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These Mini Christmas Drip Cakes with Chocolate Ganache and Festive Toppings have become holiday stars at my table every year. They are the perfect combination of buttery sponge, rich chocolate, and cheery decorations—impossibly cute and utterly delicious for sharing with friends and family. From a cozy afternoon baking session to a dazzling finish on your dessert buffet, these little cakes bring both wow factor and genuine comfort.
I first tested this as a kids’ project on Christmas Eve and it has become a tradition. There is so much joy in letting everyone choose their own decorations.
Gather Your Ingredients
- All-purpose flour: creates a fluffy cake structure be sure to choose a fresh bag for best lift
- Sugar: naturally sweetens and gives the crust that golden, caramelized edge use fine granulated for top texture
- Unsalted butter at room temperature: melts into the batter for velvet softness European butter gives extra-rich flavor
- Milk: adds essential moisture and tenderness whole milk makes the crumb extra plush
- Baking powder: ensures the cakes rise light and airy check that your powder is active with a quick bubble test in water
- Pinch of salt: bridges the flavors for more dimension use fine sea salt for even blending
- Heavy cream cold: for easy whipping into billowy frosting buy quality cream with a high fat percentage for best peaks
- Powdered sugar: sweetens and dusts like fresh snow sift for a smooth finish on whipped cream and decoration
- Dark chocolate chopped: makes the glossy ganache couverture or at least 60 percent cocoa gives deepest chocolatey drip
- Butter extra for ganache: optional but gives that irresistible luscious shine use fresh for most silkiness
- Fresh cranberries or red berries: playful tart touch and classic holiday color use brightest plump berries
- Gold sugar pearls or edible gold dust: turns each cake into a festive jewel check food-safe certification for decorations
- Cinnamon sticks: celebrating the season with a warm scent and a rustic visual touch pick whole pieces with bold aroma
- Sprigs of rosemary or pine: instant evergreen look make sure they are food-safe and not treated with chemicals
How to Make It
- Prepare the Batter:
- Start by creaming softened unsalted butter with sugar until the mixture is light and pale this is key for a tender sponge. Beat in eggs one at a time until fully incorporated and then gradually add sifted all-purpose flour, baking powder, a pinch of salt, and alternate with milk. Mix gently but thoroughly to avoid dense cakes.
- Bake the Mini Cakes:
- Preheat your oven to 350 degrees Fahrenheit and grease your mini cake pans or muffin tin. Fill each mold about two-thirds full for the perfect rise. Bake for 20 to 25 minutes until the tops are lightly golden and a skewer comes out clean. Let them cool in pans for 5 minutes then transfer to a rack to cool completely.
- Whip the Creamy Frosting:
- While the cakes cool pour cold heavy cream into a mixing bowl. Add powdered sugar and a splash of vanilla extract. Whip with a mixer until stiff peaks form. For a professional look transfer it to a piping bag fitted with a star nozzle to make swirled tops.
- Make the Chocolate Ganache:
- Finely chop your dark chocolate and place in a heatproof bowl. Heat heavy cream until just steaming then pour over chocolate. Let it sit for a minute to melt then whisk until smooth. Stir in a small piece of butter if desired for extra gloss. Allow the ganache to cool until slightly thickened and perfect for dripping.
- Decorate Festively:
- Place cooled mini cakes on a tray. Spoon or pipe whipped cream onto each one Swirl generously and then drizzle chocolate ganache so it pools and drips artistically over the edges. Finish with festive toppings such as berries cranberries gold pearls cinnamon sticks or tiny sprigs of rosemary. Let your creativity shine here.
- Serve or Store:
- Serve the decorated cakes right away or refrigerate for up to three days. For the best taste and presentation add garnishes just before serving.
My favorite ingredient here is the dark chocolate ganache sometimes I trade in orange zest for extra flavor in it It takes me back to childhood when we dipped holiday cookies in melted chocolate together this dessert is that same holiday magic made personal.
Flavor Boosters
Swap a gluten-free flour blend for the all-purpose flour for a celiac-friendly version. For the ganache use milk chocolate if you prefer a sweeter finish and coconut cream if you need a dairy-free alternative. To save time store-bought whipped cream works—just keep it cold and pipe with care.
Serving Suggestions
Serve with mugs of spiced chai or mulled wine for cozy contrast to the richness. On a dessert buffet present the cakes with bowls of sugared nuts fresh clementines and a scoop of vanilla ice cream for a taste and temperature play everyone loves.
Creative Twists
Mini drip cakes are inspired by festive European confections often shared at holiday gatherings. Try replacing rosemary and cranberries with pastel sugar pearls or candied violets for spring events or chocolate curls for a birthday treat.
The fun of this recipe really is in the traditions and memories you create as you bake and decorate. Each batch adds something new to the story. Here is to sharing sparkle one mini cake at a time.
Common Questions About This Recipe
- → What size pans work best for mini cakes?
Mini cake pans or silicone molds holding 1/3 to 1/2 cup of batter each create ideal single-serve cakes. Standard muffin tins lined with papers also work well for easy removal.
- → Can I make these cakes gluten-free?
Yes, swap all-purpose flour for a 1:1 gluten-free blend. The result is still moist and festive, suitable for gluten-free guests without sacrificing texture or flavor.
- → How do I achieve the perfect ganache drip?
Allow the melted chocolate ganache to cool until slightly thick but pourable. Spoon or pipe gently along cake edges for a slow, elegant drip that sets beautifully.
- → How long do mini cakes keep?
Stored in an airtight container in the fridge, undecorated cakes last up to 3 days. Separate layers with parchment to preserve decorations and freshness.
- → Can I use milk chocolate instead of dark?
Milk chocolate can be used for ganache, delivering a sweeter and milder finish. Adjust sugar as needed to balance overall taste for your preference.
- → Are there creative ways to present them?
Display on a festive platter and offer a variety of toppings: candied orange peel, sugared nuts, or edible gold. Pair with spiced chai, mulled wine, or hot chocolate for a complete holiday touch.