TEXAS SHEET CAKE BITES
Rich • Fudgy • Melt-in-Your-Mouth
Makes
About 36–48 cake bites (depending on size)
Ingredients
For the Chocolate Cake
1 cup unsalted butter
1 cup water
¼ cup unsweetened cocoa powder
2 cups granulated sugar
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup sour cream (or plain yogurt)
2 large eggs
1 teaspoon vanilla extract
For the Classic Texas Chocolate Frosting
½ cup unsalted butter
¼ cup whole milk
¼ cup unsweetened cocoa powder
3½ cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
Optional Toppings
Chopped pecans or walnuts
Chocolate sprinkles
Mini chocolate chips
Instructions
1️⃣ Prepare the Pan
Preheat oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper or grease well.
2️⃣ Make the Cake Batter
In a saucepan over medium heat, melt the butter.
Add water and cocoa powder; whisk until smooth.
Bring just to a gentle boil, then remove from heat.
3️⃣ Mix Dry Ingredients
In a large bowl, whisk together:
Sugar
Flour
Salt
Baking soda
4️⃣ Combine Wet & Dry
Pour the hot cocoa mixture over the dry ingredients.
Mix until smooth.
Stir in sour cream, eggs, and vanilla.
Mix until fully combined and glossy.
5️⃣ Bake
Pour batter into prepared pan.
Bake for 18–22 minutes, until a toothpick comes out clean.
Remove from oven and place pan on a wire rack.
Make the Fudge Frosting (While Cake Is Hot!)
In a saucepan, melt butter over medium heat.
Stir in milk and cocoa powder.
Bring to a gentle simmer, then remove from heat.
Whisk in powdered sugar, vanilla, and salt until smooth and pourable.
6️⃣ Frost the Cake
Pour warm frosting directly over the hot cake.
Spread evenly with a spatula.
Sprinkle with nuts or toppings if desired.
Let cake cool completely (this is important!).
Turn Into Cake Bites
Once fully cooled, lift cake out using parchment.
Cut into small squares or bite-size cubes.
Chill for 20–30 minutes for clean cuts.
Pro Tips
Frosting must be warm for that authentic Texas Sheet Cake texture
Sour cream makes the cake extra moist
Chill before cutting for perfect bites
Storage
Store in an airtight container at room temperature for 2 days
Refrigerate up to 5 days
Freeze up to 2 months
Fun Variations
Add cinnamon (¼ tsp) to the batter
Drizzle with caramel
Make mini cupcake bites using a mini muffin pan
