Sheet cakes are the easiest cakes to make for all occasions. This mini sheet cake is half the size of a regular one, which means you can have your cake and eat it too. This deliciously moist chocolate sheet cake is topped with a fluffy vanilla buttercream.
Preheat your oven to 350 degrees F. Grease and line an 8x8-inch cake pan with parchment paper (the smaller half size version of the 9x13 casserole dish!)
In a large bowl, add the flour, sugars, cocoa powder, baking soda, baking powder, cinnamon, and salt.
In a glass measuring cup, add the egg, buttermilk, espresso, Greek yogurt, and the extracts. Whisk until smooth then pour it into the dry ingredients. Using a spatula, fold the ingredients until combined and there are no streaks of flour. In your batter is very thin that is okay, and if it is a little thick (almost like the consistency of whipped mousse) that is alright as well.
Pour the cake batter into the prepared cake pan and bake for about 25 to 35 minutes, until a skewer inserted into the center comes out clean. Cool in the cake pan for about 5 minutes and turn the cake onto a cooling rack. You may begin to frost the cake once it is completely cool.
See recipe notes for the link to the buttercream frosting I ALWAYS use!
Here is the recipe for my basic vanilla buttercream frosting. This is my go to!