Texas Sheet Cake Bites have all the decadence you love in a tiny bite! Topped with walnut and chocolate frosting, everyone will want one!
I love a simple homemade cake, but I don’t always NEED a whole cake. Texas Sheet Cake Bites take all the amazing flavors of the original and pack them into bite-sized treats! As easy as my cookie cake, this dessert recipe is perfect for parties or a late-night snack.
TEXAS SHEET CAKE BITES
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I am not one for fancy cakes unless there is a special occasion. One of my favorite cakes to bake is a Texas Sheet Cake. This bite-sized recipe makes the most simple chocolate cakes covered in a creamy chocolate frosting with chopped walnuts. It’s the perfect chocolate dessert!
This mini muffin Texas sheet cake bites recipe makes a ton, but luckily they’re easy to freeze. I sneak out a couple let them thaw for a few minutes and pop them into my mouth. So, so good! Everyone needs a little chocolate in their lives.
What Is Texas Sheet Cake?
BUTTERMILK: There’s buttermilk in the cake and in the frosting. If you don’t have buttermilk you can use sour milk instead. To make sour milk just add 1 teaspoon of vinegar into one cup of milk and let it sit for a few minutes and it will start to curdle! I have used this substitution a million times in this recipe, and it always turns out great!
FROSTING: I especially love this simple chocolate frosting made with just butter, cocoa powder, powdered sugar, vanilla, walnuts, and buttermilk. You can use regular milk or sour milk in a pinch, too!
This same recipe can be used in a sheet pan or baking dish for a traditional or mini Texas Sheet Cake, too! Just adjust the baking time and look for a cake that bounces back when done.
How to Make Texas Sheet Cake Bites
- Start by preheating your oven to 350 degrees F. Then line mini muffin tin pans with mini paper liners OR coat the cups with a baking spray with flour in it.
- Start preparing the cake batter by mixing the flour, sugar, baking soda, and salt together in a large mixing bowl.
- Then, add the water, cocoa powder, and butter to a heavy-bottomed medium saucepan and bring to a boil. Once boiling, add it to your dry ingredients and mix until just combined.
- Now, add the buttermilk and eggs to the batter and beat well. Your batter will be very thin.
- Next, use a cookie scoop or a1 tablespoon measuring spoon to pour a scoop of batter into each muffin cup.
- Bake in the preheated oven for about 12 minutes until they bounce back when lightly touched. Let the bites cool completely before frosting. If you used liners, remove the bites from the pan immediately. Otherwise, let cool for 10 minutes in the pan before transferring them to a rack to cool.
- To make the Texas sheet cake frosting, heat the milk, butter, and cocoa powder until bubbly. Then, add the sugar and vanilla and mix until super smooth before folding in the nuts. Spoon about 1 tablespoon of frosting over each of the Texas sheet cake bites and let it set before serving.
You can make these with or without cupcake liners. Be sure to use a baking spray with flour if you’re not using liners for the easiest removal.
Why Is It Called Texas Sheet Cake?
Unfortunately, the origins of this delicious dessert’s name is unclear.
Some say it’s simply because it’s massive, just like Texas. Others say it’s because of the very Texas additions of buttermilk and pecans (though I prefer walnuts in mine).
The traditional Texas sheet cake recipe we know today is also similar to one printed in 1957 in the Dallas Morning News.
All of them seem to be some form of a large chocolate sheet cake mixed by hand and smothered in a sweet chocolate frosting packed with nuts.
Ultimately, no one knows why it’s called a Texas sheet cake for sure, but I have to thank Texas for their contribution to this amazingly decadent but easy recipe!
More Amazing Chocolate Dessert Recipes
- Triple Chocolate Gooey Cake
- Slow Cooker Chocolate Turtles
- Iced Lunch Lady Brownies
- Nutty Triple Chocolate Cookies
- Rocky Road Clusters
- More DESSERT recipes…
Tools used to make this Texas Sheet Cake Bites recipe
Mini muffin tin: You can use muffin tins for so much more than muffins and cupcakes! From egg bites to the perfect single-serve appetizers, these pans are so useful in the kitchen.
