Irresistible Mini White Chocolate Berry Drip Cake: The Perfect Petite Treat for Any Occasion

There’s something incredibly charming and utterly satisfying about a mini cake. While grand, multi-tiered creations have their place, sometimes you simply crave a delightful, personal-sized dessert without the overwhelming leftovers or the pressure of feeding a crowd. This particular mini white chocolate berry drip cake has been a long-held secret, and I’m thrilled to finally share its recipe, especially as summer’s bounty of fresh berries begins to wane. It’s the perfect way to capture those vibrant summer flavors before they disappear!

Crafting Your Petite Masterpiece: The Perfect Tin

One of the most unique aspects of this tiny cake is its humble beginning: it’s baked in a repurposed food tin can! Specifically, I used a large tin that once held spinach. The ideal tin for this recipe should be approximately 10cm or 4 inches wide and fairly deep. While you can certainly invest in proper small cake tins (like this excellent Master Class Non-Stick Round Mould), a thoroughly cleaned, empty food can works wonderfully and adds a touch of rustic charm to your baking adventure. Just be sure to select one of the larger-sized cans, typically around 795g, rather than a standard 420g tin, to ensure adequate depth for your cake layers. Brands like Tesco’s larger cans are often suitable. Preparing your tin properly, whether store-bought or recycled, is crucial for an easy release: grease it well and line both the base and sides with baking parchment.

A Cake of Exquisite Flavors and Textures

The cake itself is a triumph of simplicity and moisture. It’s a deliciously moist vanilla cake, crafted using the reverse creaming method. This technique, where butter is added to dry ingredients before liquids, results in an incredibly tender crumb and a consistently moist cake, a perfect base for our toppings. What’s truly remarkable is how little batter is required for this mini marvel – it uses just one egg white! This makes it an economical choice for small batches and a great way to use up leftover egg whites from other recipes.

Once baked, this petite vanilla cake is lovingly filled and coated in a silky, whipped white chocolate ganache. The ganache provides a rich, creamy contrast to the light sponge. To elevate its visual appeal, it’s then adorned with a vibrant pink white chocolate drip, creating an eye-catching cascade down the sides. Finally, a generous topping of colorful, fresh seasonal berries not only adds a burst of fruity flavor and refreshing tartness but also makes this miniature creation truly shine. Designed to serve 2-4 people, it’s the ideal solution when you desire a beautiful, celebratory cake but don’t have a large gathering. Plus, let’s be honest, it’s absolutely adorable and makes for stunning photos!

The Charm of Mini Cakes: Why Bake Small?

This isn’t my first foray into the wonderful world of mini cakes. A few years ago, I delighted in baking a mini chocolate, Nutella ganache, and hazelnut praline cake using the very same tin. Both of these mini cakes stand out as some of the best I’ve ever baked, not just for their exquisite taste, but for their practicality. Baking a smaller cake means less waste if you’re only catering for one or two people. It also offers a fantastic opportunity to indulge in a homemade treat without overindulging, saving you from the temptation of eating an entire large cake yourself just so it doesn’t go to waste!

Mini cakes are also perfect for practicing new decorating techniques, experimenting with flavor combinations, or simply enjoying the meditative process of baking without the scale of a larger project. They are quick to bake, cool faster, and are incredibly versatile for any occasion, from a romantic dinner for two to a special treat for yourself. This white chocolate berry drip cake is a testament to the fact that great things often come in small packages.

Tips for Baking a Perfect Mini Cake

• Precision is Key: With such small quantities, accurate measuring of ingredients is even more important than usual. Use a digital kitchen scale for best results.
• Don’t Overmix: Especially with the reverse creaming method, overmixing can lead to a tough cake. Mix until just combined.
• Oven Temperature: Small cakes can bake quickly. Keep a close eye on your cake, and start checking for doneness a few minutes before the recipe suggests. A skewer inserted into the center should come out clean.
• Cooling Process: Allow the cake to cool in the tin for a bit to firm up before transferring it to a wire rack. This prevents breakage and ensures a smooth surface for decorating.
• Ganache Consistency: Achieving the right consistency for both the whipped ganache and the drip is crucial. For whipped ganache, ensure it’s cold but not completely solid before whipping. For the drip, let it cool and thicken slightly; it should be pourable but not runny.
• Berry Selection: Choose fresh, firm berries that are in season for the best flavor and appearance. Raspberries, blueberries, strawberries, and blackberries all work beautifully.

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5 from 2 votes

Mini White Chocolate Berry Drip Cake

Author Domestic Gothess

Ingredients

Cake:

• 55 g (⅓ cup + 2 Tbsp) plain flour
• 4 g (1 ½ tsp) cornflour (cornstarch)
• ½ tsp baking powder
• pinch salt
• 65 g (⅓ cup) caster sugar
• 25 g (2 Tbsp) softened butter
• 50 ml (3 Tbsp + 1 tsp) full fat milk
• ½ tsp vanilla extract
• ¼ tsp lemon juice
• 1 large egg white

Whipped White Chocolate Ganache

• 100 g (3.5 oz) white chocolate chopped, good quality is recommended for best flavor
• 100 ml (⅓ cup + 1 Tbsp) double cream

White Chocolate Drip

• 25 g (1 oz) white chocolate chopped
• 1 ½ Tbsp double cream
• drop pink gel food colouring (optional, for vibrant color)
• a selection of fresh berries to fill and serve (raspberries, blueberries, strawberries, etc.)

