Print

Irresistible Mini Christmas Drip Cakes

Print Recipe

Delightful mini Christmas drip cakes that combine soft cake, rich chocolate ganache, and festive decorations, perfect for holiday celebrations.

Ingredients

Scale
  • 1 cup Butter (softened)
  • 1 cup Sugar
  • 2 large Eggs (room temperature)
  • 2 teaspoons Vanilla Extract (or almond extract)
  • 1.5 cups All-Purpose Flour (or gluten-free flour blend)
  • 1.5 teaspoons Baking Powder
  • 0.5 teaspoon Salt
  • 0.5 cup Milk (or almond/oat milk)
  • 1 cup Heavy Cream (or coconut cream)
  • 2 tablespoons Powdered Sugar
  • 6 ounces Dark Chocolate (or milk chocolate)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a small cake tin or line it with parchment paper.
  3. Cream the softened butter and sugar together until light and fluffy.
  4. Add in the eggs and vanilla extract, mixing until well combined.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until smooth.
  7. Pour the batter evenly into the prepared cake tins.
  8. Bake for about 20-25 minutes, check with a toothpick.
  9. Cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the ganache by chopping dark chocolate and heating heavy cream until simmering, then pour over chocolate and stir until smooth.
  11. Assemble the cakes by stacking and drizzling ganache over the top to create a drip effect.
  12. Decorate with colorful sprinkles or festive ornaments.
  13. Serve on a platter and enjoy!

Notes

Store leftovers in an airtight container. They can last up to a week in the refrigerator or three months in the freezer.

Nutrition

Find it online: https://techhommy.com/irresistible-mini-christmas-drip-cakes/