Texas Sheet Cake Bites
Texas Sheet Cake Bites are all the deliciousness of a chocolate sheet cake but in bite-size form. Perfect for game days and parties!
You guys. These Texas Sheet Cake Bites are incredible. If you love a good old-fashioned Texas sheet cake, you are going to LOVE these little bite-size versions!
These little cake bites are so delicious. All the chocolate goodness of a Texas sheet cake and more! That fudge frosting gets me every time. I grew up eating chocolate sheet cakes at picnics and barbecues, as I’m sure most of you have too. It is an American classic. This mini version is extra delicious and such a fun treat!
TEXAS SHEET CAKE BITES
As I always like to warn you when I post a recipe like this- these are highly addictive. You won’t be able to stop at one. Or five, ha! They’re a chocolate lover’s dream come true! Make them for your next party or barbecue, and they’ll be a hit!
MORE DELICIOUS CHOCOLATE RECIPES YOU MAY ALSO LIKE:
Chocolate Chip Cookie Pie
Chocolate Chip Pudding Cookies
Lunch Lady Brownies
Texas Sheet Cake Bites
Ingredients
Texas Sheet Cake
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup salted butter
- 3/4 cup water
- 5 Tablespoons cocoa powder
- 1/2 cup buttermilk
- 2 large eggs beaten
Chocolate Frosting
- 1/3 cup buttermilk
- 1/2 cup butter
- 5 Tablespoons cocoa powder
- 1 pound powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325° F. Prepare mini muffin tins by lining with mini paper liners and/or spray generously with non-stick spray and then a dusting of cocoa-powder or flour. This is important so the cake bites don't stick.
For Cake
- Whisk the granulated sugar, flour, baking soda and salt together in a large bowl. Set aside.
- Combine butter, water and cocoa powder in a medium sauce pan, bring to a boil. Remove from heat then pour into the dry ingredients. Gently mix together. Fold in buttermilk and eggs. Blend well. Batter will be thin.
- Using a small 1 Tablespoon cookie scoop, place one scoop of batter in each mini muffin cup. Bake in preheated oven for 10 to 12 minutes. Remove from oven. (If liners were not used allow the bites to cool in the pan for 5 minutes, then gently remove by using the tip of a knife to release around the edges.) Place on wire racks to cool completely before frosting.
For Frosting
- In a medium sauce pan heat milk, butter and cocoa, over medium heat, until it comes to a boil. Remove from heat then whisk in powdered sugar and vanilla until smooth and no lumps remain. Carefully spoon a tablespoon of frosting over each bite. Frosting will set after a few minutes. Serve and enjoy!
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I made these last weekend, and they were so yummy! The icing by itself tastes like fudge, and I have been eating it all week!
Oh my gosh – so so excited This is my favorite cake of all times. Now I get to have the bite size version. Slap a pig and call me happy!!!! Thank you – can’t wait to bake them. Happy Easter
Just baked these Texas Sheet Cake Bites. I am an experienced home baker, but I had issues with getting them out of the pan. I followed the directions to a T. The recipe only made 64, not a problem, but they didn’t raise into a dome like pictured and they mostly fell apart when trying to get them out of pan. I so wanted this recipe to come out perfect. I welcome any suggestions.
Hi Susan. I just found this recipe and made them the other night. I had the same problem that you had. You may have found a solution by now, but I wanted to share what I tried. I first used Pam and even added a little more because I had read the reviews and thought I might have a problem, which I did. The cupcakes were flat on top and I had a lot of trouble getting them out of the pan too. I decided to try preparing the pan by using butter instead of Pam and dust with flour. It worked perfectly!! Completely took care of the problem. Now my cupcakes look like the ones pictured. Hope this helps!!
I always grease pans with CRISCO and flour..Any time I use spray release-even those with flour in them-they are like glue in my pans. cakes will not release and destroy the lovely brown crust. Haven’t made so cannot address the rise issue.
I used a paper towel and spread softened butter in each muffin hole and then flour. Also little liners work well.
I made these for a church camp and know they will be history. Recipe easy to follow, thanks! And they taste so good! I decided since I had to transport them to camp, I would put parchment paper on the cookie sheet while frosting, worked great. Frosting came out perfect, shades of my mother…taste like hers that she made when I was a kid. Just the right amount of sweet with the chocolate!!
Yay, Kathy! Glad they were such a success 🙂
I decided to try this and halved the recipe; everything else was followed. Mine created a dome like the one in the picture. But I think that there is too much sugar and it’s not very chocolate-y. I might decrease the sugar next time and change cocoa powder with melted chocolate instead. They are moist. I think I’ll use my go-to ganache recipe instead.
These are super yummy! Big hit at my party
both
Made these guys today after looking for a sweet treat for my nieces bday party!! Holy yummy
I have made these several time. Often I use gluten free flour and they are delicious both ways. The frosting is perfect, fudge like. Sometimes I free before putting the frosting on the little cakes. This works well, the frosting firms up really fast if they are frozen. Also I have froze leftover bites already frosted.
Love this recipe!
Is the cocoa in this recipe unsweetened?
Yes, I only use natural unsweetened cocoa powder.
I recommend making the batter and baking these the same day. 🙂
Excellent! I used gluten free flour and they turned out delicious. A nice reminder of what my Grandma use to make. So glad I found your website and recipes!
Yay Renee! So happy they turned out even with the gluten free flour!
I just made these. I melted butter and greased the pan with it and also dusted with cocoa powder. No problem getting them out of the pan. I love that these are bite size!
I was wondering if I could freeze these with the icing?
Can these be baked and set out over night or do they have to be refrigerated? Any help is appreciated.
Yes, you can bake these the night before and they will be fine to leave out on the counter, but I would make sure to cover them properly so they don’t dry out. 🙂
I made these today. Delicious!
I haven’t made these cakes, yet, but I’ve been baking for a long time, and It’s common practice to dust the pan of a chocolate cake with unsweetened cocoa powder instead of flour. I hope this helps!. 🙂
These cookies were so delicious I followed the recipe as written. They were so easy to put together. I will be making these again. I gave a neighbor some and she thought I bought them at a bakery as they came out so perfect. Thank you for always sharing such great recipes.
these little cuties look irresistible! I have to bring a dessert to a big gathering this week and with butter so expensive in my area, I save it for my family. haha!! Could I by any chance use margarine and still get the same result?
Hi Amy! I honestly never use margarine so I can’t say for sure how it would turn out. I always recommend real butter, but I totally get that it’s so expensive right now.
Well, I’ve made these so many times now they’re so delicious thank you. My question is did you ever make a version of this in vanilla in the mini muffins where the icing gets hard instead of like a cake with softer icing and would you use the sour cream or buttercream Thank you