Mini Strawberry Chocolate Cakes

These mini strawberry and chocolate party cakes are my go-to dessert when I want something elegant yet approachable for birthdays and celebrations They balance rich chocolate with bright berry flavors in a presentation that always brings smiles to the table

I still remember the first time I served these at a summer barbecue and everyone wanted the recipe before dessert was even finished

Ingredients

• All-purpose flour: This forms the structure of the cake Choose unbleached for best flavor and texture
• Granulated sugar: Sweetens and adds moisture Use fine sugar for smoothest crumb
• Unsweetened cocoa powder: Delivers deep chocolate flavor Look for one that smells richly chocolatey
• Baking soda and baking powder: These raise the cake for a tender light crumb Check freshness for proper rise
• Salt: Just a pinch balances sweetness Use fine sea salt
• Egg: Binds the batter Use large and make sure it is room temperature for even mixing
• Buttermilk: Makes the crumb delicate and adds a subtle tang If you do not have buttermilk mix regular milk with a splash of lemon juice
• Vegetable oil: Keeps the cake moist throughout Light oils like canola work best
• Vanilla extract: Deepens the flavors Try to use real extract if you can
• Hot water: Blooms the cocoa powder for extra-rich results
• Unsalted butter: Needed for creamy frosting Use soft but not melty butter
• Freeze-dried strawberries: Create concentrated strawberry flavor in the frosting Choose deeply red berries for best color and taste
• Powdered sugar: Sweetens and smooths the frosting Sift it for the fluffiest results
• Heavy cream or milk: Loosens frosting to spreading consistency Prefer heavy cream for richer texture
• Semi-sweet chocolate chips: The base of your ganache Use high-quality chips that melt smoothly
• Whole fresh strawberries: For topping Pick berries that are deep red and fragrant
• Extra chocolate chips: For decorative garnish Mini chips work especially well here

Step-by-Step Instructions

Bake the Cake:

Combine flour sugar cocoa powder baking soda baking powder and salt in a large bowl and whisk thoroughly to distribute all ingredients evenly In a separate bowl beat the egg buttermilk oil and vanilla extract until fully blended Add wet mixture to dry ingredients and mix just until you see no more dry streaks Slowly add in hot water mixing gently until the batter is smooth and glossy This step blooms the cocoa for deep flavor Pour into lined sheet pan or muffin tins and bake at 350 degrees until a tester comes out clean This takes about 18 to 22 minutes Remove and cool fully before cutting out circles with a biscuit cutter or similar tool Save scraps for nibbling

Make the Strawberry Frosting:

Beat softened butter with a hand mixer or stand mixer on high speed until very creamy and pale Add freeze-dried strawberry powder and sifted powdered sugar Beat well for several minutes Add in vanilla and just enough cream or milk to make a light fluffy frosting You want a texture that holds shape but spreads easily

Assemble the Mini Cakes:

Take two rounds of chocolate cake and spread a thick but even layer of strawberry frosting between them Press gently to secure Top with a swirl of more frosting using a piping bag fitted with a star tip for best effect

Make the Ganache:

Heat heavy cream in a small pan just until it begins to simmer with small bubbles forming but do not allow it to boil Pour over chocolate chips in a bowl Allow to sit for two minutes then stir gently from the center outwards until the ganache is silky and unified Let cool a few minutes before spooning over the top of the assembled mini cakes letting it drip slightly for a dramatic look

Decorate:

Place a whole strawberry on top of each cake pressing lightly to set in the frosting Sprinkle with extra chocolate chips for a pro-level finish Arrange on your favorite platter and serve

Save

My favorite ingredient here is the freeze-dried strawberries which give the frosting such a fresh pop of color and taste It always reminds me of baking with my little niece who loves sneaking bits of extra strawberry while we work

Storage Tips

Store assembled cakes in an airtight container in the fridge for up to three days For best texture let them sit at room temperature for about 20 minutes before serving Unfrosted cake layers can be frozen for up to two months Wrap tightly and thaw before frosting

Ingredient Substitutions

Swap buttermilk with regular milk plus a splash of lemon juice or vinegar if you are out of buttermilk For a deeper chocolate flavor use dark chocolate cocoa powder in the cake or ganache If you cannot find freeze-dried strawberries try finely chopped fresh strawberries but expect a softer frosting texture

Serving Suggestions

Serve these mini cakes chilled for firm layers or slightly warmed for gooey ganache They look stunning on a white platter or cake stand For a fun variation try topping with different berries or a sprinkle of edible glitter for a little extra celebration

Party Cakes in History

Individual cakes like these trace back to traditional French petits fours as classic party sweets The combination of chocolate and strawberry is beloved worldwide and always draws compliments for both flavor and beauty

Recipe FAQs

→ How do I get perfectly shaped mini cakes?

After baking, use a round cookie cutter to create consistently sized cake layers for neat mini cakes.

→ Can I use fresh strawberries in the frosting?

Freeze-dried strawberries provide intense flavor and a smooth texture, while fresh berries may water down the frosting.

→ What’s the best way to achieve clean ganache drips?

Let the ganache cool slightly for a thicker consistency before gently spooning it over the cakes for controlled drips.

→ How should I store the mini cakes before serving?

Chill assembled cakes for 20 minutes to set the layers and ganache, then keep refrigerated until ready to serve.

→ Can I prepare these cakes ahead of time?

Yes, bake and assemble a day in advance. Add fresh strawberry toppings just before serving for best appearance.