Texas Sheet Cake Bites are filled with the same delicious flavors as the full size cake, each small serving has a double dose of chocolate in every single bite!
Jump to RecipeTable of Contents
- About Texas Sheet Cake Bites
- Why We Love Texas Sheet Cake Bites
- Ingredients for Texas Sheet Cake Bites
- Substitutions and Additions
- Recommended Tools
- How to Make Texas Sheet Cake Bites
- Tip From Our Recipe Developer
- How to Store Cake Bites
- Frequently Asked Questions
- Some of Our Other Favorite Recipes
- Texas Sheet Cake Bites Recipe
These Texas Sheet Cake Bites are perfect if you are looking for a delicious bite-sized treat. Each mini morsel is packed with all the flavor of a traditional Texas sheet cake, but in a convenient, portable size.
Plus, they’re perfect for sharing (or not!). So whether you’re hosting a party or just need a little something to sweeten your day, give these Texas Sheet Cake Bites a try.
About Texas Sheet Cake Bites
Recipes for Texas Sheet Cake Bites are filled with the same great flavors as the original full-size treat but pack all the buttery cocoa into fun, grab-and-go mini cake bites.
Using a handful of simple kitchen staple ingredients, this homemade chocolate cake bites recipe is quick and easy to make completely from scratch.
I make my mini Texas sheet cakes with buttermilk in the batter because it adds the acidity needed to bake up super soft and moist.
Pour the rich chocolate frosting over each mini sheet cake and you’ve created the best small Texas sheet cake in muffin tins that are perfectly portioned for snacking and serving at parties.
Why We Love Texas Sheet Cake Bites
- Quick and easy to make.
- Uses simple ingredients.
- Bakes a big batch of frosted cupcakes to feed a crowd.
- Soft, buttery chocolate cakes coated in thick, chocolate frosting.
- Perfect for holiday parties, potlucks, afternoon snacks, or after dinner desserts.
Ingredients for Texas Sheet Cake Bites
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Water
- Salted sweet cream butter
- Buttermilk or sour cream
- Eggs
- Pure vanilla extract
- Whole milk
- Powdered sugar
Substitutions and Additions
- Grab A Garnish: You can garnish the frosted bites with chopped pecans or walnuts.
- Swap The Sweet Cream Butter: You can substitute margarine for the salted sweet cream butter if you prefer.
Recommended Tools
- Mini muffin pan
- Nonstick spray
- Cookie scoop
See Full Recipe Card Below
Jump to RecipeHow to Make Texas Sheet Cake Bites
- Make The Dry Mixture: Whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Make The Buttermilk Mixture: Mix together the boiling water, butter, buttermilk (or sour cream), and vanilla until the butter is completely melted.
Pro Tip: Because the buttermilk is cold, the water mixture should cool to lukewarm. - Make The Cake Bites Batter: Add the buttermilk mixture to the dry ingredients and stir to combine. Stir in the beaten eggs.
- Bake: Scoop the batter into the mini muffin pans. Bake at 350 degrees Fahrenheit for 8-10 minutes. Cool completely before frosting.
- Make The Cocoa Mixture: Microwave the milk, butter, and vanilla for 25-30 seconds until the butter has melted. Stir and then mix in the cocoa powder.
- Make The Icing: Combine the powdered sugar with the cocoa mixture and stir until the powdered sugar is completely dissolved and the mixture is smooth.
- Coat The Cakes: Drizzle or spread the icing on top of the sheet cake bites. You can gently spread the icing over the top as well.
- Serve: Allow the icing to “set” before serving. Enjoy!
Tip From Our Recipe Developer
- I do not recommend that your fill your muffin pan more than 2/3 full. You do not want the batter will cook up over the edge. You also run the risk that your cake bites will sink in the middle.
- Beat the batter by hand, not with an electric mixer. Over-mixing will cause your cake bites to fall in the center when they cook. I like to use a whisk or spatula just until the ingredients are combined.
- Feel free to use mini paper liners in your muffin pans.
How to Store Cake Bites
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the un-frosted sheet cake bites for up to 2 months.
- To Reheat: Allow the sheet cake bites to thaw overnight in the refrigerator before icing.
More Easy Bite-Sized Recipes
Some of Our Other Favorite Recipes
- Apple Cider Doughnut Cake
- Easy Fried Rice Recipe (Better than Takeout)
- The Best Homemade Dorito Taco Casserole
- Chocolate Lasagna Recipe
- Rocky Road Candy
- Ritz Churro Bites
Texas Sheet Cake Bites
Serves — 72
Texas Sheet Cake Bites are filled with the same delicious flavors as the full size cake, each small serving has a double dose of chocolate in every single bite!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Ingredients
Sheet Cake
- 2 cups all-purpose flour spooned and leveled
- 2 cups granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup boiling water
- 1 cup salted sweet cream butter
- ½ cup buttermilk or sour cream
- 2 large eggs room temperature and well beaten
- 1 teaspoon pure vanilla extract
Icing
- 6 tablespoons whole milk
- 4 tablespoons salted sweet cream butter
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 3½ cups (1 pound box) powdered sugar
Instructions
- Preheat the oven to 350°F. Generously spray a mini muffin pan with nonstick spray and set it aside.
- Add the flour, sugar, cocoa powder, baking soda, and salt to a large mixing bowl. Whisk to combine. Set it aside.
- Add the boiling water, butter, buttermilk (or sour cream), and vanilla to a medium-sized mixing bowl. Stir until the butter is completely melted. (Because the buttermilk is cold, the water mixture should cool to lukewarm.)
- Add the buttermilk mixture to the dry ingredients. Stir to combine.
- Stir in the beaten eggs. Continue stirring until well combined, and no streaks of flour or eggs are visible.
- Use a 1 tablespoon cookie scoop to scoop the cake batter into the mini muffin pans. Bake for 8-10 minutes, or until the tops spring back when lightly touched. Allow the mini bites to cool completely.
- Line a baking sheet with parchment paper. Place a cooling rack over the parchment paper.
- Place the cooled sheet cake bites on the cooling rack.
- Add the milk, butter, and vanilla to a small heat-safe bowl for the icing. Heat in the microwave for 25-30 seconds for the butter to melt. Stir well.
- Stir in the cocoa powder.
- Add the powdered sugar to a medium-sized mixing bowl. Stir in the cocoa mixture. Continue stirring until the powdered sugar is completely dissolved and the mixture is smooth.
- Carefully drizzle/dollop the icing on top of the sheet cake bites. You can gently spread the icing over the top as well. Allow the icing to “set” before serving.
Jenn’s Notes
Servings: 72 – 1 tablespoon scoops
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the un-frosted sheet cake bites for up to 2 months.
- To Reheat: Allow the sheet cake bites to thaw overnight in the refrigerator before icing.
- I do not recommend that your fill your muffin pan more than 2/3 full. You do not want the batter will cook up over the edge. You also run the risk that your cake bites will sink in the middle.
- Beat the batter by hand, not with an electric mixer. Over-mixing will cause your cake bites to fall in the center when they cook. I like to use a whisk or spatula just until the ingredients combined.
- Feel free to use mini paper liners in your muffin pans.
Nutrition Info
Calories: 105kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 53mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 110IU | Calcium: 7mg | Iron: 0.3mg
Great recipe! Love it! Made them in regular sized muffin cups and baked about 15 minutes.