Why You’ll Love This Recipe
These cake bites offer the same deep chocolate flavor and tender crumb as the traditional Texas sheet cake but in a fun, portable size. They’re easy to make, perfect for sharing, and can be customized with nuts, sprinkles, or any favorite topping. Ideal for gatherings or as a sweet snack on the go.
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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1/2 tsp salt
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1/4 cup unsweetened cocoa powder
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1 cup unsalted butter
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1 cup water
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1/2 cup buttermilk
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2 large eggs
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1 tsp baking soda
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1 tsp vanilla extract
For the frosting:
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1/2 cup unsalted butter
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1/4 cup unsweetened cocoa powder
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6 tbsp milk
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3 1/2 cups powdered sugar
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1 tsp vanilla extract
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Optional: chopped pecans or walnuts
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat Oven:
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Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
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Make the Cake Batter:
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In a large bowl, whisk together flour, sugar, salt, and cocoa powder.
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In a saucepan, bring butter and water to a boil; pour over dry ingredients and mix until combined.
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In a separate bowl, whisk buttermilk, eggs, baking soda, and vanilla.
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Stir wet ingredients into the cocoa mixture until smooth.
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Bake:
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Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
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Cool completely.
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Prepare the Frosting:
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In a saucepan, melt butter over medium heat.
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Stir in cocoa powder and milk; bring to a boil.
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Remove from heat and beat in powdered sugar and vanilla until smooth.
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Assemble Cake Bites:
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Spread frosting evenly over the cooled cake.
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Allow frosting to set for 15 minutes.
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Cut cake into bite-sized squares.
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Sprinkle with chopped nuts if desired.
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Servings and Timing
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Servings: About 48 bites
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Prep time: 20 minutes
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Bake time: 30 minutes
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Total time: 50 minutes
Variations
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Nut-Free: Omit nuts or use seeds instead.
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Peanut Butter: Swirl peanut butter into the frosting.
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Spicy: Add a pinch of cayenne to the cake batter for a kick.
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Vegan: Use plant-based butter, milk, and egg substitutes.
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Gluten-Free: Use a gluten-free flour blend.
Storage/Reheating
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Storage: Store in an airtight container at room temperature for up to 3 days.
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Refrigeration: Refrigerate in warm climates to keep frosting firm.
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Freezing: Freeze cake bites in an airtight container for up to 2 months.
FAQs
Can I make the cake batter ahead?
Yes, prepare batter and refrigerate up to 24 hours before baking.
Can I use regular milk instead of buttermilk?
Use milk mixed with 1 tbsp lemon juice or vinegar as a substitute.
How do I keep the frosting glossy?
Avoid over-beating powdered sugar and frost when cake is completely cooled.
Can I make these gluten-free?
Yes, use a gluten-free flour blend suitable for baking.
What if I don’t have cocoa powder?
Use melted chocolate but adjust liquids accordingly.
Can I add sprinkles on top?
Yes, add sprinkles before frosting sets.
How do I cut neat cake bites?
Use a sharp knife warmed in hot water for cleaner cuts.
Can I make them dairy-free?
Substitute dairy ingredients with plant-based alternatives.
Can I make mini cupcakes instead?
Yes, bake in mini muffin tins and frost similarly.
How long do they last?
Best within 3 days; can be frozen longer.
Conclusion
Texas Sheet Cake Bites pack all the rich, fudgy flavor of the classic cake into perfect little treats that are easy to serve and enjoy. Whether for parties, school events, or a casual dessert, these bites are a delicious crowd-pleaser that bring comfort and joy in every chocolatey morsel.
Texas Sheet Cake Bites
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 48 bites
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Texas Sheet Cake Bites are rich, moist, and fudgy mini chocolate treats inspired by the classic Texas sheet cake. These bite-sized delights are topped with creamy chocolate frosting and perfect for parties, potlucks, or casual snacking. Easy to make and endlessly customizable, they bring all the comfort of traditional sheet cake in a fun, portable form.
Ingredients
For the Cake:
-
2 cups all-purpose flour
-
2 cups granulated sugar
-
1/2 tsp salt
-
1/4 cup unsweetened cocoa powder
-
1 cup unsalted butter
-
1 cup water
-
1/2 cup buttermilk
-
2 large eggs
-
1 tsp baking soda
-
1 tsp vanilla extract
For the Frosting:
-
1/2 cup unsalted butter
-
1/4 cup unsweetened cocoa powder
-
6 tbsp milk
-
3 1/2 cups powdered sugar
-
1 tsp vanilla extract
Optional:
- Chopped pecans or walnuts
Instructions
-
Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. -
Make the Cake Batter:
In a large bowl, whisk together flour, sugar, salt, and cocoa powder.
In a saucepan, bring butter and water to a boil; pour over dry ingredients and mix until combined.
In a separate bowl, whisk buttermilk, eggs, baking soda, and vanilla extract.
Stir wet ingredients into the cocoa mixture until smooth. -
Bake:
Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. -
Prepare the Frosting:
In a saucepan, melt butter over medium heat.
Stir in cocoa powder and milk; bring to a boil.
Remove from heat and beat in powdered sugar and vanilla until smooth. -
Assemble Cake Bites:
Spread frosting evenly over the cooled cake.
Allow frosting to set for 15 minutes.
Cut cake into bite-sized squares.
Sprinkle with chopped nuts if desired.
Notes
Substitute milk + lemon juice/vinegar for buttermilk if needed.Use gluten-free flour blend to make gluten-free.Swirl peanut butter into frosting for variation.For dairy-free, use plant-based butter, milk, and egg substitutes.Warm a sharp knife in hot water before cutting for cleaner slices.
