Texas Sheet Cake Bites have all the deliciousness of classic chocolate sheet cake, but in a perfect little bite sized package. A double dose of chocolate in every single bite!
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Jump to:
- The BEST Texas Sheet Cake Bites
- Where did Texas Sheet Cake Originate?
- Why we love Texas Chocolate Sheet Cake Bites
- Ingredients Needed
- How to make this Texas Sheet Cake Bites Recipe
- Buttermilk Substitution
- How to serve
- Storage
- Tools Used to make these Chocolate Cake Bites
- More Chocolate Recipes to try
- Easy Texas Sheet Cake Bites
The BEST Texas Sheet Cake Bites
If you’ve ever had Texas Sheet Cake, you know just how incredible it is. Soft, buttery, homemade chocolate cake with an incredibly rich, chocolate frosting. These little bites have all the chocolate goodness of the cake, but in mini form. Then, when you add on that chocolate frosting, it brings these treats to the next level.
I will warn you though, they are highly addictive. As in, I don’t think you’ll be able to stop at just one! In fact, these bite sized treats may just go down as my all time favorite chocolate dessert! Something about having all the flavors of the American classic cake, but in a mini version. More of a grab and go style, perfect for any occasion!
Where did Texas Sheet Cake Originate?
The origins of this cake are murky. Some people say it may have first shown up in a Texas newspaper, which is why it’s called “Texas” sheet cake, while others claim the name comes from the fact that it’s the size of Texas. According to some, the pecan-topped sheet cake’s roots may have been thanks to a 1957 Dallas newspaper, which printed a recipe it received from a reader called “German’s Chocolate Cake.” However, no one knows for sure. Regardless of where it came from, let’s all appreciate the fact that it DID come about and now we get to enjoy both cake form AND bite sized!
Why we love Texas Chocolate Sheet Cake Bites
- Simple- these cake bites use ingredients you may already have on hand, nothing fancy needed
- Quick and Easy- using minimal equipment, these cake bites can be ready for the oven in under 10 minutes
- Perfect for any occasion- these are perfect for potlucks, picnics, having guests over, or simply satisfying that sweet tooth
- Flavor Packed- soft, buttery chocolate cake with an incredible chocolate fudge frosting, what’s not to love?
Ingredients Needed
Here’s what you’ll need to make these Texas Sheet Cake Bites (exact measurements and full printable recipe instructions are below in recipe card):
- Sugar
- Flour- all-purpose
- Baking Soda
- Salt
- Butter- unsalted, you can substitute margarine for the butter in this easy recipe.
- Water
- Cocoa Powder
- Buttermilk- see note below for substitution
- Eggs
- Powdered Sugar
- Vanilla Extract- pure versus imitation
How to make this Texas Sheet Cake Bites Recipe
CAKE
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Preheat oven to 325 and prepare a mini muffin tray by lining it with paper liners or spraying with cooking spray.
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In a medium bowl, combine the sugar, flour, baking soda, and salt. Set aside.
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In a saucepan, combine the butter, water, and cocoa powder. Bring to a boil, stirring frequently.
-
Remove from heat and slowly pour mixture into sugar/flour mixture.
-
Gently mix together.
-
Fold in buttermilk and mix in the eggs.
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Stir until combined.
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Scoop about 1 tbsp. of the batter (it will be thin, that is okay) into each prepared muffin tray.
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Place tray into oven and bake for 11-12 minutes.
-
Remove from oven and allow to cool about 3-4 minutes before removing from tray.
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Place on cooling racks and allow to cool completely before frosting.
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FROSTING
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In a saucepan, combine the buttermilk, butter, and cocoa powder over medium heat.
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Once mixture comes to a boil, remove from heat.
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Whisk in the powdered sugar and vanilla until all is combined and no longer lumpy.
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Carefully spoon frosting onto cooled cake bites. Serve and enjoy!
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Buttermilk Substitution
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.
You can also use regular milk in this recipe, just know that it will slightly alter the flavor and texture of this recipe.
How to serve
You can serve these cake bites on a tray for any occasion whether it be a party, picnic, potluck, or for dessert when guests come over!
A batch of these little cakes would also be such a fun dessert to send to school with your kids to share for a birthday treat. They are just the right size for little hands.
Grab a mini container and put a few inside and give them away as gifts, the possibilities are endless!
Storage
Refrigerator: Store any leftovers of these mini Texas sheet cake bites in an airtight container in the refrigerator for up to 5 days.
Freezer: You can freeze the unfrosted sheet cake bites for up to 3 months. Allow the sheet cake bites to thaw overnight in the refrigerator before icing.
Tools Used to make these Chocolate Cake Bites
- Mini Muffin Pan– you can use these tins for so many more recipes such as mini muffins or egg bites, a great pan to have on hand
- Cookie Scoop– keeps the cake bites perfectly sized, no guessing or over-filling
- Mixing Bowls– so many uses for these, I use mine daily
More Chocolate Recipes to try
Shortcut Texas Sheet Cake Cookies– fudgy chocolate cookies topped with the classic poured chocolate icing. This chocolate frosted dessert will easily become a new party favorite!
Death by Chocolate Dump Cake– chocolate cake mix, chocolate pudding, and chocolate chips are baked together to create this amazingly moist cake.
Chocolate Overload Trifle– an easy dessert recipe that’s totally decadent! It’s made with layers of cake, chocolate pudding, and whipped cream.
Oreo Chocolate Dirt Cake– moist chocolate cake with pudding, hot fudge, and more.
Chocolate No Frost Oatmeal Cake– a chocolatey oatmeal cake filled with yummy chocolate chips.
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Easy Texas Sheet Cake Bites
Ingredients
CAKE
- 2 cups sugar
- 2 cups flour *all purpose
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- ¾ cup water
- 5 tablespoon cocoa powder
- ½ cup buttermilk
- 2 eggs
FROSTING
- ⅓ cup buttermilk
- ½ cup butter
- 5 tablespoon cocoa powder
- 1 lb powdered sugar
- 1 teaspoon vanilla extract
Instructions
CAKE
- Preheat oven to 325 and prepare a mini muffin tray by lining it with paper liners or spraying with cooking spray.
- In a medium bowl, combine the sugar, flour, baking soda, and salt. Set aside.
- In a saucepan, combine the butter, water, and cocoa powder. Bring to a boil, stirring frequently.
- Remove from heat and slowly pour mixture into sugar/flour mixture.
- Gently mix together.
- Fold in buttermilk and mix in the eggs.
- Stir until combined.
- Scoop about 1 tbsp. of the batter (it will be thin, that is okay) into each prepared muffin tray.
- Place tray into oven and bake for 11-12 minutes.
- Remove from oven and allow to cool about 3-4 minutes before removing from tray.
- Place on cooling racks and allow to cool completely before frosting.
FROSTING
- In a saucepan, combine the buttermilk, butter, and cocoa powder over medium heat.
- Once mixture comes to a boil, remove from heat.
- Whisk in the powdered sugar and vanilla until all is combined and no longer lumpy.
- Carefully spoon frosting onto cooled cake bite.
- Enjoy!
Notes
Nutrition
Updated 1/26/2023
Larry Gaines says
I am going to try these in a egg bite mold for the Instant Pot
Kristin says
Wow! I love that idea! Please keep me posted how it turns out as I will need to try that too!!
Debbie says
Did you use a regular muffin tin or regular size?
Kristin says
I used a mini muffin tin, but you could use a regular if you want cupcake sized cake!!