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–+ servings
Rows of small frosted chocolate squares arranged neatly on a serving tray.

Texas Sheet Cake Bites

These Texas Sheet Cake Bites are moist mini chocolate cakes topped with warm cocoa pecan frosting for a rich, bite-sized dessert.
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Course: Dessert
Cuisine: American
Keyword: Texas Sheet Cake Bites
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 48 Cake Bites

Ingredients

For the Cake Bites

  • 1 box chocolate cake mix
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 cups cold coffee
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 cup granulated sugar
  • 1 tsp salt
  • 1 tbsp vanilla extract

For the Frosting

  • 1/2 cup salted butter
  • 4 tbsp unsweetened cocoa powder
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 cup chopped pecans

Instructions

Prepare the Cake Bites

  • Preheat the oven to 350°F.
  • Grease a 24-count mini muffin pan thoroughly.
  • In a large mixing bowl, combine the chocolate cake mix, all-purpose flour, cocoa powder, cold coffee, vegetable oil, eggs, sour cream, granulated sugar, salt, and vanilla extract.
  • Mix with a hand mixer or whisk until the batter is smooth and fully combined.
  • Scrape down the sides and bottom of the bowl to ensure there are no dry pockets of ingredients.
  • Spoon or scoop the batter evenly into the prepared mini muffin cups.
  • Do not overfill the muffin cups.
  • Bake for 10 to 12 minutes, or until the cake bites are set.
  • Check for doneness by inserting a toothpick into the center of a cake bite. The toothpick should come out clean or with a few moist crumbs.
  • Remove the pan from the oven.
  • Allow the cake bites to cool in the pan for several minutes.
  • Carefully remove the cake bites from the pan.
  • Transfer the cake bites to a platter or wire rack.
  • Repeat the baking process with the remaining batter if using one mini muffin pan.
  • Allow the cake bites to cool before frosting.

Prepare the Frosting

  • Place the salted butter in a saucepan over medium heat.
  • Heat until the butter is fully melted.
  • Add the unsweetened cocoa powder and heavy cream.
  • Stir until the mixture is smooth.
  • Bring the mixture to a boil.
  • Remove the saucepan from the heat.
  • Stir in the vanilla extract.
  • Add the powdered sugar and chopped pecans.
  • Mix until the frosting is smooth and fully combined.
  • If necessary, use a hand mixer to remove lumps and create a smoother frosting.

Frost the Cake Bites

  • While the frosting is still warm, spoon approximately 1 tbsp of frosting over each cake bite.
  • Work quickly, as the frosting will begin to set and crystallize as it cools.
  • Allow the frosting to set before serving.
  • Serve the cake bites at room temperature.

Notes

To make these Texas Sheet Cake Bites gluten free, use a certified gluten-free chocolate cake mix.
Replace the all-purpose flour with a certified gluten-free all-purpose flour blend suitable for baking.
Confirm that the cocoa powder, powdered sugar, vanilla extract, sour cream, heavy cream, vegetable oil, salted butter, and pecans are labeled gluten free.
Use cold brewed coffee that has not been flavored with gluten-containing additives.
Grease the pan with gluten-free cooking spray or butter.
Use clean mixing bowls, measuring cups, utensils, baking pans, cooling racks, and serving platters to prevent cross-contamination.
If serving someone with celiac disease, use certified gluten-free ingredients whenever possible.