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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72 comments on “Texas Sheet Cake Bites”
Way more batter than 24 mini muffins. I made 36 minis and 10 regular sized muffins
I made these last Christmas for our large family get together. Everyone thought they were scrumptious!
I tried this recipe twice. The first time the cakes did not come out of pan even though I used PAM spray. The second time I greased with Crisco shortenimg and then floured (as some recommended) and they too stuck to pan and had to be “dug” out. My suggestion is stay with making this in a sided baking pan! Way too frustrating and I have been baking for better than 60 years!
For the mini cake: Does the butter need to be at room temperature?
Hi Ruby. You are going to be heating the butter in a saucepan so it doesn’t need to be room temperature.
I made half this recipe for Christmas and got 30 mini cupcakes. I had two issues with the recipe. First, even though I used mini cupcake liners, they were still a little tricky to get out of the pan. Second, the frosting seemed to harden very quickly; and I added a little milk to finish covering the cupcakes. All this being said, the finished product is chocolatey delicious! I added sprinkles to decorate for the holidays, and everyone loved them.
How do you sub for the buttermilk? My son is dairy free. Would a tablespoon of lemon juice in plant based milk work?
Hi Sc. I haven’t tried that substitution with this recipe, but yes using a plant based milk with lemon juice is an acceptable substitution and should work well.
Does this icing harden?
The very top hardens slightly.
Chocolatey goodness! I made these for a tailgate party and they were a hit. I sprinkled a little crushed pecans on top of them before the frosting set.
These came out great! I put sprinkles on some, chopped nuts on some and left the majority plain. Everyone loved them. I thought the recipe would make 24, but actually made 48.
Same!! I had half a bowl of cake mix left after I filled up my 24 mini muffin pan! Had I known, I would have only made half the recipe!