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Texas Sheet Cake Bites

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a close up shot of Texas Sheet Cake Bites on a cooling rack
These Texas sheet cake bites are tiny chocolate treats that are just as delicious as their larger cousin.
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Table of Contents
  1. Texas Sheet Cake Bites Ingredients
  2. How to Make This Texas Sheet Cake Bites Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Texas sheet cake bites are chocolatey little morsels of deliciousness topped with rich chocolate icing. These little guys are basically mini sheet cakes, with all the flavor of the original but packed into a fraction of the size.

a close up shot of Texas Sheet Cake Bites stacked on top of each other

Texas Sheet Cake Bites Ingredients

Texas Sheet Cake Bites raw ingredients that are labeled

You’ll need:

For the Sheet Cake

  • 2 cups all-purpose flour, spooned and leveled
  • 2 cups granulated sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup boiling water
  • 1 cup salted sweet cream butter
  • ½ cup of buttermilk or sour cream
  • 2 large eggs, room temperature and well beaten
  • 1 teaspoon pure vanilla extract

For the Icing

  • 6 tablespoons whole milk
  • 4 tablespoons salted sweet cream butter
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 3½ cups (1 pound box) powdered sugar

SUBSTITUTIONS AND ADDITIONS

BUTTER: You can substitute margarine for the salted sweet cream butter in this easy recipe.

GARNISH: You can garnish the top of the frosted bites with chopped pecans.

BUTTERMILK & SOUR CREAM: If you do not have buttermilk or sour cream, you can make your own buttermilk. Add 1½-2 teaspoons of white vinegar or lemon juice to the ½ cup of milk.

How to Make This Texas Sheet Cake Bites Recipe

STEP ONE: Preheat the oven to 350°F. Generously spray a mini muffin tin with nonstick spray and set it aside.

STEP TWO: Add the flour, sugar, cocoa powder, baking soda, and salt to a large bowl. Whisk to combine. Set flour mixture aside.

STEP THREE: Add the boiling water, butter, buttermilk (or sour cream), and vanilla to a medium-sized mixing bowl. Stir until the butter is completely melted. 

OUR RECIPE DEVELOPER SAYS

Because the buttermilk is cold, the water mixture should cool to lukewarm.

water, butter, buttermilk and vanilla folded in a bowl

STEP FOUR: Add the buttermilk mixture to the dry ingredients. Stir to combine.

buttermilk added to the dry ingredients in a bowl

STEP FIVE: Stir in the beaten eggs. Continue stirring until well combined, and no streaks of flour or eggs are visible.

eggs added to the buttermilk mixture and folded in a bowl

STEP SIX: Use a 1 tablespoon cookie scoop to scoop the cake batter into the prepared mini muffin pan. Bake for 8 to 10 minutes, or until the tops spring back when lightly touched. Allow the mini bites to cool completely. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake bites at the lower end of the recommended baking time.

cake batter scooped and placed into the muffin pan

STEP SEVEN: Line a baking sheet with parchment paper. Place a wire rack over the parchment paper.

PRO TIP:

Placing the cake bites on the wire rack will allow any icing drips to be caught by the baking sheet below when it is drizzled onto the cake.

STEP EIGHT: Place the cooled sheet cake bites on the cooling rack.

STEP NINE: Add the milk, butter, and vanilla to a small heat-safe bowl for the icing. Heat in the microwave for 25 to 30 seconds for the butter to melt. Stir well.

STEP TEN: Stir in the cocoa powder. 

STEP ELEVEN: Add the powdered sugar to a medium-sized mixing bowl. Stir in the cocoa mixture. Continue stirring until the powdered sugar is completely dissolved and the mixture is smooth.

powdered sugar added to the cocoa mixture in a bowl

STEP TWELVE: Carefully drizzle/dollop the icing on top of the cake bites. You can gently spread the icing over the top as well. Allow the icing to “set” before serving.

icing drizzled on top of the sheet cake bites on a cooling rack

How To Serve

A batch of these little cakes would 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. Of course, they would also go well at home with a warm mug of pumpkin spice latte or hot chocolate.

