Texas Sheet Cake Bites
User Reviews
4.5
Texas Sheet Cake Bites
Description
The cake batter combines flour, sugar, baking soda, and salt with a boiling mixture of cocoa, butter, and water to produce a thin batter. Buttermilk and eggs soften it further. After portioning into mini muffin cups, the cakes bake quickly to a delicate crumb that springs back when touched.
The frosting is made by heating buttermilk, butter, and cocoa, then mixing in powdered sugar and vanilla to create a glossy, smooth topping. Chopped walnuts add texture and a nutty contrast. The small size of the bites makes these ideal for parties and portion control.
If buttermilk is unavailable, sour milk made by adding vinegar to milk can be used as a substitute to maintain the recipe’s moisture and flavor. The texture is delicate yet holds together well in these compact servings.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup water
- 1 cup butter
- 5 tablespoons cocoa powder unsweetened
- ½ cup buttermilk (or sour milk - see notes)
- 2 egg
Frosting
- 6 tablespoons buttermilk (or sour milk - see notes)
- ½ cup butter
- 5 tablespoons cocoa powder unsweetened
- 1 pound powdered sugar
- 1 teaspoon vanilla
- 1 cup walnuts chopped
Instructions
Cake Bites
- Preheat oven to 350 degrees F. Prepare mini muffin tins by lining each cup with mini paper liners or spraying cups liberally with baking spray that has flour in it.
- Mix flour, sugar, baking soda, and salt in a large bowl. Set aside.
- Combine water, cocoa powder, and butter in a medium saucepan. Bring to a boil, whisking often. Remove from heat, pour into the bowl with dry ingredients. Mix together until just combined.
- Add buttermilk and eggs and mix to combine. The batter will be thin.
- Using a 1 tablespoon cookie scoop, place one scoop of batter in each muffin cup.
- Bake for 10-12 minutes or until cakes bounce back when lightly touched. Remove from oven and transfer bites to a rack to cool.If liners were not used, let bites cool for about 10 minutes in the pan. Then using the tip of a knife, gently remove from the pan and place on a wire rack to cool completely.
Frosting
- In a medium saucepan, heat over medium heat buttermilk, butter and cocoa until bubbly. Mix in sugar and vanilla until smooth. Add in nuts and blend until incorporated.
- Carefully spoon about a tablespoon of frosting over each cake bite and let frosting set. Some frosting may run over the sides, that's okay. Store in an air-tight container.
Notes
- Make sour milk substitute by adding 1 teaspoon white vinegar to 1 cup milk and letting it sit a few minutes when buttermilk is unavailable.
- Use 6 tablespoons of buttermilk or the sour milk substitute in the recipe as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 72cake bites
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1cake bite | |
| Calories | 108kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 70mg | 3% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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