When I first stumbled upon the idea of Festive Mini Christmas Cakes with Ganache, it was one of those kitchen experiments that immediately felt like a flavor party waiting to happen. Picture this: a bite-sized fruitcake infused with warming spices, crowned with a glossy layer of rich, silky chocolate ganache. The moment I tasted that first forkful, I knew I was onto something special. The celebration of holiday spices mingling with the creamy ganache felt like the perfect way to say ‘hello’ to the season without pulling out giant cake pans or worrying about slicing the perfect portion.
What makes this version of Festive Mini Christmas Cakes with Ganache stand out is the perfect balance of moistness and indulgence. The fruit and nuts in the cake bring a satisfying chew, while the smooth ganache melts on your tongue, leaving behind the kind of warmth that cozy nights call for. Plus, these mini-sized delights are great for sharing or for when you just want a little festive treat without overdoing it.
I love how this recipe invites you to play around with flavors too. Whether you’re into classic dried fruits or want to toss in some unexpected zest, these cakes turn into whatever festive mood you’re craving. This recipe is approachable, even if you’re a home cook who shies away from fuss. You don’t need any fancy equipment, just a bit of curiosity and a sweet tooth.
If you’re ready for a delightful experiment that delivers both joy and flavor, these Festive Mini Christmas Cakes with Ganache are your perfect holiday partner. And hey, if you want to peek at how they stack up against some other festive dessert recipes, a friend shared their take on these Christmas theme mini cakes on Facebook that’s worth a look!
Gather These Ingredients:
This Festive Mini Christmas Cakes with Ganache comes together with pantry staples and a few key flavor heroes that make all the difference. Here’s what you’ll need:
- 1 ½ cups mixed dried fruits (think raisins, chopped dates, and dried cherries) – for that classic Mini Fruitcake with Ganache vibe
- ¾ cup unsalted butter (room temperature) – I always choose good-quality butter; it really brings depth to the cake’s moistness
- ¾ cup brown sugar – this adds a caramel note that works beautifully with the festive spices
- 3 large eggs – room temperature eggs help in keeping your Festive Mini Christmas Cakes with Ganache light and tender
- 1 ½ cups all-purpose flour – look for fresh flour for the best bake
- 1 teaspoon baking powder – the gentle rise gives just enough loft without drying out your mini cakes
- 1 teaspoon ground cinnamon – this signature spice blends effortlessly into your Festive Mini Christmas Cakes with Ganache
- ½ teaspoon ground nutmeg – a touch brings that holiday warmth
- ½ teaspoon ground cloves – optional but so worth it for that traditional fruitcake flavor
- ¼ cup chopped nuts (walnuts or pecans) – adds crunch and texture
- ½ cup orange juice (freshly squeezed if possible) – I love the brightness it adds amidst the rich ingredients
- 1 teaspoon vanilla extract – because vanilla always boosts the other flavors
- For the ganache:
- 1 cup heavy cream
- 8 oz good-quality dark chocolate (roughly chopped) – look for at least 60% cocoa for lush, deep richness
Want to switch things up in your Festive Mini Christmas Cakes with Ganache? Try using maple syrup instead of brown sugar for a cozy twist, or swap the nuts for toasted coconut flakes to surprise your guests. If you’re after a vegan version, coconut cream and dairy-free chocolate work great in your holiday ganache cake. Also, check the international aisle for exotic dried fruits like figs and apricots to add a lush dimension.
Pro tip: Prep your dried fruit the day before by soaking it in a combo of orange juice and a splash of rum or brandy for that true festive mini cake magic. This little step amps up moisture and flavor, making your Festive Mini Christmas Cakes with Ganache absolutely irresistible.
Let’s Make This Happen!
This Festive Mini Christmas Cakes with Ganache takes about 1 hour and 15 minutes from start to finish, and I promise, every minute is worth the wait!
- Preheat your oven to 325°F (160°C). Line a mini cake pan or muffin tin with paper liners. The little pans are what make these Festive Mini Christmas Cakes with Ganache truly charming.
- Start by creaming the butter and brown sugar in a bowl. Use a mixer or a sturdy whisk and beat until fluffy and light in color. This is where your cake gets that tender crumb everyone loves.
- Add the eggs one at a time, mixing well after each. Your Festive Mini Christmas Cakes with Ganache batter is starting to come alive!
- In a separate bowl, whisk together flour, baking powder, and your spices—cinnamon, nutmeg, and cloves. These spices bring the signature Christmas mini cakes flavor that makes this recipe a keepsake.
- Gently fold the dry ingredients into your wet mixture, alternating with the orange juice. That zesty juice keeps these cakes moist and fresh.
- Stir in the soaked dried fruits and chopped nuts. Feel free to sneak a bite (I always do!). This is the heart of your mini fruitcake with ganache.
- Spoon the batter into your liners, filling about ¾ full. This helps prevent overflow and gives a nicely domed top for perfect Christmas cake decorations later.
- Pop the tin into the oven and bake for 25-30 minutes. You’ll know your Festive Mini Christmas Cakes with Ganache are ready when a toothpick inserted comes out clean or with just a few moist crumbs.
- While your cakes bake, prepare the ganache. Heat the heavy cream in a small pan until it just simmers (not boiling!). Pour it over your chopped chocolate in a bowl. Let it sit for 2 minutes, then stir gently until smooth and glossy.
- Once your mini cakes cool completely, brush the tops with a little warmed jam (apricot or orange marmalade work well), and pour the ganache over each cake. Use a spatula to smooth for gorgeous Christmas cake decorations or a glossier finish.
