Delicious Texas Sheet Cake Bites
These Delicious Texas Sheet Cake Bites are a delightful treat that combines all the flavors of a classic Texas sheet cake into bite-sized portions. Moist chocolate cake bites are topped with a rich cocoa icing, making them perfect for any occasion or dessert spread. They're easy to make and even easier to enjoy!
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.
Notes
These Delicious Texas Sheet Cake Bites are best served fresh. Store any leftovers in an airtight container at room temperature for up to 3 days.