I love a good and easy from scratch cake, but am not one for fancy cakes unless there is a special occasion. One of my favorite cakes to bake is a Texas Sheet Cake! It comes out fantastic every time and is so good and easy to make! Since I didn’t have a reason to make a whole big sheet cake, I decided to make these adorable Texas Sheet Cake Bites!
They are the very same recipe only baked in little bite size morsels! Same fudgy frosting with nuts on top. And it made so many I have a ton in my freezer! Yup I sneak out a couple let them thaw for a few minutes and pop them into my mouth! So so good! Everyone needs a little chocolate in their lives don’t you think? I know I do, and these little bites are a perfect fix for those cravings!
Here’s a little tip if you don’t have buttermilk you can use sour milk instead. To make sour milk just add 1 teaspoon of vinegar into one cup of milk and let it sit for a few minuets and it will start to curdle! I have used this substitution a million times in this recipe and it always turns out great! I hate having to buy a whole carton of buttermilk for a small amount used in a recipe!
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 3/4 cup water
- 5 tablespoons cocoa powder
- 1/2 cup buttermilk (or sour milk - see noes)
- 2 eggs
- 6 tablespoons milk (I use either the buttermilk or sour milk)
- 1/2 cup butter
- 5 tablespoons Cocoa Powder
- One 1 pound box powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped walnuts
- Prepare mini muffin tins either line with mini paper liners or use a baking spray that has flour in it. Spray pans liberally. Preheat oven to 350 degrees.
- Mix sugar, flour, baking soda, and salt in large bowl. Set aside.
- Combine water, cocoa powder, and butter in heavy sauce pan, bring to a boil. Remove from heat, pour over dry ingredients, mix together until just combined. Add buttermilk and eggs. Blend well. Batter will be thin.
- With a small 1 Tablespoon cookie scoop place one scoop of batter in each muffin cup. Bake in preheated oven for 10-12 minutes or until cakes bounce back when lightly touched. Remove from oven. If liners were not used let bites cool for about 10 minuets then using the tip of a knife gently remove from the pan and place on wire rack to cool completely.
- In a medium sauce pan heat milk, 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 bite and let frosting set (if you can) before eating! Enjoy!
If you like these little gems you might like these as well!
No Bake Texas Sheet Cake Bites
Absolutely brilliant! I just baked a TX sheet cake yesterday…wish I had seen this first. MMM good. I am crazy wild about ‘single servings’…these are so cute. Would love for you to share at our Weekend Potluck party tomorrow…linking back to the party makes you eligible to be featured. ;-}
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Does anybody have any idea how many bite sized cakes this recipe makes?
I just made these and it made 72. My family loved them. I plan to freeze them to put in school lunches.
I made these today and filled the cupcake papers (mini ones) almost full and got 6 dozen.
approx 72 bites
Poke a hole in each cake with a wooden spoon handle before icing.
Texas sheet cake bites look awesome!! Can’t wait to try. Also, you can buy dry buttermilk powder and make as much as you need whenever you need it!
I make TEXAS SHEET CAKE for yrs., I’m making one for a house warming sun. , mini cakes would be really cute and go farther. THANK-YOU for the idea !!
Yummy! I’ll serve these to my writing group the next time we get together.
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how well does the frosting freeze? How long can you keep them in freezer?
Thanks, betty
I’ve made this sheet cake since I was a teen…and have never used anything BUT sour milk…and it is delicious!
You can also use powdered buttermilk, which will keep in the cupboard and reconstituted when needed.
that’s what I was going to say.
You can buy powdered buttermilk in the baking aisle next to the powdered milk. It is really inexpensive and great to have on hand. I have used it for various recipes and it works very well!
I have made a Texas sheet cake for years, but use sour cream instead of the vinegar mixed with milk or buttermilk. The milk with added vinegar makes the cake dryer while the sour cream & butter makes it moist. But the buttermilk sounds interesting. I have another cake recipe that calls for buttermilk & all kinds of spices, raisins etc. that is also a sheet cake & delicious. Don’t make them much as the sheet cakes make a lot of cake & I would be only one eating any more. always like to see new recipes though.
Do you use the amount in sour cream that would otherwise be the milk/vinegar mixture? So one-half cup of sour cream? Anything to add to the moisture would be good, tho I think this is a fairly moist cake.
Oh Thank you for sharing !!!!
My Aunt use to make this Cake often, I loved it !!
Can’t wait to try your Recipe for these bites,
Looks Scrumptious!!!
Oh.my.goodness. If I made these I would SO not be sharing!
Delicious!
I was surprised that there was no cinnamon in the cake and it used walnuts instead of pecans. I can see using the mini muffins to cut back on eating too much!
I guess i need to go buy me some mini muffin tins! have always loved this cake, my favorite!
Love this idea, thank you! Do you really put 1 cup of butter in your cake batter, my recipe calls for 1 stick (1/2 cup). I use margarine – what does everyone else prefer? Thanks!
I made these for our marching band baked sale at tonight’s football game, substituted Heath bar bits for nuts! im really regretting I didn’t throw a few of the extras in my lunch bag for a snack!
Heath bar bits sounds awesome!
These Texas Sheet Cake Bites are the perfect compromise! The same recipe as the full sized cake, only baked in little bite size morsels.
I made these last week, and they were excellent! This recipe will be forever in my recipe box, love it thank you!
Texas Sheet Cake is my go to cake when you want good and easy! Love this mini idea. I have also cut the sheet cake into squares and layered whipped filling (the kind with the flour paste and shortening) in the center and then poured the icing over the “sandwich cakes”. Also great to top with candied pecans! Makes it really “Texas”. As for buttermilk, I use up a carton a week making homemade buttermilk ranch dressing and brining chicken before frying (buttermilk, hot sauce and crushed garlic). Cooking is a sport! LOL
I’m going to try this.
Can you substitute almond milk in the bites recipe?
If you make these, do not use a miniature muffin pan without the liners! Will stick and you will not be able to get out of the pans! But they did taste good. Even the crumbs!
question about freezing–how well does the frosting freeze? am wanting to make ahead for thanksgiving
What an awesome idea! I’ve been making Texas sheetcakes for over 40 years. I’m always expected to bring them to potlucks. The only difference in my recipe and yours is that I use only 1/2 cup butter in my cake (and 1/2 cup in my frosting). I love the idea of making this in a mini muffin tin, as there’s better portion control.
Thanks for sharing! 🙂
My word! These look yummy. My mouths watering just looking at them here. Can’t wait to give them a go 🙂
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I have made these several times and I get rave reviews. I have had troubles with the icing two times I’ve made it and was hoping for some advice. Tonight I made them however the icing didn’t harden, it is just a gooey mess on the cupcakes. They taste fine but I prefer when the icing hardens. What am I doing wrong??
Terri,
I am sorry your having troubles with the frosting. I’m not sure exactly what is going on with your frosting but you can try a couple of things, add a little more powdered sugar and let the frosting cool more before frosting the bites. Makes sure that the bites are completely cool before frosting if you don’t want to add more powdered sugar try putting the frosting in the fridge until it is cool to about a pudding consistency and then frost the bites. I hope these suggestions helps.
I’ve made these several times ands everyone loves them. Question though…my icing does not always harden. Any thoughts as to why??
What kind of butter do you use for this recipe, salted or unsalted?
Unsalted
I had quite a bit of batter left over! I made 72 mini cupcakes! Is the normal?
The batter totally stuck to the paper liners. Very difficult to eat but still delicious. Next time I will not use the liners.
do you freeze these with or without frosting?