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Texas Sheet Cake Bites

Texas Sheet Cake Bites are bite-sized versions of the classic dessert, delivering an intensely chocolate flavor and a fudgy texture that's perfect for parties.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 bites
Course: Dessert, Party
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake Bites
  • 1 cup all-purpose flour 125g
  • 1 cup granulated white sugar 200g
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 113g
  • 1/4 cup unsweetened cocoa powder 25g
  • 1/2 cup water 120ml
  • 1/4 cup full-fat buttermilk 60ml
  • 1 large egg, lightly beaten
For the Texas Sheet Cake Frosting
  • 1/4 cup unsalted butter 57g
  • 3 tablespoons full-fat buttermilk
  • 3 tablespoons unsweetened cocoa powder
  • 2 cups powdered sugar, sifted 240g
  • 1 teaspoon pure vanilla extract

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) and grease a 24-cup mini muffin tin.
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
Batter Preparation
  1. In a medium saucepan, combine butter, cocoa powder, and water. Boil while stirring, then pour the hot mixture into the dry ingredients.
  2. Stir immediately, then add the buttermilk and beaten egg. Whisk until smooth.
Baking
  1. Fill each muffin cup about two-thirds full with the batter.
  2. Bake for 10–12 minutes or until a toothpick comes out clean.
Frosting
  1. In the final 3 minutes of baking, combine butter, buttermilk, and cocoa powder in a saucepan over medium heat and bring to a boil.
  2. Remove from heat and whisk in vanilla and powdered sugar until smooth.
Serving
  1. Cool bites for 5 minutes in the pan then remove and frost them with warm frosting.
  2. Let the frosting set at room temperature for 10–15 minutes before serving.

Notes

Serve Texas Sheet Cake Bites at room temperature for the best fudgy texture. Can be stored in an airtight container for up to 3 days. Unfrosted bites freeze well for two months.