Chocolate Sheet Pan Mini Cakes

Three layer sheet pan mini cakes filled with white chocolate whipped cream frosting. Each with different toppings, chocolate fudge, seasonal fruit compote, and caramel respectively. All on a white platter

5 from 1648 reviews

This recipe will be for the chocolate sheet pan cake to make the layers.  Fear not, the frosting is our white chocolate whipped cream frosting & the fruit topping is the same as our seasonal fruit pie filling!



Cake Ingredients:


  1. Preheat oven to 350 degrees.  Grease and lightly flour an 18 x 13″ sheet pan. Set aside.
  2. In a medium saucepan over medium heat add water, butter, cocoa powder, cinnamon, and chocolate chips.  Stirring occasionally, bring mixture to a boil. Once boiling remove from heat.
  3. In the meantime, using a medium mixing bowl combine flour, baking soda, and salt.
  4. In a separate small bowl mix skyr (yogurt), eggs, and vanilla until well blended.
  5. Add skyr and egg mixture to your flour mixture and stir until well combined.
  6. At this point your chocolate mixture should be boiling.  Remove from heat and pour it into batter.  Stir until all ingredients are combined and no lumps remain.
  7. Pour batter into your prepared sheet pan. Smooth top of cake batter to level out for even baking. Place in oven and bake 15-20 minutes.  Ours is done perfectly at 18 minutes every time, but ovens may vary.
  8. Remove from heat and let cool.  Once cake is cooled, using a large biscuit cutter, cut circles out of sheet cake.  Any size circle can be used to cut your cake, but keep in mind you will need to use a spatula to get them out of the sheet pan in one piece.  Place cut out cake circles on a sheet pan covered with parchment paper.

Cake Assembly:

Starting with a cake circle on the bottom, pipe on white chocolate whipped cream frosting, another cake layer, pipe frosting, place a final cake layer, pipe on a dollop of frosting and your favorite toppings.  We prefer to assemble cakes in advance and add toppings right before serving.  


Pastry bag and a Wilton 8b open star tip to pipe in your frosting between layers.  These are not necessary, but is our preferred method.  Layers can be frosted by hand if you prefer. 

If using thick caramel or chocolate sauce you can get away with adding them a few hours in advance, but the fruit compote topping will make your cake soggy if you let it sit for too long.  We recommend topping with it at the last minute.