Texas Sheet Cake Bites

5 from 218 votes

Texas Sheet Cake Bites have all the delicious flavor of the classic dessert in a perfect little bite sized package. Whip up a batch of these little cakes covered in homemade chocolate frosting and enjoy them for an afternoon snack, a party treat, or a fun dessert.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: bite sized dessert, chocolate cupcakes, mini cupcakes

Servings: servings

Calories: 294kcal

Author: Jill

Equipment

Mini muffin pan

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 unsweetened cocoa powder
1/2 cup buttermilk
2 eggs beaten

Frosting

1/2 cup butter
1/3 cup buttermilk
5 tablespoons unsweetened cocoa powder
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