These little cakes are exactly the kind of holiday treat that makes people stop mid-scroll: mini chocolate cakes topped with snowy-white, swoopy frosting and finished with cute Christmas toppers (trees, Santa, snowmen, plaques). They’re easy to portion, easy to decorate, and they look like a whole winter scene—perfect for gifting, dessert tables, or a cozy holiday bake day.
This recipe is written to match the look in your photo: dark mini cakes + thick glossy white frosting that you can swirl with a spoon (no piping skills needed).
What you’ll make
-
Texture: soft, moist chocolate cake (not dry!)
-
Frosting: fluffy, glossy marshmallow-style “7-minute” frosting that stays bright white and holds swirls beautifully
-
Yield: about 8–10 mini cakes (depending on pan size)
Ingredients
A) Mini Chocolate Cakes
-
1 ¾ cups (220 g) all-purpose flour
-
1 ½ cups (300 g) granulated sugar
-
¾ cup (65–75 g) unsweetened cocoa powder
-
1 ½ tsp baking powder
-
1 ½ tsp baking soda
-
1 tsp salt
-
2 large eggs, room temperature
-
½ cup (120 ml) vegetable oil (or canola)
-
1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 minutes)
-
2 tsp vanilla extract
-
¾ cup (180 ml) hot coffee (or hot water)
