Before we get to the ooey-gooey, chocolatey goodness, can I just say—thank you. Yes, you! For being here, for baking with heart, and for letting me share little bites of joy from my kitchen to yours. These Texas Sheet Cake Bites are more than just a treat—they’re pure nostalgia wrapped in fudgy perfection, and I cannot wait for you to try them.
Inspired by the beloved classic Texas Sheet Cake, these bite-sized beauties bring all the richness and soul of the original, just with a more party-friendly twist. They’re tender, moist, dripping in glossy chocolate icing… and honestly, a little dangerous because you can never stop at just one. (I tried. I failed.)
Ingredients
For the Cake Bites:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/2 cup water
- 1/4 cup buttermilk
- 1 large egg
- 1/2 tsp vanilla extract
For the Chocolate Icing:
- 1/4 cup unsalted butter
- 2 tbsp unsweetened cocoa powder
- 3 tbsp milk
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans (optional but oh-so-Texan)
How to Make Texas Sheet Cake Bites
Step 1: Prep the pans
Preheat your oven to 350°F (175°C). Grease a mini muffin tin—this recipe makes about 24 cake bites.
Step 2: Make the batter
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a saucepan, melt butter with cocoa powder and water over medium heat until it just starts to boil. Pour this luscious chocolate mix over the dry ingredients and stir well.
Add buttermilk, egg, and vanilla, mixing until smooth and glossy. It should look like melted chocolate heaven!
Step 3: Bake
Scoop the batter into your prepared mini muffin tin, filling each cavity about 2/3 full. Bake for 10–12 minutes, or until a toothpick comes out clean. Let them cool slightly before removing from the tin.
Step 4: Glaze with that dreamy icing
While the bites cool, make the icing: melt butter in a saucepan, add cocoa and milk, then whisk until just bubbling. Remove from heat and stir in powdered sugar and vanilla until smooth. Mix in pecans if using.
Spoon the warm icing over each bite. Let it drip and settle—trust me, the glossy finish is a showstopper!
Helpful Tips
- Don’t overfill the muffin cups or you’ll get overflowing domes (still delicious, just messier).
- The icing sets quickly—ice the bites while it’s still warm for that silky pour.
- Use a silicone mini muffin pan if you have one—makes popping them out a breeze!
Substitutions and Variations
- No buttermilk? Mix 1/4 cup milk with 1 tsp vinegar or lemon juice and let it sit for 5 minutes.
- Nut-free? Skip the pecans—still absolutely divine!
- Add a sprinkle of sea salt on top of the icing for a sweet-salty twist.
Frequently Asked Questions
Can I use a regular muffin tin?
Yes, but you’ll get fewer (larger) bites. Increase the baking time to about 15 minutes.
Can I make these ahead?
Absolutely! These bites stay moist and delicious for days.
Can I double the recipe?
Yes! It doubles beautifully for parties, potlucks, or midnight snack emergencies.
Storage Instructions
Store Texas Sheet Cake Bites in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze for up to 3 months. Just thaw and warm slightly before serving.
More Recipes You’ll Love
Homemade Naan Recipe : https://recipesta.com/homemade-naan-recipe/
Zucchini Carrot Cake Cheesecake Cookies: https://recipesta.com/zucchini-carrot-cake-cheesecake-cookies/