Mini Heart Cake with Almond Sponge

Name: Mini Heart Cake with Almond Sponge
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 mini cakes
Ingredients: 1 cup almond flour; 3 large eggs; 1/2 cup sugar; 1/4 cup melted butter; 1 teaspoon vanilla extract; 1/4 teaspoon salt; Whipped cream; Fresh berries; Powdered sugar for dusting

Highlighted under: Easy Baking Favorites

I absolutely love making these Mini Heart Cakes with Almond Sponge. They’re the perfect blend of light and fluffy almond flavor, making them an ideal treat for any occasion. Whether it's a romantic dinner or a sweet surprise for a loved one, these cakes never fail to impress. I enjoy how quick and easy they are to prepare, plus the charming heart shape adds a lovely touch. Each bite is a delightful experience that keeps you coming back for more!

Created by

Lucy Thompson

Last updated on 2026-01-06T10:49:34.420Z

When I first decided to create these Mini Heart Cakes, I wanted a recipe that would capture both elegance and taste. After experimenting with different types of sponge bases, I found that almond flour added a fantastic depth of flavor while keeping the cakes light. The result is an airy texture that complements the sweetness beautifully, making each cake a delightful bite.

One of my favorite tips is to use a heart-shaped mold, which really enhances the charm when serving. I also suggest letting the cakes cool completely before removing them from the mold to prevent any breakage. Trust me, the effort is worth it when you see the smiles they bring!

Why You'll Love This Recipe
Delicate almond flavor that elevates standard sponge cake
Adorable heart shape perfect for celebrations
Quick prep time ideal for last-minute gatherings

Creating the Perfect Almond Sponge

The key to achieving a light and airy almond sponge is to properly aerate the eggs and sugar first. Whisk them together until the mixture doubles in volume and becomes pale and fluffy. This process usually takes about 5-7 minutes with a hand mixer on medium speed. If you don't see these changes, keep whisking; proper aeration is crucial for the cake's structure and texture.

When adding ingredients like melted butter and almond flour, do so gradually. Fold in the melted butter gently until it’s just incorporated to avoid deflating the fluffy mixture you've created. The same applies when combining the almond flour. Use a spatula for this step to ensure a smooth batter, avoiding any lumps which can affect the final texture.

Baking and Cooling Tips

To ensure even baking, it's important not to overcrowd your oven. If you're baking multiple batches, allow plenty of space around each mold to promote better airflow. Keep an eye on your cakes during the last few minutes; they should be golden brown with slightly domed tops. A toothpick inserted should come out clean, signaling they are ready to be taken out.

Once baked, letting the cakes rest in the molds for a few minutes is essential. This resting period allows them to firm up and makes it easier to remove them without breaking. Transfer to a wire rack to cool completely; if they cool in the molds too long, they may become soggy due to steam buildup.

Ingredients

Gather these ingredients to create your Mini Heart Cakes:

For the Almond Sponge

1 cup almond flour
3 large eggs
1/2 cup sugar
1/4 cup melted butter
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Decoration

Whipped cream
Fresh berries
Powdered sugar for dusting

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to bake your Mini Heart Cakes:

Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare your heart-shaped cake molds by greasing them with butter or cooking spray.

Mix the Batter

In a mixing bowl, whisk together the eggs and sugar until fluffy. Gradually add the melted butter and vanilla extract, mixing until combined. Slowly fold in the almond flour and salt until the batter is smooth.

Fill the Molds

Pour the batter evenly into the prepared molds, filling them about three-quarters full to allow for rising.

Bake the Cakes

Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the molds for 5 minutes before transferring them to a wire rack.

Decorate and Serve

Once cooled, decorate the cakes with whipped cream, fresh berries, and a dusting of powdered sugar. Serve immediately and enjoy!

Enjoy your beautiful mini heart cakes with friends and family!

Pro Tips

For an extra flavor boost, consider adding a few drops of almond extract to the batter. This will enhance the almond flavor and make your cakes even more delicious.

Decoration Variations

While whipped cream and fresh berries are classic toppings, consider experimenting with flavored extracts in the whipped cream, like almond or vanilla, to enhance the overall theme. You could also try using a light chocolate ganache for a richer flavor or a fruit coulis for an added burst of color and taste.

As for berries, strawberries, blueberries, or raspberries can all work beautifully here. You can even create a small fruit compote by lightly cooking your chosen berries with a bit of sugar and lemon juice until they break down, providing a lovely sauce that complements the almond flavor.

Storing and Serving Suggestions

These Mini Heart Cakes can be stored in an airtight container in the refrigerator for up to three days. To maintain their texture, avoid stacking them on top of one another. If you want to make them ahead of time, consider baking the sponge and freezing it. Just be sure to wrap them tightly in plastic wrap and foil to prevent freezer burn.

When ready to serve, allow the cakes to defrost in the fridge overnight. This gentle thawing helps retain moisture. As for presentation, arranging them on a cake stand with an assortment of berries around the base can create an elegant display, perfect for impressing your guests.

Questions About Recipes

→ Can I use regular flour instead of almond flour?

Yes, you can substitute almond flour with all-purpose flour, but the texture and flavor will be different.

→ How long can I store leftover cakes?

You can store them in an airtight container in the fridge for up to 3 days.

→ Can I freeze these cakes?

Absolutely! Just wrap them well in plastic wrap and store them in the freezer for up to a month.

→ What can I use for decoration?

Feel free to use whipped cream, fruits, chocolate ganache, or even edible flowers for a beautiful presentation!