Texas Sheet Cake Bites
Texas Sheet Cake Bites are rich, chocolatey mini treats inspired by the classic Southern dessert. These bite-sized cakes feature a fudgy crumb and warm pour-over cocoa icing, making them irresistibly gooey and perfect for any occasion—from potlucks to bake sales. Easy to make, freezer-friendly, and endlessly customizable, they’re a chocolate lover’s dream in two perfect bites.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour sifted
- 1 cup granulated sugar
- ½ tsp baking soda
- ¼ tsp salt
Cocoa Mixture:
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ½ cup boiling water
Wet Ingredients:
- ¼ cup buttermilk
- 1 large egg beaten
- ½ tsp vanilla extract
For the Icing:
- ¼ cup unsalted butter
- 2 tbsp cocoa powder
- 3 tbsp milk whole or 2%
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
Optional Toppings:
- Chopped pecans or walnuts
- Mini chocolate chips
- Flaky sea salt
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a mini muffin tin with liners or grease thoroughly.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Make Cocoa Mixture: In a saucepan, combine butter, cocoa, and boiling water. Stir over medium heat until smooth. Remove from heat.
- Combine: Pour hot cocoa mixture into dry ingredients and mix gently. Add buttermilk, egg, and vanilla. Stir until just combined.
- Fill Muffin Tin: Spoon batter into muffin cups, filling each about 2/3 full.
- Bake: Bake for 10–12 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes before transferring to a rack.
- Make Icing: While bites bake or cool, heat butter, cocoa, and milk in a saucepan until smooth. Remove from heat and whisk in powdered sugar and vanilla.
- Ice the Bites: Spoon icing over warm bites. Top with nuts or other toppings while icing is still warm if desired.
Notes
- Use room-temperature ingredients for best texture.
- A small cookie scoop helps portion batter evenly.
- For a flavor twist, add 1 tsp espresso powder or 1 tbsp orange zest to the batter.
- Double the recipe—these disappear fast!
Storage
- Store at room temperature for up to 3 days in an airtight container.
- Refrigerate for up to 1 week.
- Freeze un-iced bites for up to 2 months. Thaw and ice before serving.
Yield: 24 mini bites (using a standard mini muffin pan)
Perfect for sharing at parties, potlucks, or storing as a quick grab-and-go treat.