Texas Sheet Cake Bites are a miniature version of the beloved Southern classic. With their rich, fudgy chocolate flavor and soft, cake-like texture, these bite-sized treats are perfect for parties, potlucks, or anytime you want a quick and easy chocolate dessert. These little cakes are moist, tender, and finished with a decadent chocolate glaze, just like the traditional full-size sheet cake.
Why You’ll Love This Recipe
These bites pack all the flavor of a traditional Texas sheet cake into individual, poppable portions. They’re great for serving a crowd, portion-controlled, and easy to transport. With a simple ingredient list and minimal prep, they’re a go-to recipe for last-minute gatherings or when you’re craving chocolate in a hurry.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Sheet Cake Bites:
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all-purpose flour
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granulated sugar
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cocoa powder
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baking soda
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salt
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boiling water
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salted sweet cream butter
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buttermilk
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large eggs
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pure vanilla extract
Note: If frosting instructions are included separately, they can be added after the cake base.
Directions
1. Preheat and Prepare Pans
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Preheat oven to 350°F (175°C).
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Grease or line a mini muffin tin with paper liners or use nonstick spray.
2. Mix the Dry Ingredients
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In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Make the Chocolate Mixture
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In a saucepan over medium heat, combine butter and boiling water.
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Stir until the butter is melted and the mixture is smooth.
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Pour into the bowl with the dry ingredients and mix to combine.
4. Add Wet Ingredients
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Stir in the buttermilk, eggs, and vanilla extract.
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Mix until smooth and well combined.
5. Fill and Bake
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Spoon batter into mini muffin tins, filling each about ¾ full.
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Bake for 12–15 minutes or until a toothpick inserted comes out clean.
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Let the bites cool in the pan for 5 minutes, then transfer to a wire rack.
Optional: Prepare and pour traditional Texas sheet cake chocolate frosting over the bites while they are still slightly warm, or dip the tops once cooled.
Servings and timing
This recipe yields approximately 48 mini bites.
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Cooling Time: 10 minutes
Total Time: About 40 minutes
Variations
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Add Nuts: Top each bite with a pecan half or stir chopped pecans into the batter or frosting.
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Frosting Options: Use a classic cooked chocolate frosting or drizzle with ganache.
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Gluten-Free Option: Use a 1:1 gluten-free flour substitute.
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Double Chocolate: Add mini chocolate chips to the batter for extra richness.
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Spiced Version: Add a pinch of cinnamon to the batter for a deeper Southern flavor.
storage/reheating
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, place in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving. Reheat slightly in the microwave for a warm, fudgy bite.
FAQs
Can I make these in a regular muffin tin?
Yes, but increase the bake time to about 18–20 minutes and fill each cup ¾ full.
What kind of cocoa powder should I use?
Use unsweetened natural cocoa powder for classic Texas sheet cake flavor.
Can I make this without buttermilk?
Yes, substitute with ½ cup of milk mixed with 1½ teaspoons of lemon juice or vinegar. Let sit for 5 minutes before using.
How do I keep the bites moist?
Don’t overbake, and be sure to use boiling water and buttermilk as instructed to keep the texture rich and soft.
Can I add frosting?
Absolutely. Traditional Texas sheet cake frosting works perfectly, poured on while the bites are still slightly warm.
Do I need to use salted butter?
Salted butter adds flavor, but you can use unsalted butter and add an extra pinch of salt.
Can I make these ahead of time?
Yes, these bites store and freeze well, making them great for make-ahead dessert trays.
Are these good for kids?
Definitely—kids love the mini size and rich chocolate flavor.
How do I prevent sticking in the pan?
Grease the pan well or use mini cupcake liners to ensure easy release.
Can I use this batter for a full-size cake?
Yes, pour into a 9×13-inch pan and bake for 25–30 minutes.
Conclusion
Texas Sheet Cake Bites are a charming, crowd-pleasing way to enjoy a beloved Southern dessert. With their fudgy texture, rich chocolate taste, and easy, bite-sized form, these treats are perfect for gatherings, parties, or whenever you need a simple but satisfying sweet. Make a batch and share the joy—just be warned, they’ll disappear fast.
Print
Texas Sheet Cake Bites
- Total Time: 27 minutes
- Yield: 36–48 bites
- Diet: Vegetarian
Description
All the classic flavor of Texas sheet cake in perfectly portioned bite-sized treats! Moist chocolate cake meets a fudgy cocoa glaze in this southern-style dessert that’s ideal for sharing at potlucks, parties, or anytime you need a little chocolate fix.
Ingredients
For the Cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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4 tbsp cocoa powder
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1 tsp baking soda
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1/4 tsp salt
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1 cup boiling water
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1 cup salted sweet cream butter
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1/2 cup buttermilk
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2 large eggs
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1 tsp pure vanilla extract
(Let me know if you also want the chocolate frosting ingredients — traditionally includes butter, cocoa, milk, powdered sugar, and vanilla.)
Instructions
1. Preheat & Prep
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Preheat oven to 350°F (175°C).
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Grease a mini muffin tin or line with paper liners.
2. Make the Chocolate Batter
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In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
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In a saucepan, bring butter and water to a boil.
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Pour hot butter mixture over dry ingredients and mix until smooth.
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Stir in buttermilk, eggs, and vanilla until well combined.
3. Bake the Bites
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Fill each mini muffin cup about ¾ full with batter.
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Bake for 10–12 minutes or until a toothpick comes out clean.
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Let cool slightly in pan before transferring to a wire rack.
4. Frosting (Optional but traditional)
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Prepare a warm cocoa frosting and drizzle over the bites while slightly warm for that classic Texas sheet cake finish.
Notes
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Use a cookie scoop for evenly sized bites.
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Great topped with chopped pecans or mini chocolate chips.
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Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
