Kitchen Fun With My 3 Sons

Texas Sheet Cake Bites

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Texas Sheet Cake Bites have all the delicious flavor of the classic dessert in a perfect little bite sized package. Whip up a batch of these little cakes covered in homemade chocolate frosting and enjoy them for an afternoon snack, a party treat, or a fun dessert.

Texas Sheet Cake Bites

Texas Sheet Cake Bites

Mmmm… there is just something so amazing about a Texas sheet cake! I love the soft, buttery chocolate cake coated in thick, rich chocolate frosting. If you’re a fan too, you’ll be wild about these Texas Sheet Cake Bites!

Bite sized desserts are so fun and you’ll love these other recipes for perfect little treats: Mini Blueberry Crumble Cheesecakes | Cheesecake Stuffed Strawberries | White Chocolate Orange Creamsicle Truffles | Easy Banana Pudding Cookie Cups

The Ingredients

Here’s what you’ll need to make the Texas Sheet Cake Bites (the exact measurements and full recipe instructions are below in the printable recipe card):

  • Sugar
  • All-purpose flour
  • Baking soda
  • Salt
  • Butter
  • Water
  • Cocoa powder
  • Buttermilk
  • Eggs
  • Powdered sugar
  • Vanilla extract

ingredients to make Texas Sheet Cake Bites

How to Make Texas Sheet Cake Bites

Preheat your oven to 325ºF and prepare a mini muffin pan by spraying it with non-stick cooking spray or with mini paper liners.

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set this aside. In a medium saucepan, combine the butter, water, and cocoa powder and heat over medium heat until the mixture comes to a boil. Be sure to stir often to prevent burning.

Pour the wet mixture into the dry and stir gently just until combined.

mixing wet ingredients into the dry ingredients

Fold in the buttermilk and beaten eggs. The batter will be quite thin.

Scoop the batter into the prepared mini muffin pan, filling each cup about 2/3 full.

pouring cake batter into the mini muffin pan

Bake the cakes at 325ºF for 10-12 minutes until a toothpick inserted into the center comes out clean. Cool the cakes in the pan for 5 minutes, then remove them and place on a wire cooling rack.

freshly baked cake bites

In a medium sauce pan, combine the buttermilk, butter, and cocoa powder and bring to a boil over medium heat, stirring often. Whisk in the vanilla extract and powdered sugar until smooth. Spoon the frosting over the cooled cakes.

frosting the Texas Sheet Cake Bites

Allow the frosting to set for a few minutes before serving.

Texas Sheet Cake Bites on a wire cooling rack

Make Ahead Instructions

To make these Texas Sheet Cake Bites ahead of time, prepare the cakes as usual but do not frost them. Place the cakes in an airtight container and refrigerate for a day or freeze for up to a month before frosting.

Allow the cakes to come to room temperature while you make the chocolate frosting, then frost according to the recipe instructions.

Can I Use Regular Milk Instead of Buttermilk?

Yes, this actually can work, although it does slightly alter the flavor and texture of the cakes. If you are sure you want to try the recipe with regular milk instead of buttermilk, I suggest you use whole milk. Buttermilk tenderizes the cakes and adds flavor, so a low fat milk (such as skim or 2%) is not the best option for replacing the buttermilk in this recipe.

Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Give it a gentle stir, then set it aside for 5 minutes. Use this homemade buttermilk in your Texas Sheet Cake Bites.

