Tag: cake

EASY VANILLA CAKE BITES – Butter with a Side of Bread by Gordon Ramsay

EASY VANILLA CAKE BITES - Butter with a Side of Bread


Easy Vanilla Cake Bites are simple glazed bite-sized treats that are so easy to make! Super cute & beyond tasty, these vanilla cake bites will be the hit of the party! These cute, festive treats are perfect for 4th of July or any time you want to be patriotic! Check out more patriotic recipes here.

Easy Vanilla Patriotic Cake BitesI adapted this recipe from our Glazed Lemon Cupcakes recipe and am in love! Talk about the easiest method ever for both making the cake and the frosting, or in this case, a thicker vanilla glaze. You can make all 75 of these cuties in under and hour! They’re perfect for parties and the customization choices are endless. Add whatever sprinkles you’d like- have fun with it!

WHITE CAKE MIX RECIPE

This recipe for Vanilla Cake Bites actually starts with a white cake mix! You add a few basic ingredients to the cake mix: a box of vanilla pudding, eggs, sour cream or yogurt and milk. That’s it! Bake the mini cupcakes, then let them cool for about 5 minutes, invert them onto a cooling rack and they’re ready to be glazed!

Easy Vanilla Patriotic Cake Bites recipe ingredientsCAKE BITES INGREDIENTS

Here’s what you need to make these Little Lemon Cake Bites:

–1 box of white cake mix: use any brand you’d like! Make sure you get the 15.25 oz sized box, which is a standard size for cake mixes.

– instant vanilla pudding mix: Aim to keep the cake as white as possible, so regular vanilla, coconut and even banana would work well.

–5 large egg whites: Again, trying to keep the cake a white color, so we use egg whites instead of the whole egg. If you’d prefer to use the whole egg, you can use 4 large eggs.

–sour cream or plain yogurt: You can use any type of Greek yogurt really, but just remember that it will affect the color of the cake bites.

–milk: for baking, I usually try to stick to regular milk or Almond milk

How to make Easy Vanilla Patriotic Cake BitesCOOKIE SCOOP SIZES

Using cookie scoops really make the process of portioning out the correct amount of cake batter easier. There are 3 standard sizes:

Small Cookie Scoop: Measures a bit over 1 tablespoon of batter

Medium Cookie Scoop: Measures 2 1/2 tablespoons of batter

Large Cookie Scoop: Measures 4 tablespoons of batter

You can make all the bites the same size or you can do some one-bite cakes and some two-bites cakes. The difference is using the small cookie scoop or the medium cookie scoop. A heaping small scoop will give you something in the middle. I like the option of having some smaller bites, so I used both the small and the medium scoop.

How to make Easy Vanilla Patriotic Cake BitesHOW TO MAKE CAKE BITES

First preheat the oven to 325° F.  Coat mini muffin tins with cooking spray- note that the non-stick spray made specifically for baking works best!  This recipe makes 75-85 mini cupcakes so I ended up baking 3 1/2 batches in my mini cupcake pan that holds 24 cupcakes.

Beat the ingredients for the cupcakes in a large bowl with an electric mixer for several minutes until smooth and somewhat whipped looking.

Fill each muffin hole about 3/4 way full.  I used a heaping small cookie scoop and it worked perfectly!  Bake each pan for about 12-14 minutes or until a toothpick inserted in the center comes out clean.

Cool the pan for a few minutes, then overturn cake bites onto a wire rack.  Turn cakes right side up and let cool another 5 minutes. Then you’re ready to glaze them!

Easy Vanilla Patriotic Cake BitesINGREDIENTS FOR LEMON MINI CUPCAKE GLAZE 

To make the easy Lemon glaze, you’ll need:

–powdered sugar

–salted butter, melted: no substitutions

–1/4 cup  + 2 TBSP hot water

– vanilla extract

Easy Vanilla Patriotic Cake BitesHOW TO MAKE LEMON DROP MINI CUPCAKE GLAZE

Lay out some waxed paper so that clean-up is easier.

Whisk the glaze ingredients in a medium bowl until smooth. You’ll want the glaze to be a bit thicker than syrup so that it coats each cake bite. Feel free to add more hot water or powdered sugar until you feel like you’ve reached the right consistency.

Dip each cake bite into the glaze and set it on the wax paper. Immediately add sprinkles to the top.

If the glaze hardens a bit, stick the bowl in the microwave for 15 seconds. Repeat until all cake bites are glazed. They take just a few minutes to cool and firm up and they’re ready to serve!

Easy Patriotic Vanilla Cake Bites are simple glazed bite-sized treats that are so easy to make! Super cute & beyond tasty, these vanilla cake bites will be the hit of your 4th of July party!
Easy Vanilla Patriotic Cake Bites

Easy Vanilla Cake Bites

Easy Vanilla Cake Bites are simple glazed bite-sized treats that are so easy to make! Super cute & beyond tasty, these vanilla cake bites will be the hit of the party! 

