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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.
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Absolutely delicious! I didn’t change a thing although it did make more than the recipe stated.
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
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.
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.
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.
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.
Allow the frosting to set for a few minutes before serving.
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.
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.
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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you freeze them?
Has anyone tried adding vanilla to the cake recipe? I noticed there wasn’t any, I’ve never made a cake without some kind of flavoring.Â
Certainly LQQKS Delicious And Tastes Even Better
Sweet
Absolutely delicious! I didn’t change a thing although it did make more than the recipe stated.
These are soooooo good! Even the batter is good It’s sure helps with that chocolate craving
Wow these are so decadent and make wonderful small bite treats. Adding to our Christmas treat bar this year. I used silicone mini muffin pan for easy release. They popped right out. The recipe is great as is and I made no changes in it. Thank you!
I sprayed mini pans and still had to let them cool 15+ minutes. Would like to just flip them over and have them plop out.
What about adding nuts
I made these to take to coffee with friends and we all liked them very much. It did make way more than 24 mini cakes. I followed the recipe exactly and got 30 mini cakes (made in mini-muffin pan) and 12 regular size cupcakes. I baked the regular size cupcakes for 18 minutes.
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!
I used a silicone bakeware floral cupcake pan from Pampered Chef – sprayed it well before hand. Took about 20 minutes to bake, but they popped out easily!Â
I used the Wilton pan and not a one stuck?? Â I use Smart and Final spay.Â
I am so glad to see your post! Mine stuck too!!! I was able to save them but they looked pretty rough. Thankfully they tasted yummy!!