Texas Sheet Cake Bites: A Mini Version of the Classic Chocolate Cake
If you love the rich, fudgy goodness of Texas sheet cake, you’ll adore these Texas Sheet Cake Bites! Perfectly portioned into bite-sized treats, these mini cakes are soft, chocolatey, and topped with a luscious cocoa frosting. These cake bites are easy to make and are ideal for sharing at parties, gatherings, or whenever you want to indulge in a sweet treat without making a full cake. Plus, they bake up quickly in a mini muffin pan, so you can have dessert ready in under 30 minutes!
Ingredients
For the Cakes:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- ¾ cup water
- 5 tablespoons unsweetened cocoa powder
- ½ cup buttermilk
- 2 eggs, beaten
For the Frosting:
- ½ cup butter
- ⅓ cup buttermilk
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Directions
1. Preheat the oven:
Preheat your oven to 325°F (165°C) and generously spray a mini muffin pan with non-stick cooking spray or line with mini muffin liners for easy removal.
2. Mix the dry ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set this dry mixture aside.
3. Prepare the wet ingredients:
In a medium saucepan, combine the butter, water, and cocoa powder. Heat over medium heat, stirring frequently, until the mixture comes to a boil. Remove from heat and pour into the dry ingredients, stirring just until combined.
4. Add the buttermilk and eggs:
Gently stir in the buttermilk and beaten eggs until the batter is smooth. The batter will be fairly thin, but that’s what creates the moist texture of these cake bites.
5. Fill the mini muffin pan:
Scoop the batter into the prepared mini muffin pan, filling each well about 2/3 full to allow space for the cakes to rise.
6. Bake the cake bites:
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake bites cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
7. Make the frosting:
While the cake bites cool, prepare the frosting. In a medium saucepan, combine the butter, buttermilk, and cocoa powder. Heat over medium heat, whisking frequently until the mixture comes to a boil. Remove from the heat and whisk in the vanilla extract and powdered sugar until smooth and thick.
8. Frost the cake bites:
Once the cake bites are completely cooled, spoon the frosting over each bite, allowing the frosting to drizzle down the sides. Let the frosting set for a few minutes before serving.
Recipe Tips:
- Non-Stick Tips: If you’re not using muffin liners, make sure to generously grease the mini muffin pan to prevent the cake bites from sticking.
- Frosting Consistency: If the frosting thickens too much before you finish, you can reheat it gently over low heat and stir to loosen it up.
- Variations: Try adding chopped pecans or walnuts to the frosting for a crunchy texture, or sprinkle the tops with sea salt for a sweet-and-salty twist.
Recipe Details:
- Prep Time: 10 minutes
- Cooking Time: 12 minutes
- Total Time: 22 minutes
- Servings: 24 bites
- Calories: 190 kcal per bite
Why You’ll Love These Texas Sheet Cake Bites:
These Texas Sheet Cake Bites deliver all the flavor of the classic Southern dessert in a convenient, bite-sized form. The soft, moist chocolate cake is paired with a rich cocoa frosting that melts into every crevice of the cake, creating an irresistible dessert. These cake bites are perfect for sharing, and their small size makes them great for portion control—though you might find it hard to stop at just one!
Whether you’re baking for a party, a potluck, or just treating yourself to something sweet, these mini Texas sheet cakes are sure to be a hit. Enjoy them on their own or pair them with a cold glass of milk for the ultimate chocolatey indulgence!
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Texas Sheet Cake Bites
- Total Time: 22 minutes
- Yield: 24 1x
Description
These Texas Sheet Cake Bites are the perfect miniaturized version of the classic Texas dessert. Rich chocolate cake with a melt-in-your-mouth frosting makes each bite a decadent indulgence. Whether you’re baking for a party or just want a little treat, these bite-sized cakes are guaranteed to be a hit!
Ingredients
Cakes:
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 oven to 325°F (165°C). Spray mini muffin pan generously with non-stick cooking spray or line with mini muffin liners.
In a large bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
In a medium saucepan, combine the butter, water, and cocoa powder and heat over medium heat until boiling, stirring often. Pour into the dry mixture and mix just until combined.
Gently stir in the buttermilk and beaten eggs. The batter will be thin.
Scoop the batter into the prepared mini muffin pan, filling each well about 2/3 full.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake bites in the pan for 5 minutes, then remove and cool completely on a wire rack.
Frosting:
In a medium saucepan, combine the buttermilk, butter, and cocoa. Heat over medium heat until the mixture comes to a boil, whisking often.
Remove from the heat and whisk in the vanilla extract and powdered sugar until smooth.
Spoon the frosting over the cooled cake bites and allow a few minutes for the frosting to set.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 190