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
- 8 ounces red velvet cake (about 4-5 cupcakes, or any cake scraps you may have)
- 2 ounces butter
- 1 8oz packet cream cheese
- ½ cup heavy cream
- ¾ cup powdered sugar
- ½ tsp vanilla or extract of your choice
- Preheat oven to 200 degrees.
- Crumble cake into tiny pieces and spread out on a baking sheet lined with parchment paper.
- Bake for about 15 minutes at a time, rotating the pan if necessary, and touching the crumbs to see if they're dried out.
- Once the crumbs are dry to your touch, it's ready!
- Remove from oven and let cool.
- Preheat oven to 375 degrees F.
- Toss all the crumbs (which should be hard) into a food processor and add the butter.
- Pulverize until it combines into a paste. You may want to add more butter according to preference (more buttery taste, or more paste-like).
- Spray an 8x8 baking pan with nonstick spray (or put parchment paper on it) and press the base into it until it's completely covered and flat.
- Bake for about 8 minutes, then remove and let cool completely before spreading filling on top.
- Beat the cheese, sugar and vanilla until smooth and fluffy.
- 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.
- Do not over beat.
- Spread over the cooled cake base and chill in the fridge for about 30 minutes before consuming.
Amrita Rawat is the author of the blog Chai and Dumplings. 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.