Happy 4th of July! This has always been one my favorite holidays because it means my birthday is near! YAY! We don’t typically do much other than enjoying the fact that everybody is off and spending some quality time together. Occasionally we’re invited to a barbecue or fireworks show. However, I do like an excuse to bake something festive or colorful to match some sort of theme. This year, we just hung out at home and I wasn’t able to make anything because of my recent wrist surgery. However, I have the perfect recipe for you all! Make it on the 4th or make it any other day, because this one is a keeper!
I never liked red velvet cake. I thought it was overrated. Then I moved to Dallas and had a Sprinkles Red Velvet Cupcake Sundae with Red Velvet Ice Cream. Life as I knew it changed forever. Their cake is so incredibly moist and their frosting is sweet, but not too sweet. You still get the tartness from the cream cheese, which I absolutely love. Pair that cupcake with a scoop of Red Velvet Ice Cream sandwiched in the middle. Oh. My. God. The ice cream is sooooo creamy with little bits of crummy red velvet cake and chunks of frozen icing. It’s literally a match made in heaven. Once I tried Red Velvet Cake I found myself wanting to try it everywhere. Nothing Bundt Cakes hands down has one of the best Red Velvet Cakes. The Cake is extremely moist with a large spongy crumb and an occasional chocolate chip. And the icing. So creamy, so velvety, so light. I don’t think I could ever choose between their cake and Sprinkles’ just because they each satisfy a different craving. Anyways, I’ve been on the hunt for a great Red Velvet Cake recipe and came across this one a few months ago when I helped my sister in law make jar cakes for her sweet sixteen. This cake is extremely light and fluffy, and super moist. It paired beautifully with a frosting recipe that I love, and the cake itself was to die for. This recipe will definitely be one I make over and over again. You should too!
The recipe calls for baking this cake in a bundt pan. However, I wanted to make little bites so I baked it in a Sheet Pan and cut little circles. You can cut squares or stars or large circles and stack in mason jars! Be creative. There’s a lot of cake, so it’ll feed a crowd. The frosting recipe I paired it with is a little more tart because I personally don’t like my frosting too sweet. I like to be able to taste the cream cheese. I also found that the butter needs to be soft for a lighter more airy frosting. Sometimes I’ll soften it in the microwave, but I have found the texture of the frosting is so much better when I let the butter do its own thing on the counter for a couple hours. I also whip the frosting for about 10 minutes so it’s extremely fluffy. Feel free to play around with it to get it to your liking!
Red Velvet Cake Bites
- 2 Eggs
- 1 cup Vegetable Oil
- 1 TBSP White Vinegar
- 1 tsp Vanilla
- 1 cup Buttermilk
- 1 ounce “no taste” Red Food Color
- 2 1/2 cups All Purpose Flour
- 2 cups Sugar
- 1 tsp Baking Soda
- 1 tsp Salt
- 3 TBSP Unsweetened Cocoa Powder
- 3/4 cup semi-sweet Chocolate Chips
- 8 oz. Cream Cheese
- 1/4 cup Unsalted Butter - Softened
- 1 tsp Vanilla Extract
- 1 1/2 cups Powdered Sugar
- Step 1 Preheat oven to 325 degrees. Spray a sheet pan with cooking spray and set aside.
- Step 2 In a medium bowl, whisk eggs until beaten. Add the vegetable oil, vinegar, vanilla, buttermilk and red food coloring. Whisk together until fully incorporated, set aside.
- Step 3 In another bowl, mix the flour, sugar, baking soda, salt, and cocoa powder. Mix the dry ingredients into the wet ingredients until incorporated. Fold in the chocolate chips.
- Step 4 Bake for about 30 minutes or until a toothpick comes out clean.
- Step 5 Meanwhile, prepare the frosting by beating the butter and cream cheese. Add the vanilla and powdered sugar and beat until creamy.
- Step 6 Cut the cake into desired shapes and line on serving platter.
- Step 7 With a large star tip, frost a dollop of frosting onto each bite. Enjoy!