Texas Sheet Cake Bites
Mini Texas Sheet Cake Bites deliver rich chocolate flavor with a fudgy finish, perfect for parties and snacks. Easy to make with a moist cake and smooth chocolate glaze.
Equipment
- 1 9x13-inch baking pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 saucepan
- 1 whisk
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk or milk plus 1 tbsp vinegar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee or hot water
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 6 tablespoons milk
- 3 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract.
- Combine the wet and dry ingredients, stirring gently until blended.
- Slowly pour in the hot coffee or water, stirring until the batter is smooth and thin.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- While the cake bakes, melt the butter in a saucepan over low heat.
- Whisk in the cocoa powder and milk until smooth.
- Remove from heat and gradually add the powdered sugar and vanilla, whisking until glossy and smooth.
- Pour the warm glaze evenly over the hot cake.
- Allow the cake to cool completely, then cut into bite-sized squares.
Notes
- Sprinkle chopped pecans or walnuts on the glaze before it sets for added texture.
- Use strong brewed coffee in the batter for a mocha flavor twist.
- Store cake bites in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.