I absolutely love making Texas sheet cake bites! These bite-sized delights are a perfect miniature version of the classic Texas sheet cake. The rich and moist chocolate cake is topped with a decadent layer of fudgy icing, providing a delightful explosion of flavor in every bite.

They are perfect for serving at parties or simply enjoying as a sweet treat with a cup of coffee. Plus, their small size makes them easy to pop into your mouth for a quick indulgence. Trust me, once you try these Texas sheet cake bites, you’ll be hooked!

Ingredients Needed for This Recipe

Ingredients for the Cake Bites:

1 box Chocolate Cake Mix
1 cup Flour
1/2 cup Cocoa Powder

1.5 cups Cold Coffee
1/4 cup Vegetable Oil
3 Eggs

3/4 cup Sour Cream
1 cup Sugar
1 tsp Salt

1 tbsp Vanilla Extract

Ingredients for the Frosting:

1/2 cup Butter, salted
4 tbsp Unsweetened Cocoa Powder

1/2 cup Heavy Cream
1 tsp Vanilla Extract
3.5 cups Powdered Sugar

1 cup Pecans, chopped

Instructions for Making Texas Sheet Cake Bites

To begin, heat your oven to 350 degrees Fahrenheit before cooking.
Combine all the ingredients for the cake in a big bowl, including cake mix, flour, cocoa powder, cold coffee, oil, eggs, sour cream, sugar, salt, and vanilla. Mix everything well using a hand mixer or whisk, and make sure to scrape down the sides of the bowl to ensure all dry ingredients are fully incorporated.

Coat a mini muffin pan with grease and pour batter into each tin. You will have enough batter for two tins, allowing you to bake the muffins in two rounds if needed.
Place in the oven and bake for 10-12 minutes, then test the doneness with a toothpick.
Take out the cake bites from the pan once they have cooled for a few minutes and place them on a platter.

After letting the cake bites cool, prepare the icing.
Melt the butter in a saucepan on medium heat, then mix in the cocoa powder and heavy cream until the mixture is smooth. Bring it to a boil, then take the saucepan off the heat.
Add vanilla, powdered sugar, and chopped pecans to the mixture, and blend with a hand mixer if needed to achieve a smooth consistency.

Once the cakes are still warm, carefully drizzle one tablespoon of the frosting over each cake bite. It is important to move quickly as the frosting can harden and become crystallized rapidly.

Tips for Perfecting the Recipe

Understand Your Ingredients: The key to a perfect Texas Sheet Cake Bite starts with understanding your ingredients. High-quality cocoa powder and real vanilla extract can significantly enhance the flavor of your cake bites. Opt for the best ingredients within your budget for a richer taste.

Room Temperature Ingredients: Ensure that your eggs, sour cream, and butter are at room temperature before you start. This helps to create a smoother batter and frosting, as the ingredients will combine more easily, resulting in a more uniform texture in the finished product.

Don’t Overmix the Batter: When combining your cake batter, mix just until the dry ingredients are moistened. Overmixing can lead to gluten development, making your cake bites tough instead of tender and moist.

Test for Doneness: Oven temperatures can vary, so it’s crucial to check for doneness using a toothpick inserted into the center of a cake bite. If it comes out clean or with a few moist crumbs, the cake bites are done. This prevents overbaking, which can dry out your cake bites.

Let Them Cool: Allow the cake bites to cool in the pan for a few minutes before transferring them to a wire rack. This makes them easier to handle and prevents them from breaking apart when you’re applying the frosting.

Frosting Consistency: For the frosting, aim for a smooth and spreadable consistency. If it’s too thick, add a little more heavy cream, a teaspoon at a time. If it’s too thin, add more powdered sugar until you reach the desired consistency. The right consistency will make frosting the cake bites easier and more enjoyable.

Serving Suggestions

Mini Dessert Platter: Arrange the Texas Sheet Cake Bites on a platter with other mini desserts like macarons, truffles, and mini cupcakes for a delightful dessert buffet that offers something for everyone.

With Ice Cream: Serve these cake bites with a scoop of vanilla ice cream for a classic combination. The cold ice cream complements the rich, chocolatey flavor of the cake bites beautifully.

