These Texas Sheet Cake Bites are bite-sized versions of the classic Southern dessert, loaded with rich chocolate flavor, a hint of coffee, and a glossy pecan-studded frosting.
You know that feeling when you just need a bite of something chocolatey, but you don’t want to commit to a giant slice of cake? That’s exactly how these Texas Sheet Cake Bites were born in my kitchen.
I grew up with Texas Sheet Cake being a staple at every family gathering. If there was a birthday, a barbecue, or just a random Tuesday, someone’s grandma was pulling a fresh one out of the oven. But let’s be real—one sheet cake is a lot of cake. I wanted the same rich, fudgy goodness, but in a handheld, poppable form. And just like that, these cake bites came to life.
Now, they’re my go-to for parties, bake sales, or those times when you just need a little something sweet with your afternoon coffee. (No judgment if “one little bite” turns into five—been there!)
Why You’ll Love This Texas Sheet Cake Bites Recipe?
- All the nostalgia, none of the commitment – Same deep, chocolate flavor as the classic, but in a bite-sized form.
- The secret ingredient: coffee – It enhances the chocolate without making it taste like coffee. Just trust me!
- That warm, glossy pecan frosting – It’s rich, fudgy, and seeps into the cake just like it should.
- Perfect for sharing (or not) – Great for potlucks, bake sales, or late-night snacking.
Ingredient Notes:
Here’s what you need to make these addictive bites, plus a few swaps if you’re feeling creative:
- Chocolate Cake Mix – A time-saver! Any good-quality mix will do.
- Flour & Cocoa Powder – Adds structure and extra chocolate depth.
- Cold Coffee – Enhances the chocolate flavor without making it taste like coffee. Don’t like coffee? Swap it for water.
- Sour Cream – Keeps the cake moist and rich. Greek yogurt works as a substitute.
- Pecans – Classic in Texas Sheet Cake, but walnuts or toasted coconut are great alternatives.
How To Make Texas Sheet Cake Bites?
Step 1: Mix the Batter
Preheat your oven to 350°F. In a large bowl, whisk together the cake mix, flour, cocoa powder, coffee, oil, eggs, sour cream, sugar, salt, and vanilla extract until smooth. Try not to overmix—it’ll keep the cake light and fluffy.
Step 2: Bake the Cake Bites
Grease a mini muffin tin and fill each cavity about ¾ full. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.
Step 3: Make the Frosting
Want To Save This Recipe?
While the cake bites cool, melt butter in a saucepan. Stir in cocoa powder and heavy cream, bringing it just to a gentle boil, then remove from heat. Stir in vanilla extract, powdered sugar, and chopped pecans until smooth.
Step 4: Frost & Enjoy!
While the frosting is still warm, spoon it over each cake bite. The frosting will settle into a fudgy, crackly glaze as it cools. Let them sit for a few minutes before serving—if you can wait that long!
Storage Options:
- Room Temperature: Store in an airtight container for 3 days.
- Refrigerator: Keeps for up to 5 days, but let them come to room temp before serving for the best texture.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw at room temp before eating.
Variations and Substitutions:
Want to switch things up? Try these ideas:
- Nut-Free: Skip the pecans or swap for crushed cookies or sprinkles.
- Extra Chocolatey: Stir mini chocolate chips into the batter.
- Salted Caramel: Drizzle with caramel sauce for a sweet-salty combo.
- Coconut Lovers: Swap pecans for toasted coconut flakes for a German chocolate vibe.
What to Serve with Texas Sheet Cake Bites?
Looking for the perfect pairing? Here are some fun ideas:
- A Scoop of Ice Cream – Vanilla, caramel, or even coffee ice cream.
- Fresh Berries – The tartness balances the richness of the chocolate.
- A Cold Glass of Milk – Because chocolate + milk = happiness.
Frequently Asked Questions:
Can I make these in a regular muffin pan?
Yes! Just increase the baking time to about 15 minutes and check for doneness.
How do I frost them without making a mess?
Place them on a wire rack over
Can I make them ahead of time?
Definitely! You can make them a day in advance and store in an airtight container.
If you love Texas Sheet Cake, you need to try these bite-sized beauties. They’re rich, fudgy, and ridiculously addictive!
So, what do you think? Are you making these this weekend? Let me know—I’d love to hear how they turn out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Texas Sheet Cake Bites
Ingredients
Ingredients for the Cake Bites:
- 1 box Chocolate Cake Mix
- 1 c Flour
- 1/2 c Cocoa Powder
- 1.5 c Cold Coffee
- 1/4 c Vegetable Oil
- 3 Eggs
- 3/4 c Sour Cream
- 1 c Sugar
- 1 teaspoon Salt
- 1 tablespoon Vanilla Extract
Ingredients for the Frosting:
- 1/2 c Salted Butter
- 4 tablespoon Unsweetened Cocoa Powder
- 1/2 c Heavy Cream
- 1 teaspoon Vanilla Extract
- 3.5 c Powdered Sugar
- 1 c Chopped Pecans
Instructions
Cake Bites Recipe:
- Preheat the oven to 350°F.
- In a bowl combine the chocolate cake mix, flour, cocoa powder, cold coffee, vegetable oil, eggs, cream, sugar, salt and vanilla extract.
- Grease a muffin pan, with 24 slots. Fill each slot with the batter.
- Bake for 10 to 12 minutes. Check for doneness using a toothpick.
- Allow the cake bites to cool briefly before transferring them to a platter.
For the frosting:
- Melt butter in a saucepan. Then add cocoa powder and heavy cream. Mix until smooth.
- Briefly bring the mixture to a boil. Then remove from heat.
- Add vanilla extract, powdered sugar and chopped pecans to the mixture while stirring until smooth.
- Spoon the warm frosting onto the cooled cake bites.
- Enjoy your delicious homemade Cake Bites!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
