Save to Pinterest Decadent, fudgy chocolate cake bites with a playful mix of textures and colors a whimsical treat inspired by the chaos baking trend Perfect for parties or anytime you crave a little fun
Swap out mix ins to suit your taste try dried fruit crushed cookies or toffee bits For gluten free bites substitute a 1 1 gluten free flour blend and gluten free pretzels Serve with a scoop of vanilla ice cream for extra indulgence
Ingredients
- Cake Base: 1 cup (125 g) all purpose flour 1/2 cup (50 g) unsweetened cocoa powder 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup (150 g) granulated sugar 1/2 cup (120 ml) vegetable oil 2 large eggs 1/2 cup (120 ml) buttermilk 1 tsp vanilla extract
- Mix Ins & Toppings: 1/2 cup (85 g) mini chocolate chips 1/4 cup (40 g) rainbow sprinkles 1/2 cup (60 g) mini marshmallows 1/4 cup (30 g) chopped pretzels 1/4 cup (30 g) chopped roasted nuts (e g pecans peanuts) 1/4 cup (60 ml) caramel sauce (for drizzling optional)
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C) Line a 9x9 inch (23x23 cm) baking pan with parchment paper
- Step 2:
- In a large bowl whisk together flour cocoa powder baking powder baking soda salt and sugar
- Step 3:
- In a separate bowl whisk oil eggs buttermilk and vanilla until smooth
- Step 4:
- Pour wet ingredients into the dry ingredients and mix until just combined (do not overmix)
- Step 5:
- Gently fold in mini chocolate chips rainbow sprinkles and half of the marshmallows pretzels and nuts
- Step 6:
- Pour batter into the prepared pan Sprinkle remaining marshmallows pretzels and nuts evenly over the top
- Step 7:
- Bake for 18 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs
- Step 8:
- Let cool completely in the pan
- Step 9:
- Lift out the cake using the parchment paper Cut into bite sized squares (about 1.5 inches/4 cm each)
- Step 10:
- Drizzle with caramel sauce and add extra sprinkles if desired before serving
Save to Pinterest This recipe brings joy to family gatherings especially when served warm with vanilla ice cream
Required Tools
Mixing bowls Whisk 9x9 inch (23x23 cm) baking pan Parchment paper Knife Measuring cups and spoons
Nutritional Information
Calories 110 Total Fat 5 g Carbohydrates 15 g Protein 2 g per bite approx
Category Details
Dessert Difficulty Easy American cuisine Vegetarian Yield 24 bites
Save to Pinterest Enjoy these chocolate bites fresh or store in an airtight container for up to 3 days
Common Recipe Questions
- → What makes these cake bites fudgy?
The blend of vegetable oil, buttermilk, and cocoa powder creates a moist and fudgy texture that stays soft even after baking.
- → Can I customize the mix-ins?
Yes, you can swap sprinkles, marshmallows, nuts, or pretzels for dried fruit, crushed cookies, or toffee bits according to your preference.
- → Is there a gluten-free option?
Using a 1:1 gluten-free flour blend and gluten-free pretzels allows you to make these bites gluten-free without compromising texture.
- → How should I store the chocolate bites?
Store them in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- → Can these bites be served warm?
Yes, gently warming them enhances the gooey texture and caramel drizzle, making them even more indulgent.