Introduction

These Chocolate-Covered Strawberry Mini Cakes combine rich chocolate cake layers with a light strawberry buttercream, finished with a glossy chocolate ganache and fresh strawberries. Perfect for celebrations or an elegant dessert that feels both indulgent and fresh.

Chocolate-Covered Strawberry Mini Cakes Recipe - Recipe Image

Ingredients

For the chocolate cake:
9 oz unsalted butter (1 cup + 2 TBSP), at room temperature
7 oz granulated sugar (1 cup)
7.5 oz brown sugar (1 cup packed)
3 large eggs, at room temperature
1 TBSP vanilla extract
12 oz buttermilk (1 1/2 cups), at room temperature
6 oz sour cream (3/4 cup), at room temperature
3 TBSP water (can substitute coffee)
11.75 oz all-purpose flour (2 2/3 cups)
4.5 oz unsweetened cocoa powder (1 1/2 cups)
2.25 tsp baking soda
0.75 tsp salt
For the strawberry buttercream:
9 large egg whites
14 oz granulated sugar (2 cups)
1 lb unsalted butter (2 cups), soft but still cool
1 TBSP vanilla extract
1/4 tsp salt
2 oz freeze-dried strawberries
Pink gel food coloring (optional, Americolor Soft Pink recommended)
For the ganache:
8 oz semi-sweet chocolate (1 ⅓ cups), finely chopped
8 oz heavy cream (1 cup)
To assemble:
2 cups fresh strawberries, washed and chopped
5 large fresh strawberries, preferably long-stem variety

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour your mini cake pans or line muffin tins with liners.
Step 2: In a large bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in vanilla extract.
Step 3: In a separate bowl, whisk together the buttermilk, sour cream, and water (or coffee). Gradually add the dry ingredients—flour, cocoa powder, baking soda, and salt—to the creamed butter mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 4: Divide the batter evenly into your prepared pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
Step 5: For the buttercream, whisk the egg whites and sugar over a double boiler until the sugar dissolves and the mixture is warm to the touch. Transfer to a mixer and beat until stiff peaks form and the mixture cools.
Step 6: Gradually beat in the softened butter, a few tablespoons at a time, until smooth and creamy. Blend in vanilla, salt, and crushed freeze-dried strawberries. Add pink gel coloring if desired and mix until evenly tinted.
Step 7: For ganache, heat the heavy cream until just boiling and pour over the chopped semi-sweet chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy. Allow to cool slightly.
Step 8: To assemble, slice the mini cakes horizontally if desired. Spread strawberry buttercream between layers and on top. Fill the center with chopped fresh strawberries. Drizzle cooled ganache over the tops and garnish with whole fresh strawberries.

Tips & Variations

Substitute coffee for water in the cake batter to intensify the chocolate flavor.
Use fresh strawberries in the buttercream for a fruitier taste, but crush and strain to avoid lumps.
If concerned about consuming raw egg whites, use pasteurized egg whites or make an Italian meringue buttercream by cooking the sugar syrup to soft ball stage.
Add a splash of strawberry liqueur to the buttercream for an adult twist.
Swap semi-sweet chocolate ganache for dark or milk chocolate to suit your sweetness preference.

Storage

Store these mini cakes covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste and texture. Ganache and buttercream may firm up when chilled, so allow some time to soften before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cakes ahead of time?

Yes, you can bake the cakes a day or two in advance and refrigerate them tightly wrapped. Assemble with buttercream and ganache just before serving for the freshest presentation.

Is it safe to use raw egg whites in the buttercream?

This recipe uses a Swiss meringue style buttercream where egg whites and sugar are gently heated, making it safe to eat. However, if you prefer, use pasteurized egg whites or an alternative frosting method.

Chocolate-Covered Strawberry Mini Cakes Recipe

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4.6 from 107 reviews

Decadent Chocolate-Covered Strawberry Mini Cakes featuring rich chocolate cake layers, luscious strawberry buttercream infused with freeze-dried strawberries, and finished with a smooth semi-sweet chocolate ganache. Perfectly sized mini cakes topped with fresh strawberries for an elegant and indulgent treat.

