Description
Mini Texas Sheet Cake Bites – Rich fudgy chocolate cakes topped with silky cocoa frosting. Great for potlucks, parties & indulgence!
Ingredients
For the Cake:
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2 cups granulated sugar
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2 cups all-purpose flour
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1 tsp baking soda
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¼ tsp salt
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1 cup salted butter
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¾ cup water
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5 tbsp cocoa powder
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½ cup buttermilk
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2 large eggs, beaten
For the Frosting:
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⅓ cup buttermilk
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½ cup butter
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5 tbsp cocoa powder
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1 lb powdered sugar
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1 tsp vanilla extract
Instructions
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Preheat Oven:
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Preheat to 325°F (163°C).
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Line mini muffin tins with liners or grease and dust with cocoa powder.
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Make the Cake Batter:
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In a large bowl, whisk together sugar, flour, baking soda, and salt.
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In a saucepan, bring butter, water, and cocoa to a boil. Remove from heat.
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Pour hot cocoa mixture over dry ingredients. Stir to combine.
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Mix in buttermilk and beaten eggs until smooth (batter will be thin).
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Bake:
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Fill each muffin cup with about 1 tablespoon of batter.
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Bake for 10–12 minutes or until a toothpick comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack.
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Make the Frosting:
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In a saucepan, heat buttermilk, butter, and cocoa until boiling.
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Remove from heat and whisk in powdered sugar and vanilla extract until smooth.
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Frost the Bites:
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Spoon warm frosting over cooled mini cakes.
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Let frosting set before serving.
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Notes
- Makes a great party or holiday dessert tray item.
- You can also bake this recipe in a sheet pan for a traditional version.
- Store in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
