Yummy! I love making this delicious mini Texas Sheet Cake Bites recipe. They are little chocolate cakes that are so sweet and tasty. They have all the yummy taste of the big classic dessert but in a small, fun size. Imagine having a little cake that’s so soft and full of chocolate flavor. That’s what these bites are!
Making this Texas Sheet Cake Bites recipe is super easy. We will make little cakes and cover them in a special homemade chocolate frosting. They are perfect to enjoy as a quick snack, a little party surprise, or a sweet treat just for you!
But wait, why is it called a Texas Sheet Cake? Because the big cake is made in a large pan, like a sheet, and it comes from Texas! Let’s make these sweet little cakes together!
Table of Content
Serving Size and Preparation Time
Serving Size and Yield:
This recipe makes 48 yummy Texas Sheet Cake Bites. That’s a lot of little cakes to enjoy and share! Also, if you want more or fewer cakes, you can easily change the recipe. Make double for a big party or half if you’re just treating yourself.
Preparation and Cooking Time:
You’ll need about 30 minutes from start to finish to make this mini Texas Sheet Cake Bites recipe:
| Task | Time |
|---|---|
| Prep Time | 15 minutes |
| Baking | 10-12 minutes |
| Cooling & Frosting | 5 minutes |
| Total | About 30 minutes |
Time-saving Tip:
Using mini paper liners in the muffin pan can save cleaning time and makes it easier to remove the bites once baked
Ingredients
For the 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
For the Frosting:
- 1/2 cup butter
- 1/3 cup buttermilk
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Pro Tip for the Best Texas Sheet Cake Bites:
Firstly, always be sure to measure all your ingredients just right to make your cakes taste perfect. Secondly, try to use a really good unsweetened cocoa powder for the best chocolate flavor. Also, using fresh buttermilk, if you can find it, will make your cakes extra tasty. Lastly, remember to let your eggs get to room temperature so they mix into the batter really easily.
Essential Kitchen Tools for Texas Sheet Cake Bites Recipe
Making these mini sweet texas sheet cake bites is a breeze when you have the right tools! Here’s a simple list of what you’ll need:
- Mini Muffin Pan.
- Medium Saucepan.
- Large Mixing Bowl.
- Whisk.
- Spatula: To fold and stir the batter gently.
- Wire Cooling Rack.
- Spoon.
How to Make Delicious Texas Sheet Cake Bites:
Time needed: 30 minutes
In these simple steps, we’ll mix, bake, and frost our way to delicious mini Texas Sheet Cake Bites. We start by mixing our ingredients, then baking them into cute mini bites, and finally, we top them with a sweet, creamy chocolate frosting.
- Prep Your Pan and Preheat the Oven:
Firstly, preheat your oven to 325°F (160°C). Then, get your mini muffin pan ready by spraying it with non-stick cooking spray or lining it with mini paper liners.
- Mix the Dry Ingredients:
In a large bowl, whisk together 2 cups of flour, 2 cups of sugar, 1 teaspoon of baking soda, and also 1/2 teaspoon of salt. Set it aside for now.
- Prepare the Chocolate Mixture
In a medium saucepan, combine 1 cup of butter, 3/4 cup of water, and 5 tablespoons of unsweetened cocoa powder.
Heat it over medium until it starts boiling. Make sure to stir often so it doesn’t burn. - Combine Wet and Dry Mixtures:
Pour the hot chocolate mixture into your dry ingredients.
Stir them together just until they’re combined. - Add Buttermilk and Eggs:
Now, gently stir in 1/2 cup of buttermilk and 2 beaten eggs. The batter might look a bit thin, but that’s okay!
- Fill the Muffin Pan:
Scoop the batter into your prepared mini muffin pan. Then, fill each spot about 2/3 full to leave room for the bites to rise.
- Bake the Bites:
Pop them in the oven and bake for 10-12 minutes. To check if they’re done, insert a toothpick into the center of a bite. If it comes out clean, they’re ready!
Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
How to Make The Chocolate Frosting:
Let’s make the perfect chocolate frosting for your Texas Sheet Cake Bites. Follow these easy steps:
Combine and Heat:
- In a medium saucepan, mix together the butter, buttermilk, and cocoa powder.
- Heat the mixture over medium heat until it comes to a boil, ensuring to stir often to prevent burning.
Mix in Remaining Ingredients:
- Once removed from the heat, whisk in the vanilla extract and powdered sugar.
- Continue to whisk until the mixture becomes smooth and well combined.
Frost Your Bites:
- With a spoon, gently dollop the frosting over each of your cooled cake bites.
- Allow a few moments for the frosting to set before serving or storing.
Making Texas Sheet Cake Bites for Everyone
Gluten-Free
Use 2 cups of a gluten-free flour mix instead of regular flour. The bites might be a tiny bit denser, but still super tasty!
Dairy-Free
Use dairy-free margarine or 3/4 cup of coconut oil instead of butter. Make dairy-free buttermilk with 1/2 cup of almond milk and 1.5 teaspoons of vinegar.
Vegan
Use flax eggs instead of regular eggs. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Make sure your sugar is vegan too!
Nut-Free
This recipe is nut-free. But always check your ingredients to make sure they are safe from cross-contamination.
Helpful Answers and Fixes for Texas Sheet Cake Bites
FAQs:
Absolutely! Just store them in an airtight container to keep them fresh.
Yes, you can use any cocoa powder, but unsweetened cocoa powder gives the best chocolatey flavor.
Mix 1/2 cup of milk with 1.5 teaspoons of vinegar to make a quick buttermilk substitute.
The main difference lies in the pan size and baking time. A sheet cake is baked in a large, shallow pan and usually has a shorter baking time compared to traditional cakes, which are baked in deeper pans and take a bit longer to cook through.
Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
How to Avoid Failed Texas Sheet Cake Bites:
The Bites are too dry.
Make sure to measure your flour and sugar correctly and don’t overbake the bites. Check them with a toothpick to avoid overbaking.
The Frosting is too thick or too thin.
If it’s too thick, add a bit more buttermilk, one tablespoon at a time. If it’s too thin, add a bit more powdered sugar until it reaches your desired consistency.
The Bites stuck to the pan.
Make sure to spray your mini muffin pan well with non-stick spray or use mini paper liners for easy removal.
The Bites didn’t rise properly.
Ensure your baking soda is fresh and that you’re not overmixing your batter, which can deflate it.
Other Delicious Recipes You May Also Enjoy!!
- Miniature Pumpkin Cake Towers
- Caramel Brownies
- Pumpkin Bundt Cake – Way Easier Than a Layer Cake
- Strawberry Bread Recipe with Fresh Strawberry Glaze
- Rustic Avocado Salad and Caprese Chicken
