Texas sheet cake becomes a bite-size dessert in mini muffin tins. The thin cocoa batter bakes quickly, and each cooled cake gets a spoonful of warm chocolate-buttermilk frosting.
Ingredients
Cake bites
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup salted butter
- 3/4 cup water
- 5 tablespoons cocoa powder
- 1/2 cup buttermilk
- 2 large eggs, beaten
Frosting
- 1/3 cup buttermilk
- 1/2 cup butter
- 5 tablespoons cocoa powder
- 1 pound powdered sugar
- 1 teaspoon vanilla
Bake the cake bites
- Preheat the oven to 325°F. Line mini muffin tins with paper liners, or spray them generously with nonstick spray and dust with flour.
- Mix the sugar, flour, baking soda, and salt in a large bowl.
- Combine 1 cup salted butter, the water, and 5 tablespoons cocoa in a medium saucepan. Bring to a boil, remove from the heat, and pour over the dry ingredients. Mix gently, then fold in the 1/2 cup buttermilk and beaten eggs. The batter will be thin.
- Place one tablespoon of batter in each mini muffin cup. Bake for 10–12 minutes. If no liners were used, cool in the pan for 5 minutes before loosening the edges with the tip of a knife. Transfer to wire racks and cool completely.
Finish with frosting
Heat the 1/3 cup buttermilk, 1/2 cup butter, and remaining 5 tablespoons cocoa in a medium saucepan until the mixture boils. Remove from the heat and whisk in the powdered sugar and vanilla until smooth. Spoon one tablespoon over each cooled bite and let the frosting set for a few minutes.
