Why You’ll Love This Recipe
Texas Sheet Cake is a beloved dessert, and turning it into bite-sized pieces makes it even better! These little bites pack all the flavor of the traditional cake, with the addition of a rich, fudgy frosting. The mini size is perfect for parties, as it allows everyone to enjoy the cake without the need for forks or plates. With their irresistibly moist texture and chocolatey flavor, these bites are perfect for anyone with a sweet tooth. Plus, they’re easy to make and can be stored for later, making them a great treat to have on hand for any occasion.
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/4 cup cocoa powder
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
For the frosting:
- 1/4 cup unsalted butter
- 1/4 cup cocoa powder
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the cake batter: Preheat your oven to 350°F (175°C) and grease a mini muffin tin (or line it with paper liners). In a medium bowl, whisk together the flour, sugar, baking soda, and salt. In a separate bowl, combine the melted butter, cocoa powder, buttermilk, egg, and vanilla extract. Stir the wet ingredients into the dry ingredients and mix until smooth.
- Bake the cake bites: Spoon the batter into the mini muffin tin, filling each cup about 2/3 of the way full. Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake bites to cool completely in the pan.
- Make the frosting: While the cake bites are cooling, prepare the frosting. In a small saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk, and bring the mixture to a simmer. Once it’s bubbling, remove from the heat and stir in the vanilla extract, powdered sugar, and a pinch of salt until the frosting is smooth and well combined.
- Frost the cake bites: Once the cake bites have cooled, dip the top of each one into the frosting or spoon the frosting over the top. Allow the frosting to set for a few minutes before serving.
- Serve: Once the frosting has firmed up slightly, your Texas Sheet Cake Bites are ready to enjoy!
Servings and Timing
- Servings: 24 mini cake bites
- Total time: 20 minutes of preparation, plus 15-20 minutes to bake and cool
- Active time: 20 minutes
Variations
- Nutty topping: Sprinkle chopped pecans or walnuts over the frosting for a classic Texas Sheet Cake twist.
- Flavored frosting: Add a splash of flavored extracts like almond or hazelnut to the frosting for a unique twist on the traditional chocolate flavor.
- Mini cupcake version: If you don’t have a mini muffin tin, you can bake these as mini cupcakes. Just adjust the baking time, and check with a toothpick to ensure they’re baked through.
Storage/Reheating
- Storage: Store the Texas Sheet Cake Bites in an airtight container at room temperature for up to 4 days.
- Freezing: You can freeze these mini cakes for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container. Thaw at room temperature or in the fridge before serving.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk, but the cake may not be as tender. To mimic the tanginess of buttermilk, you can add 1 tablespoon of vinegar or lemon juice to a measuring cup and fill it up with milk to make 1/2 cup.
Can I use a regular muffin tin instead of a mini muffin tin?
Yes, you can use a regular muffin tin, but the baking time will be longer. Check for doneness with a toothpick after about 15-20 minutes.
Can I make this recipe into one large sheet cake instead of mini bites?
Yes, you can bake the batter in a greased 9×13-inch baking pan. Bake for about 30-35 minutes, or until a toothpick comes out clean. Frost once the cake has cooled.
How do I prevent the frosting from being too runny?
Make sure the frosting is not too hot when you apply it. Allow it to cool slightly after making it. If it’s too thin, add a little more powdered sugar until it reaches the desired consistency.
Can I use a different type of frosting?
Yes, you can use cream cheese frosting, vanilla buttercream, or any other frosting that pairs well with chocolate. Just keep in mind that the classic chocolate frosting is what gives Texas Sheet Cake its signature flavor.
Can I make these cake bites ahead of time?
Yes, you can make the cake bites and frosting ahead of time. Store the cake bites in an airtight container and the frosting separately in the refrigerator. Frost the bites just before serving.
Can I use gluten-free flour for this recipe?
Yes, you can use gluten-free flour, but be sure to use a good-quality gluten-free flour blend designed for baking. You may need to make minor adjustments to the recipe.
How do I know when the cake bites are done baking?
Check for doneness by inserting a toothpick into the center of the cake bites. If it comes out clean or with a few moist crumbs, the cake bites are done.
Can I add chocolate chips to the batter?
Yes, you can fold in 1/2 cup of mini chocolate chips to the batter before baking for an extra chocolaty treat.
How long do these Texas Sheet Cake Bites last?
They’ll last up to 4 days at room temperature when stored in an airtight container.
Conclusion
Texas Sheet Cake Bites bring the beloved flavors of a classic Texas Sheet Cake into a fun, bite-sized form that’s perfect for any occasion. With their rich, moist texture and decadent frosting, these little cakes are a treat that everyone will love. Whether you’re serving them at a party or indulging in a sweet snack, these bites are sure to satisfy your chocolate cravings. Easy to make and utterly delicious, they’re the perfect dessert to keep on hand for when you want something sweet and comforting.
PrintTexas Sheet Cake Bites
Texas Sheet Cake Bites are bite-sized versions of the classic Texas Sheet Cake, featuring rich, moist chocolate cake topped with a fudgy chocolate frosting.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 mini cake bites
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/4 cup cocoa powder
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter
- 1/4 cup cocoa powder
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- Pinch of salt
Instructions
Prepare the cake batter: Preheat your oven to 350°F (175°C) and grease a mini muffin tin (or line it with paper liners). In a medium bowl, whisk together the flour, sugar, baking soda, and salt. In a separate bowl, combine the melted butter, cocoa powder, buttermilk, egg, and vanilla extract. Stir the wet ingredients into the dry ingredients and mix until smooth.
- Bake the cake bites: Spoon the batter into the mini muffin tin, filling each cup about 2/3 of the way full. Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake bites to cool completely in the pan.
- Make the frosting: While the cake bites are cooling, prepare the frosting. In a small saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk, and bring the mixture to a simmer. Once it’s bubbling, remove from the heat and stir in the vanilla extract, powdered sugar, and a pinch of salt until the frosting is smooth and well combined.
- Frost the cake bites: Once the cake bites have cooled, dip the top of each one into the frosting or spoon the frosting over the top. Allow the frosting to set for a few minutes before serving.
- Serve: Once the frosting has firmed up slightly, your Texas Sheet Cake Bites are ready to enjoy!
Notes
- Store the Texas Sheet Cake Bites in an airtight container at room temperature for up to 4 days.
- Freezing: You can freeze these mini cakes for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container. Thaw at room temperature or in the fridge before serving.
- For a nutty twist, sprinkle chopped pecans or walnuts over the frosting.
- For an extra chocolatey flavor, you can fold in mini chocolate chips to the batter before baking.
Nutrition
- Serving Size: 1 mini cake bite
- Calories: 150
- Sugar: 18g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
