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: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 1/2 cup fresh raspberries; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely adore baking mini cakes, especially when they can be shaped like hearts! This Mini Heart Cake with Raspberry Cream is perfect for romantic occasions or simply as a treat for my loved ones. The moist cake pairs perfectly with a light, airy raspberry cream that adds a delightful tartness. It’s incredibly satisfying to see the smiles on my family’s faces when they bite into these little delights, and I can’t wait for you to try this recipe for yourself!

Created by

Josie Lambert

Last updated on 2026-01-06T00:34:18.824Z

When I first decided to make this Mini Heart Cake with Raspberry Cream, I wanted something that was not only cute but also packed with flavor. I experimented with different creams and the raspberry was a clear winner. By incorporating fresh raspberries, I ensured that the cream retained an authentic, fruity taste, which beautifully complements the sweetness of the cake.

One tip I found essential is to chill the raspberry cream before assembling the cakes. This not only helps the cream maintain its shape but also intensifies the flavor, making each bite a burst of freshness. I can’t wait for you to enjoy this delightful creation!

        Why You'll Love This Recipe
        Adorable heart shape that makes any occasion special
Fresh raspberry flavor balances the sweetness of the cake
Perfect for sharing with loved ones or enjoying alone

      

Baking the Perfect Mini Heart Cakes

When baking mini heart cakes, the choice of pan is crucial for achieving that adorable shape. I recommend using high-quality non-stick heart-shaped pans to ensure easy release. If you don’t have mini pans, silicone molds are an excellent alternative, as they allow for easy removal and prevent sticking. Additionally, make sure to grease the pans thoroughly to avoid any mishaps when you flip them out for cooling.

Timing is everything when it comes to baking. Keep a close eye on the cakes as they bake, starting to check for doneness around the 20-minute mark. Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re done. Overbaking can lead to dry cakes, which will detract from that moist texture you want with each bite.

Crafting the Raspberry Cream

The raspberry cream is what elevates your mini cakes from delightful to truly unforgettable. When selecting raspberries, opt for fresh, ripe ones, as they provide the best flavor. If you can’t find fresh raspberries, you can use frozen ones, but be sure to thaw and drain them well to avoid excess moisture in your cream.

Whipping the cream to soft peaks is a skill worth mastering. Start with chilled heavy cream, as it whips better and holds its shape longer. Use a hand mixer at medium speed to ensure a uniform texture. If you accidentally whip it too much, you can gently fold in a little more unwhipped cream to restore its lightness. Keeping it fluffy is key for that airy mouthfeel with each layer of cake.

Serving Suggestions and Storage

Once assembled, these mini heart cakes are best served the same day for optimal freshness and flavor. The raspberry cream will start to soften over time, so if you’re planning to hold them for later, consider serving the cream on the side so guests can add it as they like. You can also sprinkle some extra fresh raspberries on top for a decorative touch—the bright color adds to the visual appeal.

If you have leftovers (which is rare!), store the cakes in an airtight container in the refrigerator for up to two days. For longer storage, you can freeze the unassembled cakes. Wrap each cooled mini cake tightly in plastic wrap, then foil, and freeze. When you’re ready to enjoy, simply thaw at room temperature and whip the raspberry cream fresh to accompany your delightful cakes.

Ingredients

For the Mini Heart Cakes

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

For the Raspberry Cream

1 cup heavy cream
1/2 cup fresh raspberries
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Batter

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.

Bake the Cakes

Divide the batter evenly among the prepared mini heart cake pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in 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, combine the heavy cream, fresh raspberries, powdered sugar, and vanilla extract. Using a hand mixer, whip the mixture until soft peaks form. Make sure not to over-whip, as you want it to remain fluffy and light.

Assemble the Cakes

Once the cake layers are completely cooled, slice each mini cake horizontally to create two layers. Spread a generous layer of raspberry cream on the bottom layer, then replace the top layer. Finish by dolloping more raspberry cream on top for decoration and adding a few extra raspberries if desired.

Pro Tips

Make sure to chill the raspberry cream for at least 30 minutes before assembling the cakes for the best texture and flavor.

Ingredient Substitutions

If you're looking for a lighter alternative to the butter in the mini heart cake batter, consider using a blend of unsweetened applesauce and coconut oil. This swap introduces moisture while lowering the fat content. The flavor remains delightful without compromising the cake's tenderness.

For those with dietary restrictions, you might use coconut flour instead of all-purpose flour for a gluten-free version. However, be mindful that coconut flour absorbs more moisture, so you will need to adjust the liquid ingredients accordingly—typically increasing your eggs or adding a bit more cream.

Common Troubleshooting Tips

If your mini heart cakes domed too much in the oven, it might be due to overmixing the batter after adding the dry ingredients. Mixing just until combined ensures they rise evenly. Always mix gently; a few lumps are entirely acceptable and won't affect the final cake's texture.

If the raspberry cream isn't setting up as expected, consider the temperature of your cream and bowl. Ensure they are both well-chilled before whipping. If it still doesn’t firm up, a teaspoon of gelatin dissolved in water can help stabilize the cream without affecting its fluffy texture.

Questions About Recipes

→ Can I use frozen raspberries for the cream?

Yes, you can use frozen raspberries, but make sure to thaw them completely and drain any excess liquid before using them in the cream.

→ How can I store the heart cakes?

Store the assembled heart cakes in the refrigerator for up to 2 days. If not assembled, the cake layers can be stored at room temperature for a few days, and the cream should always be refrigerated.

→ Can I make the cake batter ahead of time?

Absolutely! You can prepare the batter a day in advance and keep it covered in the fridge. Just make sure to bring it to room temperature before baking.

→ Is there a substitute for heavy cream?

You could use coconut cream for a dairy-free option, or whipped topping for a simpler alternative, though the flavor will vary slightly.