These rich and fudgy chocolate bites bring all the classic flavor of a Texas sheet cake in a fun, mini form. Perfect for parties, potlucks, or anytime chocolate cravings hit—topped with a silky cocoa frosting that sets to glossy perfection.
Why You’ll Love This Recipe
- Mini-sized decadence – Perfectly portioned for parties or gifting.
- Classic flavor – All the richness of traditional Texas sheet cake.
- Easy cocoa frosting – Smooth and shiny, poured over warm bites.
- Quick bake time – From prep to serve in under 30 minutes.
- Great for crowds – Makes 48 bite-sized treats!
Ingredients
For the Cake:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup salted butter
- 3/4 cup water
- 5 tablespoons cocoa powder
- 1/2 cup buttermilk
- 2 large eggs, beaten
For the Frosting:
- 1/3 cup buttermilk
- 1/2 cup butter
- 5 tablespoons cocoa powder
- 1 pound powdered sugar
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 325°F (163°C). Line mini muffin tins with paper liners or grease and dust with cocoa.
- In a large bowl, whisk together sugar, flour, baking soda, and salt.
- In a saucepan over medium heat, bring butter, water, and cocoa powder to a boil. Remove from heat.
- Pour the hot cocoa mixture over the dry ingredients and stir until just combined.
- Add in buttermilk and beaten eggs. Mix until the batter is smooth. It will be thin.
- Fill each muffin cup with about 1 tablespoon of batter.
- Bake for 10–12 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- To make the frosting, combine buttermilk, butter, and cocoa powder in a saucepan and bring to a boil. Remove from heat.
- Stir in powdered sugar and vanilla until smooth.
- Spoon or pour the warm frosting over cooled cake bites. Allow frosting to set before serving.
Servings and Timing
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Kcal: 160 kcal per bite
Servings: 48 mini bites
Variations
- Add chopped pecans to the frosting for a traditional Southern touch.
- Top with sprinkles or mini chocolate chips for a fun finish.
- Use mini cupcake liners for easy cleanup and festive presentation.
- Try coffee instead of water in the cake for a mocha twist.
Storage/Reheating
- Room temp: Store in an airtight container for up to 3 days.
- Fridge: Store for up to 5 days. Let come to room temp before serving.
- Freezer: Freeze unfrosted bites up to 2 months. Add fresh frosting after thawing.
FAQs
Can I use regular milk instead of buttermilk?
Yes, add 1/2 tablespoon vinegar or lemon juice to regular milk to make buttermilk.
Can I bake this in a regular sheet pan?
Yes, use a 10×15-inch jelly roll pan and increase baking time to 18–20 minutes.
How do I know when the bites are done?
They should spring back lightly when touched and a toothpick should come out clean.
Can I use Dutch-processed cocoa?
Yes, but natural unsweetened cocoa is more traditional.
What if I don’t have mini muffin tins?
You can use a regular muffin tin and increase bake time to 14–16 minutes.
Can I double the frosting for extra drizzle?
Absolutely! Just let the bites cool a bit more before applying.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend for best results.
Do I need to sift the powdered sugar?
Not required, but it helps ensure a smoother frosting.
Can I skip the frosting?
Yes, but the frosting is what makes them taste like Texas sheet cake!
Are they freezer friendly?
Yes, freeze unfrosted bites and frost after thawing for best texture.
Conclusion
These Chocolate Texas Sheet Cake Bites are a bite-sized version of a beloved classic—rich, chocolatey, and irresistibly fudgy with that signature cocoa frosting. Perfect for any celebration or chocolate lover’s fix!
Print
Chocolate Texas Sheet Cake Bites
- Total Time: 27 minutes
- Yield: 48 mini bites 1x
- Diet: Vegetarian
Description
Mini Texas Sheet Cake Bites – Rich fudgy chocolate cakes topped with silky cocoa frosting. Great for potlucks, parties & indulgence!
Ingredients
For the Cake:
2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup salted butter
¾ cup water
5 tbsp cocoa powder
½ cup buttermilk
2 large eggs, beaten
For the Frosting:
⅓ cup buttermilk
½ cup butter
5 tbsp cocoa powder
1 lb powdered sugar
1 tsp vanilla extract
Instructions
Preheat Oven:
Preheat to 325°F (163°C).
Line mini muffin tins with liners or grease and dust with cocoa powder.
Make the Cake Batter:
In a large bowl, whisk together sugar, flour, baking soda, and salt.
In a saucepan, bring butter, water, and cocoa to a boil. Remove from heat.
Pour hot cocoa mixture over dry ingredients. Stir to combine.
Mix in buttermilk and beaten eggs until smooth (batter will be thin).
Bake:
Fill each muffin cup with about 1 tablespoon of batter.
Bake for 10–12 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
Make the Frosting:
In a saucepan, heat buttermilk, butter, and cocoa until boiling.
Remove from heat and whisk in powdered sugar and vanilla extract until smooth.
Frost the Bites:
Spoon warm frosting over cooled mini cakes.
Let frosting set before serving.
Notes
- Makes a great party or holiday dessert tray item.
- You can also bake this recipe in a sheet pan for a traditional version.
- Store in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
