Mini Heart Cake with Raspberry Cream

Name: Mini Heart Cake with Raspberry Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 1/2 cup fresh raspberries; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

When I decided to make these Mini Heart Cakes with Raspberry Cream, I envisioned a delightful dessert that could capture both the eye and the taste buds. The combination of sweet, fluffy cake and tart raspberry cream is incredibly satisfying. I love how effortlessly they come together, making them perfect for any celebration or just a treat for myself. With simple ingredients and a little bit of creativity, these petite desserts bring joy to every bite, making them a cherished recipe in my collection.

Created by

Abigail Foster

Last updated on 2026-01-06T10:28:10.763Z

When making these Mini Heart Cakes, I experimented with various fillings, and the raspberry cream became an instant favorite. The tartness of the raspberries beautifully contrasts with the sweetness of the cake. I discovered that lightly whipping the cream before adding the raspberry puree gives it a delightful texture that not only enhances the flavor but also the overall presentation.

Each time I serve these cakes, I am reminded of the joy they bring to any occasion. I often recommend letting them chill for a bit before serving, as this allows the flavors to meld together beautifully, making each bite a little piece of heaven. It's a simple trick that takes them to the next level!

        Why You'll Love This Recipe
        Combines the sweetness of cake with the tartness of fresh raspberries
Versatile for any celebration or as a delightful everyday treat
Cute heart shape makes them perfect for special occasions

      

Ingredients

For the Cake

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

For the Raspberry Cream

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

Note: Adjust sugar based on the sweetness of the raspberries.

Instructions

Prepare the Cake Batter

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

Bake the Cakes

Grease heart-shaped cake molds and pour the batter into them, filling each mold about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack.

Make the Raspberry Cream

In a mixing bowl, combine fresh raspberries, powdered sugar, and vanilla extract. Use a fork to mash the raspberries into a puree. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the raspberry puree into the whipped cream until well combined.

Assemble the Cakes

Once the heart cakes are completely cooled, slice each in half horizontally. Spread a layer of raspberry cream in between the slices, then stack them back together. Top with more raspberry cream and garnish with fresh raspberries.

Chill the cakes in the fridge for at least 30 minutes before serving for a firmer texture.

Pro Tips

For an added touch, drizzle some chocolate sauce over the top before serving!

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well; just be sure to thaw and drain excess liquid before using.

→ How can I store leftover cakes?

Store any leftovers in an airtight container in the fridge for up to 3 days.

→ Can I make the batter ahead of time?

Yes, the batter can be made a day ahead and stored in the refrigerator before baking.

→ Is there a gluten-free option for this recipe?

You can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.