Why You’ll Love This Recipe

These mini Texas Sheet Cake Bites deliver all the rich, decadent flavors of the traditional Texas Sheet Cake in a perfectly portioned bite. The combination of a moist cake base and smooth, warm chocolate frosting creates the ideal dessert for chocolate lovers. They’re quick to make, taking just under 30 minutes, and easy to share, making them a great option for gatherings. The warm frosting that’s spooned over the bites as soon as they come out of the oven ensures that each one is coated in gooey, chocolatey goodness.

Ingredients

For the Cake:

1 cup all-purpose flour
1 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sour cream
1/2 cup unsalted butter
1/2 cup water
2 tbsp unsweetened cocoa powder
1 large egg
1/2 tsp vanilla extract

For the Frosting:

1/4 cup unsalted butter
2 tbsp milk
2 tbsp unsweetened cocoa powder
1 1/4 cups powdered sugar
1/2 tsp vanilla extract

Optional:

Chopped pecans or walnuts for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prepare

Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners.

2. Make the Cake Batter

In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a saucepan, melt 1/2 cup butter with 1/2 cup water and 2 tbsp cocoa powder over medium heat, stirring until smooth.
Pour the cocoa mixture into the dry ingredients and mix until just combined.
Add the sour cream, egg, and vanilla extract to the batter, and mix until smooth.

3. Bake

Fill each mini muffin cup about 2/3 full with the batter.
Bake for 12–14 minutes, or until a toothpick inserted comes out clean.

4. Make the Frosting

While the cake bites are baking, prepare the frosting. In a saucepan, melt 1/4 cup butter with 2 tbsp milk and 2 tbsp cocoa powder over medium heat.
Remove from heat and whisk in powdered sugar and vanilla until smooth.

5. Frost and Garnish

As soon as the cake bites come out of the oven, spoon the warm frosting over each bite while still hot.
Optionally, top with chopped nuts for extra flavor and texture. Let them cool until the frosting sets.

Servings and Timing

Servings: 24 mini bites
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

Variations

Nut-free version: Skip the chopped nuts to make these bites nut-free.
Frosting variations: Add a little cinnamon to the frosting for a spiced twist, or use vanilla extract in the cake batter for a more fragrant flavor.
Mini bundt cakes: If you prefer a slightly larger version, you can make mini bundt cakes or use a standard muffin tin.

Storage/Reheating

Store these Bite-Sized Texas Sheet Cake Bites in an airtight container at room temperature for up to 3 days.
Alternatively, refrigerate them for up to a week.
To freeze, place the unfrosted bites in a single layer on a tray, freeze until solid, then transfer to a freezer bag or container for up to 2 months. Thaw and frost before serving.

FAQs

Can I use regular-sized muffin tins instead of mini muffin tins?

Yes, you can use a regular muffin tin, but you will need to adjust the baking time. Bake for about 18–22 minutes, or until a toothpick comes out clean.

How do I prevent the frosting from being too runny?

Make sure the frosting ingredients are melted together over medium heat, and allow the frosting to cool for a few minutes before spooning it over the hot cake bites. This will ensure the frosting sets properly on the cake.

Can I use a store-bought frosting?

While homemade frosting adds a special touch, you can use store-bought frosting if you prefer to save time. Just warm it slightly before spooning it over the bites.

How can I make these bites even more festive?

Top with sprinkles, chocolate shavings, or colored sugar for a fun, festive look, especially for holidays or special events.

Can I make the cake bites ahead of time?

Yes, you can make the cake bites and store them unfrosted. Frost them just before serving to maintain the frosting’s fresh texture.

Conclusion

Bite-Sized Texas Sheet Cake Bites are a perfect treat for any chocolate lover. With their rich, moist texture, warm cocoa frosting, and optional nut topping, these little cakes pack a ton of flavor into each bite. They’re perfect for any gathering, easy to share, and simple to make in just under 30 minutes. Whether you’re hosting a party or looking for a sweet snack to enjoy at home, these mini desserts are sure to be a hit!

Bite-Sized Texas Sheet Cake Bites

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Mini Texas Sheet Cake Bites made with a rich, moist chocolate cake topped with warm cocoa frosting and optionally garnished with chopped pecans or walnuts.

Author: Amy
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: 24 mini bites
Category: Dessert
Method: Baking
Cuisine: Southern
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners.
Make the Cake Batter: In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a saucepan, melt ½ cup butter with ½ cup water and 2 tbsp cocoa powder over medium heat, stirring until smooth. Pour the cocoa mixture into the dry ingredients and mix until just combined. Add the sour cream, egg, and vanilla extract to the batter, and mix until smooth.
Bake: Fill each mini muffin cup about 2/3 full with the batter. Bake for 12–14 minutes, or until a toothpick inserted comes out clean.
Make the Frosting: While the cake bites are baking, prepare the frosting. In a saucepan, melt ¼ cup butter with 2 tbsp milk and 2 tbsp cocoa powder over medium heat. Remove from heat and whisk in powdered sugar and vanilla until smooth.
Frost and Garnish: As soon as the cake bites come out of the oven, spoon the warm frosting over each bite while still hot. Optionally, top with chopped nuts for extra flavor and texture. Let them cool until the frosting sets.