Description
Bite-sized versions of the classic Texas sheet cake, rich with chocolate flavor and topped with glossy frosting. Perfect for parties, potlucks, and everyday cravings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 cup unsalted butter
- 1 cup water
- 2 large eggs
- ½ cup buttermilk
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup unsalted butter (for frosting)
- 4 tbsp unsweetened cocoa powder (for frosting)
- 6 tbsp milk
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin or mini muffin pan.
- In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt together.
- In a saucepan, melt butter with water, then pour the hot mixture over the dry ingredients and stir well.
- Whisk in eggs, buttermilk, and vanilla extract until smooth and lump-free.
- Fill muffin cups two-thirds full and bake for 12–15 minutes, or until a toothpick comes out clean.
- For frosting, melt butter with cocoa powder and milk in a saucepan, then whisk in powdered sugar until smooth.
- Pour warm frosting over slightly cooled cake bites and allow to set before serving.
Notes
Best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days. For extra flavor, top with pecans, walnuts, or sprinkles before the frosting sets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American