Texas Sheet Cake Bites (Print Version)
# Ingredients:
→ Cakes
01 -
2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 cup butter
06 -
3/4 cup water
07 -
5 tablespoons unsweetened cocoa powder
08 -
1/2 cup buttermilk
09 -
2 eggs, beaten
→ Frosting
10 -
1/2 cup butter
11 -
1/3 cup buttermilk
12 -
5 tablespoons unsweetened cocoa powder
13 -
1 teaspoon vanilla extract
14 -
1 pound powdered sugar
# Instructions:
01 -
Preheat oven to 165°C (325°F). Spray mini muffin pan generously with non-stick cooking spray or line with mini muffin liners.
02 -
In a large bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
03 -
In a medium saucepan, combine the butter, water, and cocoa powder and heat over medium heat until boiling, stirring often. Pour into the dry mixture and mix just until combined.
04 -
Gently stir in the buttermilk and beaten eggs. The batter will be quite thin.
05 -
Scoop the batter into the prepared mini muffin pan, filling each well about 2/3 full. Bake at 165°C (325°F) for 10-12 minutes until a toothpick inserted into the center comes out clean.
06 -
Cool the cake bites in the pan for 5 minutes, then remove and cool completely on a wire cooling rack.
07 -
In a medium saucepan, combine the buttermilk, butter, and cocoa. Heat over medium heat until the mixture comes to a boil, whisking often.
08 -
Remove from the heat and whisk in the vanilla extract and powdered sugar until smooth.
09 -
Spoon the frosting over the cake bites and allow a few minutes for the frosting to set.
# Notes:
01 -
These bite-sized treats offer all the rich chocolate flavor of a classic Texas Sheet Cake in a convenient, portable form.
02 -
The frosting should be applied while still warm for the best coverage and texture.