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

Highlighted under: Baking & Desserts

I absolutely adore making these Mini Heart Cakes with Raspberry Cream for special occasions. They’re not just visually stunning but also bursting with flavor. The combination of fluffy vanilla cake and tangy raspberry cream creates an irresistible treat that leaves everyone craving more. Whether for anniversaries or a sweet surprise, these mini desserts are sure to impress. The best part? They’re surprisingly easy to make and can even be prepared in advance, making party prep a breeze!

Created by

Maya Richardson

Last updated on 2026-01-13T02:40:09.433Z

When I first tried to make heart-shaped desserts, I was a bit intimidated. However, I quickly realized how fun and rewarding it could be! The trick to achieving the perfect texture for these Mini Heart Cakes is to ensure your butter is at room temperature and to whip the egg whites until fluffy. This helps the cakes rise beautifully and gives them a light, airy quality.

While experimenting with different fillings, I discovered that raspberry cream complements the sweetness of the cake perfectly. Using fresh raspberries gives it a vibrant flavor and stunning color. Just remember to strain the cream for a smoother consistency!

        Why You Will Love This Recipe
        Delicate heart shape that adds a romantic touch
Light and fluffy cake with a delightful raspberry filling
Perfectly portioned for sharing or individual enjoyment

      

Why Heart-Shaped Cakes?

The heart shape of these cakes is not just for aesthetics; it symbolizes love and affection, making them ideal for romantic occasions. This playful shape will bring a smile as your guests see them on the dessert table. Using mini heart-shaped pans ensures that each serving is perfectly sized for an indulgent yet manageable treat. Plus, the smaller size allows for easy sharing among guests, enhancing the communal joy of dessert.

When creating these cakes, you can really appreciate the versatility of cake batter. The lightness is achieved through proper creaming of butter and sugar, which incorporates air and helps the cake rise. If you're particularly sensitive to gluten, consider using a gluten-free all-purpose flour blend. Just be sure to follow the instructions on the mix for any adjustments to liquid or baking time!

Making the Raspberry Cream

The raspberry cream is a showstopper; its vibrant color and fresh flavor elevate the simple vanilla cake. When whipping the cream, aim for soft peaks before adding sugar to help it hold its structure. I suggest using a chilled bowl and beaters to achieve better volume. Don't overbeat—it should be thick enough to hold its shape but still smooth and creamy when folded with the raspberries.

Fresh raspberries bring a delightful tartness that balances the sweetness of the cream and cake. If fresh raspberries aren't available, you can use frozen ones, but make sure to thaw and drain them, as excess moisture can affect the cream's texture. You can also experiment with other berries or purees depending on your preference, but keep an eye on balance; sweetness levels in alternatives can vary.

Ingredients

For the Cake

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

For the Raspberry Cream

1 cup heavy cream
1/2 cup fresh raspberries
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven

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

Make the cake batter

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract. In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients until just combined.

Bake the cakes

Pour the batter into the prepared mini heart pans, filling each about 2/3 full. Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack.

Prepare the raspberry cream

In a mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in the fresh raspberries.

Assemble the cakes

Once the cakes are completely cooled, cut each cake in half horizontally. Spread a generous layer of raspberry cream on the bottom half, then place the top half back on. Decorate with additional raspberry cream and fresh raspberries on top.

Pro Tips

For an extra touch, drizzle melted dark chocolate over the assembled mini cakes before serving, adding both flavor and decoration.

Storing and Make-Ahead Tips

These mini heart cakes can be made a day ahead, allowing the flavors to meld beautifully. Store them unassembled in an airtight container at room temperature; this will help keep the cakes moist. Just be sure to wrap them well to prevent drying out. The raspberry cream can also be prepared in advance; keep it refrigerated in a sealed container until you’re ready to assemble the cakes. Whip it briefly before using to restore its light texture.

While these cakes are best enjoyed fresh, they can be stored for up to two days after assembly. However, if you layer the raspberry cream on top, you may notice some moisture seeping into the cake after a day. To mitigate this, you can try adding a thin layer of ganache between the cake and the cream to create a barrier, enhancing both flavor and presentation.

Serving Suggestions

To enhance your presentation, consider serving these mini heart cakes on a decorative platter with additional fresh raspberries, edible flowers, or a dusting of powdered sugar. This not only adds color but also invites guests to enjoy a bite of the bright flavors presented. A drizzle of chocolate or a simple raspberry coulis can elevate the aesthetic and flavor profile, catering to both chocolate lovers and fruit enthusiasts alike.

These cakes are perfect for various occasions—think baby showers, bridal parties, or Valentine’s Day. You can also adjust the decoration based on the event theme; adding sprinkles or colored cream can further customize them for birthday celebrations. If you have leftovers, they make for a delightful treat to surprise someone special, paired with a cup of tea or coffee.

Questions About Recipes

→ Can I use frozen raspberries for the cream?

Yes, you can use frozen raspberries, but make sure to thaw and drain them to remove excess moisture.

→ How should I store leftover cakes?

Store leftover mini cakes in an airtight container in the refrigerator for up to 3 days.

→ Can I make the cake batter ahead of time?

You can prepare the cake batter ahead of time, just cover and refrigerate it for up to 24 hours before baking.

→ What can I substitute for heavy cream?

You can use coconut cream or a whipped non-dairy cream for a lighter alternative.