Gemma Cakes are tiny enough for little hands and festive enough for a birthday candle. Each tender vanilla cake hides a small piece of strawberry—or another soft berry—inside, while melted white chocolate gives the crumb a delicate richness and an almost floral sweetness.
The cakes are lovely on their own, but a quick white-chocolate dip turns them into party treats. Keep the topping ivory or tint it a soft color, then finish with sprinkles. The optional rose water is subtle: it does not make the cakes taste perfumed, but it gently lifts the vanilla and berries.
THE RECIPE
Gemma Cakes
Prep25 min
Bake12 min
Total55 min
Yield24 baby cakes
Ingredients
Instructions
- Center a rack in the oven and preheat to 400°F (205°C). Line a 24-cup mini muffin pan—or two 12-cup pans—with paper liners, or coat the wells lightly with baker’s spray.
- If using strawberries, cut them into 24 small pieces, each about ¼ inch wide and short enough to be covered by batter. Very small berries may be left whole. Set aside.
- In a large bowl, whisk the sugar and salt together. Add the eggs and beat vigorously for about 2 minutes, until the mixture is foamy and slightly thickened. A hand mixer may be used.
- Whisk in the vanilla, rose water if using, and corn syrup.
- Switch to a flexible spatula and gently fold in the flour in two or three additions. The batter will be thick.
- Pour in the melted butter in three or four additions, folding until each addition is incorporated. Fold in the melted white chocolate, then the milk. The finished batter will be stretchy and slightly slippery; this is normal.
- Spoon a small amount of batter into each prepared cup. Add one berry piece to the center, then cover it with enough batter to fill the cup about three-quarters full.
- Bake for 10 to 12 minutes, rotating the pan halfway through if needed, until the cakes are pale golden, spring back when lightly touched, and a tester inserted away from the berry comes out clean. Cool in the pan for 5 minutes, then transfer to a rack and cool completely.
- For the topping, melt the chopped white chocolate with the neutral oil until smooth. Tint it with a tiny amount of food coloring if desired. Dip the top of each cooled cake into the chocolate, let the excess drip off, and immediately add sprinkles or decorative sugar. Let the topping set before serving.
Tips and Storage
- Cut berry pieces small enough to be completely surrounded by batter; exposed fruit can stick to the pan or make the cakes fragile.
- Beat the eggs and sugar until foamy to give these small cakes a light texture.
- Add the melted butter gradually so it blends evenly into the thick batter.
- For the neatest topping, make sure the cakes are completely cool before dipping.
- Store covered at cool room temperature for 1 day or refrigerate for up to 3 days. Bring chilled cakes back to room temperature before serving.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.