Mini “Snowy” Christmas Cakes (Chocolate) with Fluffy Marshmallow Frosting (Gift-Perfect!)

4 large egg whites
1 ½ cups (300 g) granulated sugar
¼ tsp cream of tartar (optional but helps stability)
1 tbsp light corn syrup or honey (optional, helps reduce “weeping”)
Pinch of salt
2 tsp vanilla extract

C) Decorating (like the photo)

Mini bottle-brush trees, edible toppers, festive picks (Santa/snowman), sprinkles
Optional: ribbon to wrap around the sides (remove before eating)

Equipment options (pick what you have)

Best match to the photo: mini round foil pans (4-inch) or mini springform pans
Easy alternative: bake in a 9×13 pan, then cut circles with a biscuit cutter and stack into mini cakes
Another option: jumbo muffin tin (makes “mini cake cups” style)

Step-by-step Instructions

1) Prep

Preheat oven to 350°F (175°C).
Grease your mini pans and line the bottoms with parchment if possible. If using foil pans, a light grease is enough.
Set out eggs and buttermilk so they aren’t icy-cold (helps the batter mix smoothly).

2) Make the chocolate cake batter

In a large bowl, whisk together: flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, oil, buttermilk, and vanilla. Mix until smooth (about 30–45 seconds).
Pour in the hot coffee slowly while mixing. The batter will look thin—this is normal and makes the cake super moist.
Tap the bowl lightly on the counter to pop big air bubbles.

3) Bake

Mini 4-inch pans: bake 18–24 minutes
Jumbo muffin tin: bake 16–20 minutes
9×13 pan: bake 28–35 minutes

How to know they’re done:

A toothpick comes out with a few moist crumbs (not wet batter).
The cake springs back lightly when touched.

Cool in pans 10 minutes, then remove and cool completely on a rack.

4) Level and portion

For the neat “mini cake” look:

If your mini cakes domed, use a serrated knife to gently level the tops.
If baked in a sheet pan, cut rounds and stack 2 layers per mini cake with a thin swipe of frosting between (optional but makes them taller and extra pretty).

5) Make the fluffy marshmallow frosting (the snowy look!)

This frosting is glossy, white, and swoops beautifully—just like in your photo.

Bring a small pot of water to a simmer (not a rolling boil).
In a heatproof bowl (stand mixer bowl works), whisk together:
egg whites + sugar + cream of tartar + corn syrup + salt
Place the bowl over the simmering water (double boiler). Whisk constantly 3–5 minutes, until:
- the sugar feels dissolved (rub a little between fingers—no grit), and
- the mixture is hot to the touch (ideally 160°F / 71°C if you have a thermometer).
Move bowl to mixer and whip on high 5–8 minutes until thick, glossy, and stiff peaks form.
Beat in vanilla for the last 10 seconds.

Use immediately—this frosting sets up as it cools.

6) Decorate like the picture

Spoon a generous mound of frosting on each cake.
Use the back of a spoon to create big swirls and swoops (messy = magical snowy texture).
Add toppers:
- Insert bottle-brush trees with a toothpick underneath for stability if needed.
- Press in “Merry Christmas” plaques and figurines.
Optional: wrap the sides with a ribbon for a gift-ready look (remove ribbon before serving).

Pro Tips (so they look bakery-perfect)

For extra white frosting: use clear vanilla extract (optional).
If you want a sturdier frosting for warm rooms: add 1–2 tbsp meringue powder when heating the whites (helps stability).
If your cakes are very soft: chill them 20 minutes before frosting.
Food-safety note: this frosting is cooked over heat, but use the 160°F target if possible for peace of mind.

Storage

Best look/texture: same day to 24 hours.
Store in an airtight container:
- Cool room (short term): up to 1 day
- Fridge: up to 3 days (bring to room temp 30 minutes before serving)
Avoid freezing once frosted (meringue frostings can weep after thawing). You can freeze the unfrosted cakes.

Easy Variations

Gingerbread version: add 1–2 tsp ginger + 1 tsp cinnamon + pinch of cloves to the cake batter.
Peppermint: swap vanilla in frosting for ½ tsp peppermint extract.
Filling: spread raspberry jam or chocolate ganache between layers for a “surprise” center.

Conclusion

These mini snowy Christmas cakes are the kind of holiday dessert that checks every box: cute, festive, giftable, and genuinely delicious. The moist chocolate cake + cloud-like marshmallow frosting makes them feel special without being complicated—and the decorating is pure fun. Set them on a platter and watch them disappear… or box them up and become everyone’s favorite person this season.