Texas Sheet Cake Bites

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Texas-Sheetcake-BitesYou guys. These Texas Sheet Cake Bites are incredible. If you love a good old fashioned Texas sheet cake you are going to LOVE these little bite-size versions! 😀

These little cake bites are so delicious. All the chocolate goodness of a Texas sheet cake and more! That fudgy frosting gets me every time. I grew up eating chocolate sheet cakes at picnics and barbecues, as I’m sure most of you have too. It is an American classic. This mini version is extra delicious and such a fun treat!

As I always like to warn you when I post a recipe like this- these are highly addictive. You won’t be able to stop at one. Or five. 😉 They’re a chocolate lovers dream come true! Make them for your next party or barbecue and they’ll be a hit!

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Texas Sheet Cake Bites
 
Prep time
Cook time
Total time
 
All the deliciousness of a Texas sheet cake in bite-size form!
Author:
Serves: 72
Ingredients
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter
  • ¾ cup water
  • 5 Tablespoons cocoa powder
  • ½ cup buttermilk
  • 2 large eggs, beaten
FROSTING
  • ⅓ cup buttermilk
  • ½ cup butter
  • 5 Tablespoons cocoa powder
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 325° F. Prepare mini muffin tins by lining with mini paper liners or spray generously with non-stick spray then dust with flour.
For Cake
  1. Mix sugar, flour, baking soda and salt in a large bowl. Combine butter, water and cocoa powder in a medium sauce pan, bring to a boil. Remove from heat then pour into dry ingredients. Gently mix together. Fold in buttermilk and eggs. Blend well. Batter will be thin.
  2. Using a small 1 Tablespoon cookie scoop, place one scoop of batter in each muffin cup. Bake in preheated oven for 10 to 12 minutes. Remove from oven. (If liners were not used let bites cool in pan for 5 minutes, then gently remove by using the tip of a knife to release around the edges.) Place on wire racks to cool completely before frosting.
For Frosting
  1. In a medium sauce pan heat milk, butter and cocoa, over medium heat, until it comes to a boil. Remove from heat then whisk in powdered sugar and vanilla until smooth and no lumps remain. Carefully spoon a tablespoon of frosting over each bite. Frosting will set after a few minutes. Serve and enjoy!

 

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I shared this recipe over at Weekend Potluck!


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23 thoughts on “Texas Sheet Cake Bites

  1. I made these last weekend, and they were so yummy! The icing by itself tastes like fudge, and I have been eating it all week!

  2. Oh my gosh – so so excited This is my favorite cake of all times. Now I get to have the bite size version. Slap a pig and call me happy!!!! Thank you – can’t wait to bake them. Happy Easter

  3. Just baked these Texas Sheet Cake Bites. I am an experienced home baker, but I had issues with getting them out of the pan. I followed the directions to a T. The recipe only made 64, not a problem, but they didn’t raise into a dome like pictured and they mostly fell apart when trying to get them out of pan. I so wanted this recipe to come out perfect. I welcome any suggestions.

    1. Susan L, I had exactly the same problem. I used a brand new box of soda so I know that wasn’t the problem with the rise. It is very humid in Arkansas right now and that is the only thing I can think of that might affect the rise. I also had trouble with the frosting becoming very thick and unmanageable VERY fast.
      My husband keeps telling me that I shouldn’t have high expectations for the recipes I get from the internet and Pinterest. I am ever optimistic though!

    2. Hi Susan. I just found this recipe and made them the other night. I had the same problem that you had. You may have found a solution by now, but I wanted to share what I tried. I first used Pam and even added a little more because I had read the reviews and thought I might have a problem, which I did. The cupcakes were flat on top and I had a lot of trouble getting them out of the pan too. I decided to try preparing the pan by using butter instead of Pam and dust with flour. It worked perfectly!! Completely took care of the problem. Now my cupcakes look like the ones pictured. Hope this helps!!

  4. i just made these and they taste great. The problem I had was the same as a couple of other comments. Mine also did not dome like those in the picture and they also stuck to the mini paper liners. I would have been better off prepping the tins with non-stick and flour, but like I said, they are quite tasty.

  5. I made these for a church camp and know they will be history. Recipe easy to follow, thanks! And they taste so good! I decided since I had to transport them to camp, I would put parchment paper on the cookie sheet while frosting, worked great. Frosting came out perfect, shades of my mother…taste like hers that she made when I was a kid. Just the right amount of sweet with the chocolate!!

  6. I have a recipe for a full cake that has cinnamon in the batter. Has anyone added cinnamon to the batter? I THINK it is a teaspoon.

  7. I decided to try this and halved the recipe; everything else was followed. Mine created a dome like the one in the picture. But I think that there is too much sugar and it’s not very chocolate-y. I might decrease the sugar next time and change cocoa powder with melted chocolate instead. They are moist. I think I’ll use my go-to ganache recipe instead.

  8. In the ingredients you said sugar,is it brown sugar or white sugar?

    Also in the frosting you said powdered sugar ,is it brown powdered sugar or white?

  9. I have made these several time. Often I use gluten free flour and they are delicious both ways. The frosting is perfect, fudge like. Sometimes I free before putting the frosting on the little cakes. This works well, the frosting firms up really fast if they are frozen. Also I have froze leftover bites already frosted.
    Love this recipe!

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