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Course: Cake, Dessert

Cuisine: American

Keyword: Vanilla Cake Bites

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 40

Calories: 112kcal

Ingredients

  • 1 box white cake mix 15.25 oz box
  • 1 small box vanilla Instant pudding mix 3.4 oz box
  • 5 large egg whites
  • 1 1/4 cups sour cream or yogurt
  • 1/2 cup milk

Vanilla Glaze

  • 3 1/2 cups powdered sugar
  • 1/4 cup + 2 TBSP hot water
  • 2 TBSP butter melted
  • 1 tsp vanilla extract
  • sprinkles for topping

Instructions

  • Preheat the oven to 325° F.  Coat mini muffin tins with cooking spray- note that the non-stick spray made specifically for baking works best!  This recipe makes 75-85 mini cupcakes so I ended up baking 3 1/2 batches in my mini cupcake pan that holds 24 cupcakes.

  • Beat the ingredients for the cupcakes in a large bowl with an electric mixer for several minutes until smooth and somewhat whipped looking.

  • Fill each muffin hole about 3/4 way full.  I used a heaping small cookie scoop and it worked perfectly! Bake each pan for about 12-14 minutes or until a toothpick inserted in the center comes out clean.

  • Cool the pan for a few minutes, then overturn cake bites onto a wire rack.  Turn cakes right side up and let cool another 5 minutes. Then you’re ready to glaze them!

  • Lay out some waxed paper so that clean-up is easier. Whisk the glaze ingredients in a medium bowl until smooth. You’ll want the glaze to be a bit thicker than syrup so that it coats each cake bite. Feel free to add more hot water or powdered sugar until you feel like you’ve reached the right consistency.

  • Dip each cake bite into the glaze and set it on the wax paper. Immediately add sprinkles to the top.

  • If the glaze hardens a bit, stick the bowl in the microwave for 15 seconds. Repeat until all cake bites are glazed. They take just a few minutes to cool and firm up and they’re ready to serve!

Notes

Recipe yields about 75-80 cupcake bites.  You can make all the bites the same size or you can do some one-bite cakes and some two-bites cakes. The difference is using the small cookie scoop or the medium cookie scoop. A heaping small scoop will give you something in the middle. I like the option of having some smaller bites.

Nutrition

Serving: 2g | Calories: 112kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 108mg | Potassium: 28mg | Fiber: 1g | Sugar: 16g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Easy Vanilla Patriotic Cake Bites

CAN YOU FREEZE LEMON DROP MINI CUPCAKES?

I recommend you freeze the mini cupcakes baked, but not dipped in the glaze. Store the cupcakes in an airtight container or freezer bags for up to  3 months in the freezer. Once you’re ready to serve them, let them thaw on the countertop, then proceed with the instructions for making the glaze and dipping the cupcakes.

Easy Patriotic Vanilla Cake Bites are simple glazed bite-sized treats that are so easy to make! Super cute & beyond tasty, these vanilla cake bites will be the hit of your 4th of July party!

Easy Patriotic Vanilla Cake Bites are simple glazed bite-sized treats that are so easy to make! Super cute & beyond tasty, these vanilla cake bites will be the hit of your 4th of July party!

Super Moist Pineapple Upside Down Cake by Gordon Ramsay

Super Moist Pineapple Upside Down Cake


Pineapple Upside Down Cake was a regular around most dinner tables when I was a girl, and it was even a regular in the school cafeteria! The flavor of a buttery cake, topped with brown sugar and that glazed slice of pineapple on top with a cherry in the center – whats not to love?

The way I make this cake is as easy as they come and you can pull off a nostalgic showstopper in no time flat! Folks usually ask me how I get it so moist and the secret is a crazy trick I use. Today, I’m going to share my secret with you – along with the fact that it actually began as a mistake and led me to having the reputation of making the moistest pineapple upside down cake around!

You’ll need: Cake mix (Yellow or Pineapple Supreme), cherries, pineapple slices, brown sugar, and butter. You’ll also need the ingredients your cake mix calls for.

Turn your oven on 350 and while we are mixing up the cake batter, place a stick of butter in a 9×13 inch pan and place in preheating oven so it melts.

Now, we’re going to go by the box instructions on how to make our cake, with one exception. Drain the juice from your pineapple and use that as part of the water. My can of pineapple yielded just over 3/4 of a cup of juice so according to my package, I’m going to add enough water to make 1 1/3 cup of liquid (in place of plain water) to add. From there simply follow the directions on your box of cake mix to prepare the mix. Set aside.  Adding in this juice is going to make our cake so flavorful!

