Introduction

Texas Sheet Cake Bites are a perfect bite-sized treat that captures all the rich, chocolatey goodness of the classic Texas sheet cake. These mini delights are easy to make, ideal for parties, and offer a moist texture with a luscious cocoa frosting.

The image shows a stack of three small, round chocolate cakes covered in thick, glossy dark chocolate glaze. The bottom two cakes are whole, with the top cake partially bitten, revealing a moist, rich, and crumbly chocolate interior. The glaze drips slightly down the sides, adding a shiny texture to the dark brown layers. The stack is placed on a white marbled surface with a soft-focus white plate holding more cakes in the background, along with a blurred blue and white cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (divided)
3/4 cup water
5 tablespoons unsweetened cocoa powder (divided)
1/2 cup buttermilk (divided)
2 eggs, beaten
1 teaspoon vanilla extract
1 pound powdered sugar

Instructions

Step 1: Preheat your oven to 325°F. Prepare a mini muffin pan by spraying it liberally with non-stick cooking spray or lining it with mini muffin liners.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set aside.
Step 3: In a medium saucepan, combine 1 cup butter, water, and 5 tablespoons unsweetened cocoa powder. Heat over medium heat, stirring often until the mixture comes to a boil.
Step 4: Pour the hot cocoa mixture into the dry ingredients and mix just until combined. Gently stir in 1/2 cup buttermilk and the beaten eggs. The batter will be thin.
Step 5: Spoon the batter into the prepared mini muffin pan, filling each cup about two-thirds full. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the cake bites cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: For the frosting, combine 1/3 cup buttermilk, 1/2 cup butter, and 5 tablespoons unsweetened cocoa powder in a medium saucepan. Heat over medium heat until it reaches a boil, whisking frequently.
Step 8: Remove from heat and whisk in the vanilla extract and powdered sugar until smooth and glossy.
Step 9: Spoon or spread the frosting over the cooled cake bites and allow it to set for a few minutes before serving.

Tips & Variations

Use mini muffin liners for easy removal and less mess.
For extra moisture, add a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
Substitute buttermilk with a mixture of milk and a tablespoon of vinegar if you don’t have buttermilk on hand.
Try topping the cake bites with chopped nuts or sprinkles before the frosting sets for added texture.

Storage

Store the frosted cake bites in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Bring to room temperature before serving, and if desired, warm briefly in the microwave for a soft texture.

How to Serve

A stack of three small, round chocolate cakes covered in smooth, shiny dark chocolate glaze is shown, with the top cake bitten to reveal its moist, dense, dark brown crumb texture inside; the glaze gently drips slightly down the sides of each cake, giving a rich, glossy finish, all set on a white marbled surface with a blurred background featuring hints of blue and white. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cake bites ahead of time?

Yes, you can bake the cake bites a day or two in advance and store them unfrosted in an airtight container. Frost just before serving for the freshest taste.

Can I freeze Texas Sheet Cake Bites?

Absolutely. Freeze the unfrosted cake bites in a single layer on a baking sheet, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before frosting.