These Texas Sheet Cake Bites are the perfect bite-sized version of the classic, moist chocolate cake slathered in rich, fudgy frosting. Packed with bold chocolate flavor and a hint of vanilla, these little treats are decadent, irresistible, and perfect for parties, potlucks, or anytime indulgence. They’re easy to make and even easier to devour!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 tablespoons cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup boiling water
- 1 cup salted sweet cream butter
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the Frosting:
- 1 cup salted sweet cream butter
- 4 tablespoons cocoa powder
- ⅓ cup milk (whole milk or buttermilk works best)
- 1 teaspoon pure vanilla extract
- 3½–4 cups powdered sugar (adjust for desired thickness)
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Step 2: Make the Cake Batter
- In a small saucepan over medium heat, combine the butter and cocoa powder. Stir until the butter is melted and the mixture is smooth.
- Remove from heat and carefully stir in the boiling water. The mixture will bubble up, so stir gently until fully combined.
- Pour the hot cocoa mixture into the dry ingredients and mix until smooth.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Add this wet mixture to the batter and stir until well combined.
Step 3: Bake the Cake
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
Step 4: Make the Frosting
- In a medium saucepan over medium heat, melt the butter and cocoa powder together, stirring constantly.
- Remove from heat and stir in the milk and vanilla extract. Gradually whisk in the powdered sugar, one cup at a time, until the frosting is smooth and reaches your desired consistency. If it’s too thick, add a splash more milk; if too thin, add a bit more powdered sugar.
Step 5: Assemble the Bites
- Once the cake is completely cool, spread the warm frosting evenly over the top of the cake. Allow the frosting to set slightly.
- Use a round cookie cutter, biscuit cutter, or the rim of a glass to cut the cake into small circles (about 2–3 inches in diameter). Alternatively, cut the cake into squares or rectangles for simpler bites.
Step 6: Serve and Enjoy
- Arrange the Texas Sheet Cake Bites on a serving platter or store them in an airtight container.
- Serve at room temperature and enjoy the rich, chocolatey goodness of these mini delights!
Tips for Success
- Buttermilk Substitute: If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes to thicken.
- Frosting Consistency: Adjust the powdered sugar and milk as needed to achieve a smooth, spreadable frosting. You want it thick enough to coat the cake but soft enough to spread easily.
- Storage: Store the bites in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezing: Wrap individual bites in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe
These Texas Sheet Cake Bites are everything you love about the classic sheet cake—rich chocolate flavor, velvety frosting, and tender cake—but in adorable, bite-sized portions. Perfect for sharing or gifting, they’re a crowd-pleaser that’s easy to make and utterly delicious. Whether you’re hosting a party, bringing dessert to a gathering, or simply craving something sweet, these bites are sure to satisfy. Dive into this chocolatey delight and savor every bite!
