She calls herself The Hopeless Housewife, though, with a recipe like the one below, I call Erika Monroe-Williams The Genius Housewife. She say’s the recipe for Baby Cakes is made for two, but of course I beg to differ – I wouldn’t share mine.
As if I have to describe this little baby cake, just look at the picture and imagine yourself eating it. Moist chocolate cake, cream cheese frosting, drooling yet?
Makes 3 baby cakes (3″ w x 4″ tall), serves 2 each
1 cup granulated white sugar
1/4 cup plus 3 tablespoons cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 teaspoon salt
1 large egg
1/2 cup buttermilk (or substitute by putting 1/2 tbsp white vinegar in a cup then filling the rest up with 1/2 cup milk; let stand 5 minutes until thickened)
1/4 cup plus one tablespoon butter, melted
2 teaspoons vanilla extract
1/4 cup sour cream
1/2 cup boiling water (for extra richness use 1/2 cup hot coffee or decaf instead (or 1/2tsp instant coffee in 1/2 cup boiling water- you don’t taste the coffee when baked- it’s just brings out the chocolate flavor)
For Cream Cheese Frosting:
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1/2 teaspoon salt
1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted
Preheat oven to 350 degrees.
Grease and flour six 3 ” x 2? mini baking pans (can be purchased on internet) and set aside. If you only have 2, you may work in 3 batches- they only take 15 minutes to bake per pair so it will take under an hour for 3 batches.
In a large bowl or standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Stir well to combine.
Add eggs, buttermilk, melted butter and vanilla. Beat with electric mixer or and mixer until smooth (about 3 minutes). Add sour cream and continue to mix for another 30 seconds until combined. Stir in hot water (or coffee) (don’t worry, batter should be runny!).
Pour batter evenly between pans (they should only be half full, otherwise they will bubble over in the oven), and bake on middle rack of oven for 13-14 minutes, until toothpick inserted in center comes out with just a few moist crumbs on toothpick.
Cool 5-10 minutes in the pans, then run a butter knife around the edges of each cake to remove. Using a serrated bread knife, level off the tops of the cakes so they are even and flat.
Frost the cakes as you would a regular large cake. Note; frosting a dark cake with light frosting can prove to be challenging because the dark crumbs end of “dirtying” the light frosting. Simply use this trick. Frost with a light coating, an don’t worry of the darker crumbs invade your frosting. Refrigerate for 10-15 minutes after frosting the thin layer. When the cake comes out, it will be much easier to frost with the remaining frosting, and your outer layer with be nice and “clean” looking. Refrigerate cakes (I find this cuts the sweetness a little, and also helps so the heavy cream cheese frosting stays put).
Directions for frosting:
In a medium bowl, combine butter, cream cheese, vanilla and salt. Beat with mixer until well blended. Add powdered sugar one cup at a time until combined.