Here’s a fun, bite-sized twist on the classic Southern favorite: Texas Sheet Cake Bites! They’re rich, chocolatey, and topped with that signature fudgy icing — perfect for parties, potlucks, or just satisfying a sweet craving without making a whole sheet cake.
🍫 Texas Sheet Cake Bites
📝 Ingredients:
For the Cake Bites:
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1 cup all-purpose flour
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1 cup granulated sugar
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½ cup unsalted butter
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¼ cup unsweetened cocoa powder
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½ cup water
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¼ cup sour cream (or plain Greek yogurt)
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1 large egg
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½ tsp baking soda
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½ tsp vanilla extract
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¼ tsp salt
For the Chocolate Icing:
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¼ cup unsalted butter
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2 tbsp unsweetened cocoa powder
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3 tbsp milk
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1½ cups powdered sugar
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½ tsp vanilla extract
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½ cup chopped pecans (optional, traditional in Texas-style)
👩🍳 Instructions:
1. Preheat & Prep:
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Preheat oven to 350°F (175°C).
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Grease or line a mini muffin tin (makes about 24 bites).
2. Make the Batter:
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In a medium bowl, whisk together flour, sugar, baking soda, and salt.
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In a saucepan, combine butter, cocoa powder, and water. Bring to a gentle boil while stirring.
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Remove from heat and pour into dry ingredients. Mix until combined.
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Add sour cream, egg, and vanilla. Mix until smooth.
3. Bake:
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Fill mini muffin cups about ¾ full.
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Bake for 10–12 minutes, or until a toothpick comes out clean.
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Let cool in the pan for a few minutes, then transfer to a wire rack.
4. Make the Icing:
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In a small saucepan, melt butter, then stir in cocoa powder and milk.
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Bring just to a boil, then remove from heat.
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Stir in powdered sugar and vanilla until smooth.
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Mix in pecans, if using.
5. Glaze the Bites:
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Spoon warm icing over each cake bite while they’re slightly warm for that classic shiny finish.
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Let icing set before serving (if you can wait!).
🧁 Tips & Variations:
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Swap mini muffin tins for regular muffin tins if you want bigger bites (increase baking time to ~15 min).
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Add a pinch of cinnamon to the batter for an extra Southern twist.
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No sour cream? Substitute with plain yogurt or buttermilk.
