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: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 1/2 cup raspberries, fresh or frozen; 1/4 cup powdered sugar; 1 teaspoon lemon zest; 1/2 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely adore making these mini heart cakes, especially when the raspberry cream comes into play. The moment I took my first bite, I knew it was a winner at any gathering. The lightness of the sponge pairs so wonderfully with the tangy and sweet raspberry cream, creating a deliciously vibrant bite. Perfect as a treat for special occasions or simply to enjoy with loved ones, these cakes never fail to impress with their flavor and presentation. I can’t wait for you to experience this delightful recipe!

Created by

Chantel Rivers

Last updated on 2026-01-13T04:58:13.048Z

When I first experimented with this recipe, I aimed to create a dessert that was both visually appealing and mouth-wateringly delicious. The combination of a soft sponge cake with fresh raspberry cream was a match made in heaven. It took a couple of tries to get the cream just right, but I discovered that using organic raspberries made all the difference in flavor and texture.

One unique twist I added was incorporating a hint of lemon zest into the cream, which elevated the whole dessert. This unexpected brightness complements the richness of the cake perfectly. I can guarantee that if you serve this at your next gathering, your guests will be raving about it!

        Why You'll Love This Recipe
        Beautifully presented mini cakes that impress everyone
Bright raspberry flavor balanced by a creamy texture
Perfect for intimate gatherings or celebrations

      

Mastering the Mini Cake Technique

When making mini heart cakes, the technique you use for creaming the butter and sugar is crucial. Ensure your butter is at room temperature for optimal incorporation of air, leading to a lighter sponge. Cream the mixture for at least 3-4 minutes until it turns pale and fluffy. This step is essential as it directly impacts the cake's rise and overall texture. If you notice your batter is too dense, it may be due to under-creaming the butter and sugar.

Another key to these cakes is to avoid overmixing when combining the dry ingredients. As you add the flour mixture to your creamed ingredients, mix just until everything is combined; a few lumps are perfectly fine. Overmixing can result in a tougher texture due to gluten development, which we want to avoid for these delicate treats. Always use a spatula to gently fold where needed to keep them light and airy.

The Raspberry Cream Perfection

To achieve that perfectly light and airy raspberry cream, start by chilling your mixing bowl and beaters in the refrigerator for about 15 minutes before whipping the heavy cream. Cold equipment will help the cream whip up more quickly and achieve volume more effectively. Aim for soft peaks at first, then gradually add the powdered sugar to stabilize the cream and enhance the flavor. This technique ensures a velvety texture that pairs beautifully with the cake base.

Fold the raspberries into the cream just before assembling the cakes. This method allows the berries to retain their shape while adding a burst of flavor. If you prefer a smoother raspberry cream, you can blend the raspberries before incorporating them into the whipped cream, but be cautious not to over-blend, which could make the cream too runny. Adjust the sugar to taste if you find the raspberries are particularly tart, ensuring the sweet and tangy balance is just right.

Ingredients

Gather these ingredients to create your scrumptious mini heart cakes.

Cake Ingredients

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

Raspberry Cream Ingredients

1 cup heavy cream
1/2 cup raspberries, fresh or frozen
1/4 cup powdered sugar
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

Make sure to have everything ready before starting to create these delectable cakes!

Instructions

Follow these steps carefully for an irresistible dessert experience.

Preheat and Prepare Cake Mix

Preheat your oven to 350°F (175°C). Grease and flour a mini heart-shaped cake pan. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.

Combine Dry Ingredients

In another bowl, mix the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with milk until well combined.

Bake the Mini Cakes

Pour the batter into the prepared mini heart cakes pan. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.

Prepare Raspberry Cream

In a medium bowl, beat the heavy cream until soft peaks form. Add the powdered sugar, lemon zest, and vanilla, mixing until firm peaks form. Gently fold in the raspberries without mashing them.

Assemble the Cakes

Once the cakes are cooled, cut the tops lightly to level them. Pipe or spread the raspberry cream over the top of each mini cake and garnish with a fresh raspberry.

Enjoy every delightful bite of your beautiful mini heart cakes!

Pro Tips

For an extra touch, drizzle some raspberry sauce on the plate before placing the cake on top. It adds a pop of color and enhances the flavor!

Storage and Make-Ahead Tips

These mini heart cakes can be made ahead of time, making them ideal for gatherings. If you plan to prepare them in advance, bake the cakes and leave them un-frosted until just before serving. Store the cooled cakes in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. Keep the raspberry cream in the refrigerator in a separate container, and whip it right before serving to maintain its light texture.

If you have leftover raspberry cream, it can also be stored in the fridge for about 2-3 days. However, note that the cream may lose some volume over time. When ready to use, re-whip the cream briefly to restore its fluffiness. This approach helps you avoid the Saturday rush, allowing you to spend more time with your guests and enjoy the gathering.

Variations and Serving Suggestions

Feel free to experiment with different flavors in your mini cakes! For a chocolate twist, substitute a quarter cup of the flour with cocoa powder. This variation offers a rich chocolate cake that pairs exceptionally well with the raspberry cream. Additionally, consider adding a teaspoon of almond extract for a nutty flavor that complements the raspberry beautifully.

For impressive presentation, serve these mini heart cakes on a decorative platter and sprinkle some additional raspberries and mint leaves around for a pop of color. A dusting of powdered sugar on top before serving adds an elegant touch. You can also prepare individual servings by layering cake, raspberry cream, and fresh berries in small glasses for a delightful dessert that's as visually appealing as it is delicious.

Questions About Recipes

→ Can I use frozen raspberries for the cream?

Yes, frozen raspberries work well. Just make sure to thaw and drain them before using.

→ How can I make the sponge cake gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend using a 1:1 ratio.

→ Can I prepare the cakes in advance?

Yes! You can bake the cakes a day in advance and store them in an airtight container until you're ready to assemble.

→ What should I do if my raspberry cream is too runny?

Make sure to whip the cream until stiff peaks form, and consider adding a bit more powdered sugar for stabilization.