Cookie scoop: If you want every bite to be the exact same size, a tablespoon-sized cookie scoop is the way to go! This way no Texas sheet cake bites will end up over baked or under baked!
*This post originally posted on 08/13/2015.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup water
- 1 cup butter
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk (or sour milk - see notes)
- 2 eggs
Frosting
- 6 tablespoons buttermilk (or sour milk - see notes)
- 1/2 cup butter
- 5 tablespoons unsweetened cocoa powder
- 1 pound powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped walnuts
Instructions
Cake Bites
- Preheat oven to 350 degrees F. Prepare mini muffin tins by lining each cup with mini paper liners or spraying cups liberally with baking spray that has flour in it.
- Mix flour, sugar, baking soda, and salt in a large bowl. Set aside.
- Combine water, cocoa powder, and butter in a medium saucepan. Bring to a boil, whisking often. Remove from heat, pour into the bowl with dry ingredients. Mix together until just combined.
- Add buttermilk and eggs and mix to combine. The batter will be thin.
- Using a 1 tablespoon cookie scoop, place one scoop of batter in each muffin cup.
- Bake for 10-12 minutes or until cakes bounce back when lightly touched. Remove from oven and transfer bites to a rack to cool.If liners were not used, let bites cool for about 10 minutes in the pan. Then using the tip of a knife, gently remove from the pan and place on a wire rack to cool completely.
Frosting
- In a medium saucepan, heat over medium heat buttermilk, butter and cocoa until bubbly. Mix in sugar and vanilla until smooth. Add in nuts and blend until incorporated.
- Carefully spoon about a tablespoon of frosting over each cake bite and let frosting set. Some frosting may run over the sides, that's okay. Store in an air-tight container.
Notes
Nutrition
The Better Baker says
Absolutely brilliant! I just baked a TX sheet cake yesterday…wish I had seen this first. MMM good. I am crazy wild about ‘single servings’…these are so cute. Would love for you to share at our Weekend Potluck party tomorrow…linking back to the party makes you eligible to be featured. ;-}
www.thebetterbaker.blogspot.com
Kelly says
Does anybody have any idea how many bite sized cakes this recipe makes?
Jodi says
I just made these and it made 72. My family loved them. I plan to freeze them to put in school lunches.
Cindy says
I made these today and filled the cupcake papers (mini ones) almost full and got 6 dozen.
Patricia says
approx 72 bites
Mike Hinz says
Poke a hole in each cake with a wooden spoon handle before icing.
Margo says
Texas sheet cake bites look awesome!! Can’t wait to try. Also, you can buy dry buttermilk powder and make as much as you need whenever you need it!
Debbie Shock says
I make TEXAS SHEET CAKE for yrs., I’m making one for a house warming sun. , mini cakes would be really cute and go farther. THANK-YOU for the idea !!
Sandra Nachlinger says
Yummy! I’ll serve these to my writing group the next time we get together.
Betty Morgan says
how well does the frosting freeze? How long can you keep them in freezer?
Thanks, betty
Buena says
I’ve made this sheet cake since I was a teen…and have never used anything BUT sour milk…and it is delicious!
Mary says
You can also use powdered buttermilk, which will keep in the cupboard and reconstituted when needed.
Joe says
that’s what I was going to say.
Andrea Somers says
You can buy powdered buttermilk in the baking aisle next to the powdered milk. It is really inexpensive and great to have on hand. I have used it for various recipes and it works very well!
Jan Todd says
I have made a Texas sheet cake for years, but use sour cream instead of the vinegar mixed with milk or buttermilk. The milk with added vinegar makes the cake dryer while the sour cream & butter makes it moist. But the buttermilk sounds interesting. I have another cake recipe that calls for buttermilk & all kinds of spices, raisins etc. that is also a sheet cake & delicious. Don’t make them much as the sheet cakes make a lot of cake & I would be only one eating any more. always like to see new recipes though.
Carol says
Do you use the amount in sour cream that would otherwise be the milk/vinegar mixture? So one-half cup of sour cream? Anything to add to the moisture would be good, tho I think this is a fairly moist cake.
