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These Mini Christmas Drip Cakes with Chocolate Ganache and Festive Toppings have turned into holiday favorites at my dinner table year after year. They mix buttery cake, decadent chocolate, and cheerful decorations perfectly—they're adorably small yet incredibly tasty when shared with loved ones. Whether you're spending a relaxed afternoon baking or need a stunning addition to your dessert spread, these little treats deliver both impressive looks and heartwarming goodness.
I first tried making these as a fun activity with kids on Christmas Eve and now we can't imagine the holidays without them. Watching everyone pick their own decorations brings so much happiness.
Delightful Ingredients
- All-purpose flour: builds a soft cake foundation grab a new package for maximum fluffiness
- Sugar: adds sweetness and helps create that gorgeous golden edge regular granulated works best for perfect texture
- Unsalted butter at room temperature: blends into the mix for silky smoothness American butter works great but try fancy brands for extra richness
- Milk: brings needed moisture and softness full-fat makes the inside extra velvety
- Baking powder: helps your cakes puff up beautifully drop some in water first to make sure it fizzes
- Pinch of salt: enhances all other flavors table salt works fine but sea salt mixes in more evenly
- Heavy cream cold: whips into fluffy topping look for higher fat content for sturdier peaks
- Powdered sugar: adds sweetness and looks like winter snow run it through a sifter for smoothest results
- Dark chocolate chopped: creates that shiny dripping layer aim for 60% cocoa or higher for deep flavor
- Butter extra for ganache: you can skip this but it makes the chocolate extra glossy unsalted works best
- Fresh cranberries or red berries: adds tangy contrast and holiday color pick the shiniest, plumpest ones you can find
- Gold sugar pearls or edible gold dust: transforms your cakes into festive treasures always check they're meant for food use
- Cinnamon sticks: brings holiday warmth through smell and looks choose ones with strong fragrance
- Sprigs of rosemary or pine: gives that Christmas tree feel make sure they haven't been treated with anything harmful
Easy Preparation Steps
- Prepare the Batter:
- Mix room temperature butter with sugar until it looks pale and fluffy - this step can't be rushed. Add eggs one by one, mixing well after each. In a separate bowl, combine your sifted flour, baking powder, and salt. Add this dry mix to your butter mixture bit by bit, pouring in some milk between additions. Stir just enough to blend everything together.
- Bake the Mini Cakes:
- Turn your oven to 350°F and coat your small cake pans with butter or cooking spray. Pour batter in each cup until about two-thirds full. Slide them into the oven for 20-25 minutes - they're done when they're slightly golden and a toothpick comes out clean. Cool them in the pans for 5 minutes before moving them to a wire rack.
- Whip the Creamy Frosting:
- Take your cold cream and pour it into a clean bowl. Add some powdered sugar and a dash of vanilla. Beat everything together until the mixture stands up in firm peaks. For extra fanciness, put this mixture in a piping bag with a star tip to create pretty swirls.
- Make the Chocolate Ganache:
- Cut your chocolate into tiny pieces and put them in a bowl that won't melt. Warm up some cream until it's hot but not boiling, then pour it over your chocolate. Let everything sit quietly for about a minute, then stir until smooth. If you want extra shine, mix in a small chunk of butter. Wait until it thickens slightly before using.
- Decorate Festively:
- Arrange your cooled cakes on a tray. Add generous dollops or piped swirls of whipped cream on top. Carefully spoon chocolate ganache over each one so it runs down the sides. Top with your choice of berries, gold decorations, cinnamon sticks, or greenery. This is where you can get really creative.
- Serve or Store:
- Enjoy right away or keep in the fridge for up to three days. The decorations look best when added just before you're ready to serve.
The dark chocolate ganache is my favorite part of this recipe sometimes I add orange zest to give it extra zing It reminds me of childhood days spent dipping Christmas cookies in melted chocolate this dessert captures that same holiday magic in individual servings.
Tasty Variations
Try a gluten-free flour mix instead of regular flour if you need to avoid gluten. If dark chocolate seems too intense, milk chocolate makes a sweeter ganache, and coconut cream works great for folks who can't have dairy. When you're short on time, store-bought whipped topping does the job—just keep it cold and pipe it carefully.
Perfect Pairings
These cakes taste amazing with hot spiced chai or warmed wine for a lovely temperature contrast. If you're setting up a dessert table, put them alongside bowls of candied nuts, fresh mandarin oranges, and scoops of vanilla ice cream for a mix of flavors everyone will enjoy.
Fresh Ideas
These mini drip cakes draw inspiration from fancy European holiday desserts shared during festive gatherings. For springtime events, swap out the rosemary and cranberries for light-colored sugar pearls or candied flower petals, or use chocolate shavings for birthday celebrations.
What makes this recipe truly special is how it creates traditions and memories while you bake and decorate together. Every time you make these cakes, you add another chapter to your story. Happy baking and sharing these sparkly mini treats!
Common Questions About This Recipe
- → What size pans work best for mini cakes?
Small cake pans or soft silicone molds that fit about 1/3 to 1/2 cup of batter make perfect individual cakes. Regular muffin tins with paper liners also do the trick for easy serving.
- → Can I make these cakes gluten-free?
Absolutely, just use a 1:1 gluten-free flour mix instead of regular flour. Your cakes will still turn out soft and festive, great for guests who can't have gluten but still want something yummy.
- → How do I achieve the perfect ganache drip?
Let your melted chocolate ganache cool until it's a bit thick but still flows. Then gently spoon or pipe it around the cake edges so it runs down slowly, creating those pretty drips that harden nicely.
- → How long do mini cakes keep?
If you put plain cakes in a sealed container in the fridge, they'll stay good for up to 3 days. Put some baking paper between layers so your decorations don't get squished and everything stays fresh.
- → Can I use milk chocolate instead of dark?
You can definitely use milk chocolate for your ganache, and it'll give you a sweeter, gentler taste. Just watch how much sugar you add to the rest of the recipe so everything tastes balanced.
- → Are there creative ways to present them?
Arrange them on a Christmas-themed plate and set out different toppings like sweet orange peel, sugar-coated nuts, or edible gold bits. Serve with spicy chai, warm mulled wine, or hot cocoa for a full holiday experience.