Introduction

These Chocolate-Covered Strawberry Mini Cakes combine rich, moist chocolate layers with a vibrant strawberry buttercream and a glossy ganache topping. Perfect for special occasions or a delightful treat, each mini cake is topped with fresh strawberries for an elegant finish.

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 (such as Americolor Soft Pink)

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). Prepare mini cake pans by greasing them or lining with parchment paper.
Step 2: In a large bowl, cream 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.
Step 3: In a separate bowl, whisk together the buttermilk, sour cream, and water (or coffee). Gradually alternate adding the dry ingredients—flour, cocoa powder, baking soda, and salt—to the creamed mixture, alternating with the buttermilk mixture. Mix until just combined.
Step 4: Divide the batter evenly into the prepared mini cake pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely.
Step 5: Meanwhile, prepare the strawberry buttercream. In a heatproof bowl over simmering water, whisk egg whites and sugar until the sugar dissolves and the mixture reaches 160°F (71°C). Remove from heat and whip with a mixer until stiff peaks form and the bowl is cool. Gradually beat in the softened butter, vanilla, and salt until smooth and silky.
Step 6: Grind the freeze-dried strawberries into a fine powder and mix into the buttercream. Add a few drops of pink gel food coloring until you reach the desired shade.
Step 7: For the ganache, heat the heavy cream until just boiling, then pour over the chopped semi-sweet chocolate. Let sit for a minute, then stir gently until smooth. Allow to cool slightly until pourable but not too runny.
Step 8: Assemble the mini cakes by layering chopped fresh strawberries between two cake layers with strawberry buttercream, then cover with more buttercream. Pour the ganache over each mini cake and smooth gently.
Step 9: Garnish each mini cake with a whole fresh strawberry on top. Chill briefly to set the ganache before serving.

Tips & Variations

Substitute coffee for water in the cake batter to enhance the chocolate flavor.
Use freeze-dried raspberry powder instead of strawberries for a different fruit twist on the buttercream.
If you prefer, make one larger cake instead of mini cakes and decorate similarly.
Ensure the buttercream is cool but spreadable to avoid melting the cake layers.

Storage

Store the mini cakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftovers can be gently reheated in a low-temperature oven for a few minutes, but ganache and buttercream are best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites for the buttercream?

Yes, using pasteurized egg whites is safe and will work well for the buttercream, especially if you prefer to avoid raw eggs.

What if I don’t have freeze-dried strawberries?

If freeze-dried strawberries are unavailable, you can finely chop fresh strawberries and strain the excess liquid for a less concentrated but still flavorful buttercream.

Chocolate-Covered Strawberry Mini Cakes Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

Delight in these Chocolate-Covered Strawberry Mini Cakes that combine rich, moist chocolate cake with luscious strawberry buttercream and a smooth chocolate ganache. Topped with fresh, juicy strawberries and finished with a glossy chocolate coating, these mini cakes are perfect for celebrations or a special treat.

Author: Isabella
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 8 mini cakes 1x
Category: Dessert
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, beautiful strawberries, preferably long-stem variety

Instructions

Prepare the Chocolate Cake Batter: Cream together the unsalted butter, granulated sugar, and brown sugar in a large mixing bowl until smooth and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract, buttermilk, sour cream, and water or coffee.
Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, blending until just combined to form a smooth batter.
Bake the Cakes: Preheat your oven to 350°F (175°C). Divide the batter evenly into prepared mini cake pans or muffin tins. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before assembling.
Make the Strawberry Buttercream: In a heatproof bowl set over simmering water (double boiler), whisk together egg whites and granulated sugar until sugar dissolves and mixture reaches 160°F (71°C). Transfer to a stand mixer and whip until stiff peaks form and mixture cools. Gradually add softened butter while mixing, then blend in vanilla extract, salt, freeze-dried strawberries (ground into powder), and pink gel food coloring until smooth and tinted.
Prepare the Ganache: Heat the heavy cream in a small saucepan until just boiling. Pour over the finely chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2-3 minutes, then gently stir until the mixture is smooth and glossy.
Assemble the Mini Cakes: Slice each cooled mini cake horizontally if desired. Spread a layer of strawberry buttercream on the bottom halves, scatter chopped fresh strawberries over the buttercream, then place the top halves back on. Cover the assembled cakes generously with strawberry buttercream.
Decorate and Coat: Place the large whole strawberries on top of each mini cake for garnish. Drizzle or spoon the warm ganache over the cakes, allowing it to flow slightly down the sides to create a smooth chocolate coating. Chill briefly to set the ganache before serving.

Notes

Room temperature ingredients promote better mixing and texture.
Substituting coffee for water enhances the chocolate flavor in the cake.
Freeze-dried strawberries are preferable for buttercream as they add intense flavor without extra moisture.
Ensure the ganache is slightly cooled before pouring to achieve a glossy finish without melting the buttercream.
Use long-stem strawberries for an elegant garnish and easier handling.
For best results, chill assembled cakes to allow the ganache to set fully before serving.

Keywords: chocolate mini cakes, strawberry buttercream, chocolate ganache, mini desserts, holiday cakes, party cakes