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cake Batter Bites Recipe

Famous Cake Batter Bites Recipe

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Picture this: golden-brown, perfectly round mini cakes, about the size of your thumb, bursting with the sweet, buttery flavor of classic vanilla cake. My Famous Cake Batter Bites are exactly that – a tiny slice of pure dessert heaven you can hold in one hand!

These aren’t just “mini cakes”; they’re a strategic blend of simple ingredients that create an unbelievably light, fluffy texture with a moist, tender center. I’ve perfected this recipe over years of testing in my home kitchen and for clients who demand consistent, high-quality results (because let’s face it, a disappointing mini cake is a big letdown!).

Why do they work so well? The key is using buttermilk for tang and moisture, freshly whisked egg whites for lift, and just the right amount of baking powder to ensure they rise beautifully in the tiny muffin liners. I’ve also discovered that folding in the dry ingredients gently is crucial – this avoids tough, dense bites and keeps them wonderfully airy.

Serve them warm from the oven with a dusting of powdered sugar, dip them in melted chocolate, or pair them with a dollop of whipped cream for an elegant dessert. They’re fantastic for birthday parties, holiday gatherings, game nights, or even as a sweet breakfast treat. Plus, they’re dairy-free adaptable (just swap the butter and buttermilk!) and can be flavored with lemon zest, cocoa powder, or a pinch of cinnamon.

Trust me: once you make these, you’ll understand why they’re my #1 recommended party dessert. They’re foolproof, delicious, and will have everyone asking for the recipe!

  • Total Time: 25 minutes
  • Yield: 20 bites

Ingredients

(Makes 20 Standard-Sized Cake Batter Bites)

  • 1 ½ cups (180g) all-purpose flour (See Note: Cake flour works beautifully too!)
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¾ cup (150g) granulated white sugar
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ cup (120ml) buttermilk, room temperature (or substitute with milk + 1 tsp lemon juice)
  • Optional: 1 tbsp lemon zest (for a citrusy twist)
  • Optional: ¼ cup (25g) cocoa powder (for chocolate cake batter bites)

For Serving (Optional):

  • Powdered sugar for dusting
  • Melted chocolate or white chocolate for dipping
  • Whipped cream or ice cream

Instructions

  1. Prep Your Oven & Pan:

    • Preheat your oven to 350°F (175°C). I highly recommend using an oven thermometer for accuracy – this makes a world of difference! (Learn why oven thermometers are essential here).
    • Line a standard 2-cup muffin tin with 20 paper liners. Lightly grease the tin with non-stick spray for easy removal.

  2. Mix Dry Ingredients:

    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. Cream Wet Ingredients:

    • In a large bowl, add the melted butter and sugar. Beat with an electric mixer on medium speed for 2-3 minutes until light, pale, and fluffy.
    • Add the eggs, one at a time, beating well after each addition.
    • Mix in the vanilla extract and lemon zest (if using).

  4. Combine Wet & Dry:

    • Add about ⅓ of the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined – don’t overmix!
    • Scrape down the sides of the bowl with a spatula.
    • Add the buttermilk (or milk + lemon juice). Mix on low speed until just combined.
    • Gently fold in the remaining dry ingredients using a spatula. Mix only until no flour pockets remain. Do not overmix – this creates a tender crumb.

  5. If Using Cocoa Powder:

    • If you’re making chocolate cake batter bites, sift the cocoa powder into the dry ingredients before step 2. Reduce the sugar to ⅔ cup (130g) for balance.

  6. Fill the Liners:

    • Spoon approximately 1 tablespoon (15ml) of batter into each paper liner. You should get about 20 bites from this recipe.

  7. Bake:

    • Place the muffin tin in the center of the preheated oven.
    • Bake for 12-15 minutes, or until the bites are set around the edges and spring back lightly when gently pressed in the center. They should NOT be overly brown.

  8. Cool & Serve:

    • Remove the tin from the oven and let it rest for 5 minutes.
    • Carefully remove the paper liners and transfer the warm bites to a wire rack to cool completely (about 10 minutes).
    • Serve warm dusted generously with powdered sugar, or let them cool for a crispier texture.
    • Optional: Dip the cooled bites one at a time in melted chocolate for a fancy finish!

Notes

  • Butter vs. Oil? Melted butter adds rich flavor, but you can use ½ cup melted coconut oil for a dairy-free version.
  • Buttermilk Magic: If you don’t have buttermilk, mix 1 cup milk + 1 tbsp lemon juice or vinegar. Let it sit for 5 minutes.
  • Cake Flour Option: For an even fluffier texture, swap the all-purpose flour for 1 ¼ cups cake flour. (Learn the difference between cake flour and all-purpose flour here).
  • Don’t Overmix! This is the #1 key to tenderness. Mix only until just combined. Overworking develops gluten = chewy bites.
  • Storage: Store cooled bites in an airtight container at room temperature for 3 days. For longer storage, freeze unbaked batter portions on a tray, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding 1-2 extra minutes.
  • Flavor Variations:
    • Lemon Drizzle: Add zest of 1 lemon to the batter and drizzle with a simple syrup (½ cup powdered sugar + 2 tbsp lemon juice) when warm.
    • Apple Brown Sugar: Fold ½ cup cooked, diced apples and 1 tbsp brown sugar into the finished batter.
    • Espresso: Add 1 tbsp instant espresso powder to the dry ingredients for a rich coffee twist.
  • Oven Hotspots: Always place the pan in the center of the oven. Rotating the pan halfway through baking helps ensure even cooking.
  • Author: KitchenFlavors
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://kitchenflavors.org/famous-cake-batter-bites-recipe/