White Chocolate Apricot Jam Cake Bites
Indulge in the delightful fusion of flavors with White Chocolate Apricot Jam Cake Bites—a crowd-pleasing treat perfect for any occasion! These bite-sized desserts start with a soft, buttery vanilla cake base that’s crumbled and blended with sweet and tangy apricot jam, creating a rich, moist texture. Each cake bite is then dipped in velvety white chocolate, enhanced with a touch of coconut oil for that glossy, smooth finish, and can be topped with colorful sprinkles for a festive touch. With just the right balance of sweetness and fruitiness, these no-fuss treats are easy to make yet irresistibly elegant. Ready in under an hour and beautifully presented, they’re ideal for parties, gifts, or everyday indulgence.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.75 cups Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 0.5 cups Apricot jam
- 1.5 cups White chocolate chips
- 1 teaspoons Coconut oil
- 2 tablespoons Sprinkles (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x9-inch cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and level it with a spatula. Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before crumbling it into fine crumbs in a large bowl.
Add the apricot jam to the cake crumbs and mix thoroughly until a dough-like consistency forms.
Scoop out small portions of the mixture (about 1 tablespoon each) and roll them into balls. Place them on a parchment-lined baking sheet and refrigerate for 30 minutes.
Melt the white chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
Using a fork or toothpick, dip each cake ball in the melted white chocolate, allowing the excess to drip off, and place it back on the parchment-lined sheet.
If desired, sprinkle decorative sprinkles on top before the chocolate sets.
Refrigerate the cake bites for 15-20 minutes or until the white chocolate is fully hardened.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 19.9 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 45 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
