Name: Texas Sheet Cake Bites
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; ½ teaspoon salt; ½ teaspoon baking powder; 1 cup unsweetened cocoa powder; 1 cup vegetable oil; 1 cup buttermilk (or milk plus 1 tbsp vinegar); 2 large eggs; 1 teaspoon vanilla extract; 1 cup hot coffee or hot water; ½ cup unsalted butter; ¼ cup unsweetened cocoa powder; 6 tablespoons milk; 3 to 4 cups powdered sugar; 1 teaspoon vanilla extract

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Imagine a rich, fudgy chocolate cake transformed into delightful mini bites, perfect for any occasion. These Texas Sheet Cake Bites bring the iconic texture and deep chocolate flavor of the classic cake into a convenient, bite-sized treat that’s perfect for parties, afternoon snacks, or dessert platters.

The moist cake combined with a luscious chocolate glaze creates an irresistible indulgence that melts in your mouth. Whether you’re a longtime fan of Texas Sheet Cake or discovering it for the first time, these bites are sure to satisfy your chocolate cravings with their intense flavor and fudgy finish.

Why You’ll Love This Recipe

Rich chocolate flavor from cocoa and hot coffee enhances the cake’s depth.
Moist and tender crumb, easy to bake in a single pan.
Convenient bite-sized pieces perfect for sharing or snacking.
Simple ingredients you likely already have at home.

Ingredients

All-purpose flour: Provides structure with a light, tender crumb that holds the cake bites together perfectly.
Granulated sugar: Sweetens the cake and helps create a moist texture with a subtle caramel undertone.
Salt: Balances the sweetness and enhances the chocolate flavors seamlessly.
Baking powder: Gives the cake a gentle rise ensuring a soft, tender crumb.
Unsweetened cocoa powder: Delivers deep, rich chocolate flavor and dark color with natural bittersweet notes.
Vegetable oil: Keeps the cake moist and tender while adding richness without overpowering flavors.
Buttermilk: Adds tanginess and acidity that reacts with baking powder for fluffy texture; or milk with vinegar as substitute.
Large eggs: Bind ingredients while adding moisture and richness to the batter.
Vanilla extract: Enhances overall flavor profile with warm, sweet aromatic notes.
Hot coffee or hot water: Intensifies chocolate flavor and thins the batter for even baking.
Unsalted butter: Forms the base of the smooth, creamy chocolate glaze for topping.
Milk: Adds creaminess and helps achieve perfect glaze consistency.
Powdered sugar: Sweetens and thickens the glaze to glossy perfection.

Instructions

Preheat and Prepare Pan: Set your oven to 175 °C (about 350 °F) to ensure even baking temperature. Line or grease a 9×13-inch baking pan thoroughly to prevent sticking and make removing cake bites easier.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, and cocoa powder. This step ensures even distribution of leavening agents and cocoa, which promotes uniform texture and flavor throughout the cake.
Combine Wet Ingredients: In a separate bowl, whisk vegetable oil, buttermilk (or milk with vinegar), eggs, and vanilla extract until smooth. This mixture adds moisture and richness essential for a tender cake crumb.
Incorporate Wet and Dry Ingredients: Gently stir the wet ingredients into the dry ingredients. Avoid overmixing to prevent developing gluten, which can make the cake dense. The mixture will be thick but uniform at this point.
Add Hot Coffee or Water: Slowly pour in hot coffee or hot water while stirring the batter. The warm liquid intensifies the chocolate taste and thins the batter to the perfect consistency for spreading evenly in the pan.
Bake the Cake: Pour the thin batter into the prepared pan and place it in the preheated oven. Bake for approximately 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs, indicating fudgy perfection.
Prepare the Chocolate Glaze: While the cake bakes, melt the unsalted butter over low heat in a saucepan. Whisk in cocoa powder and milk until smooth and creamy. Remove from heat, then gradually fold in powdered sugar and vanilla extract, whisking until the glaze is glossy and spreadable.
Ice the Cake and Cut Into Bites: Pour the warm glaze evenly over the hot cake to allow it to seep into the surface, creating a luscious, fudgy layer. Let the cake cool completely before cutting it into bite-sized squares for perfect portion control and easy serving.

You Must Know

You can add chopped pecans or walnuts on top of the glaze before it sets for added crunch and flavor.
Using strong brewed coffee instead of water intensifies the mocha character of the cake.
Store cake bites in an airtight container at room temperature for up to 3 days or refrigerate for 5 days to maintain freshness.

Storage Tips

Keep these Texas Sheet Cake Bites in an airtight container to retain their fudgy texture and moistness. They last well at room temperature for 2 to 3 days or can be refrigerated safely for up to 5 days.

Serving Suggestions

Serve these cake bites on a dessert platter alongside fresh berries or a dollop of whipped cream. They also pair wonderfully with a cold glass of milk or a strong cup of coffee to complement their rich chocolate flavor.

Professional Tips

Ensure the hot coffee is freshly brewed and near boiling when adding to the batter for maximum flavor extraction.
Do not overbake; the cake should be slightly underbaked for a fudgy texture rather than cakey dryness.
Work quickly when glazing so the warm cake absorbs the chocolate topping evenly.

FAQs

Can I use regular milk instead of buttermilk?: Yes, substitute one cup of milk plus one tablespoon of vinegar or lemon juice as a homemade buttermilk replacement.
Why is hot coffee used in the batter?: Hot coffee enhances and deepens the chocolate flavor without adding a strong coffee taste, creating a richer cake.
How do I store leftover cake bites?: Store in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days to keep them fresh and moist.
Can I add nuts to this cake?: Yes, sprinkled chopped pecans or walnuts on the glazed cake before it sets adds a delicious crunchy contrast.
What pan size is ideal for baking this cake?: A 9×13-inch pan provides the right surface area for even baking and perfect thickness for these bites.
Is it necessary to use vegetable oil?: Vegetable oil keeps the cake moist and tender; you can substitute with canola oil but avoid butter to maintain texture.
Can I freeze Texas Sheet Cake Bites?: Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.