Texas Sheet Cake Bites
Craving a taste of Texas without the sheet cake commitment? Look no further than Texas sheet cake bites! These delightful mini treats offer all the rich chocolate flavor and gooey goodness of the classic dessert, but in a convenient, single-serving size.
Perfect for parties, potlucks, bake sales, or a satisfying after-school snack, Texas sheet cake bites are surprisingly easy to make. They require common pantry staples and come together in under 30 minutes.
The base is a simple chocolate cake batter, similar to brownies, but lighter and airier. This is topped with a decadent chocolate frosting, creating a perfect balance of textures and flavors.
For those seeking an extra flavor boost, consider sprinkling the cooled cake bites with chopped nuts, chocolate chips, or a touch of flaky sea salt. These bites can be stored at room temperature for up to 3 days, making them ideal for meal prep or satisfying unexpected sweet tooths.
So ditch the fork and grab a napkin – Texas sheet cake bites are ready to conquer your cravings!
Questions I often get asked about this recipe:
Can I use a boxed cake mix instead of making the cake batter from scratch?
Yes, you can definitely substitute a chocolate cake mix for the homemade batter. Just follow the instructions on the box and adjust the wet ingredients according to the mix’s requirements.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can create a buttermilk substitute by adding 1 ½ teaspoons of white vinegar or lemon juice to ½ cup of milk. Let it sit for 5 minutes before using.
How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure the blend contains xanthan gum for proper structure.
What other frosting options are there?
While chocolate pecan frosting is traditional, feel free to experiment! Cream cheese frosting, peanut butter frosting, or a simple chocolate drizzle would all pair well with the chocolate cake bites.
What you need to make Texas Sheet Cake Bites:
Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) salted butter
¾ cup water
5 tablespoons unsweetened cocoa powder
½ cup buttermilk
2 large eggs, beaten
1 teaspoon pure vanilla extract (optional)
Frosting:
½ cup (1 stick) salted butter
3 tablespoons unsweetened cocoa powder
3 cups powdered sugar
¼ cup milk
1 teaspoon pure vanilla extract
How to make it:
Preheat oven to 325°F (165°C) and grease a 24-cup mini muffin pan. You can also use mini cupcake liners for easier removal.
In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
In a medium saucepan, combine butter, water, and cocoa powder. Heat over medium heat until boiling, stirring constantly.
Remove the hot cocoa mixture from heat and pour it into the dry ingredients. Mix gently until just combined. Don’t overmix!
Stir in buttermilk, eggs, and vanilla extract (if using) until batter is smooth. The batter will be thin.
Scoop batter evenly into 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.
Let the cake bites cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cake bites cool, prepare the frosting. In a medium bowl, cream together melted butter and cocoa powder.
Gradually add powdered sugar, milk, and vanilla extract, beating until smooth and spreadable. You can adjust the consistency of the frosting by adding more milk if it’s too thick, or more powdered sugar if it’s too thin.
Once the cake bites are cool, frost them with your favorite chocolate frosting. You can pipe frosting onto the bites, spread it with a knife, or even dip the tops of the bites into the frosting.
Let the frosting set completely before storing or serving.
Tips:
For an extra decadent touch, sprinkle the tops of the frosted cake bites with chopped nuts, chocolate chips, or a pinch of sea salt.
These cake bites can be stored in an airtight container at room temperature for up to 3 days.
For a richer chocolate flavor add a tablespoon of instant coffee granules or a shot of espresso to the cake batter along with the wet ingredients. The coffee enhances the chocolate taste without adding any bitterness.
Latest Reviews:
New Baking Buddy! – This recipe is a winner! I’m a total beginner in the kitchen, but these Texas Sheet Cake Bites were surprisingly easy to make. The instructions were clear, and everything came together perfectly. My family devoured them in minutes – they couldn’t get enough of the gooey chocolate and the frosting was divine! Definitely adding this recipe to my “go-to” list. Thanks! – Sarah
Perfect Party Treat – These cake bites were a hit at my daughter’s birthday party! They were a fun, bite-sized twist on a classic dessert and so much easier to manage than a giant sheet cake for little hands. I did find the frosting a bit too sweet for my taste, so next time I might use a little less powdered sugar. Overall, a great recipe with endless customization possibilities. – Lisa
Delicious and Time-Saving! – As a busy mom, I’m always looking for quick and easy desserts that everyone will love. These Texas Sheet Cake Bites are exactly that! They take no time to whip up and always satisfy my sweet tooth. I love that they’re pre-portioned for portion control, and the tip about using a coffee substitute for a deeper chocolate flavor was a game-changer! Thanks for sharing this recipe! – Emily
Printable Recipe:
Texas Sheet Cake Bites
These bite-sized treats capture all the deliciousness of a Texas sheet cake in a convenient, mini form. Perfect for parties, potlucks, or a quick chocolate fix!
Ingredients
- Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) salted butter
- ¾ cup water
- 5 tablespoons unsweetened cocoa powder
- ½ cup buttermilk
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract (optional)
- Frosting:
- ½ cup (1 stick) salted butter
- 3 tablespoons unsweetened cocoa powder
- 3 cups powdered sugar
- ¼ cup milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 325°F (165°C) and grease a 24-cup mini muffin pan. You can also use mini cupcake liners for easier removal.
- In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
- In a medium saucepan, combine butter, water, and cocoa powder. Heat over medium heat until boiling, stirring constantly.
- Remove the hot cocoa mixture from heat and pour it into the dry ingredients. Mix gently until just combined. Don't overmix!
- Stir in buttermilk, eggs, and vanilla extract (if using) until batter is smooth. The batter will be thin.
- Scoop batter evenly into 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.
- Let the cake bites cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cake bites cool, prepare the frosting. In a medium bowl, cream together melted butter and cocoa powder.
- Gradually add powdered sugar, milk, and vanilla extract, beating until smooth and spreadable. You can adjust the consistency of the frosting by adding more milk if it's too thick, or more powdered sugar if it's too thin.
- Once the cake bites are cool, frost them with your favorite chocolate frosting. You can pipe frosting onto the bites, spread it with a knife, or even dip the tops of the bites into the frosting.
- Let the frosting set completely before storing or serving.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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