Chocolate Texas Sheet Cake Bites

If you love the rich, fudgy flavor of Texas sheet cake but want a poppable, party-friendly version, these Chocolate Texas Sheet Cake Bites are your dream dessert. Each bite is packed with that iconic cocoa goodness, a touch of cinnamon, and topped with a glossy, crackly glaze that sets just right. They’re easy to make, great for sharing, and taste just like home.

Why You’ll Love This Recipe

These sheet cake bites offer all the indulgence of a traditional Texas sheet cake in mini, muffin-sized portions that are easy to serve and even easier to enjoy. They’re ideal for potlucks, bake sales, birthdays, or just an after-dinner treat when you need something sweet and satisfying.

Pure Comfort

Texas sheet cake has long been a comfort food classic in the South—and these bite-sized versions bring that same cozy feeling, with rich chocolate cake and a fudgy, slightly crisp glaze that hardens to perfection. Every bite brings warm, nostalgic joy.

Ingredients

For the Cake Bites:

• 1 cup unsalted butter
• 1 cup water
• 1/3 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the Glaze:

• 1/2 cup unsalted butter
• 1/4 cup milk
• 3 tablespoons unsweetened cocoa powder
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Optional: chopped pecans or walnuts for topping

What You Need

• Mini muffin tin (24-count or more)
• Saucepan for melting butter and making the glaze
• Mixing bowls
• Whisk and spatula
• Cooling rack
• Small ice cream scoop or spoon

Time to Cook

• Prep time: 15 minutes
• Cook time: 12 minutes
• Glaze time: 10 minutes
• Total time: 37 minutes

Steps to Make It

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a mini muffin tin well or line with mini paper cups.

2. Make the Chocolate Base

In a saucepan over medium heat, melt the butter with water and cocoa powder until smooth. Remove from heat and let cool slightly.

3. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon.

4. Combine Wet and Dry

Pour the slightly cooled cocoa mixture into the dry ingredients. Stir until just combined.

5. Add Eggs and Sour Cream

Whisk in eggs, sour cream, and vanilla until the batter is smooth and glossy.

6. Bake

Scoop batter into prepared mini muffin tins, filling each about 3/4 full. Bake for 10–12 minutes, or until a toothpick comes out clean.

7. Cool Slightly

Let bites rest in the tin for 5 minutes, then transfer to a wire rack.

8. Make the Glaze

In another saucepan, melt butter, milk, and cocoa powder. Bring to a light boil, then remove from heat. Stir in powdered sugar and vanilla until smooth.

9. Dip and Top

Spoon glaze over each bite or dip the tops directly into the glaze. If desired, sprinkle with chopped pecans while still wet.

Make It Perfect

Use room-temperature eggs and sour cream to ensure smooth mixing. Don’t overfill the muffin tin or the bites may overflow and lose their perfect shape. The glaze should be warm but not hot when dipping—it’ll coat better and set beautifully.

Mix It Up

Add a pinch of espresso powder to the cake batter to deepen the chocolate flavor. Or fold mini chocolate chips into the batter before baking for an extra gooey center. Swap vanilla for almond extract for a unique twist.

Perfect Partners

Pair these bites with a cold glass of milk or a hot cup of coffee. They also make a decadent companion to vanilla ice cream or fresh berries for a well-rounded dessert plate.

Busy Day Hero

Because they’re quick to bake and even quicker to cool, these bites are a lifesaver when you need a last-minute treat for unexpected guests or a school function. No slicing, no mess—just grab and go.

Work Ahead

Bake the bites a day in advance and store them unfrosted in an airtight container. Glaze the next day for that fresh-finished look and texture. You can also freeze the cake bites (before glazing) for up to 3 months.

Save Some For Later

Store finished bites in an airtight container at room temperature for up to 4 days. If you want to keep them longer, refrigerate for up to a week or freeze (glazed or unglazed). Thaw at room temp and enjoy!

Everyone’s Happy

These cake bites are kid-approved, adult-loved, and party-perfect. Whether you serve them at a potluck, picnic, or holiday table, they’ll disappear fast—so maybe double the batch.

Good For You Too

While they are a sweet indulgence, using real cocoa and sour cream adds richness without relying on overly processed mixes. They’re made from scratch, which means no unpronounceable additives—just delicious, recognizable ingredients.

Easy Clean Up

Since you’re using one saucepan and one mixing bowl, cleanup is a breeze. Line the mini muffin tin with paper cups to make it even easier to serve and skip the scrubbing.

Switch It Up

Try a peanut butter glaze for a Reese’s-inspired flavor or a white chocolate drizzle for a fancier presentation. You could even add a dash of cayenne to the glaze for a Mexican hot chocolate twist.

Simply Perfect

Simple ingredients, easy steps, and rich results—Chocolate Texas Sheet Cake Bites are everything you want in a dessert. Moist, chocolatey, and totally nostalgic, these bites prove that good things really do come in small packages.

FAQs

Can I make these in a regular muffin tin?
Yes, but you’ll need to increase the baking time to 15–18 minutes. The texture will be more like cupcakes.

Can I use Greek yogurt instead of sour cream?
Absolutely! Full-fat Greek yogurt is a great substitute and will keep the bites moist.

What type of cocoa powder should I use?
Unsweetened natural cocoa works best, but you can use Dutch-processed for a richer flavor.

Can I freeze these bites?
Yes, freeze unglazed bites in a freezer-safe container for up to 3 months. Glaze after thawing.

Can I make this gluten-free?
Use a good quality 1:1 gluten-free flour substitute and check that all other ingredients are certified gluten-free.

How do I keep the glaze from getting grainy?
Make sure the powdered sugar is sifted and mix the glaze while it’s warm—not boiling—for a silky finish.

Do I have to add nuts?
Nope! The nuts are optional. You can leave them off or swap for sprinkles or sea salt flakes.

Conclusion

These Chocolate Texas Sheet Cake Bites bring the flavor of a Southern classic into the modern era—bite by luscious bite. They’re quick to bake, easy to glaze, and almost too easy to eat. Whether you’re baking for a party, sharing with coworkers, or just treating yourself on a Tuesday, they’re a recipe worth keeping on repeat.

More Chocolatey & Bite-Sized Delights to Love

If these Chocolate Texas Sheet Cake Bites hit the sweet spot, your dessert cravings are just getting started! For another layered indulgence, check out the ultra-rich Cheesecake Brownies—a fudgy base topped with a creamy swirl. Want something chewy and colorful? The Easter Jello Cookies offer vibrant fun in every bite. For a bite-sized fruity twist, the crispy Fried Strawberry Cheesecake Sandwiches are both fun and flavorful. Craving something with caramel? You’ll fall for the decadent Salted Caramel Cheesecake Bliss. And for a twist on candy apples with dramatic flair, don’t miss the Black Poison Swirl Candy Apples—perfect for seasonal entertaining or spooky dessert platters.

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