Chocolate Dipped Mini Cakes
Category
DessertAuthor
Tiffany Hill
Servings
24 Mini Cakes
Here’s what you’ll need:
Mini Round Silicone Molds (2) 2 packs to bake the cakes
3 Pack Packaging Video: 4 x 10 treat bag with greaseproof paper plus sticker/wrap.
4 Pack Packaging Video: Petite treat box or boutique box lined with greaseproof paper plus sticker/wrap.
Optional: Decoration toppers using fondant or melted chocolate in mini molds.
Optional: Kitchen scale for weighing batter.
Suggested Selling Price: $10-$12. Please see my pricing formula here.
Ingredients
-
7.5 oz. white cake mix (brand does not matter even if oz vary)
-
½ cup all purpose flour
-
1 /2 cup granulated sugar
-
1 TBSP vegetable oil
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2 egg whites
-
2/3 cup water
-
4 oz. sour cream
-
¼ tsp vanilla extract
-
8 oz. chocolate (second chocolate option if first is sold out)
Directions
Step One: Make the Cake Batter
Preheat oven to 325 degrees
- Place all ingredients in mixing bowl and mix on medium speed until incorporated
Bake in the Silicone Mold
Lightly spray cake trays with baking spray.
Fill each cavity of the silicone molds with 30 grams of batter.
Place molds on a cookie sheet and bake at 325 F for 14-17 minutes.
Note: Mini cakes may rise slightly and form a dome while baking. For a smooth, even finish, gently level the tops with a knife while still in the mold.
Allow cakes to cool completely before removing from mold. Note: chilled or semi-frozen is better for clean removal.
Melt the Chocolate
Once your cakes are baked and removed, complete the following steps:
Clean the mini molds thoroughly and dry completely.
In a microwave-safe bowl, add 8 oz chocolate (chips or wafers).
(second chocolate option if first is sold out)
- Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Do not overheat, chocolate should be silky and pourable, not thick.
Fill the Molds
Spoon melted chocolate into each cavity (about ¼ full)
Gently tilt or tap the mold to spread the chocolate, coating the bottom evenly.
Place one baked mini cake back into each cavity, gently pressing it into the melted chocolate.
The chocolate will rise slightly around the sides…this is perfect.
Transfer the mold to the refrigerator for 15–20 minutes, or freezer for 5-10 minutes, or until the chocolate is fully set and firm.
Carefully pop each mini cake out of the silicone mold.
The chocolate should release cleanly, creating a smooth shell base.
Drizzle with Chocolate and Decorate
Re-melt any remaining chocolate if needed.
- Using a spoon or piping bag, drizzle chocolate over the tops of each mini cake.
Note: For accessory pieces (such as butterflies, bunnies, or other shapes), I fill a mini mold with either fondant or melted chocolate, then allow it to set before adding to the tops of the mini cakes.
Recipe Note
Note from Tiffany:
Bakers, this is my semi-scratch white cake recipe and by far the most requested cake by both my customers and my family. If you prefer a fully scratch version, you can find my scratch white cake recipe inside my Cake, Fillings, and Buttercream Bundle.
Storage Tips
Room Temperature (Short-Term)
Store mini cakes in an airtight container at room temperature for up to 2 days.
Keep in a cool, dry place, away from heat to prevent the chocolate from softening.
Refrigerator (Recommended)
Store in an airtight container in the refrigerator for up to 5 days.
Allow cakes to sit at room temperature for 15–20 minutes before serving for the best texture and flavor.
Freezing (Best for Batch Baking)
Place mini cakes in a single layer in an airtight container or freezer-safe bag.
Freeze for up to 2 months.
To thaw:
Transfer to the refrigerator overnight, or
Let sit at room temperature for 30–60 minutes until fully thawed.
💗 Pro Tips:
If stacking, place parchment paper between layers to protect the chocolate coating.
Avoid condensation by keeping cakes in a sealed container while thawing.