Mini Christmas Drip Cakes – Festive Treats with Holiday Cake Flair

These Mini Christmas Drip Cakes combine buttery vanilla sponge, creamy white chocolate mascarpone filling, and a cookie base, all topped with bright red and green ganache drips and a buttercream swirl.

This recipe works well for Christmas cake designs, party dessert tables, or December baking projects where holiday cakes need strong presentation and clear flavor. You can use them for a Christmas themed cake platter, holiday gifts, or mini Christmas desserts that highlight your Christmas cupcakes recipes lineup.

The Sponge and Structure Work Together

The recipe begins with a baked cookie crumb base that acts as a firm foundation for the vanilla sponge. That layer helps keep the cake from sticking or crumbling when slicing, especially when working with mini molds or short cakes. For these, I use three-inch mini cake tins.

Each sponge layer uses a 1:1:2 fat-sugar-flour ratio, which creates a moist but sturdy crumb. That balance holds the filling well and supports the buttercream without sagging. Compared to genoise or oil-based cake batters, this one has enough lift for height but enough weight to feel substantial.

I bake the sponge directly on the cookie base to avoid any shifting. That also gives each slice a crisp edge when chilled and cut. It’s a small step, but it holds everything in place once the drip and swirl go on.

Creamy Filling with White Chocolate and Mascarpone

The white chocolate filling adds structure between the layers without being heavy. I use chopped white chocolate melted into warm cream, cooled, then folded into room-temperature mascarpone with a touch of vanilla.

Mascarpone brings a mellow sweetness and smoother finish than cream cheese, but either works. If your mascarpone ever seems watery, beat it briefly with a cold whisk before folding in the chocolate. It should look thick, glossy, and soft enough to spread, but not runny. A spoon stood in it should slowly lean, not fall.

This filling also works as a base for other festive desserts. I’ve used it in my Gingerbread Cake Truffles and sometimes thin it slightly for layering inside my Christmas Cake Idea.

Ingredient Choices and Substitutions

For the cookie base, either digestive biscuits or graham crackers work well. I prefer digestives when I want a less sweet foundation. I grind them fine and mix with just enough butter to bind. The added sugar isn’t necessary if the biscuits are already sweet, so I reduce it slightly.

The vanilla sponge gets its flavor from real vanilla extract and richness from whole milk and softened butter. Avoid margarine or skim milk here. The structure will collapse and the crumb will dry out. If you need to make the cake dairy-free, use plant butter with similar fat content and oat milk. Texture will be lighter, but it still bakes through cleanly.

The buttercream uses a high-fat ratio, with just a splash of cream to loosen it. I always sift the powdered sugar. That step might feel skippable, but it prevents clumps and gives the frosting a smooth texture you can actually pipe.

Drip Technique and Assembly Tips

I apply a thin crumb coat to each cake, chill it, then add the final smooth buttercream shell before chilling again. This helps control the drip. If the cake is room temperature or soft, the ganache will melt and bleed.

Use oil-based food coloring for the red and green drip, not water-based. Water can seize the chocolate. I always test the ganache on a small plate first. If it moves too fast, it’s too warm. Let it sit for 3 to 5 minutes before starting.

I’ve also used this drip on my Christmas Ice Cream and adapted the colors for Valentine’s or Easter bakes. It’s flexible if you keep the texture right.

Decorations and Holiday Presentation

Once the drip sets, I pipe a single star-tip swirl of buttercream on top. This balances the bold ganache without overwhelming the flavor. A few edible holly sprinkles or small chocolate shapes finish it cleanly.

If you’re setting up a dessert board or cake table, you can pair these with Cinnamon Maple Pecan Roulades for a soft-spice contrast or add one to each plate as a plated mini Christmas dessert.

Each cake stands about 2.5 inches tall once assembled. I refrigerate them on a tray and bring them to room temperature 30 minutes before serving.

Save This Recipe and Join the Conversation

Save this mini cake idea to your holiday Pinterest board now so you have it when you need something bright, bold, and completely portioned.

Tried it or added your own twist? Leave a comment with how it went or share your favorite way to decorate these cakes. I read every note and love hearing how you use the recipes.