There’s something magical about the rich, fudgy goodness of a Texas sheet cake, and now you can enjoy it in perfectly portioned, bite-sized form. Easy Texas Sheet Cake Bites deliver all the chocolatey decadence you love, with a luscious glaze that melts into the cake, creating a treat that’s as irresistible as it is easy to make.
The first time I made these, the simplicity of the recipe and the big payoff in flavor won me over immediately. These cake bites are perfect for parties, potlucks, or whenever you want a little indulgence without committing to a whole cake.
What I love most about this recipe is how versatile it is—top them with nuts, sprinkles, or leave them plain. Let’s bake some Easy Texas Sheet Cake Bites and share the love, one bite at a time.
Easy Texas Sheet Cake Bites are soft, moist chocolate cake squares topped with a smooth, fudgy glaze. These bite-sized treats pack all the flavor of the classic Texas sheet cake into a portable, party-ready dessert.
An Exciting Story
The first time I brought Easy Texas Sheet Cake Bites to a neighborhood barbecue, they disappeared before I could even grab one. My husband loved their rich, chocolatey flavor, and the kids were all about the tiny, snackable size. Now, they’re my go-to for any gathering where dessert needs to impress.
Why These Easy Texas Sheet Cake Bites?
- Rich and Chocolatey: Full of deep chocolate flavor in every bite.
- Perfectly Portable: Great for parties, lunchboxes, or snacks.
- Simple to Make: No fancy equipment needed.
- Customizable: Add nuts, sprinkles, or coconut for variety.
- Crowd-Pleaser: Loved by kids and adults alike.
What You Need for Easy Texas Sheet Cake Bites
- For the Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ tsp salt
- ¼ cup unsalted butter
- ¼ cup vegetable oil
- 2 tbsp unsweetened cocoa powder
- ½ cup water
- 1 large egg
- ¼ cup sour cream or plain yogurt
- ½ tsp vanilla extract
- ½ tsp baking soda
- For the Glaze:
- ¼ cup unsalted butter
- 2 tbsp unsweetened cocoa powder
- 3 tbsp milk
- 1 ¼ cups powdered sugar
- ½ tsp vanilla extract
- Optional: Chopped pecans, sprinkles, or coconut for topping
How to Make Easy Texas Sheet Cake Bites
- Prepare the Pan:
- Preheat your oven to 350°F (175°C) and grease or line a mini muffin tin. Alternatively, use a 9×13-inch baking dish for larger portions.
- Make the Cake Batter:
- In a large bowl, whisk together the flour, sugar, and salt.
- In a small saucepan over medium heat, combine the butter, oil, cocoa powder, and water. Bring to a gentle boil, stirring until smooth. Pour the mixture into the dry ingredients and mix until combined.
- Add the egg, sour cream, vanilla extract, and baking soda, stirring until smooth.
- Bake the Cake Bites:
- Spoon the batter into the mini muffin tin, filling each cup about ¾ full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes, then remove from the tin.
- Make the Glaze:
- In a small saucepan over medium heat, melt the butter. Stir in the cocoa powder and milk, whisking until smooth. Remove from heat and mix in the powdered sugar and vanilla extract until the glaze is thick and shiny.
- Glaze the Bites:
- Dip the tops of the cooled cake bites into the glaze or spoon the glaze over each bite. Immediately sprinkle with chopped pecans, sprinkles, or coconut if desired.
- Serve and Enjoy:
- Allow the glaze to set for 10 minutes before serving. Store leftovers in an airtight container at room temperature for up to 3 days.
Tips for Easy Texas Sheet Cake Bites
- Don’t Overfill the Pan: Leave space for the batter to rise to avoid overflow.
- Cool Before Glazing: Let the bites cool completely to prevent the glaze from sliding off.
Substitutions and Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Substitute plant-based butter and milk, and use a non-dairy yogurt alternative.
- Add Flavors: Stir in a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
Make a Healthier Version
- Use whole wheat pastry flour for added fiber.
- Replace granulated sugar with coconut sugar or a natural sweetener.
- Opt for unsweetened almond milk in the glaze for a lighter option.
Closing for Easy Texas Sheet Cake Bites:
And there you have it—Easy Texas Sheet Cake Bites, a dessert that’s as fun to make as it is to eat. Perfect for parties, picnics, or a simple weeknight treat, these bites are guaranteed to impress. Let us know how yours turn out, and don’t forget to explore more of our easy dessert recipes!
Frequently Asked Questions for Easy Texas Sheet Cake Bites
Can I make these ahead of time?
Yes, the bites can be made a day in advance. Glaze them just before serving for the best presentation.
How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze them?
Yes, freeze the unglazed bites in an airtight container for up to 2 months. Thaw, glaze, and serve.
What if I don’t have a mini muffin tin?
Use a standard muffin tin and adjust the baking time to 15-18 minutes.
Can I add mix-ins?
Absolutely! Try mini chocolate chips, chopped nuts, or shredded coconut in the batter.
What pairs well with these bites?
Serve with coffee, milk, or a scoop of vanilla ice cream for an indulgent treat.
How do I prevent the glaze from becoming too thick?
Add a splash of milk if the glaze thickens too much while cooling.
Can I make them nut-free?
Skip the pecans and opt for sprinkles or leave them plain.
What if I don’t have powdered sugar?
Blend granulated sugar in a high-speed blender to make a powdered sugar substitute.
How do I make them extra festive?
Add holiday-themed sprinkles or edible glitter to the glaze.
Can I make this recipe in a sheet pan?
Yes, pour the batter into a greased 9×13-inch pan and bake for 18-20 minutes.
How do I prevent sticking?
Easy Texas Sheet Cake Bites
Course: Cake, Chocolate, Dessert, Snacks4
servings30
minutes40
minutes300
kcalIngredients
- For the Cake:
1 cup all-purpose flour
1 cup granulated sugar
¼ tsp salt
¼ cup unsalted butter
¼ cup vegetable oil
2 tbsp unsweetened cocoa powder
½ cup water
1 large egg
¼ cup sour cream or plain yogurt
½ tsp vanilla extract
½ tsp baking soda
- For the Glaze:
¼ cup unsalted butter
2 tbsp unsweetened cocoa powder
3 tbsp milk
1 ¼ cups powdered sugar
½ tsp vanilla extract
Optional: Chopped pecans, sprinkles, or coconut for topping
Directions
- Prepare the Pan:
- Preheat your oven to 350°F (175°C) and grease or line a mini muffin tin. Alternatively, use a 9×13-inch baking dish for larger portions.
- Make the Cake Batter:
- In a large bowl, whisk together the flour, sugar, and salt.
- In a small saucepan over medium heat, combine the butter, oil, cocoa powder, and water. Bring to a gentle boil, stirring until smooth. Pour the mixture into the dry ingredients and mix until combined.
- Add the egg, sour cream, vanilla extract, and baking soda, stirring until smooth.
- Bake the Cake Bites:
- Spoon the batter into the mini muffin tin, filling each cup about ¾ full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes, then remove from the tin.
- Make the Glaze:
- In a small saucepan over medium heat, melt the butter. Stir in the cocoa powder and milk, whisking until smooth. Remove from heat and mix in the powdered sugar and vanilla extract until the glaze is thick and shiny.
- Glaze the Bites:
- Dip the tops of the cooled cake bites into the glaze or spoon the glaze over each bite. Immediately sprinkle with chopped pecans, sprinkles, or coconut if desired.
- Serve and Enjoy:
- Allow the glaze to set for 10 minutes before serving. Store leftovers in an airtight container at room temperature for up to 3 days.
