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
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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Texas Sheet Cake Bites
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.
Last Step:
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118 comments on “Texas Sheet Cake Bites”
Just had three, taste tested one…two & third the charm. They made two batches of 48 mini cups they won’t survive this coming night
These look great! Thanks for sharing. I have a question about the calories. Is that 294 per each mini? That just seemed like a lot so I thought I ask. Thanks again.
Hi Kathie. This recipe actually yields more than 24, I would say closer to 36. 24 was the number used for the nutrition facts. I would say the calories per bite would be closer to 150 using a higher yield.
These are really good!! Takes some time because it makes so many, but worth it. I did use whole milk instead of buttermilk.
Delicious! Made about 80 for me. Took a batch and a half of frosting. I piped a small flower on each with strawberry buttercream. So cute!
Made these today. Beware – This recipe made 60 cake bites for me! SIXTY! I will cut recipe in half next time. Should have read reviews before starting. I’m certain they freeze great though – so that’s what I’ll do!
Also needed to bake 15 minutes in my oven – which is no biggie.
can you replace the cocoa with peanut butter for the frosting
What could you use in place of buttermilk?
I use regular milk and it turned out great
The recipe I use has sour cream.
Ingredients
You can make your own buttermilk
_ 1 Tablespoon white vinegar (or lemon iuice)
• 1 cup milk (scant cup)
Certainly makes more than 24 Minis. Haven’t finished baking them yet but probably will have 72!
The recipe makes 60 mini muffin bites, not 24. This recipe is easy but NOT quick. Baking 3 separate pans and cooling for 5 minutes takes about an hour, not including prep time. The dough sort of caramelizes and is sticky and runny, then thickens after the first batch. Way too much icing – almost twice what is needed. Icing the little cakes takes more time, too. Very messy. Laid them out on parchment paper than spooned icing on top. Runny then hardens. Lots of wasted icing, too. Save yourself the trouble and make a sheet cake instead.
Could these be made for travel after being frosted? Thinking about doing these for our cookie exchange but not sure how I would package?
I made these yesterday for the 4th and they came out perfect. I coated mini pans in butter and dusted with the cocoa powder instead of flower. For the first time I used GF flower and it worked well. I had a tiny bit of butter clumping in the icing but it was fine. I have loved this recipe for 40 years so thanks for the minis. It made 48 mini cakes. I had to cook them a little bit longer bc I overfilled the muffin pan.Â