Texas Sheet Cake Bites
These Texas Sheet Cake Bites are the perfect bite-size version of the classic and decadent chocolate sheet cake. Made in a mini muffin tin, these are the perfect melt-in-your-mouth treat for a crowd.
Servings: 72 Bites
Calories: 99kcal
Ingredients
Cake
- 1 cup salted butter
- ⅓ cup cocoa powder
- 1 cup boiling water
- ½ cup buttermilk
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- Pinch of salt about ⅛ teaspoon
Icing
- ¾ cup salted butter
- ⅓ cup cocoa powder
- ⅓ cup whole milk or half and half
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
Instructions
Cake
- Preheat your oven to 325°F. Grease a 24-cup mini muffin pan.
- In a microwave-safe bowl, melt the butter. Add the cocoa, and stir until combined well.
- Bring 1 cup of water to a boil in the microwave or on the stovetop. Pour the boiling water into the butter cocoa mixture and stir for 30 seconds.
- In a small bowl, whisk together buttermilk, eggs, and vanilla extract.
- In a large mixing bowl, combine flour, sugar, baking soda, and a pinch of salt.
- Pour the cocoa mixture into the dry ingredients, and mix until combined.
- Lastly, stir the buttermilk mixture into the batter.
- Scoop the batter into the prepared mini-muffin pan using a 1 tablespoon scoop. Bake 14-16 minutes or until a toothpick inserted comes out clean.
- Allow the cake bites to cool 10 minutes before transferring to a cooling rack.
Frosting
- In a microwave-safe bowl, melt butter. While it is piping hot, stir in the cocoa until combined.
- Add milk, vanilla, and powdered sugar. Mix until blended.
- With a scoop or spoon, drop a ½ tablespoon of frosting onto the center of each cake bite. Allow the cake bites to set for at least 15 minutes before transferring to a serving tray.
Notes
Storage:
- If you have leftovers, or aren't ready to serve all of the mini cakes at once, you can store these on the counter or in the refrigerator. Once they're fully cooled, cover with plastic wrap or place in an airtight container and they can be kept at room temperature for up to 3 days.
- If you'd prefer to refrigerate them, cover and store the same way for up to one week. Bring them to room temperature when you're ready to enjoy.
- You can also freeze the baked cakes in an airtight container for up to 2-3 months if you choose to make these ahead of time. Simply thaw them on the counter when you're ready to serve them, and top with the frosting. Enjoy!
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- Use cupcake liners. To ensure these cake bites can be easily removed from the muffin tin, use cupcake liners. This will also make for a mess-free clean up! If you don't have liners, no problem - just be sure to generously grease your muffin liner to avoid the cake from sticking.
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- Make your own buttermilk. It's super simple to make and adds a delicious tanginess, simply add 2 tablespoons lemon juice to 2 cups whole milk and let sit for 10 minutes.
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- Use boiling water. Trust me on this, don't skip this step. Adding boiling water to cocoa powder will allow it to bloom and enhances the flavor.
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- Frost the cakes while they're warm. So the frosting soaks into the cakes and they absorb the rich, fudgy icing immediately.
Nutrition
Calories: 99kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 55mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 150IU | Calcium: 7mg | Iron: 0.3mg
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