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 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup milk; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 cup fresh raspberries; 1 teaspoon vanilla extract

Highlighted under: Easy Baking Favorites

I absolutely adore making these Mini Heart Cakes with Raspberry Cream for special occasions. Their petite size makes them perfect for sharing, and the combination of fluffy cake and tangy raspberry cream is simply irresistible. Each time I bake them, my kitchen fills with the sweet aroma of vanilla and berries, bringing back delightful memories. Plus, they’re surprisingly easy to whip up, allowing me to impress my guests without spending all day in the kitchen. Trust me, these little delights will steal the show at your next gathering!

Created by

Lucy Thompson

Last updated on 2026-01-12T05:25:34.480Z

When I first tried making Mini Heart Cakes, I was overjoyed at how they turned out. The raspberry cream adds a delightful tartness that perfectly complements the sweetness of the cake. I learned that incorporating fresh raspberries into the cream elevates the flavor remarkably, and it’s a great way to showcase seasonal fruits.

After a few tweaks, I discovered that allowing the cakes to cool completely before decorating prevents the cream from sliding off. I also experimented with different garnishes and found that a few extra raspberries on top make for a stunning presentation!

Why You'll Love This Recipe
Cute and charming heart shape that's perfect for gifting
Deliciously creamy raspberry filling that bursts with flavor
Easy to customize with other flavors and toppings

Mastering the Mini Heart Cakes

To achieve the perfect texture for your Mini Heart Cakes, be sure to properly cream the butter and sugar until light and fluffy. This step incorporates air into the batter, which is crucial for a light and airy cake. If the butter is too cold, it won’t cream well; you should aim for soft, room temperature butter. Additionally, only mix the dry ingredients into the wet until just combined; overmixing will lead to a dense cake.

Using mini heart-shaped cake pans not only enhances the visual appeal but also ensures even baking. If you don’t have these pans, you could use a cupcake pan with heart-shaped liners, which work in a pinch. Keep an eye on the baking time—20 to 25 minutes is ideal, but always check for doneness by inserting a toothpick; it should come out clean with a few moist crumbs attached. If the edges are golden brown yet the center feels soft, it’s best to remove them to prevent overbaking.

Delicious Raspberry Cream Techniques

When preparing the raspberry cream, using heavy whipping cream is key to achieving that luscious, fluffy texture. Ensure that both your mixing bowl and beaters are chilled, which helps the cream whip up quicker and results in a more stable frosting. Start at a low speed to prevent splatters, then gradually increase to medium-high until soft peaks form, which typically takes about 3 to 5 minutes. The addition of powdered sugar provides not only sweetness but also contributes to the cream's structure.

For the raspberry component, opting for fresh raspberries ensures vibrant flavor and texture. If you find the raspberries are very soft or overly ripe, make sure to handle them gently when folding into the whipped cream to prevent them from becoming mushy. Using frozen raspberries is doable, but ensure they are completely defrosted and drained of excess moisture; otherwise, the cream can become too watery.

Ingredients

For the Cake

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

For the Raspberry Cream

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

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and milk. Gradually add the dry ingredients to the wet mixture, combining until smooth.

Bake the Cakes

Pour the batter into greased mini heart-shaped cake pans. Bake for 20-25 minutes or until a toothpick inserted into 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, beat the heavy whipping cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the fresh raspberries, being careful not to overmix so that the berries remain intact.

Assemble the Cakes

Once the cakes are completely cooled, slice the tops off if needed to create a flat surface. Fill a piping bag with the raspberry cream and pipe a generous swirl on top of each heart cake. Optionally, garnish with extra raspberries and dust with powdered sugar before serving.

Pro Tips

For an extra touch, you can drizzle melted chocolate over the raspberry cream or use a fruit puree as a base. These cakes also freeze well, making them great for unexpected guests.

Serving Suggestions

These Mini Heart Cakes are delightful on their own but can be elevated with a few serving ideas. Consider pairing them with a drizzle of chocolate sauce or a dollop of vanilla ice cream. Adding a sprig of fresh mint can also enhance the dish's presentation while introducing a refreshing flavor contrast. For gatherings, serve them on a tiered cake stand to create a beautiful centerpiece that draws attention.

If you’re preparing these cakes for a special occasion, make them even more festive with toppings. Sprinkle some crushed pistachios or walnuts on top of the raspberry cream for added texture and flavor. Edible flower petals provide a stunning and romantic visual appeal—make sure they are food-safe, such as pansies or violets.

Make-Ahead and Storage Tips

You can bake the Mini Heart Cakes a day in advance, allowing you to save time on the event day. Store the cooled cakes in an airtight container at room temperature. If you prefer to freeze them, wrap each cake individually in plastic wrap and place them in a freezer-safe bag; they can last up to three months in the freezer. Thaw at room temperature before frosting.

When it comes to the raspberry cream, it’s best when made fresh, but if you need to prepare it ahead, store it in an airtight container in the fridge for up to two days. Be sure to whip it again briefly before piping to restore its texture. If the cream starts separating, a gentle re-whip should help bring it back together, making it ready for your beautiful mini cakes.

Questions About Recipes

→ Can I use frozen raspberries for the cream?

Yes, but thaw and drain them first to prevent excess moisture in the cream.

→ How long do these cakes stay fresh?

They are best enjoyed within 2-3 days, but you can freeze them for up to a month.

→ Can I make these cakes ahead of time?

Absolutely! You can prepare the cakes a day in advance and assemble them on the day of serving.

→ What can I substitute for the flour?

For a gluten-free option, try using almond flour or a gluten-free all-purpose blend.