Karen B says
Oh Thank you for sharing !!!!
My Aunt use to make this Cake often, I loved it !!
Can’t wait to try your Recipe for these bites,
Looks Scrumptious!!!
Rachel Willis says
Oh.my.goodness. If I made these I would SO not be sharing!
Nan Falkner says
Delicious!
Louise Rugaard says
I was surprised that there was no cinnamon in the cake and it used walnuts instead of pecans. I can see using the mini muffins to cut back on eating too much!
Susie W says
I guess i need to go buy me some mini muffin tins! have always loved this cake, my favorite!
Peggy says
Love this idea, thank you! Do you really put 1 cup of butter in your cake batter, my recipe calls for 1 stick (1/2 cup). I use margarine – what does everyone else prefer? Thanks!
Kathie says
I made these for our marching band baked sale at tonight’s football game, substituted Heath bar bits for nuts! im really regretting I didn’t throw a few of the extras in my lunch bag for a snack!
Julie K says
Heath bar bits sounds awesome!
Hung Higuchi says
These Texas Sheet Cake Bites are the perfect compromise! The same recipe as the full sized cake, only baked in little bite size morsels.
Catherine says
I made these last week, and they were excellent! This recipe will be forever in my recipe box, love it thank you!
Brenda Keller says
Texas Sheet Cake is my go to cake when you want good and easy! Love this mini idea. I have also cut the sheet cake into squares and layered whipped filling (the kind with the flour paste and shortening) in the center and then poured the icing over the “sandwich cakes”. Also great to top with candied pecans! Makes it really “Texas”. As for buttermilk, I use up a carton a week making homemade buttermilk ranch dressing and brining chicken before frying (buttermilk, hot sauce and crushed garlic). Cooking is a sport! LOL
Joyce says
I’m going to try this.
Joyce says
Can you substitute almond milk in the bites recipe?
Barbara Hartwig says
If you make these, do not use a miniature muffin pan without the liners! Will stick and you will not be able to get out of the pans! But they did taste good. Even the crumbs!
diane says
question about freezing–how well does the frosting freeze? am wanting to make ahead for thanksgiving
Renna Hanlon says
What an awesome idea! I’ve been making Texas sheetcakes for over 40 years. I’m always expected to bring them to potlucks. The only difference in my recipe and yours is that I use only 1/2 cup butter in my cake (and 1/2 cup in my frosting). I love the idea of making this in a mini muffin tin, as there’s better portion control.
Thanks for sharing! 🙂
Kimmie says
My word! These look yummy. My mouths watering just looking at them here. Can’t wait to give them a go 🙂
Terri says
I have made these several times and I get rave reviews. I have had troubles with the icing two times I’ve made it and was hoping for some advice. Tonight I made them however the icing didn’t harden, it is just a gooey mess on the cupcakes. They taste fine but I prefer when the icing hardens. What am I doing wrong??
Laura P says
Terri,
I am sorry your having troubles with the frosting. I’m not sure exactly what is going on with your frosting but you can try a couple of things, add a little more powdered sugar and let the frosting cool more before frosting the bites. Makes sure that the bites are completely cool before frosting if you don’t want to add more powdered sugar try putting the frosting in the fridge until it is cool to about a pudding consistency and then frost the bites. I hope these suggestions helps.
Terri says
I’ve made these several times ands everyone loves them. Question though…my icing does not always harden. Any thoughts as to why??
Teresa says
What kind of butter do you use for this recipe, salted or unsalted?
Julie @Real Housemoms says
Unsalted
Cristine says
I had quite a bit of batter left over! I made 72 mini cupcakes! Is the normal?
Chris says
The batter totally stuck to the paper liners. Very difficult to eat but still delicious. Next time I will not use the liners.
candyce says
do you freeze these with or without frosting?
Brenda Miltz says
i noticed someone said that they used only half cup of water and your recipe calls for one cup which is correct?
also is there a substitute other than buttermilk?
thank you,
Brenda
Sondra says
Baking Soda is listed as an ingredient, but I do not see where it is used. Making these right now and am pondering……..