Instructions

• To make the incredibly moist vanilla cake, begin by preheating your oven to 180°C (350°F / Gas Mark 4). Thoroughly grease your chosen 10cm (4-inch) tin can or deep cake tin, then carefully line both the base and sides with baking parchment. This crucial step ensures your delicate cake releases perfectly.
• In a medium bowl, sift together the plain flour, cornflour (cornstarch), and baking powder. This sifting helps aerate the dry ingredients and prevents lumps. Next, stir in the pinch of salt and the caster sugar until well combined. Add the softened butter to this mixture and beat on a low speed with an electric mixer until all the butter has been fully incorporated. The mixture should transform into a fine, crumbly, sandy texture, indicating the butter has coated the flour, a hallmark of the reverse creaming method.
• Prepare your liquid components: In a small jug, whisk together half of the measured full-fat milk with the vanilla extract and the lemon juice. The lemon juice activates the baking powder and enhances flavor. In a separate small jug, whisk the single large egg white with the remaining half of the milk. Keeping these separate ensures gradual incorporation.
• Increase your mixer speed to medium-low. Gradually pour in the vanilla milk mixture, beating for about a minute until it’s thoroughly combined. Then, slowly add the egg white mixture, a little at a time, allowing it to fully incorporate after each addition. Continue beating for a couple of minutes, making sure to stop and scrape down the sides and bottom of the bowl occasionally to ensure an even mix. Don’t be alarmed if the mixture appears slightly curdled; this is normal for this method and will resolve during baking.
• Carefully pour the prepared cake batter into your lined tin. Bake for approximately 30 minutes, or until a skewer inserted into the very center of the cake comes out perfectly clean. This indicates it’s cooked through. Let the cake cool in the tin on a wire rack until it’s just warm to the touch, then gently invert it out onto the wire rack to cool completely.
• To create the luscious whipped white chocolate ganache, place the finely chopped white chocolate in a heatproof bowl. In a small saucepan, heat the double cream until it’s just about to boil – look for small bubbles around the edges. Pour the hot cream directly over the chopped chocolate, then let it sit undisturbed for a minute to allow the chocolate to melt. Stir gently until the mixture is completely smooth and glossy. Cover the bowl and transfer it to the fridge until it is cold to the touch but has not yet fully set. This cooling time is essential for whipping.
• Once chilled, remove the ganache from the fridge. Using an electric mixer, whisk the cooled ganache on medium-high speed until it becomes thick, pale, and wonderfully spreadable. Be vigilant and careful not to overwhisk it, as white chocolate ganache can quickly turn grainy if over-beaten. Stop once it reaches a frosting-like consistency.
• Assemble your cake: Once completely cool, carefully trim the very top of the cake to create a level surface (a cake wire or a long serrated knife works best for this). Gently slice the cake in half horizontally to create two layers. Place the bottom layer onto your chosen serving plate or small cake stand and spread a generous amount of the whipped ganache evenly over it. Press some fresh berries gently into the ganache layer for a delightful surprise in every bite, then carefully place the second cake half on top.
• Using an offset spatula or knife, spread the remaining whipped ganache over the top and sides of the assembled cake, aiming for a smooth finish. Once covered, place the cake into the fridge to chill for at least 15-20 minutes while you prepare the decorative drip. This firms up the ganache, providing a perfect cold surface for the drip.
• For the eye-catching white chocolate drip, follow a similar method to the ganache: place the chopped white chocolate in a heatproof bowl. Heat the double cream until it’s just boiling. Pour the hot cream over the chocolate and stir until completely smooth and free of any lumps. Now, stir in a drop or two of pink gel food coloring until you achieve your desired shade of vibrant pink. Set this aside, allowing it to cool and thicken slightly. It should still be pourable but not watery – a good test is to drizzle a tiny bit off a spoon; it should hold its shape slightly.
• Retrieve your chilled cake from the fridge. Using a small spoon or a piping bag with a very fine tip, carefully pour or pipe the pink ganache around the edges of the cake, allowing it to artfully drip down the sides. Once the edges are decorated, fill in the middle of the cake with the remaining ganache, spreading it gently to the drip lines. Return the cake to the fridge for another 10 minutes to allow the drip to set a little. Finally, adorn your beautiful mini cake with a generous selection of fresh berries just before serving. This mini white chocolate berry drip cake is best enjoyed the day it’s assembled to savor its freshness. Store any leftovers refrigerated.

Serving and Storage Suggestions

This mini white chocolate berry drip cake is truly a showstopper despite its size. Serve it as a delightful dessert after a special meal for two, or simply as an indulgent treat for an afternoon tea. It pairs wonderfully with a cup of freshly brewed coffee or a light, sparkling wine to complement the sweetness of the white chocolate and the tartness of the berries.

As with most fresh berry cakes, it’s best enjoyed on the day it’s assembled to ensure the berries are at their peak and the cake remains perfectly moist. If you do have any leftovers, cover the cake loosely with plastic wrap or place it in an airtight container and refrigerate for up to 2-3 days. Bring it back to room temperature for about 15-20 minutes before serving for the best texture and flavor. However, I doubt you’ll have much left of this delicious mini cake!