Texas Sheet Cake Bites

4.78 from 27 votes

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 Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: 1 tablespoon scoops

Calories: 105kcal

Author: Jennifer Fishkind

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. Use whisk and 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.

Video

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.

Tips:

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.

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