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Texas Sheet Cake Bites Recipe

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★★★★★

4.9 from 103 reviews

Delight in these rich and fudgy Texas Sheet Cake Bites, perfect bite-sized treats with a moist chocolate cake base topped with a smooth, creamy cocoa frosting. Easy to make and ideal for parties or a sweet snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons unsweetened cocoa powder (for cake)

Wet Ingredients (Cake)

  • 1 cup butter
  • 3/4 cup water
  • 1/2 cup buttermilk
  • 2 eggs, beaten

Frosting Ingredients

  • 1/2 cup butter
  • 1/3 cup buttermilk
  • 5 tablespoons unsweetened cocoa powder (for frosting)
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (163°C). Grease a mini muffin pan generously with non-stick cooking spray or line with mini muffin liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and 5 tablespoons cocoa powder for the cake until well combined.
  3. Heat Wet Ingredients for Cake: In a medium saucepan, combine 1 cup of butter, 3/4 cup water, and 5 tablespoons cocoa powder. Heat over medium heat, stirring frequently, until the mixture boils.
  4. Combine Batter: Pour the hot cocoa mixture into the dry ingredients and stir just until combined. Gently fold in the buttermilk and the beaten eggs; the batter will be quite thin.
  5. Scoop and Bake: Spoon the batter into the prepared mini muffin pan, filling each cup about two-thirds full. Bake at 325°F for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool Cakes: Let the cake bites cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare Frosting: In a medium saucepan, combine 1/2 cup butter, 1/3 cup buttermilk, and 5 tablespoons cocoa powder. Heat over medium heat, whisking frequently, until the mixture comes to a boil.
  8. Finish Frosting: Remove the saucepan from heat and whisk in 1 teaspoon vanilla extract and 1 pound powdered sugar until smooth and well combined.
  9. Frost Cake Bites: Spoon the frosting over the cooled cake bites, spreading gently. Allow the frosting to set for a few minutes before serving.

Notes

  • Use mini muffin liners to make removing the cake bites easier and less messy.
  • The batter is thin by design; avoid overmixing to keep the cake tender.
  • Ensure frosting is smooth before applying; if too thick, add a little buttermilk to adjust consistency.
  • Store the cake bites in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • For a richer chocolate flavor, consider using Dutch-processed cocoa powder.

Keywords: Texas sheet cake bites, chocolate cake bites, mini chocolate cakes, easy chocolate dessert, party sweets

Find it online: https://tastewithamy.com/texas-sheet-cake-bites-recipe/