Quantcast

Socialize

FacebookTwitter

Red Velvet Cake Bars

Next time you have cake scraps or cupcakes lying around, try this recipe. You’ll be opening yourself up to a whole new level of sweetness.
By Amrita Rawat

Red Velvet Cake Bars

Red Velvet Cake Bars
 
Prep Time
Cook Time
Total Time
 
Next time you have cake scraps or cupcakes lying around, try this recipe. You’ll be opening yourself up to a whole new level of sweetness.
Author:
Recipe Type: Dessert
Serves: 4
Ingredients
Cake
  • 8 ounces red velvet cake (about 4-5 cupcakes, or any cake scraps you may have)
  • 2 ounces butter
Filling
  • 1 8oz packet cream cheese
  • ½ cup heavy cream
  • ¾ cup powdered sugar
  • ½ tsp vanilla or extract of your choice
Instructions
Cake
  1. Preheat oven to 200 degrees.
  2. Crumble cake into tiny pieces and spread out on a baking sheet lined with parchment paper.
  3. Bake for about 15 minutes at a time, rotating the pan if necessary, and touching the crumbs to see if they’re dried out.
  4. Once the crumbs are dry to your touch, it’s ready!
  5. Remove from oven and let cool.
  6. Preheat oven to 375 degrees F.
  7. Toss all the crumbs (which should be hard) into a food processor and add the butter.
  8. Pulverize until it combines into a paste. You may want to add more butter according to preference (more buttery taste, or more paste-like).
  9. Spray an 8×8 baking pan with nonstick spray (or put parchment paper on it) and press the base into it until it’s completely covered and flat.
  10. Bake for about 8 minutes, then remove and let cool completely before spreading filling on top.
Filling
  1. Beat the cheese, sugar and vanilla until smooth and fluffy.
  2. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine.
  3. Do not over beat.
  4. Spread over the cooled cake base and chill in the fridge for about 30 minutes before consuming.
Notes
Store in an airtight container in the fridge for up to 4 days.
Amrita Rawat

Amrita Rawat

Amrita Rawat is the author of the blog The Sweet Art. Born in India and a lifelong resident of Atlanta, she recently moved to Saint Louis. Her love for food stems in part from its ability to bring cultures together and in part from how darn good it feels to eat a delicious meal. She loves traveling and has eaten her way through cities like Hong Kong, Paris, Budapest, Mumbai, and Shangri-la. Amrita is also a contributor to Sauce Magazine in St Louis.

More Posts - Website

Originally Published: March 25, 2013

One Response to Red Velvet Cake Bars

  1. Erica Reply

    March 26, 2013 at 6:49 pm

    Yum! Thanks for the recipe! I always have cake scraps lying around — and this is an awesome way to do something productive with them intead of shoveling them into my… ahem mouth.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate Recipe: