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

Highlighted under: Baking & Desserts

I love making desserts that are both delicious and charming, and this Mini Heart Cake with Raspberry Cream fits the bill perfectly! The heart shape makes it an adorable choice for any romantic celebration or just a sweet treat to brighten your day. With layers of moist cake and luscious raspberry cream, it’s a delightful indulgence that impresses. Plus, the vibrant raspberry flavor beautifully contrasts with the soft, sweet cake, making each bite a memorable experience.

Created by

Vivienne Cole

Last updated on 2026-01-13T05:04:21.794Z

When I first crafted this Mini Heart Cake, I wanted to create something truly special. The raspberry cream adds a unique twist, combining tartness with sweetness. The real secret lies in the quality of the raspberries; using fresh berries makes a world of difference in flavor!

As I experimented with different techniques, I discovered that chilling the cake before adding the cream gives a lovely texture that holds its shape beautifully. Each layer is a labor of love, and I can't wait for you to try this scrumptious cake!

        Why You'll Love This Recipe
        Stunning presentation that impresses guests
Bursting with fresh raspberry flavor
Perfect for romantic occasions and celebrations

      

Crafting the Perfect Cake Layers

The heart of this Mini Heart Cake lies in its cake layers. To ensure a perfect rise, it’s essential to properly cream the butter and sugar until it is light and fluffy, which typically takes about 3-5 minutes. Make sure your butter is at room temperature to achieve that desirable texture. The eggs should be added one at a time, fully incorporating each before adding the next; this helps to emulsify the mixture and traps air for a lighter cake.

When mixing the dry and wet ingredients, be careful not to overmix. Mixing until just combined minimizes gluten formation, leading to a tender crumb. If you're looking to add a twist to your cake, consider infusing the milk with lemon zest or almond extract for subtle flavor variations. Remember that monitoring the baking time is crucial; start checking for doneness a couple of minutes before the 25-minute mark by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.

Making Decadent Raspberry Cream

For the raspberry cream, the quality of your raspberries significantly impacts the final flavor. Choose plump, ripe raspberries; they should be fragrant and vibrant in color. If fresh raspberries are unavailable, you can substitute with frozen ones—just be sure to thaw and drain them well to prevent excess moisture in the cream. The combination of heavy whipping cream and powdered sugar creates a beautifully fluffy texture; beating it until soft peaks form will give it the perfect consistency for spreading and decorating.

I recommend using a chilled mixing bowl and beaters to achieve maximum fluffiness in your cream. Start beating on medium speed, then increase to high as the cream begins to thicken. Keep an eye on it, as overwhipping can lead to a grainy texture. If you want to add a pop of color, consider folding in a few extra crushed raspberries after the cream reaches soft peaks for a marbled effect that also enhances the raspberry flavor.

Tips for Assembling and Serving

To assemble your Mini Heart Cake, ensure that both layers are completely cool to prevent the raspberry cream from melting. Use an offset spatula for smooth spreading; it allows for precision and control, ensuring even layers of cream between the cakes. Don’t skimp on the raspberry cream in between layers, as it provides a delightful contrast with the cake's sweetness and adds moisture. When coating the entire cake, starting from the top and working your way down tends to yield the best results.

For serving, consider pairing the cake with a side of fresh berries and a drizzle of raspberry sauce for an extra touch of elegance. This cake stores well in the refrigerator for up to three days, but I recommend enjoying it soon after assembly for the best texture. If making ahead, store the cake layers separately and frost just before serving to maintain the cake's moistness and the cream's lightness.

Ingredients

Gather your ingredients for this delightful cake.

For the Cake

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

For the Raspberry Cream

1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 cup fresh raspberries
1 tsp vanilla extract

Now that you have collected all the ingredients, let’s get baking!

Instructions

Follow the steps below to create your beautiful Mini Heart Cake.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together 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 milk and vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until combined.

Bake the Cakes

Pour the batter into heart-shaped cake pans and smooth the tops. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Raspberry Cream

In a mixing bowl, combine the heavy whipping cream, powdered sugar, vanilla extract, and fresh raspberries. Beat on medium-high speed until soft peaks form. Be careful not to overwhip; you want it fluffy, not grainy.

Assemble the Cake

Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous layer of raspberry cream on top. Add the second layer and cover the entire cake with the remaining raspberry cream. Decorate with extra raspberries if desired.

Slice and serve your beautiful Mini Heart Cake, enjoying every delicious bite!

Pro Tips

For added flavor, you can drizzle some chocolate ganache over the raspberry cream before serving.

Ingredient Substitutions

If you're looking to make this Mini Heart Cake gluten-free, you can substitute the all-purpose flour with a blend of gluten-free flour intended for baking. Just ensure it contains xanthan gum; if not, add 1/4 teaspoon per cup of gluten-free flour. As for the sugar, you can use coconut sugar for a lower-glycemic option, which will give the cake a slightly darker color but a similar sweetness.

For a dairy-free version, replace the unsalted butter with a plant-based butter alternative and the heavy cream with coconut cream. Just chill a can of full-fat coconut milk overnight and use the cream that separates at the top for subtly flavored raspberry cream. Also, ensure that any dairy-free milk used maintains a similar fat content for comparable moisture levels.

Storage Tips

This Mini Heart Cake can be stored in an airtight container in the refrigerator for up to three days. If you anticipate leftovers, consider freezing individual slices instead of the whole cake. Wrap each slice in plastic wrap and then foil to prevent freezer burn; they can last up to 2-3 months. To thaw, place the slices in the refrigerator overnight before serving, which preserves the cream's fluffy texture.

If you prefer to make the cake layers ahead of time, bake and cool them, then wrap each layer tightly in cling film. They can be refrigerated for up to a week or frozen for months. Just ensure they are fully cooled to avoid condensation, which can lead to soggy layers upon thawing.

Creative Variations

Feel free to experiment with the flavors of the cake and cream; for a twist, try adding lemon zest or almond extract to the cake batter for a refreshing aroma. For the raspberry cream, consider swirling in a bit of lemon curd or using pureed strawberries alongside the raspberries for a mixed berry flavor profile. This can bring an exciting brightness to the dessert.

To level up the presentation, you could even stack multiple heart layers with different flavors. Incorporating vanilla, chocolate, or a funfetti layer will create a visually stunning cake, perfect for celebrations or gatherings. Don’t hesitate to decorate with edible flowers or gold leaf for a touch of glam!

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

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

→ What if I don’t have heart-shaped pans?

You can use round cake pans and cut the shapes after baking. Just use a heart-shaped template!

→ How should I store the cake?

Store the cake in the refrigerator, covered, for up to 3 days.

→ Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend.