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:
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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
Optional:
- Chopped pecans or walnuts
Instructions
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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.