Once your batter is mixed up, remove pan from oven. Your butter should be nice and melted like this.

Sprinkle about a cup of brown sugar over the butter in your pan.

Until it looks like this. If you need to use more than a cup you can.

Place your pineapple slices on top of the cake, putting a cherry in the center of each one. If you don’t have cherries, don’t feel like you need to go buy them special just for this, just make it pineapple only and it will still be delicious.

Gently pour your cake batter over the pineapple. Now place this in your 350 degree oven for about forty five minutes. Once your cake looks done, make sure you can press on the center and it springs back a bit before you remove it from the oven (or just use the toothpick trick. Insert a toothpick in the center, if it comes out clean your cake is done).

Once you remove the cake from the oven, let it sit in the pan for ten minutes and then turn out. A cutting board is the perfect thing to serve this cake on if you don’t have a tray or cake holder big enough. I just go with the cutting board because it is sturdy enough for transporting.

Now here is how I accidentally made the moistest pineapple upside down cake ever. I made one, was running late, and had to take it to dinner at someone’s house. In order to transport it, I stuck toothpicks in it all over, like in this picture (look closely to see toothpicks).

Then I covered it in cling wrap before actually letting it cool (running late, ya know…) I tucked it in the back seat of my car and headed off while all of that lovely pineapple and brown sugar scented steam made a futile attempt to evaporate.

Kinda like this. Now everyone knows you’re supposed to let cakes cool completely before covering, right? Well off I went, traveling along while my poor cake oozed steam only to have it accumulate on the wrapping and drop back down into the cake as I hit bump after bump. When I got there, my cling wrap was dry again and my cake…well…

It was the moistest pineapple upside down cake anyone had ever eaten. 🙂

Since that day, I’ve gotten complaints anytime I don’t fix it this way so we just keep on repeating history…

And you know what? I think you deserve a pineapple upside down cake today. 😉

Super Moist Pineapple Upside Down Cake

Ingredients

  • 1 box Yellow Cake Mix or Pineapple Supreme Cake Mix
  • 1 can Pineapple Slices make sure your can has at least six. I get the large so I can eat two!
  • 1 stick butter
  • 1 jar of cherries optional
  • 1 C Brown Sugar

Instructions

  • Preheat oven to 350 degrees. Place stick of butter in 9×13 inch pan and put this in the oven while it preheats for just a few minutes, until butter is melted. Once butter is melted, carefully remove from oven and sprinkle brown sugar all over top of melted butter in pan. Place pineapple slices on top of brown sugar, reserving pineapple juice. Place a cherry in the center of each pineapple slice.

  • Prepare cake mix as directed on package, substituting pineapple juice for some of the water called for. Slowly pour cake mix over pineapple slices and cherries.

  • Bake at 350 for forty five minutes, or until toothpick insterted in cake comes out clean.

  • For moister cake, place toothpicks in corners and center of cake, then cover with cling wrap or aluminum foil before it has cooled completely.

This post was originally published in 2009. I updated the photos in 2020.


Yum

Blueberry Cream Cheese Coffee Cake by Gordon Ramsay


Blueberry cream cheese coffee cake is soft and moist with a buttery sour cream crust and a streusel topping. Add in the cream cheese filling with some fresh blueberries and you have your new favorite coffee cake for a special breakfast, brunch, or dessert.
Blueberry Cream Cheese Coffee Cake on a blue plate

Jump to:

Blue ribbon divider used for visual effect

Introduction and My Rating

This very special cream cheese coffee cake is much better than you will pick up the local bakery.

Think of this as the perfect combination of cheesecake with a streusel-topped coffee cake. It is simple to make with the easy to follow step by step photo instructions,

It is not a coffee cake to serve warm out the oven for breakfast. It is a make-ahead great treat for special occasions.

Variations of this recipe appear around the web in lots of places, but I think I will name this Allrecipes.com Raspberry Cream Cheese Coffee Cake as the inspiration piece since it is one of the older versions. I adapted to fresh blueberries, simplified, and organized the technique for you.

My Rating

My rating system. Great 5 out of 5


An easy rating to do.

The Fruit

I converted this to blueberries from raspberries. But almost any fruit should do. But you can use preserves instead of fresh fruit. Good choices, in addition to blueberries or raspberries, would include apricots, or cherries.

For the blueberries, you can use fresh or frozen. Either will do fine and no need to thaw frozen berries.

🥘The Pan

This recipe calls for a 9-inch springform pan.  It needs to be well coated with flour.

No springform pan? An 8-9 nine squire pan would do, but it needs to be deep. I suggest covering the bottom with a piece of parchment paper along with flouring the sides.

✔️Tips

This crust would become dry if overcooked, so be careful.

