The first time I made Texas sheet cake bites, my whole kitchen smelled like warm cocoa, buttery goodness, and nostalgia all at once. I remember pulling the mini muffin pan out of the oven and thinking the scent alone could make anyone fall in love with baking. The glossy chocolate glaze poured over the tops like velvet, and I couldn’t resist tasting one while it was still warm. That first bite instantly reminded me why I adore this classic dessert—rich chocolate flavor in the cutest, most irresistible little form.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you everything you adore about traditional Texas sheet cake—moist crumb, rich chocolate, and that signature fudge-like icing—but in convenient, bite-sized portions that are perfect for parties, snacking, gifting, or just treating yourself without needing a whole slice.
Ingredients
- 1 cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the glaze:
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ cup buttermilk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
When it comes to cocoa powder, I always use a good-quality unsweetened cocoa because the flavor really shines in such a simple recipe. If you don’t have buttermilk, you can make a quick substitute by mixing 1 tablespoon of vinegar with 1 cup of milk—though the real buttermilk makes the texture slightly fluffier. And whatever you do, don’t skip the baking soda; it reacts with the buttermilk and gives these bites their signature tender crumb.
Equipment Needed
- Mini muffin pan
- Mixing bowls
- Small saucepan
- Measuring cups and spoons
- Whisk
- Cooling rack
A mini muffin pan is essential here because it gives the bites their shape and helps them bake quickly and evenly. I’ve tried silicone and metal pans, and the metal ones brown the edges just a bit better. A small saucepan is needed for the glaze because melting the butter and cocoa together on the stovetop gives that smooth, fudgy finish. A cooling rack helps the glaze drip beautifully without leaving a mess.
Step-by-Step Instructions
When I start making these Texas sheet cake bites, I like to preheat my oven and grease the mini muffin pan generously. Trust me, the extra grease helps the bites pop out easily later—they’re tender, and a light spray sometimes isn’t enough. In a saucepan, I combine the butter, water, and cocoa powder, heating until the butter melts and the mixture turns glossy and chocolatey. The smell at this point is heavenly, like warm chocolate fudge.(See the next page below to continue…)