Texas Sheet Cake Bites on a square white plate

How to Store Leftover Texas Sheet Cake Bites

Keep the leftover cake bites in an airtight container either at room temperature or in the refrigerator. They will stay fresh for up to three days.

stacked Texas Sheet Cake Bites

More Recipes You’ll Enjoy

Texas Sheet Cake Bites

Texas Sheet Cake Bites

Published By Jill
Texas Sheet Cake Bites have all the delicious flavor of the classic dessert in a perfect little bite sized package. Whip up a batch of these little cakes covered in homemade chocolate frosting and enjoy them for an afternoon snack, a party treat, or a fun dessert.
5 from 103 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 24

Equipment

  • Mini muffin pan

Ingredients
  

Cakes

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 3/4 cup water
  • 5 tablespoons unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 eggs beaten

Frosting

  • 1/2 cup butter
  • 1/3 cup buttermilk
  • 5 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar

Instructions
 

Cakes

  • Preheat oven to 325F. Spray mini muffin pan generously with non-stick cooking spray or line with mini muffin liners.
  • In a large bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
  • In a medium saucepan, combine the butter, water, and cocoa powder and heat over medium heat until boiling, stirring often. Pour into the dry mixture and mix just until combined. Gently stir in the buttermilk and beaten eggs. The batter will be quite thin.
  • Scoop the batter into the prepared mini muffin pan, filling each well about 2/3 full. Bake at 325F for 10-12 minutes until a toothpick inserted into the center comes out clean.
  • Cool the cake bites in the pan for 5 minutes, then remove and cool completely on a wire cooling rack.

Frosting

  • In a medium saucepan, combine the buttermilk, butter, and cocoa. Heat over medium heat until the mixture comes to a boil, whisking often. Remove from the heat and whisk in the vanilla extract and powdered sugar until smooth.
  • Spoon the frosting over the cake bites and allow a few minutes for the frosting to set.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Texas Sheet Cake Bites on Pinterest

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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How about freezing the bites. Frosted or not?

make sure you add SOUR CREAM in your recipe. it would be very appreciated to everyone that will make these better

Why add sour cream?  They’re delicious just the way they are!

The comments help so much!5 stars

Can you make this in to a cake??

I made it, but could not get them out of the mini cupcake pan, yes I sprayed the pan5 stars

Typical “saw this on Facebook” recipe and my tops fell in. But I’m baking in altitude so I’m sure it’s my problem, not the recipe. 
They taste soooo good. Fully approve and will try again.5 stars

I’m making these right now. Just want to mention that they make WAY more than 24 minis!  I’ve got 36 baked so far, and will probably get a couple dozen more!

I made these for my bff for her 55th bday as she is a chocolate lover and they were a smash hit! I pokes the tops before pouring on the chocolate and oooh so good! Thanks for sharing!5 stars

SOOOO Good! But I filled up the 24 mini pan and then also a 12-count pampered chef brownie pan and there was still batter left over! Not sure if I did something wrong – but they tasted amazing. Gave some to the neighbors who loved them.5 stars

These taste delicious!!!!  My only problem was removing them from my pan.  I sprayed the pan with non stick spray and let them cool in the pan for the stated time in the recipe…any idea on how to keep them from sticking???

No mini pan; No problem.
Make a cake like normal either scratch or using box mix. Bake as usual; let cool in pan for a few minutes before inverting onto a cooling rack. When completely cool; using a small biscuit cutter, cut out your little mini cakes. Frost as usual or make a ganache to put over your mini’s.
The extra cake crumbs; use over ice cream or package and save and place in freezer to use for something later on.

Made this last night for a get together tonight. They definitely make way more than what the recipe says. 1st batch was not a success. I sprayed the pan, but they still stuck. Out of 24 muffins in the pan, I think only 10 came out unscathed. They mostly stock to the bottom. I did use a small knife along the sides after a few minutes to loosen, but no dice. Second batch, I really sprayed the pan hard. Once out of the oven, during the 5 minutes of cooling, I pulled out some toothpicks. I used to loosen up the sides, in the process, the little cakes twisted and all 24 came out in one piece unscathed. Same with the next batch. I just made sure the toothpick was always clean, and didn’t have any “cake” residue on it. So i guess the secret is to spray the pan way more than you normally would. I have a heavy duty Wilton non-stick pan for reference. Looks to be the same pan as in pictures above. They taste delicious. Hoping they are still as delicious tonight!5 stars

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