Name: Texas sheet cake bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour, spooned and leveled; 2 cups granulated sugar; 4 tablespoons unsweetened cocoa powder; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup boiling water; 1 cup salted sweet cream butter; ½ cup buttermilk or sour cream; 2 large eggs, room temperature and well beaten; 1 teaspoon pure vanilla extract; 6 tablespoons whole milk; 4 tablespoons salted sweet cream butter; 4 tablespoons unsweetened cocoa powder; 1 teaspoon pure vanilla extract; 3½ cups (1-pound box) powdered sugar

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There’s something magical about Texas sheet cake that moist, fudgy crumb and warm cocoa glaze hits in all the right places. But sometimes, you want that same rich flavor without baking an entire slab. That’s where these Texas Sheet Cake Bites come in.

I first whipped up a batch for a friend’s birthday, and they disappeared faster than any dessert I’ve ever made. They’re poppable, pretty, and wildly satisfying perfect for potlucks, parties, and chocolate emergencies alike. Best of all? They’re made with simple ingredients and come together in under an hour.

If you’re a fan of old-school chocolate cake but want something more modern and mess-free, you’re going to fall hard for these.

Why You’ll Love These

Grab-and-Go Goodness: No slicing, no fuss just chocolatey bites ready to serve.
Big Flavor, Small Size: All the richness of a full-size sheet cake, concentrated into mini cakes.
Party-Ready Presentation: Easy to dress up with glaze, nuts, or sprinkles.
Foolproof Process: Straightforward steps that even beginner bakers can master.
Customizable: From gluten-free to nutty or coconut-topped, they’re a blank canvas for your creativity.

Key Ingredients & Why They Matter

All-Purpose Flour: Acts as the structural base of the cake, giving each bite its soft but sturdy form. If you’re going gluten-free, an all-purpose gluten-free blend works well here too.

Unsweetened Cocoa Powder: The soul of the recipe. Go with natural cocoa for that classic tangy chocolate flavor, or Dutch-processed if you prefer a deeper, smoother taste.

Buttermilk: This is the secret to an ultra-moist crumb. It reacts with baking soda to give a light lift, keeping your bites soft without getting cakey.

Butter: Used in both the batter and the glaze, butter adds richness and smoothness throughout. For dairy-free options, plant-based alternatives hold up surprisingly well.

Vanilla Extract: Don’t skip this one. It rounds out the chocolate and enhances the sweetness of the glaze. Use pure extract for the best flavor payoff.

How to Make Texas Sheet Cake Bites

Close-up of Texas sheet cake bites topped with glossy chocolate glaze — Texas sheet cake bites

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line it with paper liners. If you’re skipping liners, dust the greased cups with cocoa powder instead of flour it keeps the chocolate flavor pure and the bites picture-perfect.

Step 2: Mix the Dry Ingredients

In a mixing bowl, whisk together your flour, sugar, and cocoa powder. This dry mix forms the base of your cake batter. Sift if needed to break up any clumps smooth batter is key!

Step 3: Melt the Butter Mixture

In a saucepan over medium heat, melt the butter with water. Stir constantly until it’s fully melted and combined. Let it cool slightly so you don’t scramble your eggs in the next step.

Step 4: Combine the Wet and Dry

Pour the warm butter mixture into the dry ingredients and stir until smooth. Then mix in the buttermilk, egg, vanilla, baking soda, and salt. Stir just until combined overmixing can make your bites dense.

Tip: If the batter feels too thick, add a tablespoon of water or buttermilk to loosen it.

Step 5: Bake the Bites

Use a small scoop or spoon to fill each muffin cup about ¾ full. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Glaze

Melt the butter in a saucepan, then whisk in cocoa powder and milk. Once smooth and silky, remove from heat and stir in powdered sugar and vanilla. Mix until the glaze is pourable but thick add more milk a teaspoon at a time if needed.

Step 7: Glaze and Decorate

Spoon glaze over the cooled bites, letting it drip down the sides. For a polished finish, dip the tops into the glaze and give a gentle twist as you lift them out.

Optional toppings: Chopped pecans, crushed toffee, shredded coconut, or mini chocolate chips all make fantastic finishing touches!

Variations You’ll Want to Try

Peanut Butter Swirl: Drop in a spoonful of peanut butter before baking for a Reese’s-style upgrade.
Coconut Dream: Stir shredded coconut into the batter or sprinkle over the glaze.
Nutty Crunch: Top glazed bites with toasted pecans or walnuts.
Gluten-Free or Vegan: Sub with GF all-purpose flour, flax eggs, and plant-based milk + butter. The results are still rich and satisfying!

FAQs

What is the difference between a sheet cake and a Texas sheet cake?

While both are made in sheet pans, Texas sheet cake is typically thinner, richer, and has a signature warm chocolate glaze poured over while the cake is still warm. It’s famous for its fudgy texture and usually includes buttermilk and cocoa in both the cake and icing.

Can Texas sheet cake be made into cupcakes?

Absolutely and that’s basically what these bites are! Just like cupcakes, these bake up in a muffin tin and are individually portioned, but they’re flatter and denser than traditional cupcakes. Think of them as brownie-textured cupcakes with glaze instead of frosting.

Should a Texas sheet cake be refrigerated?

Not necessarily. These bites can be stored at room temperature in an airtight container for a couple of days. But if your kitchen is warm or humid, refrigerating them will help preserve the glaze and texture. Just bring them to room temp before serving for the best flavor.