There’s something about Festive Mini Christmas Cakes with Ganache that has become a cozy tradition in my kitchen every holiday season. A few years back, during a particularly busy December weekend, I needed a reliable dessert that felt special but didn’t demand hours of fussing. These little cakes stepped up to the plate perfectly. My family gathered around the table, smiles wide as the rich chocolate ganache melted over the moist, spiced cakes. It wasn’t just a treat; it was a moment of joy amid the seasonal hustle.
What makes these Festive Mini Christmas Cakes with Ganache a true home cooking win is their balance of simple, familiar ingredients with that indulgent touch of chocolate ganache frosting. No complicated pastry skills needed here—just straightforward steps that work every time. Plus, the mini size means portion control and easy sharing, which is always handy when you’re celebrating with friends or family.
If you’re looking for a festive dessert recipe that’s trustworthy and delicious—one that won’t let you down during those busy holiday gatherings—this is it. I’m excited to walk you through it, sharing all my tips and little tricks. So whether you’re an experienced baker or just starting to experiment with holiday baking, these Festive Mini Christmas Cakes with Ganache are a friendly, dependable way to bring sweetness and smiles to your table this season.
Ready to bake a batch that feels just right for the holidays? Let’s get started and make sure this becomes a new family favorite for you too.
What You’ll Need:
For these Festive Mini Christmas Cakes with Ganache, you’ll find most ingredients are pantry staples. Here’s what you’ll want to have on hand:
- 1 ½ cups all-purpose flour (You can swap with whole wheat pastry flour for a nuttier flavor)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (Adds that warm holiday spice)
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened (Room temperature makes for easier mixing)
- ¾ cup granulated sugar (Brown sugar works well too for extra moisture)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (Use plain yogurt if you don’t have sour cream—it’s a great simple swap)
- ½ cup finely chopped dried fruit (I like cranberries, but raisins or chopped dates are good options)
- ½ cup chopped nuts (Walnuts or pecans add a nice crunch, but you can skip if you want)
- For the ganache:
- ½ cup heavy cream
- 4 ounces dark or semi-sweet chocolate, chopped (Use chocolate chips if you’re in a pinch)
You don’t need fancy ingredients for this holiday ganache cake. Most of these can be found in your usual grocery aisle. I love that this Festive Mini Christmas Cakes with Ganache keeps costs reasonable while still feeling special.
When I’m short on time, I usually chop my dried fruit and nuts ahead, then store them separately in an airtight container. The batter comes together so quickly when everything’s prepped.
Got leftovers from these mini holiday cakes? Wrap them tightly and refrigerate for up to 3 days. The ganache stays luscious, and you can enjoy a little treat anytime you want.
Let’s Make It Together:
Making Festive Mini Christmas Cakes with Ganache is as straightforward as it gets, and I promise you’ll enjoy the process.
- Preheat your oven to 350°F. Grease a mini muffin pan or line it with paper liners—this makes for easy removal and less cleanup.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mixing these dry ingredients first spreads that festive flavor evenly throughout your mini cakes.
- In a larger bowl, beat the softened butter and sugar until light and fluffy. This takes about 3-4 minutes and really helps give the cake a tender crumb.
- Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
- Alternating, add the dry ingredients and sour cream to the wet mixture, starting and ending with the dry. Mix just until combined—overmixing can make your cakes tough.
- Fold in the chopped dried fruit and nuts gently. This adds texture and those holiday flavors we all love.
- Spoon the batter evenly into your prepared mini muffin cups, filling about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Keep an eye on them so they don’t overbake—your kitchen will start smelling like Christmas by the time these are ready!
- While the cakes cool, prepare the ganache. Heat the cream in a small saucepan just until it begins to simmer, then pour it over the chopped chocolate in a heat-safe bowl.
- Let it sit for a minute, then stir until smooth and glossy.
- Once the mini holiday cakes are completely cool, dip or drizzle the chocolate ganache frosting on top. For a finer finish, use a spoon to spread the ganache.
From start to finish, this Festive Mini Christmas Cakes with Ganache takes about an hour. While the cakes bake, this is a great time to tidy up or set your table.
Don’t worry if your cakes look a tad uneven at first—they almost always settle beautifully as they cool. This recipe has been my go-to for years, and it never fails to impress.
How to Serve & Enjoy:
These Festive Mini Christmas Cakes with Ganache shine best when shared. I typically serve them on a pretty platter with a dusting of powdered sugar or a sprinkle of chopped nuts on the ganache for a classy holiday touch.
They pair wonderfully with a cup of hot coffee, tea, or even a glass of eggnog. For a wider holiday spread, offer alongside seasonal fruits like sliced oranges or spiced apple slices—they balance the richness of the chocolate ganache frosting perfectly.
