Texas Sheet Cake Bites
User Reviews
5
Texas Sheet Cake Bites
Description
This recipe uses a chocolate cake batter made from all-purpose flour, sugar, baking soda, salt, butter, water, cocoa powder, buttermilk, and eggs. The wet ingredients are combined after heating butter, water, and cocoa powder to boiling and then carefully integrated with the dry ingredients before gently mixing in buttermilk and eggs. The batter’s thin consistency allows the cakes to bake quickly and develop a soft, moist texture.
The cake batter is portioned into a well-greased mini muffin pan and baked at 325°F for 10-12 minutes, until a toothpick inserted comes out clean. After cooling, the bites are topped with a smooth frosting made by boiling buttermilk, butter, and cocoa powder, then whisking in vanilla extract and powdered sugar. This frosting is creamy with a balanced cocoa flavor, which complements the cake bites.
These cake bites are suitable for parties, snack times, or anytime a chocolate treat is desired in a small portion. Their mini size provides easy portion control and multiple servings per batch. The recipe’s components and method ensure consistently moist cake with a rich chocolate accent from cocoa in both cake and frosting.
Ingredients
Cakes
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 3/4 cup water
- 5 tablespoons cocoa powder unsweetened
- 1/2 cup buttermilk
- 2 egg beaten
Frosting
- 1/2 cup butter
- 1/3 cup buttermilk
- 5 tablespoons cocoa powder unsweetened
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
Instructions
Cakes
- Preheat oven to 325F. Spray mini muffin pan generously with non-stick cooking spray or line with mini muffin liners.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
- In a medium saucepan, combine the butter, water, and cocoa powder and heat over medium heat until boiling, stirring often. Pour into the dry mixture and mix just until combined. Gently stir in the buttermilk and beaten eggs. The batter will be quite thin.
- Scoop the batter into the prepared mini muffin pan, filling each well about 2/3 full. Bake at 325F for 10-12 minutes until a toothpick inserted into the center comes out clean.
- Cool the cake bites in the pan for 5 minutes, then remove and cool completely on a wire cooling rack.
Frosting
- In a medium saucepan, combine the buttermilk, butter, and cocoa. Heat over medium heat until the mixture comes to a boil, whisking often. Remove from the heat and whisk in the vanilla extract and powdered sugar until smooth.
- Spoon the frosting over the cake bites and allow a few minutes for the frosting to set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 243mg | 10% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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