Texas Sheet Cake Bites Recipe
These Texas Sheet Cake Bites are a delightful twist on the classic Southern sheet cake, featuring rich chocolatey mini cakes topped with a smooth, creamy cocoa frosting. Perfectly moist and sweet, these bite-sized treats are ideal for parties, snacks, or dessert anytime.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 mini cake bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 3/4 cup water
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 eggs, beaten
Frosting
- 1/2 cup butter
- 1/3 cup buttermilk
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C). Generously spray a mini muffin pan with non-stick cooking spray or line with mini muffin liners to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Set this dry mixture aside for the cake batter.
- Heat wet ingredients for batter: In a medium saucepan over medium heat, combine 1 cup of butter, 3/4 cup water, and 5 tablespoons cocoa powder. Stir frequently until the mixture comes to a boil. Once boiling, remove from heat.
- Combine batter: Pour the hot cocoa and butter mixture into the dry ingredients and stir just until combined. Then gently fold in the buttermilk and beaten eggs. The batter will be quite thin, which is expected.
- Fill and bake cakes: Using a spoon or scoop, divide the batter evenly into the prepared mini muffin pan, filling each well about two-thirds full. Bake at 325°F for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cake bites: Allow the cake bites to cool in the pan for 5 minutes before removing them. Then transfer to a wire rack to cool completely before frosting.
- Prepare frosting: In a medium saucepan over medium heat, combine 1/2 cup butter, 1/3 cup buttermilk, and 5 tablespoons cocoa powder. Stir and heat until the mixture comes to a boil. Remove from heat.
- Finish frosting: Whisk the vanilla extract and powdered sugar into the hot cocoa mixture until smooth and glossy.
- Frost the bites: Spoon or spread the frosting evenly over the cooled cake bites. Allow a few minutes for the frosting to set before serving.
Notes
- For moist results, avoid overmixing the batter once the wet and dry ingredients are combined.
- If you don’t have buttermilk, you can substitute with 1/2 cup milk plus 1/2 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- Mini muffin liners make removal easier and reduce sticking.
- Store cake bites in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- These bites can be frozen without frosting; thaw and frost before serving.
Keywords: Texas sheet cake bites, mini chocolate cake, chocolate dessert, easy dessert, bite-sized cake
Find it online: https://thedishspot.com/texas-sheet-cake-bites-recipe/