Author: Marco
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Yield: 10–12 mini cakes 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Chocolate Cake

9 oz unsalted butter (1 cup + 2 TBSP), at room temperature
7 oz granulated sugar (1 cup)
7.5 oz brown sugar (1 cup packed)
3 large eggs, at room temperature
1 TBSP vanilla extract
12 oz buttermilk (1 1/2 cups), at room temperature
6 oz sour cream (3/4 cup), at room temperature
3 TBSP water (can substitute coffee)
11.75 oz all-purpose flour (2 2/3 cups)
4.5 oz unsweetened cocoa powder (1 1/2 cups)
2.25 tsp baking soda
0.75 tsp salt

Strawberry Buttercream

9 large egg whites
14 oz granulated sugar (2 cups)
1 lb unsalted butter (2 cups), soft but still cool
1 TBSP vanilla extract
1/4 tsp salt
2 oz freeze-dried strawberries
Pink gel food coloring (Americolor Soft Pink recommended)

Ganache

8 oz semi-sweet chocolate (1 ⅓ cups), finely chopped
8 oz heavy cream (1 cup)

To Assemble

2 cups fresh strawberries, washed and chopped
5 large fresh strawberries, preferably long-stem variety

Instructions

Prepare the Chocolate Cake Batter: Begin by creaming together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. In a separate bowl, combine the buttermilk, sour cream, and water (or coffee if using), then add this mixture alternately with the dry ingredients (flour, cocoa powder, baking soda, and salt) into the butter mixture. Mix until just combined, being careful not to overmix.
Bake the Mini Cakes: Preheat your oven to 350°F (175°C). Grease mini cake pans or line a mini muffin tin with cupcake liners. Divide the batter evenly among the pans, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on a wire rack.
Make the Strawberry Buttercream: In a heatproof bowl, whisk together the egg whites and granulated sugar. Place it over a double boiler and continuously whisk until the sugar has dissolved and the mixture reaches 160°F (71°C). Remove from heat and beat with an electric mixer until stiff peaks form and the meringue is cool. Gradually add the softened butter, beating continuously until smooth and creamy. Mix in the vanilla extract, salt, freeze-dried strawberries crushed into powder, and pink gel food coloring until well combined and fluffy.
Prepare the Ganache: Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream almost to boiling and pour it over the chocolate. Let it sit for a minute, then stir gently until the chocolate is fully melted and the ganache is smooth and glossy. Allow it to cool slightly to thicken before using.
Assemble the Mini Cakes: Slice each mini cake horizontally to create layers if desired. Spread a generous layer of strawberry buttercream on the bottom layer, add a spoonful of chopped fresh strawberries, then top with another cake layer. Cover the entire mini cake with a thin crumb coat of buttercream and refrigerate to set. Once set, coat the top of each mini cake with the ganache, allowing it to drip slightly down the sides for a beautiful finish.
Garnish: Decorate each mini cake with a whole fresh strawberry on top, preferably using long-stem varieties for visual appeal. Chill the cakes briefly to set the ganache before serving.

Notes

Ensure all dairy ingredients like butter, eggs, buttermilk, and sour cream are at room temperature for a smooth batter and buttercream.
Frozen coffee can be used instead of water in the batter to enhance the chocolate flavor without affecting texture.
Freeze-dried strawberries create a concentrated strawberry flavor in the buttercream without adding moisture.
Use a kitchen thermometer when making the meringue to ensure sugar dissolves properly and eggs reach safety temperature.
Allow ganache to cool but still be pourable to achieve a glossy finish that sets beautifully.
Store mini cakes in the refrigerator and bring to room temperature before serving for best flavor and texture.

Keywords: chocolate mini cakes, strawberry buttercream, chocolate ganache, mini cakes recipe, dessert, chocolate strawberry dessert