eighth sheet pan, which is half the size of a quarter sheet pan. They are super fun to bake in - I own a bunch. I love them for small batches of bread rolls, or also for mini sheet cakes such as this recipe. They line perfectly with quarter sheet pan sized parchment (one of my favourite things), and are just so, so cute. I use them all the time for toasting nuts or baking up a single cookie.
If you can't get hold of an eighth sheet pan, this mini funfetti cake will also work perfectly made in a 9"x5" (23x13cm) loaf pan. You will just need to watch the bake time!
What is Dutch Process Cocoa and why is it important?
Dutch cocoa and regular aren't necessarily interchangeable due to the nature of them. Regular cocoa is acidic whereas dutch process cocoa has been put through an alkalising process, which means that it reacts differently in baking.
Regular, acidic cocoa powder will react more strongly with baking soda (which is basic), so the cake will behave differently. This is important to note when baking, especially when swapping in Dutch cocoa for a recipe which calls for regular cocoa - it may affect the rise.
I have only tested this mini chocolate cake recipe with dutch cocoa. It uses both baking powder and soda so you are welcome to try regular cocoa, I just don't know how you would get on. It is certainly worth tracking down Dutch cocoa if you can - I love the intensity and richness it gives to chocolate cake.
How to make Chocolate Swiss Meringue Buttercream
I topped this mini chocolate cake with a small batch Swiss meringue buttercream. I often make a larger batch of my Swiss Meringue Buttercream in a stand mixer, but this small batch can easily be made with a hand mixer. It is my preferred way to make small batch frosting, as the stand mixer bowl is often too big to reach the buttercream.
This mini chocolate cake is also a great way to use up any leftover frosting that you may have frozen. To freeze frosting, just pop it into an airtight container then freeze for up to 3 months. Defrost overnight in the fridge or on the counter, then whip until light and fluffy and you are good to go.
Chocolate Swiss meringue buttercream is just vanilla buttercream with melted chocolate and a tiny bit of cocoa powder for flavour added in. I love chocolate Swiss meringue buttercream - the chocolate cuts through the butter, and it is rich without being too sweet.
Swiss meringue buttercream is easy to make by hand, here is how I do it:
- Combine the egg whites and sugar in a bowl, then place over a double boiler. This helps to dissolve the sugar, and it also brings the egg whites to a food safe temperature.
- Remove from the double boiler and whip the egg whites until thick. Usually you would look for a stiff peak, but as there is only a small quantity this can be hard to gauge. Swiss meringue buttercream you can get away with not having super stiff peaks, so look for something that holds somewhat of a peak.
- Add half of the butter, and mix to incorporate. Add the remainder of the butter and keep whipping. The mixture may look split but just keep mixing and it will come together. Continue to whip until light and fluffy.
- Fold in the cooled chocolate and cocoa and mix until combined. Your buttercream is now ready to use.
FAQ for Mini Chocolate Cake
You can see a full list of all the tools I use here
I used an eighth sheet pan.
You can use a loaf pan. I use this one. If you are in NZ, this place stocks the exact ones!
Yes, you can use any frosting that you like on this cake!
Neutral oil is anything with a neutral taste - canola, vegetable, grapeseed etc.
I used confetti sprinkles to finish my mini chocolate cake - specifically these ones. I love how chunky and cute they are!
For more small batch cake recipes, check out:
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Recipe For Mini Chocolate Cake
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Mini Chocolate Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 8 Servings 1x
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Mini Chocolate Sheet Cake is made in an eighth sheet pan and has a small batch chocolate Swiss meringue buttercream. This easy chocolate cake recipe is fast to make and always a crowd pleaser!
Ingredients
Chocolate Cake
- 75g All-purpose flour
- 25g Dutch Process Cocoa
- 110g granulated sugar
- 1 tsp espresso powder
- ½ tsp kosher salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1 large egg, at room temperature
- 90g whole milk, at room temperature
- 60g neutral oil
Chocolate Swiss Meringue Buttercream
- 35g egg white (about one egg's worth, but weigh it just to check)
- 50g granulated sugar
- ½ tsp vanilla extract
- Small pinch salt
- 120g unsalted butter, at room temperature
- 65g dark chocolate (about 70% cocoa solids), melted and cooled
- 5g dutch process cocoa powder
Sprinkles to finish (optional)
Instructions
MINI CHOCOLATE SHEET CAKE
- Preheat the oven to 325°f / 160°c. Grease and line an eighth sheet pan or a 9”x5” loaf pan.
- In a medium bowl, whisk together the flour, cocoa, sugar, espresso powder, salt, baking powder, and baking soda. In a separate bowl whisk together the egg, milk, and oil.
- Add the wet ingredients to the dry ingredients and mix well to combine. Transfer to the prepared pan.
