Go Back
+ servings

Texas Sheet Cake Bites

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.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 72
Calories 70 kcal


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


  • 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)


  • 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.


  • 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.


Calories: 70kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 52mgPotassium: 19mgFiber: 0.3gSugar: 6gVitamin A: 118IUVitamin C: 0.01mgCalcium: 6mgIron: 0.3mg