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: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/4 cup unsalted butter, softened; 1/2 cup milk; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking powder; 1/4 tsp salt; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 cup fresh raspberries; 1 tsp lemon juice; Fresh raspberries; Mint leaves; Edible flowers (optional)

Highlighted under: Classic Planning

I absolutely adore making this Mini Heart Cake with Raspberry Cream, especially for special occasions when I want to impress my loved ones. The tender cake combined with the fruity raspberry cream creates a delightful balance of flavors that never fails to please. Whether it's a birthday, anniversary, or just a sweet treat, this cake certainly steals the show. I love how easy it is to make yet how elegant it looks, making it perfect for any celebration or even just a cozy afternoon tea with friends.

Created by

Jemima Fox

Last updated on 2026-01-12T01:37:35.751Z

From the first slice to the last crumb, making a Mini Heart Cake with Raspberry Cream was an enjoyable experience. I was inspired by the vibrant colors and delicious flavors, which made it the perfect dessert for my special gathering. I knew I wanted to create something unique that not only tasted great but also looked stunning on the table.

The method worked beautifully as I decided to use fresh raspberries in the cream. Their tartness perfectly complemented the sweetness of the cake, and this combination stood out. A little tip: let the cake chill before decorating to ensure the cream sets well for a more polished presentation.

        Why You'll Love This Recipe
        Delicate heart shape that adds a personal touch
Velvety raspberry cream that's both sweet and tangy
A show-stopping dessert that's surprisingly easy to make

      

Perfecting the Heart Shape

Using a heart-shaped pan is key to achieving that romantic touch. If you don’t have one, you can improvise with a round pan and carve the shape out after baking. Just ensure that the batter is evenly spread to prevent uneven rising. This also means your baking time could vary slightly, so keep an eye on it and start checking for doneness a couple of minutes earlier if you use a different pan.

Before pouring the batter, lightly grease your heart-shaped cake pan and consider dusting it with flour to ensure an easy release after baking. Inverting the pan should reveal a smooth exterior if done correctly. If the edges stick, gently run a butter knife around them to loosen the cake.

Whipping the Raspberry Cream

For the raspberry cream, achieving the right consistency is crucial for both flavor and presentation. When whipping the heavy cream, use a chilled bowl and beaters to help the cream whip up more quickly and maintain its structure. It should be whipped until stiff peaks form but be cautious not to over-whip, as it can turn grainy and may separate.

Incorporating fresh raspberries into the cream adds a burst of color and flavor. I recommend lightly mashing some raspberries before folding them in; this allows their juices to infuse the cream beautifully while keeping some whole for texture. This not only enhances the taste but also adds visual appeal to your dessert.

Ingredients

For the Cake:

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

For the Raspberry Cream:

1 cup heavy whipping cream
1/4 cup powdered sugar
1 cup fresh raspberries
1 tsp lemon juice

For Decoration:

Fresh raspberries
Mint leaves
Edible flowers (optional)

Make sure all your ingredients are at room temperature for the best results.

Instructions

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 eggs one at a time, mixing well after each addition, followed by the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with milk, and mix until combined.

Bake the Cake

Pour the batter into a heart-shaped cake pan and smooth the top. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.

Make the Raspberry Cream

In a bowl, combine the heavy whipping cream, powdered sugar, and lemon juice. Whip until stiff peaks form. Gently fold in the fresh raspberries, being careful not to break them apart.

Assemble the Cake

Once the cake is completely cool, slice it in half horizontally. Spread a generous layer of raspberry cream on the bottom layer, place the top layer back on, and cover the entire cake with the remaining raspberry cream.

Decorate and Serve

Garnish the top of the cake with fresh raspberries, mint leaves, and edible flowers if using. Slice and serve this delightful heart-shaped treat to your loved ones!

Enjoy your creation and share it with those you love!

Pro Tips

For an extra touch, consider adding a splash of raspberry liqueur to the cream for a more intense flavor. Keep the cake refrigerated until serving to maintain its freshness.

Serving Suggestions

This Mini Heart Cake is versatile in presentation. Serve it on a beautiful cake stand to highlight its delicate shape, and consider pairing it with a dusting of powdered sugar or a drizzle of chocolate sauce for added flair. I often serve it with a side of extra raspberry sauce, which really elevates the dish when poured over the slices at the table.

To create a more indulgent experience, add a scoop of vanilla or chocolate ice cream beside each slice. The cold creaminess contrasts nicely with the fluffy cake and rich raspberry cream, enhancing the overall dessert experience.

Storage Tips

If you don’t finish the cake in one sitting, you can store the leftover slices in an airtight container in the refrigerator for up to three days. However, keep in mind that the cream may soften over time. If possible, store the cake and cream separately and assemble just before serving to maintain texture.

For longer storage, you can freeze slices of the cake. Wrap each piece in plastic wrap followed by aluminum foil to prevent freezer burn, and it should last for about one month. To enjoy later, simply thaw in the refrigerator overnight before serving. It's a great way to prepare ahead for special occasions or receive unexpected guests!

Questions About Recipes

→ Can I use frozen raspberries for the cream?

Absolutely! Just make sure to thaw and drain any excess liquid before using.

→ How can I make this cake gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free as well.

→ How long will the cake stay fresh?

The cake will stay fresh for 2-3 days if stored in an airtight container in the refrigerator.

→ Can I make the cake ahead of time?

Yes, you can bake the cake in advance and store it wrapped in plastic wrap in the fridge. Assemble it with the cream just before serving.