- Bake the cake for 25-28 minutes, until the center springs back when lightly pressed. Remove from the oven and allow to cool in the pan for 15 minutes, then transfer to a wire rack and allow to cool completely.
CHOCOLATE SWISS MERINGUE BUTTERCREAM
- Place the egg white and sugar in a medium heat proof bowl. Place over a small pot of simmering water, ensuring that the bowl does not touch the water. Whisk the mixture until it reaches 160°f / 70°c, then remove from the heat.
- Using an electric mixer, whisk the egg white mixture until peaks form - you may need to tilt the bowl to the side to make the mixture deep enough. You do not need to form super stiff peaks - just something that holds somewhat of a peak. Add the vanilla and salt and mix to incorporate. Add half of the butter and mix until incorporated, then add the remaining butter and continue to mix until the buttercream is smooth and silky. Add in the melted chocolate and cocoa powder, and mix to incorporate.
- Transfer the cake to a serving platter, or remove the parchment paper and return it to the pan. Add the buttercream on top and smooth as desired using an offset spatula. Add sprinkles if using. Transfer briefly to the fridge to allow the buttercream to firm up if needed. Bring to room temperature before serving.
Keywords: Chocolate cake, swiss meringue buttercream, chocolate buttercream, frosting
Comments
thank you for the small batch swiss meringue recipe!!!!
★★★★★
this is perfect for the holidays! thank you!!
★★★★★
Made this tonight at 7,000 feet elevation, added 25 grams AP flour to account for the altitude but otherwise kept the recipe the same and it was perfect!! Such a great weeknight treat 🙂
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Absolutely delicious cake and frosting! This was my first time attempting Swiss meringue Buttercream and I'm never going back to American buttercream!
★★★★★
Really loved this recipe! My brain had a meltdown and forgot what an 1/8 sheet pan was, so I mistakenly baked this in a 1/4 sheet pan. I realized there might be a problem when I poured the batter in and it was only a small sad puddle in the middle of the sheet. But I spread it to the edges of the pan and baked it for about 15 minutes and it was a sweet very thin cake 😂 next time will either double the cake recipe or bake it in the actual pan size called for. Best part was the small batch SMBC recipe though that uses only 1 egg white. I was worried it would end up being too much frosting but it is literally the perfect amount, no excess!! Thanks for developing such a straightforward, delicious cake and frosting recipe ❤️
★★★★★
This is just a great recipe if you want a little piece of cake and don’t have time or need to bake a full size version. The cake comes together quickly and honestly, I made the buttercream while the cake was cooling. It’s perfect for a small gathering or dessert for two❤️. It’s a perfect small version of a delicious chocolate cake.
★★★★★
Ahhh so happy you loved!
So easy, quick and such a crowd pleaser!
★★★★★
This recipe is so yummy!! So grateful for a small batch recipe. Made this in a tiny 5x7 baking dish and it worked really well! I just had to add more cooking time. Wonderful and delicious, as always. Thank you!
★★★★★
Wonderful chocolatey chocolate snack cake! Doubled the recipe cuz I had two egg whites 😅 but also wanted leftovers to snack on during the week. Yum! Omitted espresso cuz my kids can detect even the slightest taste of coffee. Sheet cake was a breeze and learned about lower temp, no doming! Frosting took a little effort but worth it ❤️Didn’t even bother cutting it, four of us attacked it from all corners with forks 😍Love your recipes cuz of the weights!
★★★★★
Another stellar recipe from Cloudy Kitchen. This was the perfect size for our family. I baked it in a loaf tin because I don't have a 1/8 sheet pan. Turned out perfectly. Erin's recipes have become my go-to's. I've never been disappointed. 🙂
★★★★★
Excellent!! I made a couple mini cakes instead because I only had a quarter sheet pan, but baked up beautifully in about 27 minutes. I used olive oil because that’s what I had, and it’s not overpowering in this amount.
★★★★★
Made this for my son's birthday and it was amazing! I am not a confident cake baker but this was epic. Will definitely make again 🙂
★★★★★
Would this cake work baked in a 8inch round cake pan? Thanks!
Yes you will just have to scale it!
I’ve had other recipe sites originating from other countries give both metric and imperial measurements, or be able to toggle over from metric to imperial. Would it be possible for you to do that as well? It would be so helpful for those of us unfamiliar with metric. Thanks for considering this.
Hi there, I do not provide my measurements in imperial as they are just not accurate. I don't test recipes in cups so I am not comfortable sharing a recipe in a method I have not tested. There are further notes on this above the recipe, happy to recommend a scale!
I love this recipe. I always use it to make my sons’ birthday cakes. Tripled, it is perfect for 3, 6 inch layers. Once you start baking using the metric system you’ll never go back to cups.
It’s faster and more accurate.
Paired with the vanilla swiss meringue. It’s perfection .
★★★★★