Description

All the classic flavor of Texas sheet cake in perfectly portioned bite-sized treats! Moist chocolate cake meets a fudgy cocoa glaze in this southern-style dessert that’s ideal for sharing at potlucks, parties, or anytime you need a little chocolate fix.

Ingredients

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
4 tbsp cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup boiling water
1 cup salted sweet cream butter
1/2 cup buttermilk
2 large eggs
1 tsp pure vanilla extract

(Let me know if you also want the chocolate frosting ingredients — traditionally includes butter, cocoa, milk, powdered sugar, and vanilla.)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Grease a mini muffin tin or line with paper liners.

2. Make the Chocolate Batter

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
In a saucepan, bring butter and water to a boil.
Pour hot butter mixture over dry ingredients and mix until smooth.
Stir in buttermilk, eggs, and vanilla until well combined.

3. Bake the Bites

Fill each mini muffin cup about ¾ full with batter.
Bake for 10–12 minutes or until a toothpick comes out clean.
Let cool slightly in pan before transferring to a wire rack.

4. Frosting (Optional but traditional)

Prepare a warm cocoa frosting and drizzle over the bites while slightly warm for that classic Texas sheet cake finish.

Notes

Use a cookie scoop for evenly sized bites.
Great topped with chopped pecans or mini chocolate chips.
Store in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking