If you’ve ever had a slice of Texas Sheet Cake, you know it’s not your average chocolate cake. It’s rich, tender, drenched in silky cocoa icing, and incredibly nostalgic. Now imagine all that warm, chocolatey goodness in a bite-sized treat. Enter Texas Sheet Cake Bites—the perfect dessert for potlucks, parties, holidays, or anytime you want to impress a crowd without fuss.

These mini cakes are easy to make in bulk, perfectly portioned, and stay moist for days. Bonus? You don’t even need a fork.

🤠 Why We Love Texas Sheet Cake Bites

All the flavor of traditional sheet cake – but easier to serve!
Bakes quickly – just 8–10 minutes in a mini muffin pan.
Perfect texture – moist, soft crumb topped with smooth, fudgy icing.
Crowd-pleaser – makes about 72 bites—great for parties and holidays.
Classic Southern dessert – now with built-in portion control.

🧾 Texas Sheet Cake Bites (Original Recipe)

Prep Time: 15 minutes
Total Time: 25 minutes
Servings: 72 mini bites

Ingredients

For the Cake:

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

For the Icing:

6 tablespoons whole milk
4 tablespoons salted sweet cream butter
4 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
3 ½ cups powdered sugar (1 pound box)

👩‍🍳 Instructions

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C). Generously spray mini muffin pans with nonstick spray and set aside.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

In a medium bowl, stir the boiling water, butter, buttermilk or sour cream, and vanilla until the butter is fully melted and mixture is lukewarm.

Step 4: Combine Wet and Dry

Pour the liquid mixture into the dry ingredients and stir to combine. Add the beaten eggs, and continue stirring until the batter is smooth with no lumps.

Step 5: Bake

Scoop batter using a 1-tablespoon cookie scoop into the muffin tins. Bake for 8–10 minutes, or until the tops spring back when lightly pressed. Allow the bites to cool completely.

Step 6: Make the Icing

On a cooling rack placed over a parchment-lined baking sheet, set your cooled cake bites.
In a small bowl, microwave milk, butter, and vanilla for about 25–30 seconds to melt the butter. Stir in the cocoa powder.
Pour this mixture over the powdered sugar in a separate bowl and whisk until smooth and glossy.

Step 7: Ice the Bites

Drizzle or gently spoon the icing over each bite. Let the icing set before serving.

🍽️ Serving Suggestions

Serve at room temperature with coffee or milk.
Add a dash of cinnamon to the batter for a true Texan twist.
Top with chopped pecans, a hallmark of traditional sheet cake.
Serve on a tiered platter for elegant presentation at showers or events.

🧊 Storage & Make Ahead

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Store for up to 5 days. Let come to room temperature before serving.
Freezer: Freeze un-iced bites for up to 2 months. Thaw, ice, and serve.

🔄 Flavor Variations

Spicy chocolate: Add a pinch of cayenne to the icing.
Nutty bites: Mix in chopped walnuts or pecans into the batter.
Mocha twist: Swap some boiling water with strong brewed coffee for deeper chocolate flavor.
Minty fresh: Add ¼ teaspoon peppermint extract to the icing for a seasonal twist.

💬 Final Thoughts

There’s something irresistible about mini desserts—and Texas Sheet Cake Bites offer the best of both worlds: nostalgic flavor and modern convenience. Whether you’re prepping for a bake sale, a birthday, or just indulging in some Southern charm at home, these bites promise to disappear fast (so you might want to double the batch).