Mini holiday cakes like this are perfect for Christmas parties, cozy family dinners, or even as thoughtful homemade gifts. When hosting guests, I like to bring out these cakes alongside a lighter dessert, like the Christmas Morning Quiche everyone enjoys. This mix of savory and sweet is always a crowd-pleaser.
Got leftovers? Freeze them individually wrapped. Later, they thaw quickly and taste just as fresh. Another fun idea: try warming a leftover Festive Mini Christmas Cakes with Ganache and serving it with a scoop of vanilla ice cream.
Friends and family often comment on the rich but not-too-sweet holiday ganache cake—it’s just the right festive treat that feels indulgent without being overwhelming.
If you like trying variations, I once made peppermint ganache tops, inspired by a peppermint double chocolate ganache cakes recipe I saw over at Oh My Veggies. It was a hit and added a fresh twist.
Your Questions Answered:
Can I make these Festive Mini Christmas Cakes with Ganache ahead of time?
Absolutely! You can bake the cakes a day ahead and refrigerate them. Add the ganache frosting just before serving for the best texture. I sometimes prep everything a day early when I’m busy, keeping the cakes wrapped in plastic to maintain moisture.
What’s a good substitute for sour cream?
Plain yogurt works wonderfully, and it’s a simple swap I’ve used often without changing the flavor or texture much in my Festive Mini Christmas Cakes with Ganache.
How do I adjust this recipe for more or fewer people?
Just double or halve the ingredients. You can bake mini holiday cakes in standard muffin pans; just watch the baking time as larger cakes need more time, about 22-25 minutes.
Can I freeze these cakes?
Yes! Freeze unfrosted cakes wrapped tightly, then add ganache after thawing. This keeps them tasting fresh on busy nights.
What if I don’t have dried fruit?
No problem, you can leave it out or add chopped fresh apples or pears for seasonal flair.
Is it possible to make the ganache dairy-free?
You can replace heavy cream with coconut cream, but the flavor will change slightly—a variation worth trying if you’re dairy-free.
Do you have any storage tips?
Store finished Festive Mini Christmas Cakes with Ganache in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
These answers come straight from my many kitchen experiments. For extra inspiration, check out this Kids’ Christmas cake (plain sponge with chocolate ganache) from a fun group I follow on Facebook. They’ve got some great parent-friendly takes on chocolate ganache frosting.
Final Thoughts:
Festive Mini Christmas Cakes with Ganache hold a special place in my recipe collection because they combine dependable, simple baking with the warmth of holiday flavors and a luscious chocolate finish. You don’t need to be a baking expert to make these feel worthy of any celebration.
My Best Festive Mini Christmas Cakes with Ganache Tips:
- Always use softened butter for a smooth batter.
- Don’t overmix once you add the flour to keep cakes tender.
- Let the ganache set slightly before serving—it’s easier to eat and looks prettier.
I’ve tested some great variations, including adding orange zest for a citrus twist, swapping in peppermint extract for a festive note, and even layering a salt caramel drizzle under the ganache. The classic version with dried cranberries is still the most requested at our gatherings—something about that balance is just perfect.
If you enjoyed this, your family might also like some of my other favorites like the Christmas Morning Quiche, Turkey Medallions with Orange Teriyaki Sauce, or even the TikTok Baked Feta Pasta with Pesto to round out your holiday meals.
Cooking friends, I hope you find this Festive Mini Christmas Cakes with Ganache recipe as reliable and delightful as I do. It’s a little bit of holiday magic you can make at home, every time.
For more community fun and ideas, I recently shared my holiday baking weekend on Facebook—maybe you’ll pick up some tips or just enjoy seeing how real home cooks juggle festive treats like us.
Give these mini holiday cakes a try and make them your own. I’m cheering for you in the kitchen!
Festive Mini Christmas Cakes with Ganache
Delight in these festive mini Christmas cakes topped with rich, silky ganache—perfect for holiday celebrations and gift-giving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup mixed dried fruits (raisins, currants, cherries)
- 1/4 cup chopped nuts (walnuts or pecans)
- 1 tsp vanilla extract
- For the Ganache:
- 100g dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Grease and flour mini cake pans or muffin tins.
- In a bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Fold in dried fruits and chopped nuts gently.
- Divide batter evenly into prepared pans and bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool completely on a wire rack.
- To make ganache, heat heavy cream in a small saucepan until it begins to simmer; remove from heat.
- Pour hot cream over chopped chocolate and let sit for 2 minutes, then stir until smooth.
- Stir in butter until glossy.
- Dip or spread ganache over cooled mini cakes and allow to set before serving.
Notes
For an extra festive touch, decorate the ganache with edible gold flakes or sprinkle with crushed peppermint candies.