Mini Heart Cake with Chocolate Sponge

Name: Mini Heart Cake with Chocolate Sponge
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 unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1/2 tsp vanilla extract; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract; Chocolate shavings or sprinkles (for decoration)

Highlighted under: Soft Cooking

I love baking mini desserts, and this Mini Heart Cake with Chocolate Sponge has quickly become one of my favorites. The combination of rich chocolate and the charming heart shape makes it a delightful treat for any occasion. We often make these for birthdays or just to surprise someone special. The sponge is moist and fluffy, pairing perfectly with a light frosting. Plus, it’s simple enough to whip up on a whim, but impressive enough to showcase as a full dessert. You won’t be disappointed!

Created by

Miranda Keats

Last updated on 2026-01-12T06:29:34.659Z

When I first decided to make a heart-shaped cake, I was thrilled by the idea of creating something personal and intimate. I aim to impress with thoughtful details, and this cake fits the bill. The lightness of the chocolate sponge contrasts beautifully with the sweet frosting, making each bite irresistible.

In my experimentation, I discovered that folding the batter gently gives the best results in terms of texture. This method keeps the cake airy and fluffy, which is essential for a dessert that should feel light. Don't be afraid to also sprinkle some powdered sugar on top for an elegant touch!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Mastering the Chocolate Sponge

The chocolate sponge is the heart of this Mini Heart Cake, and understanding each ingredient's role enhances your baking experience. All-purpose flour provides structure, while unsweetened cocoa powder delivers that rich chocolate flavor we crave. Using room temperature ingredients, like butter and eggs, ensures a smooth batter and allows for proper emulsification, resulting in a delightful texture. Be sure to not overmix the batter; this can lead to a dense cake instead of a light and airy one.

For an added twist, consider experimenting with the cocoa powder. Brands like Dutch-process cocoa can lend a deeper, more complex flavor, while natural cocoa powder can highlight the sponge's sweetness due to its higher acidity. If you're looking to reduce sugar, substitute half of it with applesauce; the moisture can balance the texture without sacrificing that heavenly taste.

Frosting Tips for Success

When making the frosting, chill your mixing bowl and beaters ahead of time for about 15 minutes in the freezer. This simple step can significantly enhance the whipped cream's volume and stability, making it easier to achieve those stiff peaks. Once you incorporate the powdered sugar and vanilla extract, keep an eye on the cream to avoid overbeating, which can lead to a grainy texture.

If you're looking for a lighter option, you can substitute half of the heavy cream with Greek yogurt. This swap maintains the creamy texture while adding a tangy depth and reducing calorie content. For an adventurous spin, mix in a flavored extract like almond or mint to complement the chocolate sponge, adding an unexpected layer of flavor.

Serving and Storage Solutions

These mini heart cakes can be dressed up or down depending on the occasion. For a casual family dessert, drizzle a simple chocolate sauce over the top; for special occasions, layer fresh berries around the base for a pop of color and freshness. Alternatively, consider serving them with a scoop of vanilla ice cream to elevate the chocolate experience. The warm-and-cold contrast pairs wonderfully with the rich sponge.

If you have leftovers, the mini heart cakes can be stored in an airtight container in the refrigerator for up to three days. However, if you want to enjoy them later, freeze the unfrosted cakes in a single layer. Once frozen, they can be wrapped tightly and stored for up to three months. Just thaw at room temperature when you’re ready to enjoy them again and frost just before serving.

Ingredients

For the Chocolate Sponge

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

For the Frosting

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Chocolate shavings or sprinkles (for decoration)

Instructions

Prepare the Cake Batter

In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the softened butter and sugar until creamy. Add the eggs one at a time, mixing well after each. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla, and mix until just combined.

Bake the Cakes

Preheat the oven to 350°F (175°C) and grease your heart-shaped cake molds. Pour the batter into the molds, filling them about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the molds for 10 minutes before transferring to a wire rack.

Make the Frosting

In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla, continuing to whip until you reach stiff peaks. Be careful not to overbeat the cream!

Assemble the Cakes

Once the cakes have cooled completely, frost the tops generously with the whipped cream. You can also slice the cakes horizontally for more layers if you wish. Finish with chocolate shavings or sprinkles for a decorative touch.

Pro Tips

For an added flavor twist, try incorporating a splash of orange zest into the frosting. It adds a fresh note that complements the chocolate beautifully!

Troubleshooting Common Issues

One common issue when baking these mini heart cakes is uneven rising. Ensure your oven is properly preheated, as starting with a cold oven can lead to inconsistent baking. It’s best to use an oven thermometer to verify that your oven's temperature matches the setting. If you find your cakes are domed excessively, reducing the baking time slightly or lowering the oven temperature can help.

Another potential challenge is the batter overfilling the heart molds. When pouring the batter, fill each mold no more than two-thirds full, as cake batter expands during baking. If you pour too much, this could lead to messy spills in your oven. Having a second batch of batter ready can be favorable if a mold doesn’t hold enough, allowing you to bake more cakes without wasting ingredients.

Scaling Up the Recipe

If you’re hosting a larger gathering and wish to scale the recipe, consider adjusting the baking time. A larger batch baked in a 9x13-inch pan will require about 30-35 minutes, so keep an eye out for the toothpick test to ensure they’re done. Furthermore, you can double the frosting recipe, which is ideal for spreading thicker layers on each piece or decorating with intricate designs.

When scaling up, remember that certain ingredients may behave differently; for instance, ensuring proper mixing and folding techniques become even more important to maintain a light texture. In large bowls, it can be easy to overlook tiny clumps of flour or cocoa powder, leading to uneven distribution. Be patient during this process and scrape the sides of the bowl to incorporate all ingredients uniformly.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute with gluten-free all-purpose flour if needed.

→ How can I store leftover cakes?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I make these cupcakes instead?

Absolutely! You can pour the batter into cupcake liners and adjust baking time to 15–18 minutes.

→ What can I use instead of heavy cream for frosting?

You can use whipped coconut cream for a dairy-free alternative.