Texas Sheet Cake Bites

Texas Sheet Cake Bites

Picture the legendary flavors of the iconic Texas Sheet Cake, but now, imagine them packed into delightful little nibbles.

It’s all the rich, chocolatey splendor of the classic sheet cake, but with the bonus of being a pop-and-go treat.

Ideal for those festive soirées, casual hangouts, or when you just need that chocolate fix, these cake bites deliver a flavor explosion with every nibble.

Whether you’ve grown up with the tales of Texas Sheet Cake or you’re just getting acquainted, these bites are bound to weave their magic.

So, gear up to be charmed, one bite at a time. Ready to dive into this chocolaty wonderland?

Miss Buttercup's Sweet Tooth Gazette | Texas Sheet Cake Bites Issue

Ingredients You’ll Need

All-Purpose Flour. This is setting the stage for our mini cakes, making sure they’ve got the right groove and texture.

Granulated Sugar. This sweet fella’s making sure every bite is a sweet symphony, and also sneaking in that soft, moist charm.

Baking Soda. Our little helper making sure those cakes rise like they’re on a mission, all light and cloud-like.

Salt. A tiny sprinkle, and bam! Every flavor in the cake just pops a little more.

Salted Butter. This is where the magic happens. It’s all about that rich, melt-in-your-mouth goodness.

Unsweetened Cocoa Powder. The main event, ladies and gents. It’s turning our mini cakes into a chocolatey dream.

Buttermilk. A splash of this, and suddenly, our cakes are singing with a tangy twist, staying tender and oh-so-moist.

Eggs. The glue holding our cake party together, making sure everyone’s in sync.

Pure Vanilla Extract. A dash of this, and it’s like a warm hug for your taste buds, playing nice with the chocolate.

Whole Milk & Butter (for frosting). These two? They’re whipping up the creamy dream for our frosting.

Powdered Sugar. It’s all about making our frosting sweet and silky smooth, ready to spread on any cake stage.

Ingredient Description
All-Purpose Flour Sets the stage for the mini cakes’ texture.
Granulated Sugar Adds sweetness and ensures a soft, moist texture.
Baking Soda Helps the cakes rise to a light, cloud-like texture.
Salt Enhances the overall flavor of the cake.
Salted Butter Brings rich, melt-in-your-mouth goodness.
Unsweetened Cocoa Powder Provides the main chocolatey flavor.
Buttermilk Adds tanginess and ensures cakes are tender and moist.
Eggs Binds the ingredients together.
Pure Vanilla Extract Complements the chocolate with a warm, aromatic touch.
Whole Milk & Butter Key ingredients for a creamy frosting.
Powdered Sugar Sweetens and smoothens the frosting, making it ready for spreading.
Miss Buttercup's Sweet Tooth Gazette | Texas Sheet Cake Bites Issue

Texas Sheet Cake Bites – Quick and Delicious!

Preparation. Preheat your oven to 325°F. Ensure you have a mini muffin pan ready, either sprayed generously with non-stick spray or lined with mini muffin liners.

Dry Ingredients. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

Chocolate Mixture. In a medium saucepan, combine the butter, water, and 5 tablespoons of cocoa powder. Bring this mixture to a boil, stirring occasionally.

Combine. Once the chocolate mixture is ready, pour it over the dry ingredients and mix until just combined.

Final Additions. Stir in the buttermilk, beaten eggs, and vanilla extract, ensuring a smooth batter.

Bake. Using a tablespoon or a small cookie scoop, fill each mini muffin well with the batter. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted comes out clean.

Cool. Allow the mini cakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Frosting. In a medium saucepan, combine the milk, 1/2 cup butter, and 4 tablespoons of cocoa powder. Heat this mixture until it comes to a boil. Remove from heat and gradually whisk in the powdered sugar until you have a smooth frosting.

Decorate. Once the mini cakes are completely cooled, spoon or drizzle the frosting over each one. Allow a few minutes for the frosting to set.

Serve & Enjoy. Once the frosting has set, your bites are ready to be enjoyed!

Step Action
Preparation Preheat oven to 325°F and prepare a mini muffin pan.
Dry Ingredients Whisk flour, sugar, baking soda, and salt in a large bowl.
Chocolate Mixture Boil butter, water, and 5 tbsp cocoa powder in a saucepan.
Combine Mix chocolate mixture with dry ingredients.
Final Additions Add buttermilk, eggs, and vanilla to the batter.
Bake Fill muffin wells and bake for 10-12 minutes.
Cool Cool in pan for 5 minutes, then transfer to a wire rack.
Frosting Heat milk, butter, and 4 tbsp cocoa in a saucepan, then add powdered sugar for smooth frosting.
Decorate Drizzle frosting over cooled mini cakes.
Serve & Enjoy Wait for frosting to set, then enjoy the bites!
Miss Buttercup's Sweet Tooth Gazette | Texas Sheet Cake Bites Issue
Miss Buttercup's Sweet Tooth Gazette | Texas Sheet Cake Bites Issue

Texas Sheet Cake Bites

It's all the rich, chocolatey splendor of the classic sheet cake, but with the bonus of being a pop-and-go treat.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 48 servings
Calories: 146kcal

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup salted butter
  • 3/4 cup water
  • 5 tablespoons unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 large eggs beaten
  • 1 teaspoon pure vanilla extract
  • 1/3 cup whole milk
  • 4 tablespoons unsweetened cocoa powder for frosting
  • 1 pound powdered sugar
  • 1/2 cup butter for frosting

Instructions

  • Preheat your oven to 325°F. Ensure you have a mini muffin pan ready, either sprayed generously with non-stick spray or lined with mini muffin liners.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
  • In a medium saucepan, combine the butter, water, and 5 tablespoons of cocoa powder. Bring this mixture to a boil, stirring occasionally.
  • Once the chocolate mixture is ready, pour it over the dry ingredients and mix until just combined.
  • Stir in the buttermilk, beaten eggs, and vanilla extract, ensuring a smooth batter.
  • Using a tablespoon or a small cookie scoop, fill each mini muffin well with the batter. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted comes out clean.
  • Allow the mini cakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
  • In a medium saucepan, combine the milk, 1/2 cup butter, and 4 tablespoons of cocoa powder. Heat this mixture until it comes to a boil. Remove from heat and gradually whisk in the powdered sugar until you have a smooth frosting.
  • Once the mini cakes are completely cooled, spoon or drizzle the frosting over each one. Allow a few minutes for the frosting to set.
  • Once the frosting has set, your bites are ready to be enjoyed!

Nutrition

Calories: 146kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 87mg | Potassium: 30mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 194IU | Calcium: 10mg | Iron: 0.4mg
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