Enjoy all the flavor of Texas Sheet Cake in decadent Texas Sheet Cake Bites. They are perfect for parties and so delicious.

Cake Bites on a platter.
Want to save this recipe?

If you love chocolate cake, you are probably familiar with Texas Sheet Cake. It’s one of my favorite Easy Texas Desserts along with White Texas Sheet Cake. I make these for special occasions or just because. This new recipe for Cake Bites does not disappoint.

The mini sheet cakes are loaded with chocolate flavor and topped with luscious frosting. These bite size treats are perfect for parties, holidays and more.

Why This Recipe Works

  • Individual Servings are perfect for celebrations! This dessert is party ready!
  • Simple to make recipe. It’s so easy and uses mostly pantry ingredients.
  • Absolutely delicious cake. The cake bites are so moist with the perfect texture.

Ingredients

Ingredients for Texas Cake Bites - flour, baking soda, butter, cocoa powder, buttermilk, eggs.

Cake

  • All-purpose flour. Spoon the flour into the measuring cup instead of scooping it.
  • Baking soda. Best Baking Soda Substitutes to use.
  • Salted Butter. Real butter is best.
  • Unsweetened cocoa powder. Make sure to use unsweetened.
  • Buttermilk. Don’t substitute for regular milk. The buttermilk makes it so moist.
  • Large Eggs. They need to be room temperature.

Frosting

  • Vanilla extract. Use pure vanilla extract.
  • Powdered sugar. Sift the powdered sugar to remove any lumps.

Get the complete list of ingredients at the bottom of the page.

Variations and Additions

  • Nuts. Sprinkle chopped walnuts or pecans on top of the frosting.

Step by Step Instructions

  • Step 1. Preheat the oven to 350 degrees. Then spray a mini muffin pan with cooking spray. 
  • Step 2. Use a large mixing bowl and whisk together the flour, sugar, baking soda and set. 
Saucepan with cocoa powder mixture.

Step 3. Get out a saucepan and add the water, cocoa powder and butter.  Heat over medium high heat and bring to a boil. Continue to stir while cooking.

Wet and dry ingredients combined in a bowl.

Step 4. Next, remove from the heat and pour over the dry ingredients.  Combine together with a hand mixer.   

Butter, eggs and vanilla added to cake mixture.

Step 5. Then add the butter, eggs and vanilla extract.  Continue to combine the cocoa mixture until combined. The batter will be thin, but this is normal.

Batter poured into muffin tin.

Step 6. Pour the batter into each mini muffin tin. You can also use a tablespoon cookie scoop. Then bake for 10-12 minutes until the tops spring back to the touch.

Cake bites on wire rack.

Step 7. Next, remove from the oven and allow to sit in the pan for 10-15 minutes. Then carefully remove and place on a wire cooling rack to cool completely. 

Frosting mixture in saucepan.

Step 8. While the cake bites cool, make the chocolate icing. Combine the butter, buttermilk and unsweetened cocoa powder over medium heat until it comes to a low boil.  It is important to watch it closely so that the buttermilk does not over boil. Remove from heat and add the vanilla extract. Then gradually whisk in the powdered sugar until combined.

Frosting poured on each cake bite.

Step 9. Next, spoon or drizzle the frosting over the mini cakes on the wire rack.  

Cake bites with frosting setting.

Step 10. It will take about 5-10 minutes for the top of the sheet cake bites to set. Then the mini cakes are ready to serve on a platter and enjoy! 

Cake bites on a platter.

Storage

Refrigerate any leftovers in an airtight container. They will last up to 5-6 days in the refrigerator.

Expert Tips

  • Allow the frosting to set. Let the frosting completely set before serving or storing.
  • You can use cupcake liners. Feel free to use mini cupcake liners in the pan. They will look cute and make serving even easier.
  • Allow the cocoa mixture to boil. This will allow the cocoa powder to bloom and have the best flavor.
  • Regular size muffins. Instead of mini, you can use a regular size muffin tin for a cupcake type dessert. Just keep in mind you will need to adjust the baking time.

Frequently Asked Questions

Can you make these in advance?

Yes, you can make the cake up to a day in advance or freeze up to 3 months. I recommend waiting to frost the cakes until ready to serve.

If frozen, allow to thaw overnight in the fridge. Then once completely thawed, top with frosting as normal.

Do you have to use buttermilk?

Buttermilk gives the cake such amazing flavor and makes it really moist. If you do not have buttermilk, you can make your own.

For every cup of buttermilk, add a tablespoon of vinegar. Combine and allow to sit for 10 minutes before using.

Why are my cake bites dry?

The cake may have been overbaked. Monitor the time closely so you don’t overbake the cake bites.

More Bite Size Desserts

Make Texas Sheet Cake Bites for a delicious dessert. Then leave a star recipe rating and comment.

Texas Sheet Cake Bites

5 from 1 vote
Enjoy all the flavor of Texas Sheet Cake in decadent Texas Sheet Cake Bites. They are perfect for parties and so delicious.
Prep Time 15 minutes
Cook Time 10 minutes
Let Sit 10 minutes
Total Time 35 minutes
Servings 72
Cuisine American
Course Dessert
Calories 93

Ingredients

For the Cakes:

Frosting:

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Instructions

For the Cakes:

  • Preheat the oven to 350 degrees Fahrenheit and spray a mini muffin pan generously with non-stick cooking spray.  Set aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda and set.  Set aside.
  • In a saucepan, add the water, cocoa powder and butter.  Heat over medium high heat and bring to a boil (stir while cooking).
  • Remove from heat and pour over the dry ingredients.  Mix together with a hand held mixer.  Add the butter, eggs and vanilla extract.  Mix well until combined (batter will be thin).
  • Place approximately 1 tablespoon of the batter into each mini muffin pans. Bake for 10-12 minutes until the tops are just set (springs back to the touch).
  • Remove from the oven and let sit in the pan for 10-15 minutes.
  • Then carefully remove the mini cakes from the loaf and place on a wire rack to cool completely.

For the Frosting:

  • Hear the butter, buttermilk and unsweet cocoa powder over medium heat until it comes to a low boil.  Watch it closely while heating so that the buttermilk does not over boil.
  • Remove from the heat.  Whisk in the vanilla extract and then gradually whisk in the powdered sugar (1 cup at a time) until combined, smooth and it has no lumps in the mixture.
  • Spoon the frosting over the mini cakes on the wire rack.
  • The frosting should set within 5-10 minutes and then the mini cakes are ready to serve and enjoy!

Recipe Notes

Refrigerate any leftovers in an airtight container for up to 5-6 days. 

Nutrition Facts

Calories 93kcal, Carbohydrates 15g, Protein 1g, Fat 4g, Saturated Fat 2g, Polyunsaturated Fat 0.2g, Monounsaturated Fat 1g, Trans Fat 0.1g, Cholesterol 13mg, Sodium 54mg, Potassium 19mg, Fiber 0.3g, Sugar 12g, Vitamin A 109IU, Calcium 6mg, Iron 0.3mg

Pin This Now to Remember It Later

Pin Recipe

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Kathy says:

    5 stars
    Perfect bite size dessert! So delicious and easy to make.