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These adorable Christmas mini drip cakes topped with chocolate ganache and holiday decorations will steal the spotlight at any festive gathering. The foundation is an incredibly tender sponge, first adorned with pillowy whipped cream swirls, then covered with smooth ganache and eye-catching seasonal garnishes. Every mouthful captures the holiday spirit—rich, chocolatey goodness mixed with hints of vanilla and fruity notes.
The first batch I baked for our Christmas Eve dinner had my nieces jumping with excitement over the gold star sprinkles, and they immediately asked to help decorate more. It's now become our treasured holiday ritual that everyone counts down to each year.
Delicious Ingredients
- All-purpose flour: creates the soft yet sturdy base for your cakes, grab any quality brand you trust
- Sugar: adds sweetness and helps develop that beautiful golden exterior, finer granules blend more smoothly
- Unsalted butter: make sure it's fully room temperature for the fluffiest texture, go for a quality high-fat version to boost flavor
- Milk: brings needed moisture and helps everything stick together, full-fat works best for richness
- Baking powder: ensures your cakes puff up nicely, check the expiration date before using
- Pinch of salt: cuts through sweetness and brightens all the flavors, fine sea salt blends in perfectly
- Heavy cream: keep it ice-cold for the best whipping results, higher fat content makes it creamier
- Powdered sugar: sweetens your whipped cream and adds that snowy finish, run it through a sieve first
- Vanilla extract: brings cozy warmth to both cake and cream, real vanilla makes all the difference
- Dark chocolate for ganache: choose something with at least 60% cocoa for deeper flavor, baking bars melt more evenly
- Butter in ganache (optional): creates extra gleam and richness
- Fresh cranberries or red berries: add tartness and festive red color, pick plump, bright ones
- Gold sugar pearls or edible gold dust: for that touch of holiday sparkle, always use food-grade decorations
- Cinnamon sticks: they're just for show but fill your kitchen with wonderful Christmas scents
- Food-safe rosemary or pine sprigs: look like tiny Christmas trees, rinse and dry them completely
How to Make It
- Bake the Mini Sponge Cakes:
- Start by getting your oven ready. Heat it to 350 degrees Fahrenheit. Coat mini cake pans or muffin tins with butter and add parchment circles or paper liners. Mix flour, baking powder, salt, and sugar in a big bowl. Separately, combine your melted butter with milk, then gently mix into your dry ingredients until you get a smooth, easy-to-pour batter. Pour evenly into your prepared tins, filling each about two-thirds full. Pop them in the oven for 16-20 minutes until they bounce back when touched and a toothpick comes out clean. Let them cool completely before you start decorating.
- Whip Up the Creamy Frosting:
- First, stick your mixing bowl and beaters in the fridge to get them cold. Pour your chilled heavy cream into the cold bowl, add some powdered sugar and a splash of vanilla. Beat at high speed until your cream stands in firm peaks. For fancy swirls, scoop your whipped cream into a piping bag with a star tip. Hold the bag straight up over each cooled cake and squeeze out tall, beautiful spirals.
- Prepare the Decadent Ganache:
- Cut up your dark chocolate into small pieces and put them in a bowl that can handle heat. Warm your heavy cream until it starts to steam but doesn't boil. Pour this hot cream right over your chocolate chunks. Wait about a minute to let the chocolate start melting, then stir until it's completely smooth with a nice shine. For extra glossiness, mix in a teaspoon of butter until it disappears. Let your ganache sit for about five minutes until it gets thick enough to drip slowly but still flows nicely.
- Assemble and Decorate the Holiday Cakes:
- Put each mini cake on a wire cooling rack with a tray underneath. With a spoon or plastic bottle, carefully drizzle your thickened ganache over the tops and let it naturally run down the sides. While the chocolate is still wet, add your festive decorations. Arrange berries, sprinkle gold pearls, dust with powdered sugar, and place cinnamon sticks or green sprigs to create a magical winter scene on each cake.
Adding the ganache is when I get most excited because watching that glossy chocolate flow down the sides fills the kitchen with an amazing aroma. It feels like a mini party happening right there, and watching the kids' faces light up makes it even better.
Flavor Boosters
Add real vanilla extract to both your cake batter and whipped cream for extra richness. Finish your cakes with a sprinkle of edible gold or light cinnamon sugar for holiday sparkle and deeper taste. Mix chopped dark chocolate into your batter for surprising chocolate chunks throughout each bite.
Serving Suggestions
Enjoy these mini cakes after a holiday meal alongside spicy chai tea, warm mulled wine, or thick hot chocolate. When setting up a dessert table, add some candied nuts, peeled clementine segments and smooth vanilla ice cream on the side for guests to enjoy.
Creative Twists
Garnish with sugar-coated cranberries or crystallized orange peel in winter, or try fresh strawberries with mint leaves in spring. Switch to colorful sprinkles for birthday celebrations, or add tiny marzipan snowmen for a cute holiday touch. Arrange on greenery or wrap individual cakes with ribbon for beautiful gifts or party presentations.
Round up your best decorations and get the whole family involved in the finishing touches—sharing the experience is what really makes these holiday cakes so special.
Common Questions About This Recipe
- → What size pans work best for mini cakes?
You can use mini cake molds, flexible silicone forms, or regular muffin pans. Pick containers that fit about 1/3 to 1/2 cup of batter for perfect single-serving treats.
- → Can I make these gluten-free?
Sure thing, just use a 1:1 gluten-free flour mix instead of regular flour. Your cakes will still turn out soft and tasty.
- → How do I achieve a perfect ganache drip?
Wait until your ganache thickens slightly, then carefully drizzle it over your cakes using a spoon or plastic bottle. Taking your time helps the chocolate flow down the sides without running everywhere.
- → Can I make the cakes ahead of time?
You bet! You can bake and cool your cakes, then keep them plain in a sealed container. Just add the chocolate drips and decorations right before you serve them for the best look.
- → How should I store leftovers?
Put your mini cakes in the fridge with parchment between layers in a sealed container for up to 3 days. They'll actually taste even better the next day and your pretty decorations will stay nice.
- → Can I use milk chocolate instead of dark chocolate?
Sure, milk chocolate works great for the ganache and gives you a sweeter, gentler chocolate flavor that's perfect if you don't like strong dark chocolate taste.