Introduction

These Mini Christmas Drip Cakes with Chocolate Ganache & Festive Toppings are the perfect festive treat. Light, tender sponge cakes are topped with rich ganache and creamy swirls, finished with seasonal decorations that make them truly special. Whether for a holiday party or a cozy night in, they’re sure to impress.

Three small round cakes each have three layers: a bottom layer of brown crumbly crust, a middle smooth cream-colored cheesecake layer, and a top dark brown glossy chocolate drip with drips running down the sides. Each cake is topped with a big swirl of white cream, decorated with red berries, shiny gold balls, and small gold nuts. There are two cinnamon sticks and a small green pine tree decoration on each cake. The cakes are on a dark slate board sprinkled with white powdered sugar, set against a soft background with glowing round lights and green pine branches. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
3/4 cup sugar
2 large eggs
1/2 cup unsalted butter, softened
1/4 cup milk
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
3/4 cup heavy cream, cold
1/2 cup powdered sugar
100g dark chocolate, chopped
1 tsp butter (optional, for ganache)
Fresh cranberries or red berries, for topping
Gold sugar pearls or edible gold dust, for decoration
Cinnamon sticks, for garnish
Small sprigs of rosemary or pine (food-safe), for garnish

Instructions

Step 1: Preheat your oven to 175°C (350°F). Grease and line mini cake pans or muffin tins with parchment. Cream the softened butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Step 2: Sift together flour, baking powder, and salt. Gradually add this dry mixture alternately with milk to the wet ingredients, mixing until smooth and airy. Divide batter evenly into prepared pans and smooth the tops. Bake for 15–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
Step 3: For the frosting, pour cold heavy cream into a bowl. Add powdered sugar and a splash of vanilla extract. Whip with a mixer until stiff peaks form. Transfer to a piping bag fitted with a star nozzle for decorating.
Step 4: To make ganache, heat heavy cream until steaming but not boiling. Pour over chopped dark chocolate and let sit for one minute. Whisk until smooth and glossy. Stir in butter if using, then let cool slightly to thicken to a drip consistency.
Step 5: Place cooled cakes on a serving tray. Spoon ganache generously over each, encouraging it to drip down the sides with the back of a spoon. Pipe a swirl of whipped cream on top of each cake.
Step 6: Decorate with fresh cranberries, cinnamon sticks, rosemary sprigs, and gold sugar pearls. Lightly dust with powdered sugar to create a festive snowy effect. Serve and enjoy your holiday masterpiece!

Tips & Variations

Use white chocolate instead of dark for a sweeter ganache with a pale drip effect.
Make the cakes a day ahead and store covered to enhance flavor and ease decorating on the day.
Swap cranberries for pomegranate seeds or small red candy for different textures and colors.
For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

Storage

Store the decorated mini cakes in an airtight container in the refrigerator for up to 2 days. Allow them to come to room temperature before serving for the best texture. Ganache and whipped cream toppings are best consumed fresh, but you can bake and freeze the plain cakes beforehand for up to one month.

How to Serve

Three small round cakes sit on a white marbled surface dusted lightly with powdered sugar. Each cake has a bottom layer of light brown crumbly base, followed by a thick smooth cream-colored middle layer. On top, dark chocolate drips down the sides in an uneven pattern. At the highest point is a large swirl of white whipped cream, decorated with shiny red berries, small gold balls, and two cinnamon sticks standing upright. A small green pine sprig is tucked behind the cinnamon sticks, giving a festive feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cakes without a piping bag?

Yes, if you don’t have a piping bag, you can use a zip-top bag with a corner snipped off or simply spread the whipped cream on top with a spoon or small spatula.

How do I know when the ganache is the right consistency for dripping?

The ganache should be thickened but still pourable—warm it slightly if too firm, or let it cool a bit more if too runny. Test by spooning some over the edge of a cake; it should drip slowly without losing shape.