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Mini Chocolate Valentine’s Sheet Cake

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This mini sheet cake is the sweetest treat to make for your loved ones for Valentine’s Day. The cake is chocolately, light and airy and topped with a fluffy cream cheese icing. Then it is covered in hugs and kisses. This recipe easily doubles to make a large sheet cake if you need to feed a crowd (see recipe notes).

Ingredients

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Chocolate Cake

  • 1 cup all-purpose flour, sifted
  • 1/3 cup cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg plus 1 egg white
  • 1 teaspoon vanilla extract
  • 1/3 cup milk, full fat at room temperature
  • 1/3 cup hot brewed coffee, extra strong

Cream Cheese Icing 

  • 1/2 cup cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 2 cups icing sugar, sifted
  • red food colouring

Instructions

  1. Preheat oven to 350˚F. Line an 8 x 8 baking pan with parchment paper and grease any exposed sides.
  2. Make your coffee and set aside. 
  3. In a medium sized bowl add flour, cocoa powder, baking powder, baking soda and salt together. Whisk ingredients until combined and set aside.
  4. In a mixing bowl cream butter and sugar together until light and fluffy. Add egg and egg white and continue to beat until incorporated and pale in colour. Add vanilla extract.
  5. Add the milk and coffee together.
  6. Turn the mixer on low. Alternate the flour mixture and the milk/coffee into your butter mixture in 2 additions (just until incorporated). Make sure to scrape down the bowl as needed.
  7. Pour the batter into your prepared pan and smooth out the top.
  8. Bake for 22-25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  9. Let cake cool on a cooling rack.
  10. Meanwhile, make your icing. In a large bowl add cream cheese, butter and icing sugar together. Beat on high until light and fluffy. Remove approx. 3-4 tablespoons of icing into a small bowl. Add 1-2 drops of red food colouring and mix until combined.
  11. Once the cake has completely cooled ice the cake with the cream cheese icing, making a nice flat surface. Then pipe pink ‘X’s and ‘O’s over the top of the cake in rows.
  12. Enjoy.

Notes

You can easily make this into a large sheet cake as well. Use a 9″ x 13″ baking dish and double each ingredient. The only difference is use 3 large eggs.

Store the cake at room temperature in an airtight container or covered in a cake dome. The cake will last up to 3 days or freeze for up to a month.

If you don’t like coffee you can use hot water instead.

Nutrition

Keywords: Small Batch, Chocolate Cake, Sheet Cake, Cream Cheese Icing, Valentine's Day

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