Published: May 12, 2026

These Chocolate Strawberry Mini Cakes are soft, moist and full of rich chocolate flavor. With fresh strawberry notes, they’re ideal for summer and special events.

These Chocolate Strawberry Mini Cakes are such a fun little bake and perfect if you want something a bit different. This recipe makes 12 mini 3-inch cakes, which are the cutest individual size for serving. Each cake is sliced in half, then filled with a layer of chocolate mascarpone frosting and a bit of chocolate ganache in the center. After that, they’re topped with another layer of frosting, a spoon of homemade strawberry compote and finished with a fresh strawberry on top. For decoration, I added a bit of Chamomile, which I think makes them look perfect for spring and summer. They’re simple, but they look really special once assembled.

I also know a lot of you always ask what pan I use for these mini cakes. The one I used is from Amazon Germany and it’s called the Zenker Special Creative Mini Tartlet Tray.

Unfortunately this exact pan isn’t available on Amazon US, which I know is a bit annoying. But you could try ordering it from Amazon Germany (amazon.de) if you really want the same one. I also took some time to look for similar options for you on Amazon US, and there are a few 3-inch mini pans that could work just as well. They’re not identical, but they give a very similar result.

You can find the ones I recommend on my storefront under the “Bakeware” folder. I’ll also attach a few options below if you want to check them out, just scroll a bit to the “Tools” section. I hope this helps if you’ve been wanting to recreate this look at home. And yeah, I really hope you enjoy making (and eating) these cute little mini cakes!! :)

WHY YOU’LL LOVE THIS RECIPE

🤎Perfect individual size - These mini cakes are 3 inches each, which makes them ideal for serving individually. They feel a bit more special than slicing a whole cake.

🤎Chocolate and strawberry combo - You get that classic mix of rich chocolate and fresh strawberry, which always works so well together.

🤎Soft and moist texture - The cakes come out really soft, making every bite feel light and balanced with the fillings.

🤎Creamy chocolate mascarpone frosting - The frosting is smooth, rich and not too heavy, which pairs perfectly with the cake.

🤎Chocolate ganache center - The added ganache gives a slightly gooey, extra chocolatey layer in the middle.

🤎Perfect for events - They’re great for gatherings, birthdays or any occasion where you want something a bit more special.

Tools you will need for this recipe

I won’t list all the basic tools like bowls or whisks since those are already in every kitchen, but I will share a few “special” tools that I used for this recipe and that might help you get the same result.

3-inch mini cake pan: This is what gives you those perfect small, even cakes. I’ll list a few options below.
Kitchen scale: Helps you measure everything accurately, especially important for baking so the texture turns out right.
Piping bag: Makes it much easier to neatly add the frosting between the layers and on top.
Stand mixer or electric hand mixer: Helps whip the frosting until it’s smooth, fluffy and stable.

Baking & Decorating Favorites

Pro Mini Cheesecake Pan Buy Now →	Fat Daddio's 3" Round Pan Buy Now →	Fat Daddio's 6 Piece Set Buy Now →
KitchenAid Stand Mixer Buy Now →	Wilton Piping Tips Set Buy Now →	Nordic Ware Batter Bowl Buy Now →

Frequently asked questions

1. How should I store these mini cakes?
Once frosted, store them in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for about 30 minutes before serving so they can soften again.

2. Can I freeze these mini cakes?
Yes, you can freeze the unfrosted mini cakes. Wrap them individually in plastic wrap and freeze for up to one month.

3. What pan did you use?
I used the Zenker Special Creative Mini Tartlet Tray from Amazon Germany. If you can’t find it, any similar 3-inch mini cake pans should work.

4. Can I make these as cupcakes?
Yes, you can. Bake them for a shorter time, around 18 minutes, and you’ll get about 24-28 cupcakes instead of 12 mini cakes.

5. What is mascarpone?
Mascarpone is a soft Italian cream cheese with a very smooth, creamy texture and a mild flavor. It’s less tangy than regular cream cheese.

6. Can I use cream cheese instead?
Yes, but you’ll need to add a bit more sugar and the flavor will be different. Cream cheese is more tangy, so the overall taste won’t be the same.

7. Can I skip the hot coffee in the batter?
It’s best not to skip it, as it enhances the chocolate flavor. But if you really want to, you can use hot water instead.

8. Can I make the components ahead of time?
Yes, you can bake the cakes and prepare the fillings a day in advance. Assemble everything the next day for best results.

