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+ servings
One Texas sheet cake bite with poor chocolate frosting and pecans.
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3.59 from 60 votes

Texas Sheet Cake Bites

These Texas sheet cake bites are super moist, decadent and full of the chocolatey deliciousness you're craving for.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 48 Cake Bites
Calories: 147kcal

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 bites | Calories: 147kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 132mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 79IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg