Strawberry Chocolate Chunk Babycakes | REstyleSOURCE

Strawberry Chocolate Chunk Babycakes

Too Cute to Eat…Almost

In response to the question “what’s the only thing better than cake?”, we think the only appropriate and honest answer would have to be baby cakes. Specifically these strawberry chocolate chunk babycakes by Christy Landry of My Invisible Crown, which are perfectly portioned and perfectly adorable. Here at REstyleSOURCE, we have always been firm believers that everything is cuter in smaller portions, and these little Valentine’s Day treats are no exception to that rule. Shake things up a bit and use several different bundt shapes and pans to add some variety to your batch of cute little cakes, and get ready for a whole lot of delicious. Surprise the kiddos or your sweetie with a batch of these adorable treats, and have a memorable Valentine’s Day icing and eating them together! Full recipe and instructions below.

Strawberry Chocolate Chunk Babycakes | REstyleSOURCE

PHOTO: c/o My Invisible Crown

Strawberry Chocolate Chunk Babycakes
Recipe type: Dessert
  • 3½ cups cake flour
  • 1¾ teaspoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 2 sticks butter, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar plus 2 tablespoons
  • ¾ cup strawberry preserves
  • 5½ cups strawberries, hulled and chopped
  • 2 cups semi-sweet chocolate chunks (optional)
  • 5 eggs
  • 1 teaspoon vanilla
  • ½ cup buttermilk
  • 1 cup heavy cream
  • 1 cup confectioners sugar
  • 2 or more tablespoons milk
  • 1 tablespoon butter melted
  1. 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.
  2. 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.
  3. Sift together flour, baking soda, baking powder and salt and set aside.
  4. In a large mixing bowl cream together butter and brown and white sugar until light and fluffy.
  5. Add the strawberry preserves and eggs one at a time blending until completely incorporated.
  6. Scrape down the sides and add vanilla extract.
  7. With mixer set to low, add the flour in thirds alternating with cream and buttermilk finishing with dry ingredients.
  8. Add strawberries and chocolate chunks and blend until combined.
  9. Fill pans ¾ 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.
  10. When the cakes are done let cool on a wire rack until completely cooled.
  11. Mix together confectioners sugar, melted butter and milk a teaspoon at a time until you get the consistency you want.
  12. 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.

Strawberry Chocolate Chunk Babycakes | REstyleSOURCE

PHOTO: c/o My Invisible Crown
Strawberry Chocolate Chunk Babycakes | REstyleSOURCE
PHOTO: c/o My Invisible Crown

Recipe Tip

For some extra Valentine’s Day fun, feel free to garnish your adorable little cakes with an assortment of sprinkles and sanding sugar! 

Strawberry Chocolate Chunk Babycakes | REstyleSOURCE

PHOTO: c/o My Invisible Crown

Birmingham, AL

Christy, food writer and founder of My Invisible Crown, believes that balance in all things is essential.  That's why you'll find recipes ranging from super healthy avocado summer rolls to decadent banana split brioche french toast.  She creates original recipes that are different but not difficult, creative and memorable.

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