Mini Heart Cake with Raspberry Cream

Name: Mini Heart Cake with Raspberry Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 tsp vanilla extract; 1/4 cup milk; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1/2 cup fresh raspberries; 1 tsp lemon juice; Fresh raspberries; Mint leaves

Highlighted under: Baking & Desserts

When I first crafted this Mini Heart Cake with Raspberry Cream, I was inspired by the vibrant colors and flavors that just scream celebration. Each bite is a delightful combination of moist cake and luscious raspberry cream, making it perfect for special occasions or simply to brighten up a regular day. The heart shape adds a charming touch, making it an ideal treat for loved ones. With a little patience and care, you can create something truly beautiful and delicious that will impress everyone.

Created by

Jasmine Porter

Last updated on 2026-01-05T23:58:19.789Z

When I was experimenting with desserts, I stumbled upon this idea of mini heart cakes, which are not only adorable but also great for portion control. I decided to add raspberry cream to bring a fresh, tangy twist to the sweet cake, and the combination was simply divine! I learned that incorporating the cream into the layers adds moisture and enhances the overall flavor.

To elevate the aesthetics, I played around with the presentation, layering the raspberry cream between the cakes and topping them with fresh raspberries. This attention to detail makes all the difference during celebrations. Trust me, your guests will love the cute heart shape and the deliciously balanced flavors.

        Why You'll Love This Recipe
        Adorable mini heart shape that brings a smile to everyone
Fresh raspberry cream adds a delightful tartness
Perfect for romantic occasions and sweet celebrations

      

Perfecting the Mini Heart Shape

Creating the ideal mini heart shape is crucial for the visual appeal of this cake. Using heart-shaped pans ensures consistent shape and size for each layer. If you don’t have heart-shaped pans, you can use a round cake pan and cut the shapes after baking. Just make sure to use a sharp knife to achieve clean edges; this will make the cake look crisp and professionally finished.

To help the cakes release easily from the pans, consider greasing them with unsalted butter or using parchment paper lining. This step can save you from potential heartbreak if the cakes stick. Additionally, let the cakes cool for a bit in the pan before flipping them onto a cooling rack. This cooling period allows the structure to firm up, minimizing breakage.

Enhancing the Raspberry Cream

The raspberry cream filling is where the cake truly shines, thanks to its combination of smooth texture and fruity flavor. Use heavy whipping cream to ensure the right consistency and stability of the frosting. If you want a sweeter taste, feel free to adjust the powdered sugar to your preference, but be cautious not to overload as it might compromise the cream’s texture.

Fresh raspberries are key for both flavor and color, but if they're out of season, you can use frozen raspberries instead. Simply thaw them and drain any excess liquid before folding them into the cream. This will maintain the cream's texture while still delivering that lovely raspberry taste. Just remember, the cream should be spreadable, so avoid over-whipping; stop when soft peaks form.

Ingredients

Gather the following ingredients to create this charming dessert:

For the Cake

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

For the Raspberry Cream

1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 cup fresh raspberries
1 tsp lemon juice

For Decoration

Fresh raspberries
Mint leaves

Ensure all ingredients are at room temperature for the best results!

Instructions

Follow these steps to create your Mini Heart Cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract, then gradually add in the dry ingredients (flour, baking powder, and salt) alternating with the milk. Mix until just combined.

Bake the Cakes

Pour the batter into heart-shaped cake pans and smooth the tops. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Raspberry Cream

In a chilled bowl, whip the heavy cream until it begins to thicken. Gradually add the powdered sugar while continuing to whip. Once soft peaks form, gently fold in the fresh raspberries and lemon juice until combined.

Assemble the Cake

Once the cakes are completely cool, slice each cake horizontally to create two layers. Spread a generous layer of raspberry cream between the layers and stack them. Finish by frosting the outside with the remaining raspberry cream.

Decorate

Top each mini heart cake with fresh raspberries and mint leaves for a touch of elegance. Serve chilled and enjoy!

Remember to taste the raspberry cream as you prepare it; adjust the sweetness to your preference!

Pro Tips

For an extra touch of flavor, consider adding a splash of raspberry liqueur to the cream!

Storage Tips for Longevity

To maintain the freshness of your mini heart cakes, store them in an airtight container in the refrigerator. They can last up to three days, retaining their taste and moisture. Just be sure to wait until you’re about to serve them for adding any decorative elements like raspberries and mint to prevent them from wilting.

If you want to prepare the cake in advance, consider baking the layers a day ahead and keeping them tightly wrapped at room temperature. The raspberry cream can also be made a day in advance, but keep it refrigerated in a sealed container. Just give it a gentle re-whip before assembling to revive its fluffy texture.

Variations to Consider

Feel free to play around with flavors and fillings! Instead of raspberry, you can use other berries such as strawberries or blueberries for a different taste while keeping the same creamy texture. Simply adjust the amount of sugar based on the sweetness of the berries you choose to use.

For chocolate lovers, consider adding cocoa powder to the cake batter for a chocolatey twist. A chocolate ganache frosting could replace the raspberry cream for a rich alternative. This change retains the heart shape and adds a new flavor profile that's perfect for birthdays or other celebrations.

Questions About Recipes

→ Can I use frozen raspberries for the cream?

Yes, frozen raspberries work well but ensure to thaw and drain excess liquid before using them to avoid watery cream.

→ How can I store the mini heart cakes?

Store them in an airtight container in the refrigerator for up to 3 days for the best freshness.

→ Can I make the cake ahead of time?

Absolutely! You can bake the cakes a day in advance and assemble them just before serving.

→ Is there a gluten-free option for the flour?

Yes, you can substitute with a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum for better texture.