Here’s a recipe tip: if your ganache is too thick, warm it gently over a double boiler to loosen up. If it’s too runny, let it chill a bit in the fridge before icing. Getting that perfect holiday ganache cake finish comes down to patience and a little love.
If you’re curious about other takes on mini Christmas cakes, check out this playful version from Mandy Mortimer’s blog on Mini Christmas Cakes — What the Fruitcake?! It’s another crowd favorite with easy steps to switch the fruits and nuts.
Serving Ideas & Pairings!
My favorite way to dig into this Festive Mini Christmas Cakes with Ganache is with a hot cup of spiced tea or mulled wine on chilly evenings. The warmth of the drink complements the richness of the chocolate ganache and spices perfectly.
These mini cakes also pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent holiday dessert experience. If you’re serving a crowd, arrange them on a festive platter with some fresh cranberries and sprigs of rosemary for that picture-perfect Christmas cake decorations flair.
For a lighter touch, I sometimes slice the mini cakes horizontally and spread a thin layer of cream cheese frosting before topping with ganache. This gives a fun layered look akin to a grown-up holiday dessert!
Got leftovers? No problem! These Festive Mini Christmas Cakes with Ganache keep well wrapped in the fridge for up to 5 days. Warm them for a few seconds in the microwave to bring back that just-baked feel. Or, get creative and crumble them over yogurt or ice cream for a festive twist.
These beauties always get compliments when I bring them to holiday parties. Everyone’s impressed by the perfect balance of fruitcake nostalgia and creamy ganache, and the mini size means nobody worries about overindulging. If you want to see how other chefs melt these flavors together, Chef Shane Smith’s spin on these Mini Date Christmas Cakes with ganache is a fantastic inspiration.
Common Questions About This Recipe
Can I prep this Festive Mini Christmas Cakes with Ganache in advance?
Absolutely! These cakes actually deepen in flavor the next day. You can bake the cakes a day ahead and keep ganache separate, then assemble just before serving. They also freeze beautifully—just thaw in the fridge overnight.
What can I use instead of dried fruit in this Festive Mini Christmas Cakes with Ganache?
Try chopped fresh apples or pears for a different but delicious texture. Just adjust baking time slightly to make sure the cakes stay moist.
How do I scale this Festive Mini Christmas Cakes with Ganache recipe up or down?
This recipe scales well. For larger gatherings, double or triple the ingredients and bake in multiple pans. For just one or two, halve the ingredients and use a smaller muffin tin or ramekins.
Is it okay to use milk chocolate for the ganache?
You can, but I find dark chocolate gives that rich holiday ganache cake feel that balances the sweetness of the fruitcake best.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend, but note the texture might be slightly different. I recommend adding a tablespoon of almond meal for extra moisture.
How long do these Festive Mini Christmas Cakes with Ganache keep?
Stored in an airtight container in the fridge, they last up to 5 days. The ganache can harden a bit, but warming just before serving brings back softness.
Any tips for festive Christmas cake decorations?
I love sprinkling finely chopped pistachios or edible gold dust over the glossy ganache. Small candied fruits also add a gorgeous holiday pop.
If you want to peek more tips from fellow cooks, here’s a fun post sharing ideas for Christmas theme mini cakes on Facebook.
My Final Take
This recipe for Festive Mini Christmas Cakes with Ganache earned its spot on MilaBites because it packs a lot of festive joy into small bites without fuss or compromise on flavor. It’s become my go-to when I want holiday flavors with zero stress and maximum smiles.
My Top Festive Mini Christmas Cakes with Ganache Tips:
- Soak your dried fruit for extra moist, flavorful cakes.
- Make sure your butter and eggs are room temperature for fluffier batter.
- Be patient while pouring your ganache; the shine and smooth finish make a subtle but stunning difference.
I’ve tested this recipe with variations like adding espresso powder to the ganache for a mocha twist, swapping orange juice with apple cider, and even making a rum-infused version for adults. The most compliments always come when I stick to the classic orange and spice version with rich dark chocolate ganache.
Don’t be shy about making this recipe your own. Mix your favorite nuts or fruits, tweak the spices, or try a white chocolate ganache if you want a fun twist. What matters most is the joy and excitement of making something festive and flavorful.
Feeling inspired? Dive into this Festive Mini Christmas Cakes with Ganache recipe and make your holiday season extra sweet and memorable. And if you want to pair it with another crowd-pleaser, don’t miss these easy Maryland crab cakes from my collection—they bring a savory balance that’s just magic for holiday feasts.
Wishing you a warm, flavorful, and delicious season!
Festive Mini Christmas Cakes with Ganache
Delight in these festive mini Christmas cakes topped with rich, velvety ganache—perfect for holiday celebrations and sharing joy in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup mixed dried fruit (raisins, cranberries, candied orange peel)
- 1/4 cup chopped walnuts
- 1 tsp vanilla extract
- For the ganache:
100g dark chocolate, chopped
1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini cake pan or line with paper liners.
- In a bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well to combine.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture alternating with milk, stirring until just combined.
- Fold in the mixed dried fruit and chopped walnuts.
- Distribute batter evenly into the prepared mini cake pan.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- While cakes cool, prepare the ganache: heat heavy cream until it just begins to simmer, then pour over chopped dark chocolate.
- Let sit for 2 minutes, then stir until smooth and glossy.
- Once cakes are completely cool, spread or drizzle ganache over each mini cake.
- Allow ganache to set before serving, optionally garnishing with additional nuts or festive sprinkles.
Notes
For an extra festive touch, garnish the ganache with edible gold dust or small holly sprigs. These mini cakes also pair wonderfully with a cup of spiced mulled wine or hot cocoa.