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 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 1/4 cup powdered sugar; 1/2 cup fresh raspberries; 1 teaspoon vanilla extract

Highlighted under: Sweet Favorites

I absolutely adore baking, and this Mini Heart Cake with Raspberry Cream is one of my favorite indulgences. The combination of soft vanilla cake, rich raspberry cream, and a lovely heart shape makes it perfect for celebrations or just to enjoy on a cozy afternoon. The recipe is straightforward, allowing anyone to create this sweet delight in about an hour. Trust me, once you try this cake, it will quickly become a cherished recipe in your collection.

Created by

Ffion Llewellyn

Last updated on 2026-01-12T07:41:35.326Z

Baking this Mini Heart Cake with Raspberry Cream is not just a treat for followers of a sweet tooth but also a playful endeavor in the kitchen. I love watching the cake turn golden as it bakes, and the moment I fold in the raspberry cream, I know I’m in for a dessert that exudes love and charm. The heart shape is perfect for so many occasions!

One key tip I've learned is to allow the cake to cool completely before adding the raspberry cream, as this ensures the cream maintains its structure and balances out the cake's sweetness. The combination truly elevates this dessert!

Why You'll Love This Recipe
Rich raspberry flavor paired with fluffy vanilla cake
Perfectly portioned for a sweet indulgence
Ideal for Valentine's Day or any romantic occasion

Mastering the Cake Batter

When making the cake batter, it's essential to cream the butter and sugar well. Aim for a light, fluffy mixture that nearly doubles in volume, as this helps create a light texture in the final cake. Use room temperature butter which incorporates air more efficiently. If you're short on time, you can microwave the butter for about 15 seconds, just until it’s softened but not melted.

Be careful not to overmix once you add the flour. Overmixing can result in a dense cake due to gluten development. Mix just until you see no dry flour; a few lumps are perfectly fine. This will ensure that the structure remains tender, perfect for a celebratory dessert.

Creating Whipped Raspberry Cream

The key to achieving the perfect raspberry cream is to ensure your heavy cream is chilled. I recommend placing your mixing bowl and beaters in the freezer for about 10-15 minutes before whipping. This cool temperature helps the cream whip up faster and achieve stiff peaks. Watch it closely to prevent over-whipping, which can turn your cream into butter.

Incorporating fresh raspberries adds not only flavor but also a lovely color and texture. If you're concerned about the seeds or want a smoother cream, feel free to puree the raspberries and fold the puree in instead, but keep in mind that this will change the texture slightly.

Tips for Assembly and Decoration

When assembling the mini heart cake, ensure both layers are completely cooled to prevent the cream from melting. If your layers are slightly domed, trim the tops for a flat surface; this will help the cake stack evenly. For a fun twist, consider layering your cream with other fillings like chocolate ganache or lemon curd for extra flavor complexity.

For decoration, beyond extra raspberries, you might dust the top with powdered sugar or add a drizzle of chocolate sauce for a touch of elegance. If you're serving on Valentine's Day or an anniversary, consider garnishing with edible flowers or heart-shaped sprinkles for that special touch!

Ingredients

For the Cake

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

For the Raspberry Cream

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

Instructions

Prepare Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, adding vanilla extract, baking powder, and salt, mixing well. Gradually mix in the flour until combined.

Bake the Cake

Pour the batter into heart-shaped cake pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack.

Make the Raspberry Cream

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the fresh raspberries.

Assemble the Cake

Once the cakes are cool, place one layer on a serving plate. Spread a generous layer of raspberry cream on top, then place the second cake layer over it. Frost the top with remaining raspberry cream and garnish with extra raspberries if desired.

Pro Tips

For an extra touch, consider drizzling white chocolate over the cake before serving for a decorative finish that complements the flavor wonderfully.

Ingredient Substitutions

If you're looking for a lighter version of this cake, consider substituting half of the all-purpose flour with almond flour for added moisture and flavor. The texture will be slightly denser but still delightful. Additionally, you can replace granulated sugar with coconut sugar for a more caramelized flavor that pairs well with the raspberries.

For a dairy-free option, substitute the unsalted butter with vegan butter and the heavy cream with coconut cream. These substitutes will maintain a creamy texture while keeping the cake vegan-friendly. However, make sure the coconut cream is chilled well before whipping.

Make-Ahead Options

You can bake the cake layers a day in advance. Once cooled, tightly wrap them in plastic wrap and store them in the refrigerator. This helps the flavors develop. Just remember to bring them to room temperature before frosting to ensure the cream adheres properly.

You can also prepare the raspberry cream a few hours ahead. Store it in an airtight container in the fridge, but be sure to give it a quick whip before using. This will restore its fluffy texture. Just avoid adding the raspberries until you are ready to assemble to keep them fresh.

Storing and Serving Suggestions

To store any leftover cake, keep it in an airtight container in the fridge for up to three days. The cake will remain moist, but the raspberry cream is best enjoyed fresh. If freezing, consider storing the cakes without cream and frost them after thawing for the best texture.

For serving suggestions, try pairing the cake with a scoop of vanilla ice cream or a drizzle of raspberry coulis for added flair. This will elevate your dessert experience and enhance the raspberry flavor, making every bite memorable.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Just ensure to thaw and drain them well to avoid excess moisture in the cream.

→ Can this cake be made ahead of time?

Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Make the cream closer to serving time for best results.

→ How do I make it gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend, maintaining the same measurements for the best results.

→ Can I use a different fruit for the cream?

Definitely! You can use strawberries, blueberries, or any fruit you prefer based on your taste.