Mini Heart Cake with Raspberry Cream

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

Highlighted under: Baking & Desserts

I absolutely love baking, and recently, I took on the challenge of creating these delightful Mini Heart Cakes with Raspberry Cream. Each bite combines the rich flavors of vanilla and almond with the tartness of fresh raspberries. Perfect for special occasions or just an indulgent afternoon treat, these mini cakes are surprisingly simple to whip up. The heart shape adds a charming touch, and I can't help but feel a sense of joy every time someone takes a bite and smiles at the sweetness of it all.

Created by

Jasmine Porter

Last updated on 2026-01-06T00:01:17.926Z

When I decided to make these Mini Heart Cakes, I was inspired by the combination of flavors that I find so comforting. The raspberry cream filling is light yet flavorful, made with fresh raspberries that burst with sweetness. I’ve found that using almond extract in the cake batter elevates the flavor profile, making every bite incredibly satisfying.

As I worked on perfecting the recipe, I learned that the heart-shaped pans not only make for gorgeous presentation but also bake the cakes evenly. This method ensures that the cream filling pairs beautifully with the sponge cake—a match made in baking heaven!

        Why You Will Love This Recipe
        Cute heart-shaped design that’s perfect for gifting
Delicious contrast between sweet cake and tangy raspberry cream
Ideal for both romantic occasions and casual get-togethers

      

Perfecting Your Cake Batter

To achieve the perfect mini heart cakes, it's crucial to cream the butter and sugar until light and fluffy. This process incorporates air into the batter, resulting in a soft and tender crumb. Aim for a consistency where the mixture appears pale and holds its shape when you lift the beaters. If you accidentally overmix after adding the flour, your cakes may turn out dense, so mix only until combined to keep them light and airy.

The balance of flavors from vanilla and almond extracts is integral to this recipe. The vanilla adds warmth and sweetness, while the almond extract enhances the overall flavor profile with a subtle nuttiness. If you have almond allergy concerns, you can replace the almond extract with an equal amount of more vanilla extract, but the original blend gives the cakes a unique twist that elevates them.

Raspberry Cream for the Win

When making the raspberry cream, ensure your heavy whipping cream is chilled. This helps in achieving stable peaks when whipped. If you notice that your cream isn't whipping up properly, your bowl or beaters might not be cold enough. A quick rinse with cold water or placing the bowl in the refrigerator for a few minutes can help.

Fresh raspberries are key for the tartness in the cream. If you're unable to find fresh berries, frozen raspberries can work, but make sure to thaw and drain them well to avoid excess moisture, which could affect the cream's consistency. For a touch of zing, consider adding a little lemon zest to the raspberry mixture for an extra dimension of flavor.

Ingredients

For the cake:

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

For the raspberry cream:

1 cup heavy whipping cream
1/2 cup fresh raspberries
2 tablespoons powdered sugar
1 teaspoon vanilla extract

These ingredients come together to create a delightful dessert that will impress anyone!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease your heart-shaped cake pans.

Make the Cake Batter

In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by vanilla and almond extracts. Mix well.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.

Bake the Cakes

Divide the batter evenly between the prepared mini heart pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Raspberry Cream

In another bowl, whip the heavy cream until soft peaks form. Gently fold in the raspberries, powdered sugar, and vanilla extract.

Assemble the Cakes

Once the cakes are completely cool, remove them from the pans. Slice each cake in half horizontally and fill with raspberry cream. Replace the top, then frost the outside with remaining cream.

Serve and Enjoy

Decorate with extra raspberries, if desired, and serve immediately. Enjoy your charming mini cakes!

Make sure to keep the cakes chilled until serving for the best flavor experience!

Pro Tips

For an extra touch, you can drizzle some melted chocolate over the top of the cakes just before serving.

Make-Ahead Tips

These mini heart cakes can be baked ahead of time! Once cooled, wrap each cake tightly in plastic wrap and store them in the refrigerator for up to three days. Just remember to avoid frosting them until you're ready to serve to maintain the raspberry cream's freshness and texture.

If you're planning a gathering, consider preparing the raspberry cream a day in advance. Store it in an airtight container in the refrigerator. When it's time to assemble, simply whip it briefly to regain its fluffiness. This can save you crucial time on the day of your event!

Serving Suggestions

For an elegant presentation, serve your mini heart cakes on decorative plates with a sprinkle of powdered sugar or a drizzle of chocolate sauce. You can also mirror the raspberry theme by pairing the dessert with whole fresh raspberries, providing a burst of color and freshness that complements the flavors beautifully.

These heart cakes make fantastic gifts! Consider placing them in a small box tied with a ribbon. For added flair, include a small note saying 'Made with love!' This simple touch not only enhances the gifting experience but creates a personal connection that makes the treat even more special.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries but ensure they are thawed and drained well to avoid excess moisture.

→ How long will the cakes last?

These Mini Heart Cakes can be stored in the refrigerator for up to 3 days.

→ Can I substitute the heavy whipping cream?

You can use a non-dairy whipped topping, but the flavor and texture may differ slightly.

→ What if I don't have heart-shaped pans?

You can use any cake pan and simply cut the finished cake into heart shapes using a cookie cutter.