Texas Sheet Cake Bites

These Texas Sheet Cake Bites are the perfect bite-size version of the classic and decadent chocolate sheet cake. Made in a mini muffin tin, these are the perfect melt-in-your-mouth treat for a crowd.

Calling all chocolate lovers! This is THE dessert for you. It doesn't get easier or more delicious than a rich, fudgy Texas chocolate sheet cake and we're serving it up, bite-sized. This simple treat has everything you're looking for - classic chocolatey flavor, chewy texture, and the all time greatest crackly "icing on top"!

With a moist layer of cake baked to perfection, then topped with a decadent melt in your mouth frosting, these Texas Sheet Cake Bites are the ultimate popable bite-sized dessert using the mini muffin tin! They're great for a group and will leave everyone wanting just one more. Indulge in one, two...or a few!

If you like this easy sweet treat, check out some of our other crowd-pleasing desserts like these adorable Mini Carrot Cakes, this decadent White Chocolate Cake, or this super simple and delicious 1234 Cake.

Why You'll Love this Recipe

• Simple Dessert Recipe: These sheet cake bites are perfect for bakers of all skill levels and ages. And with just a few easy steps, anyone can bake these up!
• 5 Ingredient Frosting: With only 5 ingredients, this frosting is rich, chocolatey and perfectly sweet. Best of all, it's beyond simple to prepare.
• Foolproof Cake: A tried-and-true, classic recipe, this cake is simple to make and comes out perfectly, every time.
• Great for Entertaining: Served as adorable mini versions of the decadent, classic cake, these extra mini cakes can feed a group and are sure to be a crowdpleaser.

What is Texas Chocolate Sheet Cake?

Texas chocolate sheet cake is a beloved southern classic. The rich, chocolate batter is baked in a large, rectangular, shallow rimmed baking sheet, which makes this classic dessert a "sheet cake."

In fact, any cake that is made in a thin, wide pan like a sheet pan or jelly roll pan is known as a sheet cake. And while it's up for debate how it earned it's name, as a Texas-resident myself, I like to think it's because this cake is as large as the great state - hence the name, "Texas Chocolate Sheet Cake!"

Laura Ashley's Pro Tip: Be sure to frost this cake or cake bites warm! This is the secret to getting the frosting to set with a shiny and crackly top. It's the perfect bite every time.

INGREDIENTS

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake Ingredients:

• Salted Butter: The base fat to any great cake. It's key for rich flavor and moist texture - use salted here to enhance the other ingredients even more.
• Cocoa Powder: Adds the signature rich chocolate flavor to the cake.
• Boiling Water: Helps to bloom the cocoa powder, bring out the intense flavor and helps to evenly incorporate it into the batter.
• Buttermilk: Adds a nice tang and smooth flavor to the cake.
• Eggs: Binds the batter together when baked
• Vanilla Extract: Helps to flavor the cake, and pairs perfectly with the cocoa powder.
• All-Purpose Flour: Gives the batter its main structure and texture. For a gluten-free version, use 1 for 1 cup gluten free flour.
• Sugar: Adds just the right amount of sweetness to this cake recipe
• Baking Soda: The leavening agents responsible for helping the cake rise just the right amount, and keeps it tender and soft.

Frosting Ingredients:

• Salted Butter: The fat in the frosting, it adds a richness to this "icing on top". We like salted here to balance out the overall sweetness.
• Cocoa Powder: Adds the rich, chocolate flavor.
• Whole Milk or Half and Half: Helps bring the frosting together and responsible for that smooth, glossy texture.
• Vanilla Extract. Adds flavor and compliments the cocoa powder perfectly.
• Powdered Sugar. Adds the sweetness to the frosting. Make sure to use powdered sugar instead of granulated for a light, smooth texture.

Tools You'll Need

• Measuring Cups and Spoons
• Mixing Bowls
• Liquid Measuring Cups
• Spatula
• Scoop
• Cooling Racks
• Mini Cupcake Pan: 1 pan has 24 wells, and this recipe makes 72. You can either bake 2 pans at a time or bake one pan then refill.

How to Make Texas Sheet Cake Bites

For The Cake:

1. Preheat your oven to 325°F and while you wait, grease a 24-cup mini muffin pan.
2. In a microwave-safe bowl, melt the butter. Once melted, add in the cocoa, and stir until combined well.
3. Bring 1 cup of water to a boil in the microwave or on the stovetop. Pour the boiling water into the butter cocoa mixture and stir for 30 seconds.
4. In a small bowl, whisk together buttermilk, eggs, and vanilla extract.
5. Separately, in a large mixing bowl, combine flour, sugar, baking soda, and a pinch of salt.

6. Pour the cocoa mixture into the dry ingredients, and mix until combined. Then lastly, stir the buttermilk mixture into the batter.

7. Scoop batter into the prepared mini-muffin pan using a 1 tablespoon scoop. Bake 14-16 minutes or until a toothpick inserted comes out clean.

8. Allow the cake bites to cool 10 minutes before transferring to a cooling rack.

For The Frosting:

1. In a microwave-safe bowl, melt the butter. While it's still piping hot, stir in the cocoa until combined.

2. Add milk, vanilla, and powdered sugar. Mix until combined.

3. With a scoop or spoon, drop a ½ tablespoon of frosting onto the center of each cake bite. Allow the cake bites to set for at least 15 minutes before transferring to a serving tray.

Expert Tips for Recipe Success

• Use cupcake liners. To ensure these cake bites can be easily removed from the muffin tin, use cupcake liners. This will also make for a mess-free clean up! If you don't have liners, no problem - just be sure to generously grease your muffin liner to avoid the cake from sticking.
• Make your own buttermilk. It's super simple to make and adds a delicious tanginess, simply add 2 tablespoons lemon juice to 2 cups whole milk and let sit for 10 minutes. 
• Use boiling water. Trust me on this, don't skip this step. Adding boiling water to cocoa powder will allow it to bloom and enhances the flavor.
• Frost the cakes while they're warm. So the frosting soaks into the cakes and they absorb the rich, fudgy icing immediately.

Variations

• Bake a full-sized cake. Instead of pouring the batter into a muffin tin for mini bites, make a whole cake and simply slice to serve a crowd! Just pour batter into a prepared 18 x 13-inch rimmed half sheet pan at 350°F for about 15-20 minutes, or until set.
• Add chopped or whole pecans. For some extra flavor and texture, add chopped or whole pecans on top of the frosting, or alternatively, sprinkle them over the cake before pouring the frosting over top.
• Make a White Texas Sheet Cake. Make a vanilla-based cake and frosting to top. It's just as delicious, especially when paired with nuts!

Storage Instructions

If you have leftovers, or aren't ready to serve all of the mini cakes at once, you can store these on the counter or in the refrigerator. Once they're fully cooled, cover with plastic wrap or place in an airtight container and they can be kept at room temperature for up to 3 days.

If you'd prefer to refrigerate them, cover and store the same way for up to one week. Bring them to room temperature when you're ready to enjoy.

You can also freeze the baked cakes in an airtight container for up to 2-3 months if you choose to make these ahead of time. Simply thaw them on the counter when you're ready to serve them, and top with the frosting. Enjoy!

FAQs

More Chocolate Dessert Recipes

• Chocolate Tres Leches Cake
• Chocolate Peanut Butter Cake
• Chocolate Toffee Trifle
• Chocolate Peanut Butter Dream