Picture this: a crowd-pleaser dessert that has all the rich, chocolatey goodness of a classic Texas Sheet Cake but in a fun, snackable size! That’s right, we’re talking about Texas Sheet Cake Bites, baked right in a mini muffin tin. If you’re not familiar, the Texas Sheet Cake is a fudgy, pecan-topped chocolate cake that’s a staple at potlucks and family gatherings in, you guessed it, Texas. But no worries, y’all don’t need a cowboy hat to make these delightful treats. People love these bite-sized versions not only because they’re scrumptiously convenient, but also because they’re perfect for portion control (if you can stop at just one). They’re great for any occasion, whether you’re hosting a party, needing a sweet fix, or just looking for something to impress your friends at the office.
Texas Sheet Cake Bites pretty much steal the show all on their own, but for a true Texan experience, pair them with a scoop of vanilla ice cream or a dollop of whipped cream on the side. If you’re serving these at a brunch, a strong cup of coffee or a cold glass of milk will complement their rich chocolate flavor beautifully!
Texas Sheet Cake Bites
Servings: Makes about 24 bites
Ingredients:
For the cake:
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter
– 2 tablespoons unsweetened cocoa powder
– 1/2 cup boiling water
– 1/4 cup sour cream
– 1 egg
– 1/2 teaspoon baking soda
For the icing:<!–nextpage–>
– 1/4 cup unsalted butter
– 2 tablespoons unsweetened cocoa powder
– 3 tablespoons milk
– 1/2 teaspoon vanilla extract
– 1 1/2 cups powdered sugar, sifted
– 1/2 cup pecans, chopped and toasted or rainbow sprinkles as topping (optional)
Directions:
1. Preheat your oven to 350 degrees F and grease a mini muffin tin with baking spray or butter.
2. Whisk together flour, sugar, and salt in a large bowl.
3. In a saucepan, melt butter. Stir in cocoa powder and then add boiling water. Allow the mixture to boil for about 30 seconds, then turn off the heat.
4. Pour the cocoa mixture over the flour mixture and mix until partially combined.
5. In a separate bowl, combine sour cream, egg, and baking soda. Add this to the chocolate flour mixture and mix until smooth.
6. Distribute the batter evenly into the prepared mini muffin tins, filling each cup about two-thirds full.
7. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
8. While the bites are baking, make the icing: melt butter in a saucepan, add cocoa and stir until smooth. Add milk and vanilla and heat until it’s warm to the touch. Then, mix in the powdered sugar until you have a nice, spreadable icing.
9. Remove the mini cakes from the oven and let them cool for a few minutes. Then, while still slightly warm, spoon icing over the top of each bite and sprinkle with toasted pecans (if using). You can also use rainbow sprinkles.
10. Let the icing set before serving, if you can wait that long. Enjoy!
Variations & Tips:
– If you’re not a nut person or are allergic, feel free to skip the pecans. The bites will still be delectable.
– For a little twist, try swirling in a dollop of peanut butter or raspberry jam into the batter before baking.
– Meal-prepping tip: these little guys freeze beautifully, icing and all. Just pop them in an airtight container and thaw before serving for a quick treat.
– To make these bites a little more festive for the holidays, sprinkle some cinnamon into the batter or top them with festive sprinkles after icing.
These Texas Sheet Cake Bites are a playful nod to a beloved Southern classic, and I promise they’re just as big on flavor as they are on charm. Bake up a batch for your next get-together, and watch them disappear faster than you can say “yeehaw”!
ADVERTISEMENT
