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: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 2 tsp baking powder; 1 tsp vanilla extract; 1/4 tsp salt; 1 cup heavy cream; 1/4 cup powdered sugar; 1 tsp vanilla extract; 1 cup fresh raspberries

Highlighted under: Simple Baking Ideas

I love making special treats that capture the essence of celebration, and this Mini Heart Cake with Raspberry Cream is one of my favorites. The delightfully moist cake paired with the tangy-sweet raspberry cream creates a combination that's simply irresistible. Personalizing these cakes for loved ones is a breeze, and their charming heart shape adds a lovely touch to any occasion. Each bite is a little moment of joy that makes every gathering feel extra special.

Created by

Cecilia Grant

Last updated on 2026-01-12T05:45:34.852Z

When I first experimented with this Mini Heart Cake, I wanted a dessert that would bring smiles, and this recipe definitely delivers! The combination of fluffy vanilla cake and a luscious raspberry cream not only looks stunning but also tastes fantastic. The secret lies in using fresh raspberries to enhance the flavor, making it vibrant and refreshing.

Over the years, I’ve refined the technique of layering the cream, ensuring each bite is balanced with cake and filling. I recommend chilling the cakes slightly before serving to allow the flavors to meld beautifully. Trust me, taking that extra few minutes is well worth it!

        Why You Will Love This Recipe
        Rich raspberry flavor that balances perfectly with the creamy texture
Adorable heart shape makes it perfect for celebrations
Easy to customize with various fillings or toppings

      

Baking Techniques for Success

When creating the Mini Heart Cake, proper mixing techniques can make all the difference in texture. Be sure to cream the softened butter and sugar together until light and fluffy; this incorporates air, ensuring your cakes rise well. Mixing the wet and dry ingredients should be done gently. Overmixing can lead to denser cakes, so stop once you no longer see dry flour. Additionally, using room temperature ingredients helps them blend more cohesively, contributing to a uniform crumb.

Pay close attention to the baking time and your oven’s unique temperature settings. Ovens can vary, and if yours runs hot or cool, you might need to adjust the baking time. Start checking for doneness around 18 minutes, using the toothpick test. The cakes are done when a toothpick comes out clean, or with just a few moist crumbs attached. Remember, they will continue to cook slightly after being removed from the oven, so don't let them get too dark.

Personalizing Your Raspberry Cream

The raspberry cream is the star of this cake, and customizing it to your taste can elevate the entire dessert. If you prefer a sweeter cream, you can increase the powdered sugar by a tablespoon or two. Conversely, for a tangier profile, consider adding a splash of lemon juice to enhance the raspberry flavor. Chilling your mixing bowl and beaters prior to whipping the cream will result in a quicker and more stable whipped cream, which is essential for achieving those lovely soft peaks.

You can also experiment with different berries in the raspberry cream. Strawberries or blueberries would work beautifully, either alone or in combination with raspberries. If using frozen fruit, ensure it is completely thawed and excess moisture is drained to prevent the cream from becoming too runny. This way, you can tailor the cake for different seasons or preferences, maintaining that delightful balance between creaminess and fruitiness.

Ingredients

Ingredients for Mini Heart Cake with Raspberry Cream

For the Cake

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

For the Raspberry Cream

1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
1 cup fresh raspberries

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, beat together the butter, eggs, milk, and vanilla until smooth. Gradually mix the wet ingredients into the dry ingredients until just combined.

Bake the Cakes

Grease and flour two heart-shaped cake pans. Divide the batter evenly between the pans and smooth the tops. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Raspberry Cream

In a mixing bowl, whip the heavy cream until it starts to thicken. Add the powdered sugar and vanilla extract, and continue whipping until soft peaks form. Gently fold in the fresh raspberries.

Assemble the Cake

Once the cakes are completely cooled, place one heart layer on a serving plate. Spread a generous layer of raspberry cream on top, then place the second heart layer on top. Finish by spreading more raspberry cream on the top and sides of the cake.

For added decoration, you can garnish with additional raspberries or chocolate shavings!

Pro Tips

Make sure to use fresh raspberries for the best flavor. You can also substitute the raspberries with other berries like strawberries or blueberries, if desired.

Storage and Make-Ahead Tips

If you plan to prepare this Mini Heart Cake in advance, it can be stored in the refrigerator frosted or unfrosted for up to two days. Just ensure you cover it properly with plastic wrap or an airtight container to prevent it from drying out. If you decide to freeze the cake, wrap each cooled heart cake layer in plastic wrap followed by aluminum foil. Properly stored, they can last in the freezer for up to three months. Simply thaw in the refrigerator overnight before frosting.

The raspberry cream can also be made a day ahead. Store it in a sealed container in the fridge, but be sure to give it a gentle whip again before using as it may lose some of its volume. This make-ahead strategy not only saves time on the day of serving but also allows flavors to meld, enhancing the overall taste of the cake.

Serving Suggestions and Variations

To elevate the presentation of your Mini Heart Cake, consider adding a garnish of fresh raspberries and mint leaves on top prior to serving. This adds visual appeal and a fresh touch. You can also dust the cake with powdered sugar for an elegant finish or drizzle a raspberry coulis around the plate for a gourmet touch. These small enhancements can make your cake feel more festive and are perfect for special occasions.

If you're looking to vary the cake's flavor profile, try different extracts beyond vanilla. Almond extract can add a lovely undertone, while a hint of orange zest in the cream can give a refreshing citrus twist. Additionally, for a more decadent treat, you could incorporate layers of chocolate ganache between the cake layers along with the raspberry cream, creating a rich and indulgent dessert that impresses at any gathering.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cakes a day in advance and store them in an airtight container. Assemble the cake the day you plan to serve it.

→ What can I substitute for the heavy cream?

You can use whipped topping or a dairy-free alternative if you're looking for a lighter or non-dairy option.

→ How should I store leftovers?

Store any leftover cake in the refrigerator for up to 3 days. Be sure to cover it to prevent it from drying out.

→ Can I freeze this cake?

Yes, you can freeze the unassembled cake layers. Wrap them tightly in plastic wrap and place them in an airtight container for up to 2 months.