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Bite-Sized Texas Sheet Cake Bites

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Mini Texas Sheet Cake Bites made with a rich, moist chocolate cake topped with warm cocoa frosting and optionally garnished with chopped pecans or walnuts.

Ingredients

For the Cake:

1 cup all-purpose flour

1 cup granulated sugar

½ tsp baking soda

¼ tsp salt

¼ cup sour cream

½ cup unsalted butter

½ cup water

2 tbsp unsweetened cocoa powder

1 large egg

½ tsp vanilla extract

For the Frosting:

¼ cup unsalted butter

2 tbsp milk

2 tbsp unsweetened cocoa powder

1 ¼ cups powdered sugar

½ tsp vanilla extract

Optional: Chopped pecans or walnuts for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners.
  2. Make the Cake Batter: In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a saucepan, melt ½ cup butter with ½ cup water and 2 tbsp cocoa powder over medium heat, stirring until smooth. Pour the cocoa mixture into the dry ingredients and mix until just combined. Add the sour cream, egg, and vanilla extract to the batter, and mix until smooth.
  3. Bake: Fill each mini muffin cup about 2/3 full with the batter. Bake for 12–14 minutes, or until a toothpick inserted comes out clean.
  4. Make the Frosting: While the cake bites are baking, prepare the frosting. In a saucepan, melt ¼ cup butter with 2 tbsp milk and 2 tbsp cocoa powder over medium heat. Remove from heat and whisk in powdered sugar and vanilla until smooth.
  5. Frost and Garnish: As soon as the cake bites come out of the oven, spoon the warm frosting over each bite while still hot. Optionally, top with chopped nuts for extra flavor and texture. Let them cool until the frosting sets.

Notes

Skip the chopped nuts for a nut-free version of the bites.

For a spiced twist, add a little cinnamon to the frosting.

Use a standard muffin tin for slightly larger versions of the bites, but adjust the baking time accordingly.

Nutrition

Find it online: https://chocolatecoveredamy.com/bite-sized-texas-sheet-cake-bites/