DELICIOUS TEXAS SHEET CAKE BITES
Delicious Texas Sheet Cake Bites are a delightful twist on the classic Texas sheet cake, featuring bite-sized portions of moist chocolate cake topped with a rich and creamy icing. These miniature treats are perfect for parties, potlucks, or any occasion where you want to impress with a delicious homemade dessert.
Why Make Texas Sheet Cake Bites
Delicious Texas Sheet Cake Bites offer all the irresistible flavors of traditional Texas sheet cake in a convenient bite-sized format. Whether you’re craving a sweet treat for yourself or need a crowd-pleasing dessert to share, these mini bites are sure to satisfy. Plus, they’re easy to make and perfect for any chocolate lover.
Ingredients
Sheet Cake:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Boiling water
- Salted sweet cream butter
- Buttermilk or sour cream
- Eggs
- Pure vanilla extract
Icing:
- Whole milk
- Salted sweet cream butter
- Unsweetened cocoa powder
- Pure vanilla extract
- Powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F. Generously spray a mini muffin pan with nonstick spray and set aside.
- Prepare Dry Ingredients: In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
- Prepare Wet Ingredients: In a medium-sized mixing bowl, combine boiling water, butter, buttermilk (or sour cream), and vanilla. Stir until butter is melted and mixture is lukewarm.
- Combine Wet and Dry Ingredients: Add buttermilk mixture to dry ingredients. Stir until well combined. Stir in beaten eggs until no streaks remain.
- Bake: Use a 1 tablespoon cookie scoop to portion batter into mini muffin pans. Bake for 8-10 minutes, or until tops spring back when lightly touched. Allow bites to cool completely.
- Prepare Icing: Line a baking sheet with parchment paper and place a cooling rack on top. Arrange cooled sheet cake bites on the rack. In a small heat-safe bowl, combine milk, butter, and vanilla. Microwave for 25-30 seconds until butter melts. Stir in cocoa powder. In a medium-sized mixing bowl, whisk powdered sugar with cocoa mixture until smooth.
- Ice the Bites: Drizzle or dollop icing over sheet cake bites. Allow icing to set before serving.
Serving Suggestions
Serve Delicious Texas Sheet Cake Bites as a sweet treat for parties, gatherings, or afternoon snacks. Enjoy them alongside a glass of cold milk or a cup of hot coffee for a delightful indulgence.
Storage Info
Store leftover Texas Sheet Cake Bites in an airtight container at room temperature for up to 3 days, or in the refrigerator for extended freshness. Bring to room temperature before serving, if refrigerated.
Techniques or Tips
- Ensure butter mixture is lukewarm before adding to dry ingredients to prevent curdling of eggs.
- Use a cookie scoop for uniform portioning of cake batter.
- Allow icing to set completely before stacking or storing sheet cake bites to prevent smudging.
Variation
Experiment with different icing flavors by adding extracts or flavored syrups, such as almond extract or peppermint extract. You can also sprinkle chopped nuts or mini chocolate chips on top of the icing for added texture and flavor.
FAQs about Texas Sheet Cake Bites
Q: Can I use sour cream instead of buttermilk? A: Yes, sour cream can be substituted for buttermilk in equal amounts for a tangy flavor.
Q: Can I freeze Texas Sheet Cake Bites? A: Yes, you can freeze the cooled, unfrosted bites in an airtight container for up to 1 month. Thaw at room temperature before icing and serving.
Q: Can I use a regular muffin pan instead of a mini muffin pan? A: Yes, you can use a regular muffin pan, but adjust baking time accordingly, as larger portions will require longer baking.
Delicious Texas Sheet Cake Bites
Equipment
- Mini Muffin Pan
- Large Mixing Bowl
- Medium Mixing Bowl
- Small Heat-Safe Bowl
- Cooling Rack
- Cookie Scoop (1 tablespoon)
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 cups granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup boiling water
- 1 cup salted sweet cream butter
- ½ cup buttermilk or sour cream
- 2 large eggs, room temperature and well beaten
- 1 teaspoon pure vanilla extract
- 6 tablespoons whole milk
- 4 tablespoons salted sweet cream butter
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 3½ cups (1 pound box) powdered sugar
Instructions
- Preheat the oven to 350°F. Generously spray a mini muffin pan with nonstick spray and set it aside.
- Add the flour, sugar, cocoa powder, baking soda, and salt to a large mixing bowl. Whisk to combine. Set it aside.
- Add the boiling water, butter, buttermilk (or sour cream), and vanilla to a medium-sized mixing bowl. Stir until the butter is completely melted. (Because the buttermilk is cold, the water mixture should cool to lukewarm.)
- Add the buttermilk mixture to the dry ingredients. Stir to combine.
- Stir in the beaten eggs. Continue stirring until well combined, and no streaks of flour or eggs are visible.
- Use a 1 tablespoon cookie scoop to scoop the cake batter into the mini muffin pans. Bake for 8-10 minutes, or until the tops spring back when lightly touched. Allow the mini bites to cool completely.
- Line a baking sheet with parchment paper. Place a cooling rack over the parchment paper.
- Place the cooled sheet cake bites on the cooling rack.
- Add the milk, butter, and vanilla to a small heat-safe bowl for the icing. Heat in the microwave for 25-30 seconds for the butter to melt. Stir well.
- Stir in the cocoa powder.
- Add the powdered sugar to a medium-sized mixing bowl. Stir in the cocoa mixture. Use whisk and continue stirring until the powdered sugar is completely dissolved and the mixture is smooth.
- Carefully drizzle/dollop the icing on top of the sheet cake bites. You can gently spread the icing over the top as well. Allow the icing to “set” before serving.
