The very first time I made these Texas Sheet Cake Bites, my whole kitchen filled with the warm, nostalgic aroma of cocoa and melted butter, and instantly I was transported back to childhood potlucks where Texas sheet cake was always the first dessert to disappear. I wanted that same rich, fudgy flavor but in a fun bite-sized form, and the moment I popped the first finished bite out of the pan, warm and tender with glossy chocolate icing dripping down the sides, I knew I had created something special. They’re soft, melt-in-your-mouth, and every bite tastes like comfort.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 8 tbsp cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup buttermilk
- 1 cup + 4 tbsp salted sweet cream butter
- 2 large eggs
- 2 tsp pure vanilla extract
- 3½ cups powdered sugar
- 6 tbsp whole milk
When substituting ingredients, the one thing I never skip is real buttermilk. I’ve used the vinegar-and-milk trick in a pinch, and while it works, the flavor just isn’t as rich. The same goes for using salted butter—its tiny punch of salt balances all the sweetness. As for the cocoa powder, I’ve tried both Dutch-process and natural, and both work, but Dutch-process gives a deeper chocolate tone. Powdered sugar is non-negotiable for achieving that classic Texas sheet cake icing texture. And when it comes to the milk, whole milk gives the icing a velvety richness that truly makes a difference.
Equipment Needed
- Mini muffin pan
- Mixing bowls
- Whisk
- Saucepan
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
A mini muffin pan is absolutely essential here because it gives you the perfect bite-sized cakes with that signature rounded top. I like to use silicone pans when possible because the cakes pop out effortlessly, but a metal pan works beautifully if you grease it well. A saucepan is needed for the icing—it’s the one step that makes this recipe taste like authentic Texas sheet cake. A cooling rack helps cool the bites evenly so the icing sets with that signature smooth finish instead of clumping.
Step-by-Step Instructions
Whenever I start this recipe, I first whisk together the flour, sugar, cocoa, baking soda, and salt. The dry mixture always has this beautiful deep chocolate color, and the smell of cocoa instantly makes me excited. It’s important to get these ingredients well combined so the batter bakes evenly. I’ve rushed through this part before and ended up with bites that rose unevenly, so I always take a few extra seconds now to make sure everything is perfectly whisked.
Next, I melt the butter with a bit of water in a saucepan. As soon as the butter starts bubbling, that classic Texas sheet cake aroma fills the air—rich, buttery, and undeniably chocolatey once it hits the dry ingredients. I pour the hot mixture into the bowl of dry ingredients and watch it transform into a glossy batter. The heat helps bloom the cocoa powder, which deepens the chocolate flavor in a way that mixing cold ingredients just can’t replicate.
After that, I whisk in the eggs, vanilla, and buttermilk. The batter becomes silky smooth, and this is the moment when I always remind myself not to overmix. Overmixing can make the bites tough instead of tender. Once everything is barely combined, I scoop the batter into each mini muffin cup, filling them about two-thirds full. They bake quickly—usually around 10 minutes—and they always come out soft, rounded, and just slightly springy to the touch.(See the next page below to continue…)