Chocolate Cream Cheese Baby Cakes

By Erika on November 5th, 2012 / / 6 Comments

These cakes are adorable and really fun to serve for a romantic dinner, lunch with the girls or just for a nice treat for yourself! The cake is very moist and rich, and the cream cheese frosting and filling is a perfect compliment for the most delicious of combinations! Double the recipe for a regular sized cake, or cut in a third to make 1 baby cake.


This makes 3 baby cakes (3″ wide and 4″ tall).

Yield: Makes 3 baby cakes that serve 2 each

Chocolate Cream Cheese Baby Cakes


  • 3/4 cup plus 2 tablespoons all purpose flour (or 1 cup cake flour)
  • 1 1/4 cup granulated white sugar
  • 3/4 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 HOT coffee (you won't taste the coffee, it just adds richness to 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a large bowl or standing mixer, sift together flour, sugar, cocoa, baking soda, and salt.
  4. Add eggs, buttermilk, melted butter and vanilla. Beat 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!).
  5. 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.
  6. 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.
  7. 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:

  1. 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.

Lil'Luna Memories by the Mile
Linked up with Easy Living Mom.

show comments 6 responses

  • This is susch a pretty cake,looks delicious. I would love for you to share it at my party going on now over at
    Hope to see you there.
    Wanda Ann @ Memories by the Mile

  • Ali says:

    Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂

  • Carol says:

    Oh this is just perfect! I wanted to let you know I featured this as part of my link party wrap up today. Thanks for sharing!

  • Leave a Reply