Our carrot cake cheesecake bites are another tiny treat to enjoy, while our Texas sheet cake is the full-size version of these delightful bites.

Storage

IN THE FRIDGE: Store any leftovers of these mini Texas sheet cake bites in an airtight container in the refrigerator for up to 5 days. 

IN THE FREEZER: You can freeze the un-frosted sheet cake bites for up to 2 months. Allow the sheet cake bites to thaw overnight in the refrigerator before icing.

overhead shot of Texas Sheet Cake Bites on a plate

Classic Texas sheet cake is a delicious yet rather large dessert. Made to serve a crowd, it isn’t something you make often. These treats taste just like the original but are just big enough to satisfy your sweet tooth and are a great way to savor the same moist chocolate cake.

FREQUENTLY ASKED QUESTIONS

What is Texas sheet cake?

Texas sheet cake is a large cake made using an 18×13-inch sheet pan to produce a cake meant to feed a crowd. These cakes can often feed up to 50 people.

Can I freeze these bites?

This delicious recipe can be kept in the freezer for up to 2 months in an airtight container.

Can I add other toppings to the cake bites?

Aside from the icing and pecans suggested above, any topping you can imagine would be delicious, from sprinkles to chocolate chips to powdered sugar.

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a close up shot of Texas Sheet Cake Bites on a cooling rack

Texas Sheet Cake Bites

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These Texas sheet cake bites are tiny chocolate treats that are just as delicious as their larger cousin.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 72

Ingredients
  

Sheet Cake

  • 2 cups all-purpose flour, spooned and leveled
  • 2 cups granulated sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup boiling water
  • 1 cup salted sweet cream butter
  • ½ cup buttermilk or sour cream
  • 2 large eggs, room temperature and well beaten
  • 1 teaspoon pure vanilla extract

Icing

  • 6 tablespoons whole milk
  • 4 tablespoons salted sweet cream butter
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • cups powdered sugar (1 pound box)

Instructions
 

  • Preheat the oven to 350°F. Generously spray a mini muffin pan with nonstick spray and set it aside.
  • Add the flour, sugar, cocoa powder, baking soda, and salt to a large mixing bowl. Whisk to combine. Set it aside.
  • Add the boiling water, butter, buttermilk (or sour cream), and vanilla to a medium-sized mixing bowl. Stir until the butter is completely melted. (Because the buttermilk is cold, the water mixture should cool to lukewarm.)
  • Add the buttermilk mixture to the dry ingredients. Stir to combine.
  • Stir in the beaten eggs. Continue stirring until well combined, and no streaks of flour or eggs are visible.
  • Use a 1 tablespoon cookie scoop to scoop the cake batter into the mini muffin pans. Bake for 8 to 10 minutes, or until the tops spring back when lightly touched. Allow the mini bites to cool completely.
  • Line a baking sheet with parchment paper. Place a cooling rack over the parchment paper.
  • Place the cooled sheet cake bites on the cooling rack.
  • Add the milk, butter, and vanilla to a small heat-safe bowl for the icing. Heat in the microwave for 25 to 30 seconds for the butter to melt. Stir well.
  • Stir in the cocoa powder.
  • Add the powdered sugar to a medium-sized mixing bowl. Stir in the cocoa mixture. Continue stirring until the powdered sugar is completely dissolved and the mixture is smooth.
  • Carefully drizzle/dollop the icing on top of the sheet cake bites. You can gently spread the icing over the top as well. Allow the icing to “set” before serving.

Notes

  • Because the buttermilk is cold, the water mixture should cool to lukewarm.
  •  Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake bites at the lower end of the recommended baking time.
  • Placing the cake bites on the wire rack will allow any icing drips to be caught by the baking sheet below when it is drizzled onto the cake.

Nutrition

Calories: 70kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 118IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.3mg
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