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Texas Sheet Cake Bites

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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.

Ingredients

  1. 1 cup all-purpose flour
  2. 1 cup granulated sugar
  3. 1/2 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1/2 cup unsalted butter, melted
  6. 1/4 cup cocoa powder
  7. 1/2 cup buttermilk
  8. 1 large egg
  9. 1 teaspoon vanilla extract
  10. 1/4 cup unsalted butter
  11. 1/4 cup cocoa powder
  12. 2 tablespoons milk
  13. 1/2 teaspoon vanilla extract
  14. 1 1/2 cups powdered sugar
  15. 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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

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