These accidental pound cake bites came about because it’s The Somm Chef’s birthday month, my birthday month, and the anniversary of Ian and I moving down to FL (and sort of the anniversary of The Somm Chef inception). In short – September of last year was quite the month and the rest of the year went pretty much exactly the same.

Don’t Cry Over Spilt Milk

I originally had a vision of attempting light and fluffy confetti cupcakes. I wanted to make the kind that would make Pillsbury jealous. However, on my second recipe of research, I was mixing the ingredients and I forgot to add in the milk! (Clearly, Pillsbury has nothing to worry about.) It’s been a while since I’ve made a cake, and I was also a little distracted. The batter was, naturally, quite thick. I thought it looked questionable but when I rescanned the ingredients I was sure everything was there. It wasn’t until they had been baking for 10 minutes that I realized my mistake! Has anyone else done this?

Since I was working on altering the recipe anyways, despite not adding in milk, I decided to add extra eggs. This is what gives the cake its structure, but the yolks can also provide richness without going overboard (like butter often does in a pound cake). After realizing my mistake there was nothing to do but let the cupcakes continue to bake for another 9 grueling minutes. I sat on the floor and watched the progression of my “ruined” cupcakes. They appeared to be baking fine, but I just “knew” they were no good.

You can imagine my surprise when I hesitantly and anxiously peeled away the muffin cup to see how they looked.

I took a bite.

They were good. Really good. Moist, dense, and filled with a sugary vanilla bean flavor. I’m a texture person, and while I love a good fluffy white cake, I also love a dense and chewy pastry too. This is a mix of both! The best way I can explain it is that these pound cake bites are like Lofthouse cookies meeting birthday cake.

Hence, Pound Cake Bites — birthday perfection.

The Outcome – A Happy Accident

These pound cake bites are perfect for when you just want a small sweet treat! You can choose to add the sprinkles or not – of course, I will add sprinkles to anything whenever I get the chance.

The result of this recipe is sort of like the original Lofthouse cookies (dense fluffy sugar cookies) meets cake. This cake is lighter than pound cake but heavier than a sponge cake. And the bite is amazingly satisfying – just like the Lofthouse cookies. The cake will literally dissolve in your mouth.

Turns out forgetting the milk and adding in extra eggs proved to create something wonderful. Every once in a while the silliest of mistakes can lead to something interesting and fun. Actually, Massimo Bonaventura came up with his famous lemon tart when the server accidentally smashed it on the floor. That would be an incredibly nerve-wracking moment if I were that server. Another example is the crack cake! Christina Tulsi attempted a recipe and thought it was completely ruined but wasn’t sure why. She put it out for her staff to try and they all went crazy over it.

Just because something doesn’t turn out exactly as you hoped doesn’t mean it’s a lost cause. Sure, in some circumstances it can’t be served to guests or paying customers who are expecting something else. However, it can still be greatly appreciated!

Accidental Pound Cake Bites

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These bites are perfect for parties or for when you need a quick and easy dessert. Add the sprinkles and frost with buttercream for an extra luscious treat, or serve as is! The original recipe is enough for 6 large cupcakes or 18 mini cupcakes.

• Author: thesommchef
• Prep Time: 8
• Cook Time: 18
• Total Time: 26 minutes
• Yield: 6 Cupcakes 1x
• Category: Dessert
• Cuisine: American

Ingredients

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1 Stick Unsalted Butter, room Temp

2 Tbsp Oil, Grapeseed or Vegetable

1/4 cup + 2 tablespoons Truvia (or 3/4 Cup Sugar)

2 Large Eggs, room temp

2 Large Egg Whites, room temp

1/2 Tbsp Vanilla Bean Paste (or 1 tsp extract)

1 Cup Cake Flour

1/2 Cup AP Flour

2 tsp Baking Powder

2 Tbsp Sprinkles

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Instructions

1. Preheat the oven to 325 F.  Beat the butter, oil and sugar together until fluffy.

2. Add in the eggs, Vanilla Bean Paste (or Extract) and beat until well incorporated.

3. Add in Cake Flour and All Purpose Flour with Baking Powder. Batter will be quite thick. Fold in 2 Tbsp sprinkles gently and spoon into muffin tin.

4. Bake at 325 F for 18 minutes (for regular size cupcakes, about 8-10 minutes for mini cupcakes) until edges are just barely golden and the top springs back. A tooth pick should come out clean if inserted.

5. Let cool completely and remove from pan. Frost if desired or serve as is.

Notes

Instead of frosting, you could also add a glaze of powdered sugar and water to thinly coat the tops for a more finished and glamorous look.

Nutrition

• Serving Size: 1 Cupcake
• Calories: 336
• Sugar: 2.5g
• Sodium: 145 mg
• Fat: 22.4g
• Saturated Fat: 10.8g
• Carbohydrates: 32.5g

Keywords: Dessert, Cupcakes, Easy Dessert, Pound Cake, Cake, Mini Desserts

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