Mini Heart Cake with Rose Flavor

Name: Mini Heart Cake with Rose Flavor
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 tsp vanilla extract; 2 tbsp rosewater; 1/2 cup milk; 1 cup heavy cream; 3 tbsp powdered sugar; 1 tsp rosewater; Decorative rose petals for garnish (optional)

Highlighted under: Baking & Desserts

I absolutely adore baking these Mini Heart Cakes with Rose Flavor! They remind me of romantic occasions and special celebrations. The delicate rose essence adds a unique twist that elevates the traditional cake into something truly extraordinary. With their lovely heart shape and a smooth, luscious frosting, they are not only a treat for the taste buds but also a feast for the eyes. Whether it's an anniversary, Valentine's Day, or just a sweet surprise for someone special, I'm sure you'll find joy in making and sharing these delightful little cakes.

Created by

Jasmine Porter

Last updated on 2026-01-06T00:01:17.661Z

When I first experimented with rose flavor in baking, I was pleasantly surprised by how fragrant and soft the cakes turned out. By infusing the batter with rosewater, I created a delightful base that pairs beautifully with a subtle hint of vanilla. This combination makes every bite feel like a special occasion.

To ensure the cakes rise perfectly, I used a mix of all-purpose flour and almond flour, which adds a dreamy texture. My secret is letting the baked cakes sit for a bit after taking them out of the oven. This method helps enhance the flavors and creates a lovely soft crumb that melts in your mouth.

        Why You'll Love This Recipe
        Aromatic rose flavor that elevates classic cake
Adorable heart shape perfect for gifting
Light and fluffy texture that delights with every bite

      

The Role of Rosewater

Using rosewater in this recipe not only enhances the aroma of the cake but also adds a subtle flavor that can transport you to a spring garden. When measuring rosewater, be sure to start with the recommended 2 tablespoons; it's a potent ingredient, and a little goes a long way. If you're looking for a more pronounced flavor, you could gradually increase the amount, but avoid going overboard to keep the balance intact. Rosewater complements the sweetness of the cake, creating a delightful harmony that distinguishes it from other desserts.

Rosewater can be sensitive to heat, so I recommend adding it when creaming the butter to preserve its delicate flavor. This also ensures that the essence gets evenly distributed throughout the batter. If you discover you’re out of rosewater, you can substitute it with a few drops of pure rose extract, but use it sparingly as it's more concentrated. Additionally, orange blossom water is an excellent alternative, offering a similarly floral note without overpowering the cake.

Texture Tips

Achieving that light and fluffy texture in your Mini Heart Cakes is crucial for a successful outcome. Make sure your butter is at room temperature to create more air pockets when creamed with sugar, which contributes to that airy feel. If the butter is too soft or melted, your cakes may turn out dense. Mixing the wet and dry ingredients should be done gently; over-mixing can develop gluten in the flour, leading to a tougher cake. Aim for a batter that is just mixed, even if a few flour streaks remain.

As you pour the batter into your heart-shaped pans, give them a gentle tap on the counter to release any air bubbles trapped within. This will help your cakes bake evenly. Keep an eye on the cakes as they bake; they should rise and start turning a light golden brown around 25 minutes. A clean toothpick inserted into the center means they are ready to cool down before frosting. Hiring a cake tester can also enhance your results, ensuring flawlessly baked cakes every time.

Ingredients

For the Cake

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

For the Frosting

1 cup heavy cream
3 tbsp powdered sugar
1 tsp rosewater
Decorative rose petals for garnish (optional)

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.

Cream Butter and Sugar

In another bowl, cream the softened butter and sugar until light and fluffy. Then, add eggs one at a time, followed by the vanilla extract and rosewater.

Combine Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Bake the Cakes

Pour the batter into the prepared heart-shaped pans and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While the cakes are cooling, whip the heavy cream with the powdered sugar and rosewater until stiff peaks form.

Frost the Cakes

Once cooled, spread the whipped cream frosting over the top of one cake layer, then stack the other layer on top and frost the top and sides.

Garnish and Serve

Decorate with rose petals if desired, slice, and enjoy your Mini Heart Cake with Rose Flavor!

Pro Tips

For an extra touch, you can brush the cakes with a simple syrup infused with rosewater before frosting them. This makes them even more moist and flavorful!

Storage and Make-Ahead Tips

If you're planning ahead, these Mini Heart Cakes can be baked a day in advance. Once cooled, wrap them tightly in plastic wrap and store them at room temperature, avoiding the fridge unless it's particularly warm. This will help maintain their moist texture. Frosting should ideally be prepared just before serving to keep it fresh and fluffy, but if you need to make it ahead, store the whipped cream frosting in the refrigerator. Just give it a quick whip to restore its texture before serving.

When it comes to leftovers, you can refrigerate any uneaten Mini Heart Cake. Store the cake in an airtight container for up to three days. The flavor may evolve slightly, as the rose notes become more pronounced, which can be a nice surprise! If you've used decorative rose petals, remove them before storing so they don’t wilt and affect the cake's appearance.

Decoration Ideas

While the frosting is delightful on its own, you can elevate the visual appeal of your Mini Heart Cakes with various simple decorations. Fresh rose petals can be sprinkled atop for an elegant finish. Alternatively, consider adding edible glitter or gold dust for a truly festive touch. A drizzle of white chocolate ganache adds a sumptuous layer of flavor that pairs beautifully with the rose essence and enhances the overall presentation.

For those wanting to personalize the cakes, you can pipe intricate designs on top using the whipped cream frosting. A star tip works great for making charming rosettes and swirls. If you’re sharing these cakes for a special occasion, printing small tags with heartfelt messages can make them even more memorable, inspiring joy in both the maker and the recipient.

Questions About Recipes

→ Can I replace the rosewater with something else?

Absolutely! If you prefer a different flavor, you could use vanilla extract or almond extract for a different twist.

→ How do I store leftover cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup.

→ What occasions are these cakes great for?

These cakes are perfect for birthdays, anniversaries, bridal showers, or any celebration where love is in the air!