A nice glaze would be good on this cake.

Storage: Store airtight refrigerated for up to 3 days. You can also freeze for 2-3 months sealed airtight.

📖Blueberry Recipes

Oven Baked Blueberry Pancakes

Blueberry Cream Cheese Bars

Old Fashion Blueberry Cobbler

Whole Wheat Blueberry Muffins
Blue ribbon divider used for visual effect

🔪Instructions

blueberries, eggs and cheesecake ingredients

Preheat oven to 350° conventional with a rack in the middle.

cutting butter into flour with pie cutter in clear bowl

Combine 2 1/4 cup flour, 3/4 cup sugar, and 1/4 teaspoon salt. Mix well. Cut in 3/4 cup cold butter. I like to chop my butter up some before combining. DO NOT SOFTEN BUTTER.

removing one cup of flour mixture from bowl

Reserve 1 cup of the mixture for later. Add 1/2 teaspoon each of baking powder and baking soda. Mix. Add 1 egg, 3/4 cup sour cream, and 1 teaspoon vanilla extract. Mix well.

round baking pan coated with flour

Prepare a 9-inch springform pan with a light coat of butter and dusted with flour. Add the mixture to the prepared pan.

spread cust over pan and sides with spatula

Spread over the bottom and up the sides about 1/4 inch thick.

using an electric mixer to beat egg into mixture

In a mixing bowl place 8 oz cream cheese,1/4 cup sugar, and one egg. Beat with an electric hand mixer until smooth and a little fluffy—about 2 minutes.

adding blueberries to top of filling

Add filling to crust and top with blueberries.

using a spatula to fold the crust over the edge of the filling

Fold crust that is up the sides of the pan onto the top of the filling. Helpful hint, spray the spatula with PAM.

flour mixture on the top of the cake

Cover with topping.

coffee cake on cooling rack

Bake until golden brown and set in the middle with little jiggle – about 55-60 minutes. Allow to cool in the pan for 10-15 minutes and remove the side of the pan.

slice of blueberry coffee cake on spatula

Cool completely before cutting,

Blue ribbon divider used for visual effect


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📖 Recipe

Blueberry Cream Cheese Coffee Cake on a blue plate

Blueberry Cream Cheese Coffee Cake

From Dan Mikesell AKA DrDan

Blueberry cream cheese coffee cake is soft and moist with a buttery sour cream crust and a streusel topping. Add in the cream cheese filling with some fresh blueberries and you have your new favorite coffee cake for a special breakfast, brunch, or dessert.

Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 25 mins

Servings #/Adjust if desired 12 servings

Ingredients

Instructions 

  • Preheat oven to 350° conventional with a rack in the middle.

  • Combine 2 1/4 cup flour, 3/4 cup sugar, and 1/4 teaspoon salt. Mix well. Cut in 3/4 cup cold butter. I like to chop my butter up some before combining. DO NOT SOFTEN BUTTER.

  • Reserve 1 cup of the mixture for later. Add 1/2 teaspoon each of baking powder and baking soda. Mix. Add 1 egg, 3/4 cup sour cream, and 1 teaspoon vanilla extract. Mix well.

  • Prepare a 9-inch springform pan with a light coat of butter and dusted with flour. Add the mixture to the prepared pan.

  • Spread over the bottom and up the sides about 1/4 inch thick.

  • In a mixing bowl place 8 oz cream cheese, 1/4 cup sugar, and one egg. Beat with electric hand mixer until smooth and a little fluffy. About 2 minutes.

  • Add filling to crust and top with blueberries.

  • Fold crust that is up the sides of the pan onto the top of the filling. Helpful hint, spray the spatula with PAM.

  • Cover with topping.

  • Bake until golden brown and set in the middle with little jiggle – about 55-60 minutes. Allow to cool in the pan for 10-15 minutes and remove the side of the pan.

  • Cool completely before serving.

Recipe Notes

Pro Tips

  1. A springform pan is almost required. But you can use a 9-inch round pan but it needs to be deep, Cover the bottom with parchment paper if you do this.
  2. This is for fresh or frozen blueberries. If you use frozen, there is no need to thaw.
  3. You can use other fresh fruit or even preserves. Raspberry, apricot, or cherry are good choices.
  4. Do not cut before completely cooled.
  5. Store airtight refrigerated for up to 3 days. You can also freeze for 2-3 months sealed airtight.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 365kcalCarbohydrates : 37gProtein : 5gFat : 21gSaturated Fat : 14gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gCholesterol : 85mgSodium : 210mgPotassium : 45mgFiber : 1gSugar : 20gVitamin A : 700IUCalcium : 40mgIron : 0.9mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Breakfast

Cuisine :American

Editor’s Note: Originally Published August 7, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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