Chocolate-Covered Strawberry Mini Cakes

These Chocolate-Covered Strawberry Mini Cakes are a delightful combination of rich chocolate cake, fresh strawberry filling, and a luscious chocolate coating. Each mini cake is individually portioned, making them perfect for parties, romantic occasions, or an elegant dessert.

Why You’ll Love This Recipe

  • Rich and Decadent – A moist chocolate cake paired with fresh strawberries and silky chocolate.
  • Beautiful Presentation – These mini cakes look like gourmet bakery treats.
  • Perfect for Any Occasion – Great for Valentine’s Day, birthdays, or holiday gatherings.
  • Easier Than They Look – Simple steps make this an approachable yet impressive dessert.
  • Customizable – Use different chocolate coatings, fillings, or toppings to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Eggs
  • Buttermilk
  • Vegetable oil
  • Vanilla extract
  • Hot coffee (enhances the chocolate flavor)

For the Strawberry Filling:

  • Fresh strawberries (diced)
  • Granulated sugar
  • Lemon juice
  • Cornstarch (to thicken)

For the Chocolate Coating:

  • Semi-sweet or dark chocolate
  • Heavy cream
  • Butter (for extra shine)

For Garnish:

  • Fresh strawberries
  • White chocolate drizzle (optional)
  • Sprinkles or chocolate shavings

Directions

Step 1: Make the Chocolate Cake

  1. Preheat & Prepare Pans – Preheat the oven to 350°F (175°C). Grease and line a baking sheet or cake pan with parchment paper.
  2. Mix the Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Prepare the Wet Ingredients – In another bowl, beat eggs, sugar, buttermilk, oil, and vanilla extract.
  4. Combine & Add Coffee – Gradually mix the dry ingredients into the wet mixture, then stir in the hot coffee.
  5. Bake the Cake – Pour batter into the prepared pan and bake for 20-25 minutes. Let cool completely.

Step 2: Prepare the Strawberry Filling

  1. Cook the Strawberries – In a saucepan, heat diced strawberries, sugar, and lemon juice over medium heat.
  2. Thicken the Mixture – Stir in cornstarch and cook until slightly thickened. Let cool.

Step 3: Assemble the Mini Cakes

  1. Cut Out Cake Rounds – Use a round cutter or glass to cut out small cake circles.
  2. Layer with Strawberry Filling – Spread strawberry filling on one cake round and top with another cake layer.
  3. Chill – Refrigerate for 30 minutes to help the cakes firm up before dipping.

Step 4: Coat with Chocolate

  1. Make the Chocolate Coating – Heat heavy cream until hot (but not boiling), then pour over chopped chocolate and stir until smooth.
  2. Dip the Mini Cakes – Use a fork or skewer to dip each cake into the chocolate, letting excess drip off.
  3. Decorate – Garnish with fresh strawberries, white chocolate drizzle, or sprinkles.
  4. Set & Serve – Let the chocolate harden at room temperature or in the fridge before serving.

Servings and Timing

  • Servings: 10-12 mini cakes
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Chill Time: 30 minutes

Variations

  • White Chocolate Coating – Swap dark chocolate for white chocolate for a different look and taste.
  • Chocolate Mousse Filling – Use chocolate mousse instead of strawberry filling for an extra-rich dessert.
  • Nutty Crunch – Sprinkle crushed almonds, hazelnuts, or pecans on top for texture.
  • Gluten-Free Version – Use a gluten-free flour blend.

Storage/Reheating

  • Refrigeration: Store in an airtight container in the fridge for up to 4 days.
  • Freezing: Wrap cakes individually and freeze for up to 2 months. Thaw in the fridge before serving.
  • Serving Tip: Let the cakes sit at room temperature for 15-20 minutes before serving for the best texture.

FAQs

Can I use frozen strawberries for the filling?

Yes, but thaw and drain them first to avoid excess moisture.

How do I keep my mini cakes from falling apart when dipping?

Chill them for at least 30 minutes before coating to help them hold their shape.

Can I use store-bought cake?

Yes! A pre-made chocolate cake can save time.

What’s the best chocolate for coating?

Use high-quality semi-sweet or dark chocolate for the best flavor and smooth coating.

Can I make these in advance?

Yes! They store well in the fridge and taste even better the next day.

How do I get smooth chocolate coating?

Make sure the chocolate is melted completely and use a fork or skewer for an even dip.

Can I make these bite-sized?

Yes! Use a smaller cutter for mini bite-sized versions.

What other toppings can I use?

Try crushed cookies, coconut flakes, or a drizzle of caramel for extra flair.

Can I fill them with something other than strawberries?

Absolutely! Try raspberry jam, peanut butter, or Nutella for different flavors.

How do I package these for gifts?

Place them in mini cupcake liners inside a gift box for a professional look.

Conclusion

These Chocolate-Covered Strawberry Mini Cakes are the ultimate indulgence, combining rich chocolate cake, sweet strawberry filling, and a luxurious chocolate coating. Whether for a special event or a sweet treat for yourself, these mini cakes are sure to impress. Try them today and enjoy every bite!

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Chocolate-Covered Strawberry Mini Cakes

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These Chocolate-Covered Strawberry Mini Cakes feature layers of moist chocolate cake, fresh strawberry filling, and silky chocolate ganache. Each mini cake is a beautiful, bite-sized indulgence—perfect for special occasions!

  • Author: Beth
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 810 mini cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Chocolate Cake:

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup buttermilk (or ½ cup milk + ½ teaspoon vinegar)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup hot water or hot coffee

For the Strawberry Filling:

  • 1 cup fresh strawberries, diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch + 1 tablespoon water (to thicken)

For the Chocolate Ganache:

  • ¾ cup heavy cream
  • 6 oz semi-sweet chocolate, finely chopped
  • 1 teaspoon vanilla extract

For Garnish:

  • Fresh strawberries, halved
  • White chocolate drizzle (optional)

Instructions

Step 1: Bake the Chocolate Cake

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add egg, buttermilk, oil, and vanilla. Mix until combined.
  4. Stir in hot water or coffee (the batter will be thin—this is normal).
  5. Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool completely before cutting.

Step 2: Make the Strawberry Filling

  1. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice.
  2. Cook for about 5 minutes, stirring occasionally, until the strawberries soften and release their juices.
  3. Mix cornstarch with water and stir it into the strawberry mixture. Cook for another 1-2 minutes until thickened.
  4. Remove from heat and let cool completely.

Step 3: Prepare the Chocolate Ganache

  1. Heat heavy cream in a small saucepan over medium heat until it begins to simmer.
  2. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth.
  3. Stir in vanilla extract. Let cool slightly before using.

Step 4: Assemble the Mini Cakes

  1. Use a round cookie cutter (about 2-3 inches wide) to cut circles from the cooled cake.
  2. Spread a layer of strawberry filling onto one cake round, then top with another cake round.
  3. Spoon chocolate ganache over each mini cake, letting it drip down the sides.
  4. Garnish with fresh strawberries and a drizzle of white chocolate if desired.

Notes

  • Make-Ahead: Store assembled mini cakes in the refrigerator for up to 2 days. Bring to room temperature before serving.
  • Alternative Fillings: Swap strawberry filling for raspberry jam or chocolate mousse for variety.
  • Mini Cake Shapes: Use a heart-shaped cookie cutter for a romantic touch!

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