Coffee or Tea Pairing: These chocolatey treats pair wonderfully with coffee or tea. Serve them as an afternoon snack with a hot cup of your favorite beverage for a relaxing break.

Special Occasions: Decorate the cake bites with festive sprinkles or edible glitter to match the theme of special occasions like birthdays, holidays, or baby showers. This adds a fun and personalized touch to your dessert.

Storage Tips

Room Temperature Storage: If you plan to consume the cake bites within a day or two, they can be stored in an airtight container at room temperature. Make sure they’re in a cool, dry place away from direct sunlight.

Refrigerating Cake Bites: For longer storage, place the cake bites in an airtight container and refrigerate them. They will keep for up to 5 days. Before serving, let them sit at room temperature for about 30 minutes to enhance their flavor and texture.

Freezing for Long-Term Storage: Freeze unfrosted cake bites on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature before frosting and serving.

Reviving Dry Cake Bites: If your cake bites have dried out, a quick fix is to brush them lightly with some syrup (like simple syrup or flavored liqueurs) before frosting. This adds moisture and can help improve their texture.

Frequently Asked Questions

Can I make the batter ahead of time? It’s best to bake the batter as soon as it’s mixed to ensure the leavening agents work effectively. However, you can mix the dry ingredients and wet ingredients separately and combine them just before baking.

Can I use a different type of frosting? Absolutely! While the traditional frosting is a chocolate pecan frosting, feel free to use your favorite frosting. Cream cheese frosting or a simple vanilla buttercream can also pair nicely with the chocolate cake bites.

How can I make these cake bites gluten-free? Substitute the all-purpose flour with your favorite gluten-free flour blend designed for baking. Ensure that your cake mix and other ingredients are also gluten-free.

Why did my cake bites sink in the middle? This can happen if the batter is overmixed, causing too much air to be incorporated and then collapse during baking. It can also occur if the oven door is opened too early, causing a sudden temperature change. Make sure to mix just until combined and avoid opening the oven door until it’s time to check for doneness.

Can I add nuts to the cake batter? Yes, adding finely chopped pecans or walnuts to the cake batter can add a delightful crunch and enhance the nutty flavor of the cake bites. Just be sure to fold them in gently after mixing the batter.

Texas Sheet Cake Bites

5 from 3 votes

These bite-sized delights are a perfect miniature version of the classic Texas sheet cake.

Ingredients

Ingredients for the Cake Bites:
1 box Chocolate Cake Mix

1 cup Flour
1/2 cup Cocoa Powder
1.5 cups Cold Coffee

1/4 cup Vegetable Oil
3 Eggs
3/4 cup Sour Cream

1 cup Sugar
1 tsp Salt
1 tbsp Vanilla Extract

Ingredients for the Frosting:
1/2 cup Butter salted
4 tbsp Unsweetened Cocoa Powder

1/2 cup Heavy Cream
1 tsp Vanilla Extract
3.5 cups Powdered Sugar

1 cup Pecans chopped

Instructions

To begin, heat your oven to 350 degrees Fahrenheit before cooking.
Combine all the ingredients for the cake in a big bowl, including cake mix, flour, cocoa powder, cold coffee, oil, eggs, sour cream, sugar, salt, and vanilla. Mix everything well using a hand mixer or whisk, and make sure to scrape down the sides of the bowl to ensure all dry ingredients are fully incorporated.

Coat a mini muffin pan with grease and pour batter into each tin. You will have enough batter for two tins, allowing you to bake the muffins in two rounds if needed.
Place in the oven and bake for 10-12 minutes, then test the doneness with a toothpick.
Take out the cake bites from the pan once they have cooled for a few minutes and place them on a platter.

After letting the cake bites cool, prepare the icing.
Melt the butter in a saucepan on medium heat, then mix in the cocoa powder and heavy cream until the mixture is smooth. Bring it to a boil, then take the saucepan off the heat.
Add vanilla, powdered sugar, and chopped pecans to the mixture, and blend with a hand mixer if needed to achieve a smooth consistency.

Once the cakes are still warm, carefully drizzle one tablespoon of the frosting over each cake bite. It is important to move quickly as the frosting can harden and become crystallized rapidly.