why make this recipe
Texas Sheet Cake Bites give you big cake taste in small bites. They bake fast, fit in your hand, and work for parties or snacks. You can make many at once with a mini muffin pan.
introduction
This simple treat uses familiar ingredients and a quick frosting. If you like easy small cakes, you can also check a similar easy cake idea in this apple and raisin cake recipe for more baking inspiration.
how to make Texas Sheet Cake Bites
Follow the steps below. Heat the oven, mix dry parts, add hot butter and water, then eggs and buttermilk. Fill mini muffin cups and bake until a toothpick comes out clean. Let cool and frost.
Ingredients :
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup water
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder (for frosting)
- 2 tbsp milk
- 1/2 tsp vanilla extract (for frosting)
Directions :
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
- In a saucepan, melt butter and water together over medium heat. Once boiling, remove from heat and add to the dry ingredients.
- Stir in eggs, vanilla extract, and buttermilk until well combined.
- Pour batter into prepared mini muffin pan, filling each cup about 2/3 full.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Allow to cool.
- For the frosting, mix powdered sugar, cocoa powder, milk, and vanilla until smooth.
- Frost the cooled cake bites.
- Enjoy!
how to serve Texas Sheet Cake Bites
Serve them on a plate or tray. They look nice with a dusting of extra powdered sugar or a small sprinkle on top. They pair well with coffee or milk.
how to store Texas Sheet Cake Bites
Keep cake bites in an airtight container at room temperature for 2 days. For longer storage, refrigerate up to 5 days. You can freeze them in a single layer, then place in a sealed bag for up to 2 months. Thaw before serving.
tips to make Texas Sheet Cake Bites
- Fill each cup about two-thirds full to avoid overflow.
- Test doneness with a toothpick near the center of a bite.
- Cool fully before frosting to avoid melting the frosting.
- Warm the frosting slightly if it gets too thick.
variation (if any)
- Add a pinch of espresso powder to the batter for deeper chocolate taste.
- Mix in mini chocolate chips for extra texture.
- Use cream cheese frosting instead of chocolate for a tangy twist.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes. Use 1/2 cup regular milk plus 1/2 tsp vinegar or lemon juice. Let sit 5 minutes.
Q: Can I make full-size cake instead?
A: Yes. Multiply recipe and bake in a 9×13 pan. Adjust time to about 20-25 minutes.
Q: How do I prevent dry cake bites?
A: Do not overbake. Check at 12 minutes and remove when a toothpick comes out clean with a few moist crumbs.
Q: Can I make the batter ahead?
A: You can mix batter and keep it in the fridge for up to 24 hours, but bake it soon for best rise.
Texas Sheet Cake Bites
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and easy-to-make Texas Sheet Cake Bites that deliver big cake flavor in mini form, perfect for snacks or parties.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup water
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder (for frosting)
- 2 tbsp milk
- 1/2 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
- In a saucepan, melt butter and water together over medium heat. Once boiling, remove from heat and add to the dry ingredients.
- Stir in eggs, vanilla extract, and buttermilk until well combined.
- Pour batter into prepared mini muffin pan, filling each cup about 2/3 full.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Allow to cool.
- For the frosting, mix powdered sugar, cocoa powder, milk, and vanilla until smooth.
- Frost the cooled cake bites.
- Enjoy!
Notes
Serve on a plate or tray, dusted with extra powdered sugar. Pairs well with coffee or milk. Store in an airtight container for up to 2 days, refrigerate for 5 days, or freeze for 2 months.
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
