Bite-size sweets are perfect for gatherings where there are lots of goodies to choose from.
Red Velvet Cake Bites
Makes about 70
Ingredients
- ⅔ cup unsalted butter, softened
- 1⅔ cups sugar
- 2 large eggs, room temperature
- 1¾ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅔ cup whole buttermilk
- 2 teaspoons red gel food coloring
- 2 teaspoons distilled white vinegar
- 2 teaspoons vanilla extract
- Cream Cheese Filling (recipe follows)
- 6 ounces dark chocolate
- ⅓ cup plus 1 tablespoon heavy whipping cream
- Garnish: holiday sprinkle mix
Instructions
- Preheat oven to 350°. Spray a 17x12-inch rimmed baking sheet with baking spray with flour, and line bottom with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in food coloring, vinegar, and vanilla. Pour batter into prepared pan, and spread evenly using an offset spatula.
- Bake until a wooden pick inserted in center comes out clean, 18 to 24 minutes, rotating halfway through baking. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on wire racks. Place cooled cake on a cutting board, and refrigerate until chilled, about 3 hours.
- Cut cake vertically in half, making sure cake halves are equal. Spread Cream Cheese Filling evenly on one layer, and top with remaining cake layer. Freeze until firm enough to cut, about 30 minutes. Using a serrated knife, gently trim edges of cake. Cut cake into about 1-inch squares.
- In a medium microwave-safe bowl, heat chocolate and cream on high in 15-second intervals, stirring between each, until chocolate mixture is melted and smooth (about 1 to 1½ minutes). Spoon chocolate mixture into a piping bag and cut a ⅛-inch opening. Pipe chocolate ganache evenly over top of each cake bite. Top with holiday sprinkle mix. Refrigerate until set, about 20 minutes.
Notes
Kitchen Tip
If you’re feeling extra festive, feel free to use Christmas shapes of cookie cutters to create fun star- or stocking-shaped versions of these yummy cake bites.
If you’re feeling extra festive, feel free to use Christmas shapes of cookie cutters to create fun star- or stocking-shaped versions of these yummy cake bites.
Cream Cheese Filling
Makes about 2¼ cups
Ingredients
- ¾ cup cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy, 1 to 2 minutes. Reduce speed to low, and gradually add confectioners’ sugar, beating until combined. Add vanilla, and beat at medium speed until smooth, 1 to 2 minutes. Use immediately.
