While the bites cool, I make the icing. This icing is what makes Texas sheet cake truly iconic. I melt more butter with milk and cocoa powder, whisking until it’s glossy and smooth. Then I remove it from the heat and gradually stir in powdered sugar until the icing is thick but still pourable. When I dip each cooled cake bite into the icing, it hugs the top and sets into a shiny, fudgy cap. The whole process feels both comforting and decadent every single time.
Pro Tips for Best Results
I tested this recipe three different ways before landing on the perfect formula, and the first thing I learned is never to skip blooming the cocoa powder in the hot butter mixture. It intensifies the chocolate flavor dramatically. Once, when I tried mixing everything cold to save time, the bites tasted flat and not nearly as rich.
Another tip I learned is to measure flour correctly. Scooping straight from the bag packs too much flour into the cup, creating dense cake bites. Instead, I spoon flour into the measuring cup, level it with a knife, and the texture always comes out feather-soft and perfect. I can immediately taste the difference when I get lazy with this step.
The third tip is to ice the bites while they are slightly warm but not hot. If they’re too hot, the icing melts right off. If they’re too cool, the icing won’t spread smoothly. I wait about five minutes after removing them from the pan, and that sweet spot always gives me gorgeous glossy icing.
Finally, use a silicone spatula for dipping and coating the bites. It allows you to gently guide the icing around the top without tearing the delicate crumb. I used a metal spoon once, and I actually scraped a few tops off—it wasn’t pretty. The silicone spatula truly makes a difference.
Common Mistakes to Avoid
I made this mistake early on—overfilling the muffin cups. They puffed up too high and overflowed, creating domed tops that didn’t hold icing well. Filling only two-thirds full is key for perfectly shaped bites. Trust me, that extra batter doesn’t belong in the pan; bake a second batch instead.
Another mistake is underbaking. Because these bites bake so quickly, it’s easy to pull them out too soon. If the centers are still gummy, they won’t hold their shape when dipped in icing. A light spring to the touch means they’re ready. Once, I iced a batch that was underbaked, and they crumbled into the icing bowl—total disaster.
I also learned not to skip greasing the pan, even when using nonstick bakeware. These bites have a rich cocoa content, which tends to stick. I lightly grease or spray every cup before filling, and now they pop out effortlessly every time. The one time I skipped it, I ended up prying bites out with a knife and losing their shape.(See the next page below to continue…)