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

Highlighted under: Soft Cooking

I love baking, especially when it comes to creating sweet treats that look as good as they taste. This Mini Heart Cake with Raspberry Cream was inspired by a desire to make something special for a loved one. The tender cake, paired with the tartness of raspberry cream, creates a delightful balance. Each bite is a treat, with its charming presentation making it perfect for celebrations. I can't wait for you to try this recipe and see the smiles it brings!

Created by

Miranda Keats

Last updated on 2026-01-12T07:03:36.098Z

When I first attempted this Mini Heart Cake, I wanted to create something that would impress my guests yet be simple enough to make at home. I experimented with different combinations of flavors, and that’s when I decided raspberry cream would elevate the cake beautifully. The tartness of the raspberries balances perfectly with the sweetness of the cake.

Throughout the baking process, I learned that using fresh raspberries not only enhances the flavor but also adds a gorgeous color. The method of layering the cake with whipped raspberry cream really allows each flavor to shine, making it an unforgettable dessert for any occasion.

Why You Will Love This Recipe
Sweet, tangy raspberry cream that complements the cake perfectly
Adorable heart shape that makes it perfect for special occasions
A delightful combination of fluffy texture and rich flavors

Understanding the Ingredients

The quality of the ingredients in the Mini Heart Cake significantly impacts the final product. Using fresh, high-quality raspberries for the cream is crucial as they provide a lively tartness that balances the sweetness of the cake. If fresh raspberries are out of season, you can opt for frozen ones, but be sure to thaw and drain them properly to avoid excess moisture in your cream.

In the cake batter, unsalted butter is essential because it allows you to control the salt content, which is vital for flavor balance. When creaming butter and sugar, make sure your butter is soft enough to incorporate air, which gives the cake a fluffy texture. If you find your butter is too cold, a quick 10-second burst in the microwave can help, but don’t let it melt.

Baking and Cooling Tips

When baking the cake, keep an eye out for visual cues—a golden brown color along the edges and a springy top are signs that your cake is done. Incorporate a toothpick test to check; if it emerges clean or with a few moist crumbs, it’s perfect. Be careful not to overbake, as this can lead to a dry cake, which isn't desirable for this recipe.

Once baked, cooling the cake in the pan for about 10 minutes before transferring to a wire rack helps prevent it from breaking. Let the cake cool completely before slicing to ensure the raspberry cream layers are neatly spread without tearing the cake apart. A slightly warm cake may lead to melting cream, creating a messy layer.

Ingredients

Gather the following ingredients to make your Mini Heart Cake:

For the Cake

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

For the Raspberry Cream

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

Once you have these ingredients ready, you can start creating your lovely heart cake!

Instructions

Follow these steps to bake your Mini Heart Cake:

Preheat the Oven

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

Mix the Cake Batter

In a mixing bowl, cream together the softened butter and sugar. Add eggs one at a time, mixing well after each addition. Stir in the vanilla, flour, baking powder, and salt until just combined.

Bake the Cake

Pour the batter into the prepared heart pan and smooth the top. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Raspberry Cream

In a bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in mashed raspberries.

Assemble the Cake

Once the cake has cooled, slice it in half horizontally. Spread a layer of raspberry cream on the top of the bottom layer, then place the top layer back on and cover the entire cake with the remaining raspberry cream.

Serve and Enjoy

Garnish with fresh raspberries and serve. Enjoy your delicious Mini Heart Cake!

Your Mini Heart Cake with Raspberry Cream is now ready to impress!

Pro Tips

For the best flavor, use fresh raspberries and serve the cake chilled. You can also add chocolate shavings on top for extra decadence!

Serving Suggestions

For an elegant presentation, consider serving the Mini Heart Cake on a decorative plate. Adding a sprinkle of powdered sugar on top can enhance the visual appeal and add a touch of sweetness. Fresh mint leaves or edible flowers can also be great garnish ideas, elevating your dessert’s charm for any celebration.

If you're serving this cake at a larger gathering, cutting it into smaller heart shapes using cookie cutters can be a fun twist. This way, you can easily share the love with everyone at the event, making it memorable and delightful for all guests.

Storage and Shelf Life

If you have leftover Mini Heart Cake, store it in an airtight container in the refrigerator for up to three days. The raspberry cream may cause the cake to become slightly soggy over time, so it’s best enjoyed fresh. If you're planning to make it ahead of time, consider baking the cake a day in advance and filling it just before serving.

In terms of freezing, you can freeze the unfilled cake layers for up to a month. Wrap them tightly in plastic wrap, and then again in aluminum foil to prevent freezer burn. When ready to serve, thaw the layers in the fridge overnight and top with fresh raspberry cream for the best texture and flavor.

Questions About Recipes

→ Can I use frozen raspberries instead?

Yes, you can use frozen raspberries, but make sure to thaw and drain them before using.

→ How do I store leftover cake?

Store any leftovers in an airtight container in the refrigerator for up to three days.

→ Can I make this cake ahead of time?

Absolutely! Bake the cake a day in advance and prepare the cream just before serving.

→ What can I use instead of eggs?

You can substitute eggs with unsweetened applesauce or a flaxseed mixture (1 tbsp ground flaxseed mixed with 2.5 tbsp water) for a vegan option.