Texas sheet cake bites are the classic chocolate sheet cake, reimagined as rich, fudgy, poppable squares or balls. This from-scratch version delivers the same deep cocoa flavor, tender crumb, and glossy cooked frosting as the original, but in a more convenient, party-ready format. The buttermilk and hot coffee enhance the chocolate’s depth, while the warm frosting soaks into each bite for that signature Texas sheet cake experience.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, cubed
- 1/2 cup (120 ml) vegetable oil
- 1/4 cup (25 g) unsweetened cocoa powder (natural or Dutch-process)
- 1 cup (240 ml) hot brewed coffee or hot water
- 1/2 cup (120 ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the frosting:
- 1/2 cup (115 g) unsalted butter
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 cup (60 ml) milk (any kind)
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a medium saucepan over medium heat, combine the 1/2 cup butter, vegetable oil, and 1/4 cup cocoa powder. Stir until the butter is melted and the mixture is smooth. Remove from heat.
- Pour the hot cocoa mixture over the dry ingredients and stir until just combined. The mixture will be thick.
- Add the hot coffee (or water) and stir until the batter is smooth and thin. It will look almost like a liquid cake batter.
- In a small bowl, whisk the buttermilk, eggs, and vanilla together. Add to the batter and mix until fully incorporated, scraping the bottom of the bowl.
- Pour the batter into the prepared pan. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The cake should not be overbaked; it will continue to set as it cools.
- While the cake bakes, make the frosting. In a clean saucepan, melt the 1/2 cup butter over medium heat. Stir in the 1/4 cup cocoa powder and milk. Bring to a gentle simmer, then remove from heat.
- Whisk in the powdered sugar and vanilla until smooth. If the frosting seems too thick, add a splash of milk; if too thin, add a little more powdered sugar. Stir in the nuts if using.
- Pour the warm frosting over the cake as soon as it comes out of the oven. Spread it evenly with a spatula. Let the cake cool completely in the pan on a wire rack—this allows the frosting to set and the cake to firm up.
- Once cool, cut into 1-inch squares or use a small cookie scoop to form bite-sized balls. For clean cuts, wipe the knife between cuts.
Tips
- Use hot coffee, not just hot water: Coffee intensifies the chocolate flavor without making the cake taste like coffee. If you prefer, substitute hot water, but the chocolate will be less deep.
- Don’t overbake: The cake should be moist and fudgy. Overbaking dries it out. Start checking at 20 minutes.
- Frost while warm: The warm frosting seeps into the cake, creating that classic gooey layer. If the cake has cooled too much, the frosting will sit on top instead of soaking in.
- Cutting cleanly: For neat bites, chill the frosted cake for 30 minutes before cutting. Use a large chef’s knife and wipe it clean after each cut.
Serving Suggestions
Serve these bites at room temperature on a platter for parties, potlucks, or game day. They’re also perfect for dessert tables or as a sweet addition to lunchboxes. Pair with a glass of cold milk or a cup of coffee for a classic combo.
Variations
- Peanut Butter Swirl: Drop spoonfuls of peanut butter over the batter before baking and swirl with a knife.
- Chocolate Chip: Fold 1 cup (175 g) of mini chocolate chips into the batter before baking.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more tender, but still delicious.
- Extra Fudgy: Add 1/2 cup (85 g) of semisweet chocolate chips to the batter along with the dry ingredients.
Storage and Reheating
Store the bites in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, place the bites in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator or at room temperature. To reheat, microwave a few bites for 10–15 seconds until warm and fudgy, or warm in a 300°F (150°C) oven for 5–7 minutes.
Frequently Asked Questions
Can I make this without buttermilk? Yes, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using. The cake will still be tender, but the tangy flavor will be slightly milder.
Why is my cake dry? Overbaking is the most common cause. The cake should be moist and slightly underdone in the center when you pull it out. Also, ensure you measure the flour correctly—spoon it into the cup and level off, rather than scooping, which can pack in too much flour.
Can I use a different pan size? Yes, you can use a 9×9-inch pan for thicker bites, but increase the baking time to 30–35 minutes. For a half-sheet pan (12×17-inch), the cake will be thinner, so reduce the baking time to 15–18 minutes. Adjust the frosting amount if needed.
Can I make the bites ahead of time? Absolutely. The bites actually taste better the next day as the frosting continues to meld with the cake. Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
How do I make the frosting without nuts? Simply omit the pecans or walnuts. The frosting will still be delicious. You can also substitute with toasted coconut or crushed pretzels for a different texture.
Can I use Dutch-process cocoa instead of natural? Yes, but note that Dutch-process cocoa is less acidic. The baking soda in this recipe reacts with the buttermilk and the acidity of natural cocoa, so if you use Dutch-process, the cake may rise slightly less. You can add 1/4 teaspoon of baking powder to compensate.
Related
- Maple Syrup on Pancakes: How to Serve It Right
- Maple Syrup on Snow: How to Make Snow Candy
- Maple Syrup Ontario: How to Make It at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).