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Texas Sheet Cake Bites with Chocolate Cocoa Frosting and Pecans Recipe

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  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 48 cake bites

Description

These Texas Sheet Cake Bites are a rich, chocolatey treat in perfect mini-sized portions. Made from a mix of cake ingredients with a coffee kick and topped with a smooth, nutty chocolate frosting, these bite-sized delights are ideal for parties or a delicious snack. The combination of moist cake bites baked in mini muffin pans and a luscious pecan chocolate frosting makes for an irresistible dessert everyone will love.

Ingredients

Cake Ingredients

  • 1 box Chocolate Cake Mix
  • 1 cup Flour
  • 1/2 cup Cocoa Powder
  • 1.5 cups Cold Coffee
  • 1/4 cup Vegetable Oil
  • 3 Eggs
  • 3/4 cup Sour Cream
  • 1 cup Sugar
  • 1 tsp Salt
  • 1 tbsp Vanilla Extract

Frosting Ingredients

  • 1/2 cup Butter (salted)
  • 4 tbsp Unsweetened Cocoa Powder
  • 1/2 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 3.5 cups Powdered Sugar
  • 1 cup Pecans (chopped)

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit to ensure an even bake for the cake bites.
  2. Mix Cake Batter: In a large bowl, combine all the cake ingredients — the chocolate cake mix, flour, cocoa powder, cold coffee, vegetable oil, eggs, sour cream, sugar, salt, and vanilla extract. Use a hand mixer or whisk to thoroughly combine, making sure to scrape down the sides so no dry ingredients remain.
  3. Prepare Muffin Pan: Grease a 24-count mini muffin pan to prevent sticking, then fill each tin with the batter. The recipe makes enough batter to fill two pans or to bake two batches.
  4. Bake Cake Bites: Place the muffin pan in the preheated oven and bake for 10 to 12 minutes. Check doneness by inserting a toothpick into the center of a cake bite; if it comes out clean, they’re ready.
  5. Cool Cake Bites: Remove the cake bites from the oven and allow them to cool in the pan for a few minutes before transferring them to a platter to cool completely.
  6. Prepare Frosting: While the cake bites cool, melt the butter in a saucepan over medium heat. Add the unsweetened cocoa powder and heavy cream, stirring until the mixture is smooth. Bring it to a gentle boil, then remove from heat.
  7. Finish Frosting: Stir in the vanilla extract, powdered sugar, and chopped pecans. Use a hand mixer if needed to create a smooth frosting consistency.
  8. Frost Cake Bites: Spoon about a tablespoon of the warm frosting over each cooled cake bite. Work quickly, as the frosting sets and crystallizes fast once it cools.

Notes

  • You can substitute brewed coffee or cold coffee for the liquid to enhance the chocolate flavor in the cake.
  • If you prefer your frosting less nutty, reduce or omit the pecans as desired.
  • Make sure to grease the mini muffin pan well to help with easy removal of the cake bites.
  • If frosting hardens too quickly, gently rewarm it to soften before frosting more cake bites.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/texas-sheet-cake-bites-with-chocolate-cocoa-frosting-and-pecans-recipe/