COLORFUL
These Texas sheet cake bites are the perfect chocolatey sweet treat to indulge in when you’re craving for something sweet, and are looking for a bite-sized treat.
These bites are chock full of the chocolatey flavors, and are super easy to put together too.
TABLE OF CONTENTS
WHY YOU’LL LOVE THIS RECIPE
The simplicity of this recipe is what makes it a total winner in my books.
I also love how I can whip these up in a batch and store them for later too!
TEXAS SHEET CAKE BITES INGREDIENTS
- Chocolate Cake Mix
- Flour
- Cocoa Powder
- Cold Coffee
- Vegetable Oil
- Eggs
- Sour Cream
- Sugar
- Salt
- Vanilla Extract
- Salted Butter
- Unsweetened Cocoa Powder
- Heavy Cream
- Powdered Sugar
- Pecans
*see recipe card for amounts
HOW TO MAKE TEXAS SHEET CAKE BITES IN AN OVEN
Step 1: Before starting, preheat your oven to 350 degrees Fahrenheit.
Step 2: Add all the cake ingredients to a large bowl: cake mix, flour, cocoa powder, cold coffee, oil, eggs, sour cream, sugar, salt and vanilla.
Thoroughly combine ingredients using a hand mixer or whisk. Make sure to scrape down the sides of the bowl so not to miss pockets of dry ingredients.
Step 3: Grease a 24 count mini muffin pan and fill each tin with batter. (You will have enough batter to fill two tins or to bake a first round, then a second).
Step 4: Bake for 10-12 minutes and check for doneness using a toothpick.
Step 5: Remove the cake bites from the pan after they have cooled for minutes and set on a platter.
Step 6: While the cake bites are cooling, make the frosting.
Step 7: Heat the butter in a saucepan over medium heat until it’s melted. Add in the cocoa powder and heavy cream and stir until smooth. Bring it to a boil then remove the sauce from the heat.
Step 8: Stir in the vanilla, powdered sugar, and chopped pecans to the mixture, and use a hand mixer if necessary to get it smooth.
Step 9: While still warm, spoon a tablespoon of the frosting over each cake bite. Work quickly, the frosting tends to set up and crystalize fast.
STORAGE AND REHEATING NOTES:
You can store these Texas sheet cake bites for 3-5 days, if not more. Just allow them to cool down completely before you transfer them to an airtight container and refrigerate them.
Ideally, it is best to store them before you frost them, so that they maintain their structural integrity and shape.
HELPFUL TIPS & SUBSTITUTIONS:
What Can I Use Instead of the Sour Cream?
If you don’t have sour cream, buttermilk is the next best alternative- it has that perfect tanginess you’re looking for.
Just remember to reduce the amount of cold coffee you’re adding in, so that you can get the perfect consistency of the mixture.
Can I Freeze the Bites For Later?
You sure can! You can actually make these in a big batch, allow them to cool down before popping them in freezer safe bags and freezing them.
Then, when you want to enjoy them, just let them thaw overnight on the countertop, and then frost them.
What Other Toppings Can I Use?
We’ve used a chocolate frosting topped with chopped pecans for this recipe, but you could also try using chopped walnuts, slivered almonds or even just some mini chocolate chips as toppings.
Try Some of My Other Favorite Dessert Recipes
These Texas sheet cake bites are super moist, decadent and full of the chocolatey deliciousness you're craving for.
EQUIPMENT
- 1 Microwave Oven
- 1 Sauce Pan
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
- Before starting, preheat your oven to 350 degrees Fahrenheit.
- Add all the cake ingredients to a large bowl: cake mix, flour, cocoa powder, cold coffee, oil, eggs, sour cream, sugar, salt and vanilla. Thoroughly combine ingredients using a hand mixer or whisk. Make sure to scrape down the sides of the bowl so not to miss pockets of dry ingredients.
- Grease a 24 count mini muffin pan and fill each tin with batter. (You will have enough batter to fill two tins or to bake a first round, then a second).
- Bake for 10-12 minutes and check for doneness using a toothpick.
- Remove the cake bites from the pan after they have cooled for minutes and set on a platter.
- While the cake bites are cooling, make the frosting.
- Heat the butter in a saucepan over medium heat until it's melted. Add in the cocoa powder and heavy cream and stir until smooth. Bring it to a boil then remove the sauce from the heat.
- Stir in the vanilla, powdered sugar, and chopped pecans to the mixture, and use a hand mixer if necessary to get it smooth.
- While still warm, spoon a tablespoon of the frosting over each cake bite. Work quickly, the frosting tends to set up and crystalize fast.
NOTES
Other FAQ Suggestions:
- What Can I Use Instead of the Sour Cream? If you don’t have sour cream, buttermilk is the next best alternative- it has that perfect tanginess you’re looking for.
- Can I Freeze the Bites For Later? You sure can! You can actually make these in a big batch, allow them to cool down before popping them in freezer safe bags and freezing them.
- What Other Toppings Can I Use? We’ve used a chocolate frosting topped with chopped pecans for this recipe
NUTRITION
Serving: 48cake bitesCalories: 147kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 15mgSodium: 132mgPotassium: 79mgFiber: 1gSugar: 17gVitamin A: 79IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
i havent tried them yet but look like something my family would like i will try them soon .im out of heavey cream for now
i havnt tried them yet but will do it soon looks so good and not hard to make