Mini Christmas Drip Cakes

These mini Christmas drip cakes with chocolate ganache and festive toppings are the magic centerpiece for any holiday table. The base is an ultra-soft sponge, crowned first with swirls of clouds of cream, then topped with glossy ganache and sparkling seasonal decorations. Each bite tastes like the holidays—warm, chocolatey, with notes of vanilla and berry.

The first time I made these for a family Christmas Eve, my nieces squealed over the edible gold stars and begged to help decorate the next batch. Now it is a cherished holiday tradition everyone looks forward to.

Gather Your Ingredients

• All-purpose flour: provides a tender, resilient structure for the cakes, use a trusted brand for best results
• Sugar: not only sweetens but helps the cakes form a lovely golden crust, look for fine baking sugar for even mixing
• Unsalted butter: softened completely at room temperature for the most tender crumb, choose a high-fat European style for an extra rich flavor
• Milk: adds moisture and binds the batter, whole milk brings the best texture and richness
• Baking powder: makes the cakes rise evenly, double check yours is fresh for perfect lift
• Pinch of salt: balances sweetness and enhances all the holiday flavors, use a fine sea salt
• Heavy cream: very cold so it whips to thick, stable peaks for piping, full-fat cream gives a smoother mouthfeel
• Powdered sugar: sweetens both the whipped cream and the snowy finish, sift before measuring for a lump-free result
• Vanilla extract: adds warmth, choose pure vanilla for the best aroma in your cakes and cream
• Dark chocolate for ganache: at least 60 percent cocoa for rich, deep flavor, use baking bars for easy chopping
• Butter in ganache (optional): gives extra shine and a luxurious finish
• Fresh cranberries or red berries: for a pop of tartness and festive color, select firm, vibrant berries
• Gold sugar pearls or edible gold dust: sprinkles on some holiday magic, choose edible brands for safety
• Cinnamon sticks: purely decorative but infuse everything with a cozy Christmas aroma
• Food-safe rosemary or pine sprigs: reminiscent of mini Christmas trees, wash and pat dry thoroughly

How to Make It

Bake the Mini Sponge Cakes:

Prepare your oven and cake molds first. Preheat to 350 degrees Fahrenheit. Grease and line mini cake pans or muffin tins with parchment or cupcake liners. In a large mixing bowl whisk together flour, baking powder, salt, and sugar. In another bowl combine melted butter and milk then fold into the dry mix until a smooth, pourable batter forms. Divide the batter evenly between the molds filling each about two thirds full. Bake for 16 to 20 minutes until the tops spring back and a toothpick comes out clean. Cool completely on a rack before decorating.

Whip Up the Creamy Frosting:

Chill your mixing bowl and beaters before you begin. Pour cold heavy cream into the bowl, sprinkle in powdered sugar and a little pure vanilla. Whip on high until the cream holds stiff peaks. For elegant swirls transfer the whipped cream to a piping bag fitted with a star nozzle. Hold the bag upright over each cooled cake and pipe tall, generous spirals.

Prepare the Decadent Ganache:

Roughly chop your dark chocolate and place in a heatproof bowl. Heat heavy cream gently until it is just steaming but not boiling. Immediately pour the hot cream over the chocolate. Let it sit for one minute so the chocolate melts then whisk together until perfectly smooth and glossy. For extra shine whisk in a teaspoon of butter until melted. Let the ganache cool for about five minutes until it thickens enough to drip slowly but still flow elegantly.

Assemble and Decorate the Holiday Cakes:

Set each mini cake on a wire rack over a tray. Using a spoon or squeeze bottle carefully drizzle the cooled ganache over the top letting it drip naturally down the sides. While the ganache is still soft adorn each cake with your choice of festive toppings. Place berries, gold pearls, a dusting of powdered sugar, and cinnamon sticks or green sprigs to create your own edible winter wonderland.

The ganache step is my favorite because pouring that shiny chocolate over the cakes always makes the kitchen smell incredible. It feels like a tiny celebration and the kids love watching the chocolate cascade.

Flavor Boosters

Use pure vanilla extract in both the cake and whipped cream for extra warmth. Dust the finished cakes with edible gold or a hint of cinnamon sugar for festive flair and depth of flavor. Chopped dark chocolate can be folded into the batter for more chocolatey hits in every bite.

Serving Suggestions

Serve these mini cakes at the end of a festive meal with hot spiced chai, mulled wine, or velvety hot chocolate. For a showy dessert buffet add bowls of sugared nuts, fresh clementine segments and creamy vanilla ice cream for dipping.

Creative Twists

Top with sugared cranberries or candied citrus in winter, or fresh strawberries and mint in spring. Use colorful pastel sprinkles for other occasions, or add little marzipan snowmen for a playful touch. Creative plating with evergreen boughs or ribbon-wrapped mini cakes makes them perfect for gifting or parties.

Gather your favorite toppings and invite family to decorate alongside you—memories made together are the true secret ingredient in these holiday cakes.

Common Questions About This Recipe

→ What size pans work best for mini cakes?

Mini cake pans, silicone molds, or standard muffin tins all work well. Choose molds that hold 1/3 to 1/2 cup batter each for ideal individual servings.

→ Can I make these gluten-free?

Yes, swap all-purpose flour for a 1:1 gluten-free blend. The texture remains soft and the cakes stay delicious.

→ How do I achieve a perfect ganache drip?

Let the ganache cool until just thickened, then pour it gently over cakes with a spoon or squeeze bottle. Control helps the chocolate drip elegantly without running.

→ Can I make the cakes ahead of time?

Absolutely! Bake and cool the cakes, then store undecorated in an airtight container. Add ganache and toppings just before serving for best results.

→ How should I store leftovers?

Store mini cakes in the fridge, layered with parchment in an airtight container, for up to 3 days. Flavors deepen overnight and decorations stay intact.

→ Can I use milk chocolate instead of dark chocolate?

Milk chocolate can replace dark chocolate for the ganache, resulting in a sweeter, milder chocolate topping perfect for those who prefer less intensity.