Happy 4th of July! As I was coming up with recipes for the holiday, I could only think of red, white, and blue desserts. I wasn’t in love with any of the ideas I came up with, but it suddenly hit me. When I was younger, my fondest memory of growing up was having a BBQ with my parents and then traveling to the Jersey shore to watch the fireworks. You know what also reminds me of fireworks? Funfetti cake.
What’s awesome about this recipe is the moment you bite into it. It’s an explosion of color, just like a firework! I was really scared when I tested this recipe because I wasn’t sure if the rainbow of colors would show up when you bit into the cake bite, but it turned out beautifully! Because you have to break up the cake into crumbs to make the bites, I thought all the funfetti would just mash together and not show up. I was wrong on so many levels.
This recipe comes in 3 parts. First, the funfetti cake, which you can use without making them into cake bites. Next, the frosting, and last is putting it all together. When you mix the cake crumbs and frosting together, it suddenly becomes like playdoh, which you can mold and form into little bites. I was able to make 32 from this batch, but if you make them smaller, I bet you could double the amount.
I had a ton of fun making these, and it was nice to experiment with cake bites. Eat them cold, since the chocolate and frosting may melt when warm. If you make them, let me know in the comments below. Hope you enjoy them and happy 4th of July!
Firework funfetti cake bites
- 1 1/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup rainbow sprinkles
- 1/2 cup milk
- 1 tbsp vegetable oil
- 1/2 stick butter softened
- 1/2 tbsp vanilla extract
- 2 large eggs
- 2 sticks butter softened
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 1 tbsp milk
- White chocolate
- Rainbow sprinkles
- Preheat the oven to 350 degrees.
- Add all the dry ingredients into a bowl. Mix in the rainbows sprinkles last.
- Cream the butter in a bowl using a hand mixer for 1-2 minutes.
- Add in the milk, vegetable oil, vanilla, and eggs. Mix together on low.
- Add in the dry ingredients and mix using a spatula or whisk so you don’t break up the sprinkles.
- Pour the batter into a lightly greased 9-inch round pan. Place in the oven for 35-40 minutes or until golden brown and a toothpick comes our clean.
- Let cool on a wire rack. Meanwhile, get started on the frosting.
- In a bowl, cream the butter for 1-2 minutes with a hand mixer.
- Add in the sugar, vanilla, and milk. Mix together until combined.
- Slowly add in the powdered sugar, 1 cup at a time. Mix to combine. Note, if you like your frosting less sweet, add less powdered sugar.
- Once the cake is cooled, break up the cake into crumbs.
- Add in the frosting and mix together until a paste is formed.
- Roll small tablespoon sized balls from the cake and frosting mixture. Place them on a cookie sheet.
- When all the cake and frosting mixture if used, place the cookie sheet in the refrigerator to cool for about 10 minutes.
- Melt white chocolate in a double boiler.
- Roll each cake bite into the chocolate. When coated, place on a cookie sheet lined with waxed paper.
- Add sprinkles on top and put in the refrigerator to harden for 10 minutes. Enjoy!