Mini Heart Cake with Raspberry Cream

Name: Mini Heart Cake with Raspberry Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp baking powder; Pinch of salt; 1 cup heavy whipping cream; 1/2 cup fresh raspberries, pureed; 2 tbsp sugar; 1 tsp vanilla extract; Fresh raspberries; Powdered sugar

Highlighted under: Baking & Desserts

While creating this Mini Heart Cake with Raspberry Cream, I felt a wave of joy as I combined the delicate flavors of fresh raspberries with light, fluffy cake. Each bite is a sweet and tangy surprise that brings a bright smile to anyone's face. This adorable dessert not only looks beautiful but also impresses with its delightful flavor. I love sharing these mini cakes at gatherings, as they add a personal touch to celebrations and create memorable moments with loved ones.

Created by

Paige Sullivan

Last updated on 2026-01-14T01:16:16.929Z

When I first attempted this Mini Heart Cake, I was amazed by how well the raspberry cream complemented the cake’s subtle sweetness. The combination truly brings out the best in both flavors. I used fresh raspberries for an authentic taste and a homemade cream that took the dessert to the next level. Remember, the key to a light and airy cake is to ensure your eggs are at room temperature!

As I experimented with different toppings, I discovered how a simple dusting of powdered sugar elevates the visual presentation. It’s true what they say, we eat with our eyes first! I also love serving these at tea parties, where their charming shape adds a touch of elegance.

        Why You'll Love This Recipe
        Delicate heart shape perfect for romantic occasions
Tangy raspberry cream that adds brightness to every bite
Easy to make yet impressive enough for gatherings

      

Perfecting the Cake Texture

The key to achieving a light, airy texture in your Mini Heart Cakes lies primarily in properly creaming the butter and sugar. Start by ensuring your butter is at room temperature; this helps it to incorporate air more effectively. Cream the mixture for at least 3-5 minutes until it becomes pale and fluffy. This step should not be rushed, as the texture sets the foundation for your cake.

When adding the eggs, do so one at a time, mixing well after each addition. This method allows the mixture to emulsify properly, which helps to create a smooth batter. If your batter appears curdled at any point, don't worry; just mix it a bit longer to achieve a cohesive consistency.

Customizing Raspberry Cream

The raspberry cream brings the cake to life with its vibrant flavor but can also be adjusted according to your preferences. If you prefer a less sweet cream, reduce the sugar in the recipe by half; the natural tartness of the raspberries will still provide a delightful zing. Alternatively, you can swap out raspberries for other berries like strawberries or blueberries for different flavor profiles.

To enhance the cream's texture, consider adding a teaspoon of gelatin dissolved in warm water. This addition will help stabilize the whipped cream, making it firmer and easier to spread without losing its volume. Just remember to cool the gelatin before mixing it in to avoid melting the cream.

Presentation and Serving Tips

Presentation is essential for making this Mini Heart Cake a centerpiece at any gathering. For a sophisticated look, consider plating the cakes on a white platter with a drizzle of raspberry sauce. To make the sauce, simply blend raspberries with a touch of sugar and strain for a smooth consistency. This not only enhances the visual appeal but also adds an extra layer of flavor.

If you're preparing these cakes in advance, store the heart cakes in an airtight container at room temperature for up to two days. However, the raspberry cream should be kept refrigerated and added just before serving to maintain its freshness and fluffy texture. For a festive touch, garnish with edible flowers or mint leaves for added color and flavor.

Ingredients

For the Cake

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

For the Raspberry Cream

1 cup heavy whipping cream
1/2 cup fresh raspberries, pureed
2 tbsp sugar
1 tsp vanilla extract

For Garnish

Fresh raspberries
Powdered sugar

Instructions

Preparation Steps

Make the Cake

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Pour the batter into greased heart-shaped molds and bake for 15 minutes. Let cool.

Prepare the Raspberry Cream

In a mixing bowl, whisk the heavy cream until soft peaks form. Gradually add the sugar and continue whipping. Fold in the raspberry puree and vanilla extract until well combined. Refrigerate until ready to use.

Assemble the Cake

Once the cakes have cooled, carefully remove them from the molds. Place one heart cake on a serving plate, spread a generous amount of raspberry cream on top, and then place another heart cake on top. Decorate the top with additional raspberry cream, fresh raspberries, and a dusting of powdered sugar.

Pro Tips

For an extra special touch, try adding some lemon zest to the raspberry cream for a citrus twist. Additionally, ensure all your ingredients are at room temperature for the best results in achieving the right texture.

Ingredient Substitutions

If you're looking for a lighter option, you can substitute half of the all-purpose flour with almond flour, which adds a nutty flavor and moistness. This works beautifully with the raspberry cream, enhancing the overall flavor while keeping the cake light. Keep in mind that the almond flour may result in a denser cake, so adjust the ratios accordingly.

For a dairy-free version, replace the unsalted butter with coconut oil and use a plant-based cream alternative for the raspberry cream. These substitutions will give the cake and cream a unique flavor while still keeping the heart-shaped aesthetics intact.

Make-Ahead Tips

One of the best aspects of this Mini Heart Cake is its make-ahead potential. You can bake the heart cakes a day or two in advance, allowing them to cool completely before wrapping them in plastic wrap and storing them at room temperature. This saves you time on the day of your event, letting you focus on the presentation and serving of the cakes.

As for the raspberry cream, it's best made on the same day to ensure optimal freshness. However, you can prepare the raspberry puree a day ahead and refrigerate it. Just give it a quick stir before folding it into the whipped cream for your assembly, which will keep everything light and fluffy.

Troubleshooting Common Issues

If the cakes seem too dry after baking, it could be a result of overmixing the batter or baking them too long. Keep a close eye on the cakes towards the end of the baking time; they should spring back lightly when touched and a toothpick inserted should come out clean, not dry. Adjust your timing based on your oven's performance for best results.

When whipping the cream, be cautious not to overwhip it, as this can lead to grainy texture and butter separation. Stop whisking when you see soft peaks forming, and remember that the cream will thicken as it sits, especially once mixed with the raspberry puree. If it does begin to look overwhipped, a teaspoon of heavy cream stirred in can help smooth out the mixture.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries. Just make sure to thaw and drain any excess liquid before pureeing.

→ How do I store leftover cake?

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

→ Is it possible to make this cake gluten-free?

Absolutely! You can substitute all-purpose flour with a gluten-free blend that measures 1:1.

→ Can I make these cakes ahead of time?

Yes, you can prepare the cakes a day in advance and assemble them just before serving.