Description
Mini Texas Sheet Cake Bites – Rich fudgy chocolate cakes topped with silky cocoa frosting. Great for potlucks, parties & indulgence!
Ingredients
For the Cake:
2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup salted butter
¾ cup water
5 tbsp cocoa powder
½ cup buttermilk
2 large eggs, beaten
For the Frosting:
⅓ cup buttermilk
½ cup butter
5 tbsp cocoa powder
1 lb powdered sugar
1 tsp vanilla extract
Instructions
Preheat Oven:
Preheat to 325°F (163°C).
Line mini muffin tins with liners or grease and dust with cocoa powder.
Make the Cake Batter:
In a large bowl, whisk together sugar, flour, baking soda, and salt.
In a saucepan, bring butter, water, and cocoa to a boil. Remove from heat.
Pour hot cocoa mixture over dry ingredients. Stir to combine.
Mix in buttermilk and beaten eggs until smooth (batter will be thin).
Bake:
Fill each muffin cup with about 1 tablespoon of batter.
Bake for 10–12 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
Make the Frosting:
In a saucepan, heat buttermilk, butter, and cocoa until boiling.
Remove from heat and whisk in powdered sugar and vanilla extract until smooth.
Frost the Bites:
Spoon warm frosting over cooled mini cakes.
Let frosting set before serving.
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
