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 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 heavy cream; 1/2 cup raspberry puree (fresh or frozen); 2 tbsp powdered sugar; 1 tsp vanilla extract; Fresh raspberries; Mint leaves

Highlighted under: Modern Baking Collection

I absolutely adore this Mini Heart Cake with Raspberry Cream! From the moment I began experimenting with it, the delightful combination of flavors took me by surprise. The rich, moist cake pairs beautifully with the light and airy raspberry cream, making it an ideal dessert for special occasions or just to treat myself. With a little bit of zest and creativity, I transformed simple ingredients into an adorable treat that's as pleasing to the eye as it is to the palate. I can't wait for you to try making this charming cake yourself!

Created by

Ophelia Turner

Last updated on 2026-01-12T00:25:38.259Z

When I first made this Mini Heart Cake with Raspberry Cream, it was a delightful challenge that quickly became a favorite. The layers of fluffy cake and the vibrant raspberry cream truly impressed my friends and family. What makes this recipe special is the fresh berries I used, which added a natural sweetness and tang that perfectly complemented the cake’s richness.

To ensure my cream came out perfectly light and fluffy, I whipped the heavy cream until it formed stiff peaks before gently folding in the raspberry puree. This technique kept the cream airy and light, creating a heavenly texture that everyone raved about. I guarantee that once you try this cake, it will become a beloved recipe in your collection!

Why You'll Love This Recipe
Adorable heart shape perfect for any celebration
Light and fluffy raspberry cream balances the cake's richness
Simple steps make it achievable for bakers of all levels

Perfecting the Cake Texture

The key to achieving a perfectly moist cake lies in the creaming process. When you cream the softened butter and sugar together, continue mixing until the mixture is light and fluffy. This step traps air, which helps the cake rise beautifully in the oven. Keep an eye on your mixing time; it usually takes about 3-5 minutes until you see a pale and creamy texture.

Another crucial tip is to measure your flour correctly. Too much flour can lead to a dense cake. I recommend using the spoon-and-level method: fluff the flour in its container, spoon it into your measuring cup, and then level it off with a straight edge. This technique will ensure your cake doesn't turn out dry or overly dense.

Understanding the Raspberry Cream

Whipping the heavy cream to stiff peaks is essential for a light and airy raspberry cream. Make sure your cream is cold, as this helps it whip up faster and holds the air better. I prefer using a chilled bowl and beaters, which can significantly enhance the whipping process. If you see the cream becoming grainy, you may have overwhipped it, which can lead to butter forming.

When adding the raspberry puree, I recommend folding it in gently to maintain the fluffy texture of the whipped cream. Overmixing can deflate the cream and lessen its airy quality. The vibrant color of the raspberry will also create a beautiful contrast against the cake, making each slice visually appealing.

Decorating Your Mini Heart Cake

When it comes to the decoration, fresh raspberries not only enhance the flavor but also add a pop of color. When selecting raspberries, look for bright, plump berries with a fragrant aroma. If storing your cake, hold off on adding the berries until just before serving to ensure they stay fresh and vibrant.

For an extra touch, consider adding a dusting of powdered sugar over the top of the cake before serving. This little detail can elevate the presentation and create an elegant look. You could also customize your decorations with other berries or edible flowers to match your occasion and bring your personality into the dessert.

Ingredients

Gather your ingredients to make this delightful 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 heavy cream
1/2 cup raspberry puree (fresh or frozen)
2 tbsp powdered sugar
1 tsp vanilla extract

For decoration:

Fresh raspberries
Mint leaves

With your ingredients ready, it’s time to start baking!

Instructions

Follow these simple steps to create your Mini Heart Cake with Raspberry Cream!

Prepare the cake batter

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

Bake the cake

Pour the batter into a greased heart-shaped cake pan and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the raspberry cream

In a mixing bowl, whip the heavy cream until it forms stiff peaks. Gently fold in the raspberry puree, powdered sugar, and vanilla extract until just combined. Be careful not to overmix!

Assemble the cake

Once the cake has cooled, slice it in half horizontally. Spread a generous layer of raspberry cream in between the two layers and then frost the top and sides of the cake with the remaining cream.

Decorate and serve

Garnish the cake with fresh raspberries and mint leaves. Slice into heart-shaped pieces and serve! Enjoy your creation!

Now you’re ready to impress with your beautiful and delicious Mini Heart Cake!

Pro Tips

For an extra touch, consider drizzling some melted chocolate over the top before serving. It adds a stunning visual and a rich flavor contrast.

Make-Ahead Tips

You can make the heart cake ahead of time and store it in the refrigerator. Once baked and cooled, wrap it tightly in plastic wrap, and it will keep well for up to three days. This approach makes it easier to whip up the raspberry cream fresh on the day you plan to serve, ensuring maximum flavor and texture.

If you have leftover raspberry cream, it can be stored in an airtight container in the refrigerator for up to 48 hours. Re-whip it briefly before using to regain its fluffy consistency if it has deflated during storage.

Scaling the Recipe

This mini heart cake can easily be doubled or even tripled for larger gatherings. Just remember to adjust your baking time accordingly; larger cakes may require an additional 5-10 minutes or more in the oven. Always check the cake's doneness by inserting a toothpick into the center, ensuring it's clean before removing it from the oven.

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Make sure to add a teaspoon of xanthan gum if your blend doesn’t already contain it, as this will help mimic the texture of wheat-based flour.

Questions About Recipes

→ Can I use frozen raspberries for the cream?

Yes, frozen raspberries work just fine! Just be sure to thaw and drain any excess liquid before pureeing.

→ How can I store the leftover cake?

Store any leftover cake in the refrigerator covered for up to three days. It’s delicious even when chilled!

→ Can I make the cake in advance?

Absolutely! You can bake the cake a day ahead and frost it the next day before serving.

→ Is there a substitute for heavy cream?

If you're looking for a lighter version, you can use whipped topping, but it won’t be as rich as fresh cream.