Want to know how to turn a classic chocolate cake into an irresistible dessert? Make them mini, top with the most incredible strawberry frosting, and watch them disappear in seconds. These Mini Chocolate Cakes with Fresh Strawberry Frosting are rich, tender, and the perfect balance of chocolate and fruit.
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Whether you’re baking for a party, gifting to a friend, or are after a simple dessert, you will love this recipe! A twist on my Perfect Chocolate Cake recipe, so you know it's good. Try it with different frostings - Vanilla Bean Buttercream and Maple Cream Cheese Frosting would be so delicious!
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Why You'll Love This Recipe
- Perfectly Portion-Sized – Mini cakes mean everyone gets their own special dessert. No slicing required.
- Decadent & Moist – Rich Dutch cocoa brings deep chocolate flavour, while the oil-based batter keeps them perfectly tender.
- Fresh Berry Finish – The strawberry frosting is made with real strawberries (or strawberry powder for extra punch), giving it a fresh, fruity kick that pairs beautifully with the chocolate.
- Special-Occasion Ready – These look bakery-perfect but are simple enough to whip up anytime.
Recipe Ingredients
- Caster sugar for a fine crumb (granulated works in a pinch)
- Plain flour: The base for soft, tender cakes
- Dutch process cocoa for deep, rich chocolate flavour
- Vegetable oil keeps the cakes moist for days
- Vanilla extract for warm bakery vibes
- Freeze-dried strawberry powder or fresh strawberries are the star of the frosting
See recipe card for full list of ingredients and quantities.
Instructions
Step 1: Combine the dry cake ingredients in a bowl
Step 2: Whisk together the wet cake ingredients (except hot water) in a jug
Step 3: Add the wet ingredients to the dry, then mix. Add the hot water and stir well.
Step 4: Pour cake batter into prepared pan and bake for 25 minutes. Cool cakes for at least 20 minutes before removing them from the pan.
Step 5: Make strawberry frosting, following the steps in the recipe card.
Step 6: Decorate the cakes with the frosting, using an open star tip.
Hint: If using fresh strawberries in the frosting, purée, cook, then strain them to remove seeds for a silky finish. See recipe card for details.
"This is our favourite frosting!"
The cakes are so soft and delicious, and the frosting is seriously the best ever!
Variations
Give these mini cakes a seasonal or holiday twist:
- Autumn Chocolate Cakes: Swap strawberry frosting for maple cream cheese frosting and drizzle with caramel sauce and chopped candied pecans.
- Christmas Minis: Add peppermint extract to your favourite frosting, tint it pale green, and top with crushed candy canes.
- Valentine’s Day Cakes: Stick with strawberry frosting, but add a chocolate-dipped strawberry on top of each mini cake.
Equipment Required
I use this mini loaf pan to make mini chocolate cakes. To decorate, I use disposable piping bags fitted with a 1M open star tip.
Storage
- Room temperature: Store in an airtight container for up to 2 days.
- Hot weather tip: On warm or humid days, refrigerate to keep the frosting firm and fresh.
- Refrigeration: Store in the fridge for up to 4 days if frosted with fresh berries. Bring to room temperature before serving.
- Freezing: Freeze unfrosted cakes in an airtight container for up to 3 months. Thaw completely before decorating.
Pro Tips
Mix in a jug: Combine your wet and dry ingredients in a large jug so you can pour the batter straight into the pan with minimal mess.
Non-stick matters: The batter is sticky, so use a good quality non-stick mini loaf or muffin tin, and grease it well.
Baking paper trick: Place a small rectangle of baking paper in each cavity to make removing the cakes a breeze.
Gentle removal: If the cakes need a little help coming out, use an offset spatula to ease them from the edges.
Common Questions
Yes! You can bake the cakes up to 2 days ahead and store them at room temperature in an airtight container. Frost just before serving for the freshest look and taste.
No problem! Use 4–5 large fresh strawberries instead. Purée them, then cook over low heat until reduced to a thick, jam-like paste.
strain to remove seeds. Once cooled, add to the frosting (you will need to reduce the cream to 2 tablespoons)
Use a large piping bag fitted with an open star tip. Hold it straight above the cake, pipe in a continual "S"
If you want to make a regular loaf cake instead, simply double the recipe and bake for longer. Use a skewer to check when the cake is done.
You Will Love These Too
Recipe
Mini Chocolate Cakes with Fresh Strawberry Frosting
Ingredients
Chocolate Cake
- 185 g caster sugar
- 115 g plain flour
- 40 g Dutch processed cocoa
- ¾ teaspoon baking powder
- ¾ teaspoon bicarbonate soda
- pinch salt
- 1 egg
- 125 ml full fat milk
- 62 ml vegetable oil (¼ cup)
- 1 teaspoon vanilla extract
- 125 ml boiling water (125ml or 4oz)
Fresh Strawberry Frosting
- 125 grams unsalted butter 1 stick, small pieces, almost at room temp
- 300 grams icing sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
- 1 tablespoon freeze dried strawberry powder see fresh strawberry option in notes
- 3-4 tablespoons cream
Instructions
Chocolate Cake
- Preheat oven to 170°C/ 340°F/ 160° FF and prepare your mini loaf tin by spraying it lightly with cooking spray
- In the bowl of a stand mixer, combine the dry ingredients
- In a small jug, combine the milk, eggs, oil and vanilla
- Add the milk mixture from the jug to the dry ingredients, then mix on medium-high for 2 minutes, until light and fluffy
- Gently stir through the boiling water, until combined. The mixture will be very thin
- Pour mixture into prepared tin, filling each hole ¾ of the way, then bake for 25 minutes, or until a cake tester comes out clean
- Cool in the pan for 20 minutes, then turn onto a cake rack to cool completely
Strawberry Frosting
- Using an electric mixer, beat the butter until pale and fluffy (about 2 minutes)
- Reduce the speed and add the salt and vanilla, then gradually add combined icing sugar and strawberry powder, alternating with the cream.
- Mix on high for another minute. Adjust consistency if required, by adding a little more icing sugar to thicken, or a little more cream to thin the frosting.
- Top each cake loaf with frosting by either piping it on, or spreading with an offset spatula.
Notes
- I used a 1M piping tip to frost the cakes
- Store these cakes in an airtight container for a few days, unless it's very warm where you are -pop them in the fridge if that's the case.
- This cake batter is thin and produces a lovely soft cake, but it needs a good 20 minutes in the pan to cool. If the cake sticks, just loosen the sides from the pan with a spatula, then tip out.
- Use 4–5 large fresh strawberries instead.
- Purée them, using a stick blender, then cook over low heat until reduced to a thick, jam-like paste.
- Strain to remove seeds.
- Once cooled, add to the frosting. along with the cream (you will need to reduce the cream to 2 tablespoons).
Nutrition
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Sandra says
My family loved this!