9. Why are my cakes dry?
They were likely overbaked. Keep an eye on them and remove them as soon as they’re set to keep them soft.

10. Can I use store-bought strawberry jam instead of compote?
Yes, that works too. Homemade compote gives a fresher flavor, but jam is a good shortcut.

Ingredients you will need for this recipe

For the Compote:

Strawberries: The base of the compote, giving it a fresh, fruity flavor.
Granulated sugar: Sweetens the compote and helps it thicken slightly. You can reduce slightly if the strawberries are very sweet; or use a mix of sugar and honey.
Lemon juice: Brightens the flavor and balances the sweetness.
Vanilla extract: Adds a soft, warm flavor.

For the mini cakes:

Eggs: Help bind everything together and give structure.
Dark brown sugar: Adds moisture and a deep, caramel-like flavor. Light brown sugar works too.
Granulated sugar: Adds sweetness and balances texture.
Neutral oil: Keeps the cakes very moist and soft. You can use any neutral oil, like sunflower oil, avocado or canola.
Plain yogurt: Adds moisture and a slight tang.
Milk: Helps loosen the batter and keeps it soft.
Vanilla extract: Enhances the overall flavor.
Salt: Balances sweetness and enhances chocolate flavor.
All purpose flour: Gives structure to the cakes.
Cocoa powder: Creates the rich chocolate base.
Baking powder + baking soda: Help the cakes rise and stay soft.
Hot coffee: Enhances the chocolate flavor without making it taste like coffee.

For the Ganache:

Milk chocolate: You can also use dark or semi-sweet chocolate for a less sweet version.
Heavy cream: Melts the chocolate and creates a smooth, creamy texture.

For the frosting:

Mascarpone: Makes the frosting creamy, smooth and mild in flavor.
Granulated sugar: Sweetens the frosting.
Cocoa powder: Adds chocolate flavor to the frosting.
Whipping cream: Lightens the frosting and makes it fluffy.

Step by step instructions with photos

1. First, prepare the compote.

2. To a saucepan, add the diced strawberries, vanilla extract, lemon juice and sugar.

3. Mix everything together, place it on the stovetop and let it come to a simmer over high heat.

4. As soon as it comes to a simmer, reduce the heat to medium and let it cook for 15-20 minutes, until most of the liquid has evaporated but the compote still remains slightly juicy.

5. Once ready, transfer it to a jar and refrigerate until completely cooled and thickened.

6. Next, prepare the ganache.

7. Pour the heavy cream into a saucepan and let it come to a simmer.

8. Once simmering, pour it over the chocolate and let it sit for about 5 minutes before mixing until smooth.

9. Once ready, set it aside and let it cool completely until it thickens.

10. Next, prepare the mini cakes.

11. Preheat the oven to 180°C.

12. In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt, then set aside.

13. In a large bowl, add the eggs along with the brown sugar and granulated sugar.

14. Using an electric hand mixer, mix until the color turns slightly pale and the mixture becomes very fluffy. This should take about 3 minutes.

15. Once fluffy, add the oil, yogurt, vanilla extract and milk, mixing until fully incorporated.

16. Next, add the dry ingredients and mix until just combined, being careful not to overmix.

17. Lastly, fold in the hot coffee.

18. Now evenly divide the batter between 12 3-inch mini cake pans.

19. Bake in the preheated oven for 20-22 minutes. Check for doneness with a toothpick!

20. Once ready, remove them from the oven. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

21. Once the cakes have completely cooled, quickly prepare the frosting.

22. Add the mascarpone and sugar to a large bowl, then sift in the cocoa powder and mix until thick and combined.

23. Add the heavy whipping cream and using an electric hand mixer or stand mixer, whip until the mixture becomes smooth, fluffy and pipeable.

24. Now it’s time to assemble.

25. Cut each mini cake in half and brush each half with milk.

26. Pipe a thin layer of chocolate frosting onto the bottom half of each mini cake.

27. Then create a small well in the frosting and pipe in a little of the chocolate ganache.

28. Place the top halves back onto the cakes.

29. Pipe another layer of chocolate frosting on top of the cakes.

30. You can either create a small well in the frosting or leave the center slightly open so you can spoon some of the strawberry compote into the middle.

31. Top with a strawberry and enjoy.

Yield: 12 mini 3 inch cakes

Author: Angie