Mini Heart Cake with Raspberry Cream

Name: Mini Heart Cake with Raspberry Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/4 cup unsalted butter, softened; 1/2 cup milk; 2 large eggs; 1 tsp baking powder; 1/2 tsp vanilla extract; 1/4 tsp salt; 1 cup heavy whipping cream; 1/2 cup fresh raspberries, pureed; 2 tbsp powdered sugar; 1 tsp vanilla extract

Highlighted under: Quick & Easy

I absolutely adore making sweet, delicate cakes for special occasions, and this Mini Heart Cake with Raspberry Cream is one of my favorites! It’s not just visually appealing with its charming heart shape, but it's also bursting with flavor. The tartness of fresh raspberries paired with a smooth cream makes every bite a delightful experience. Plus, the mini size makes it perfect for sharing or enjoying alone as a sweet treat. Let me guide you through this easy recipe that will impress anyone!

Created by

Josie Lambert

Last updated on 2026-01-06T00:32:20.915Z

When I first made this Mini Heart Cake with Raspberry Cream, I was amazed at how simple yet impressive it turned out. I used cake flour for a lighter texture, which made the cake rise beautifully. The fresh raspberries added a burst of flavor that complemented the cream perfectly.

One key to achieving that delectable raspberry cream is to ensure your heavy cream is cold; this helps it whip up nicely. I also recommend folding in the raspberry puree gently to keep it airy and fluffy. Your guests will love the vibrant color and taste!

        Why You'll Love This Recipe
        Cute heart shape perfect for celebrations or love-filled occasions
Deliciously tangy raspberry cream contrasts beautifully with the cake
Great for portion control - mini cakes are just the right size

      

Creating the Perfect Cake Batter

To achieve a light and fluffy texture in your Mini Heart Cake, it's essential to properly combine your ingredients. When mixing the wet ingredients, make sure to whisk the eggs thoroughly with the milk, butter, and vanilla. This incorporates air, which is crucial for the cake's rise. Additionally, mix the dry ingredients and wet ingredients gently to avoid overworking the gluten in the flour, which can lead to a dense cake.

Using room temperature ingredients can significantly improve the batter’s consistency. Allow your eggs and milk to warm up slightly before mixing. If you’re short on time, placing the eggs in a bowl of warm water for about 10 minutes can bring them to the perfect temperature quickly. The softened butter should be creamy, as this helps create a smooth batter that will bake evenly.

Mastering the Raspberry Cream

For the Raspberry Cream, the key to achieving the perfect texture lies in the temperature of your cream. Begin by chilling your mixing bowl and beaters in the freezer for about 10-15 minutes before whipping the cream. This helps it reach soft peaks more quickly and maintains its volume. Whip the cream until it just holds its shape—overbeating will lead to a grainy texture, so keep an eye on it.

The raspberry puree should be smooth and free from seeds for a refined finish. If you prefer a sweeter cream, adjust the powdered sugar to your taste. You can also substitute other berries like strawberries or blueberries, but make sure to balance their sweetness and acidity. If using frozen raspberries, make sure they're completely thawed and drained to prevent adding excess moisture to the cream.

Ingredients

Gather the following ingredients before we get started:

For the Cake

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

For the Raspberry Cream

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

Once you have all the ingredients ready, we can move on to the fun part - making this lovely cake!

Instructions

Follow these simple steps to create your Mini Heart Cake:

Preheat the Oven

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

Mix the Cake Batter

In a mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together eggs, milk, vanilla, and softened butter until smooth. Gradually mix the wet ingredients into the dry ingredients until just combined.

Bake the Cakes

Pour the batter evenly into the prepared heart-shaped pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.

Prepare the Raspberry Cream

In a cold mixing bowl, whip the heavy cream until soft peaks form. Add raspberry puree, powdered sugar, and vanilla extract, and gently fold until well combined.

Assemble the Cake

Once cooled, place one heart cake layer on a serving plate. Spread a generous layer of raspberry cream on top, then place the second heart layer on top. Frost the entire cake with the remaining raspberry cream.

Serve and Enjoy

Decorate with fresh raspberries on top. Slice and enjoy your delightful Mini Heart Cake with Raspberry Cream!

Now that you’ve made this charming cake, it’s time to share it with loved ones!

Pro Tips

For an extra touch, drizzle some melted chocolate on top before serving. This adds a lovely contrast to the flavor and a touch of elegance.

Serving Suggestions

Once your Mini Heart Cake with Raspberry Cream is assembled, consider adding a touch of flair by garnishing it with fresh mint leaves or edible flowers to enhance its visual appeal. You could also serve individual slices alongside a scoop of vanilla ice cream for an extra indulgent treat. Pairing it with a light tea or sparkling beverage could elevate the experience, making it suitable for celebrations.

If you want to personalize each serving, consider adding a drizzle of melted white chocolate or a berry coulis around the plate for a colorful presentation. These small touches can transform your dessert into a stunning centerpiece for any table.

Storage Tips

This Mini Heart Cake can be stored effectively if you have leftovers. Keep the cake and raspberry cream separate until ready to serve to ensure the cake remains light and fluffy. Cover the cake with plastic wrap and refrigerate for up to three days. The raspberry cream can also be kept in an airtight container in the fridge for the same duration.

If you're preparing in advance, the cakes can be baked and frozen before assembly. Wrap each cooled cake layer tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months. When you're ready to enjoy, let them thaw in the fridge overnight before frosting and serving.

Questions About Recipes

→ Can I use frozen raspberries for the cream?

Absolutely! Just make sure to thaw and drain them well before pureeing.

→ What can I substitute for the heavy cream?

You can use coconut cream or whipped topping as lighter alternatives.

→ How long can I store the cake?

The cake can be stored in the fridge for up to 3 days, but it’s best enjoyed fresh.

→ Can I make this recipe dairy-free?

Yes, use plant-based milk and butter, and substitute the heavy cream with coconut cream.