Fresh Strawberry and Chocolate Chunk Baby Cakes
I didn’t plan on really doing much as far as Valentine’s day and blog posts but several of the things I’ve done lately could so easily be perfect for a Valentine’s menu. You could do an appetizer with this gorgeous colored Creamy Oxblood Soup or a fun brunch with this Banana Split Brioche French Toast Stack. A romantic breakfast in bed would be nice with a Pink Grapefruit Mimosa or finish a nice dinner with Raspberry Tuxedo Cheesecake? Do you have your plans in order? If not, take a look around. I promise you’ll find the perfect thing.
I love a fresh strawberry cake. There’s a bakery in town that makes them with cream cheese icing and I would say it’s in my top 3 favorite cakes of all time. They do a heart shaped cake that feeds two around Valentine’s day and it’s the cutest thing ever. Well a close second to my cute little Fresh Strawberry and Chocolate Chunk Baby Cakes. I love the shapes of these precious little cakes. I have several pans and wanted to mix things up a bit and make several varieties. I’m very pleased with the results and so was the family as they gobbled them up.
I played around with the styling a bit and had so much fun. Some of the cakes were baked in a mini tea cake plaque. There are stars, roses, hearts, mini bundts, pyramids and all sorts of shapes. I think there are 10 different shapes in all. The first time I tried to use this pan it was a disaster. No matter how well I buttered the pan, the cakes stuck and came out mangled. I decided to try again and determined it had to have been my batter that day because this time they slid right out and I didn’t even butter the pan at all! Huge success.
I also have a mini bundt pan and a small bundt pan so I used all three to get a variety that was visually pleasing. I love the way they came out.
I mixed up the batter and baked off a round of all three pans without the chocolate chunks. Really, I forgot I wanted to add in the chocolate but it turned out well. It’s a happy kitchen accident. I seem to be having those more often these days. The chocolate is a little heavy for this batter and the chunks sunk to the bottom which ends up being the top when you turn them out. I like the look of it.
I made the glaze on top really, really thick to get that good white color for the photographs but I recommend thinning it so that the flavor is better. It’s not bad being this thick but it is really sweet!
On a few of the cakes I added sprinkles and sanding sugar to get some pretty color. This one even looks almost like a doughnut.
The possibilities are endless with what you can do with these so have fun. If you don’t have mini bundt pans or tea cake pans then put the batter in regular size bundt and ice it with some cream cheese icing! Yum! These would be perfect for a Valentine’s day snack for the kiddos!
- 3 1/2 cups cake flour
- 1 3/4 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 2 sticks butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar plus 2 tablespoons
- 3/4 cup strawberry preserves
- 5 1/2 cups strawberries, hulled and chopped
- 2 cups semi-sweet chocolate chunks (optional)
- 5 eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1 cup heavy cream
- 1 cup confectioners sugar
- 2 or more tablespoons milk
- 1 tablespoon butter melted
- Grease and flour your mini or small bundt pans, two regular size bundt or loaf pans or three 9 inch cake pans and set aside.
- In the bowl of a food processor, add 2 tablespoons of sugar and strawberries and pulse until chopped and uniform in size but not pureed. You want to have some chunks.
- Sift together flour, baking soda, baking powder and salt and set aside.
- In a large mixing bowl cream together butter and brown and white sugar until light and fluffy.
- Add the strawberry preserves and eggs one at a time blending until completely incorporated.
- Scrape down the sides and add vanilla extract.
- With mixer set to low, add the flour in thirds alternating with cream and buttermilk finishing with dry ingredients.
- Add strawberries and chocolate chunks and blend until combined.
- Fill pans 3/4 of the way full and bake until a toothpick inserted into the center comes out clean. For the mini-bundt pans I baked them for 12-15 minutes but cooking times will vary depending on size of pans you use.
- When the cakes are done let cool on a wire rack until completely cooled.
- Mix together confectioners sugar, melted butter and milk a teaspoon at a time until you get the consistency you want.
- Place wire rack with cakes on it on top of a baking sheet lined with foil and drizzle desired amount on each cake or dunk the top of the cakes half way into the glaze and let drain on rack.
These fresh strawberry cakes brought a little smile to everyone who saw them but you can make them any flavor that makes you happy. What will you choose?