Mini Heart Cake with Raspberry Cream

Name: Mini Heart Cake with Raspberry Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 teaspoons baking powder; 1 teaspoon vanilla extract; Pinch of salt; 1 cup heavy whipping cream; 1/2 cup raspberry puree (fresh or frozen); 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Fresh raspberries; Mint leaves

Highlighted under: Sweet Baking Ideas

I absolutely love making these mini heart cakes for special occasions. They are not only adorable, but the combination of moist cake and luscious raspberry cream always impresses my guests. The best part is that they are surprisingly easy to assemble, making them a perfect choice for both novice and experienced bakers. Whether it’s Valentine’s Day, an anniversary, or just a sweet treat, these cakes never fail to bring smiles and joy. Get ready to elevate your dessert game with this delightful recipe!

Created by

Emma Parker

Last updated on 2026-01-12T06:29:34.489Z

When I first made these mini heart cakes, I was delighted by how charming they turned out. The raspberry cream perfectly contrasts the fluffy cake, which is a delightful surprise with each bite. I used real raspberry puree to give it a fresh burst of flavor, and the sweetness balances beautifully with the richness of the cake.

One important tip I learned is to chill the raspberry cream before spreading it onto the cakes. This not only helps with spreading but also enhances the flavor as it sets. Trust me, you’ll feel like a professional baker with these delightful treats!

        Why You'll Love This Recipe
        Adorable mini heart shape that's perfect for celebrations
Delicious raspberry cream that adds a fruity punch
Moist cake that stays fresh for days

      

Baking Tips for Perfect Heart Cakes

When making mini heart cakes, ensuring even baking is key. Use light-colored cake pans, as dark pans can promote over-browning at the edges. Additionally, always preheat your oven for a consistent, reliable temperature. After pouring your batter into the pans, tap them gently on the counter to remove any air bubbles, which helps achieve a uniform texture in your cakes.

To gauge proper doneness, avoid simply relying on bake time. Use a toothpick to check the center; it should come out clean or with a few crumbs attached. For extra assurance, press lightly on the center of the cake—if it springs back, it’s ready. Remember, overbaking can lead to dry cakes, so keep a close eye on them as they approach the final minutes.

Understanding Raspberry Cream

The key to achieving a delightful raspberry cream lies in the quality of your raspberry puree. If using frozen raspberries, make sure to thaw and drain them well to avoid excess moisture. Straining the puree can remove seeds for a smoother texture, providing a more elegant finish to your mini cakes. This step is especially important if you want a refined presentation.

Also, ensure that your heavy cream is chilled before whipping. This helps it achieve volume and stability more easily. Start whipping on a low speed to avoid splattering and gradually increase to medium-high until you see soft peaks. Adding the raspberry puree too early can deflate your whipped cream, so fold it in gently after reaching soft peaks for the best texture.

Ingredients

For the Cake:

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
Pinch of salt

For the Raspberry Cream:

1 cup heavy whipping cream
1/2 cup raspberry puree (fresh or frozen)
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For Decoration:

Fresh raspberries
Mint leaves

Make sure to measure your ingredients accurately for the best results!

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the milk and vanilla. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.

Bake the Cakes

Pour the batter into heart-shaped cake pans and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Raspberry Cream

In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, raspberry puree, and vanilla extract. Continue whipping until you reach stiff peaks.

Assemble the Cakes

Once the cakes are completely cool, slice each cake in half horizontally. Spread a layer of raspberry cream on top of the bottom half, then place the other half on top. Finish by spreading additional raspberry cream on top and decorating with fresh raspberries and mint leaves.

Serve chilled for the best flavor experience!

Pro Tips

Chilling the cakes after assembly helps to set the raspberry cream and improves flavor integration. You can also customize the cream by adding a splash of lemon juice for a citrusy kick.

Scaling the Recipe

If you're planning a larger gathering, scaling up your mini heart cakes is a breeze! Simply multiply the ingredients by the number of cakes you need. However, keep in mind that you may need to bake in batches if you don’t have enough heart-shaped pans. When baking multiple cakes at once, rotate the pans halfway through baking to ensure even cooking.

Should you prefer a single larger heart cake, consider using an 8 or 9-inch heart-shaped pan. The bake time will increase; check for doneness starting at about 25-30 minutes. A larger cake may require more finesse when transferring to a cooling rack, so let it cool in the pan slightly longer before attempting to flip it.

Serving Suggestions

Presentation is everything when serving these adorable mini heart cakes. I love to arrange them on a large platter, garnishing the base with fresh mint leaves and additional berries for a vibrant touch. For added elegance, consider dusting the tops with powdered sugar just before serving to create a beautiful contrast against the bright raspberry cream.

Pair these cakes with a scoop of vanilla ice cream or a dollop of additional raspberry cream on the side for an extra indulgence. Consider serving them alongside a light herbal tea or champagne for an elevated experience, making your celebration even more special.

Questions About Recipes

→ Can I use frozen raspberries for the cream?

Yes, frozen raspberries work just as well. Just make sure to thaw and puree them before use.

→ How long do these cakes stay fresh?

These mini heart cakes are best eaten within 3 days if stored in the refrigerator.

→ Can I substitute the cream with a non-dairy option?

Absolutely! You can use coconut cream or any non-dairy whipped topping as a substitute.

→ How can I prevent the cakes from sticking to the pan?

Make sure to grease and flour the pans well, or use parchment paper for easy removal.