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

Highlighted under: Basic Kitchen

I absolutely adore making sweet treats that convey love, and this Mini Heart Cake with Raspberry Cream is my go-to for special occasions. The delicate heart shape makes it adorable, while the raspberry cream adds a refreshing twist to each bite. I’ve found that the combination of fresh raspberries and rich cream creates a heavenly balance of flavors. Whether it's for a romantic dinner or a friends’ gathering, this cake is sure to impress everyone. It’s a perfect balance of light and indulgent, and I can guarantee you won’t want just one slice!

Created by

Gemma Hollis

Last updated on 2026-01-12T01:45:34.282Z

When I first tried making this Mini Heart Cake with Raspberry Cream, I was pleasantly surprised by how effortlessly it came together. The cake's tender crumb pairs beautifully with the bright acidity of the raspberries, creating a flavor profile that’s both refreshing and indulgent. I discovered that using fresh raspberries instead of preserves not only improves the taste but also adds an inviting color that catches the eye.

I like to serve this cake with a dusting of powdered sugar and extra raspberries on the side for a more festive presentation. It’s the perfect dessert for a loved one or a sweet treat to share with friends. Plus, the heart shape makes it a wonderful option for anniversaries or Valentine's Day celebrations!

        Why You'll Love This Recipe
        Adorable heart shape perfect for romantic occasions
Fresh raspberry cream adds a delightful tartness
Light and fluffy texture that feels indulgent yet not heavy

      

The Importance of Fresh Ingredients

When making the Mini Heart Cake with Raspberry Cream, using fresh ingredients is crucial. Fresh raspberries not only enhance the flavor but also provide a beautiful burst of color and texture. Opt for plump, ripe raspberries that are deep red and fragrant. Avoid any that are mushy or have mold, as these can detract from the overall taste and presentation of your cake.

In addition to the raspberries, ensure that your butter is softened to room temperature for the cake batter. This makes it easier to cream with sugar, leading to a light and fluffy cake. If you're short on time, you can cut the butter into smaller pieces and microwave it for just a few seconds, checking frequently to avoid melting.

Layering Techniques for a Stunning Presentation

When it comes to assembling the cake, evenly layer the raspberry cream between the cooled cakes for both aesthetic appeal and flavor distribution. Use an offset spatula to spread the cream smoothly, ensuring it reaches the edges of the cake. This not only enhances presentation but also allows each slice to capture that delightful raspberry flavor.

Consider using a piping bag fitted with a star tip for the top layer of raspberry cream. This adds a decorative touch and makes it easier to control the amount of cream you use. If you have any extra raspberries, scatter them artfully on top for a pop of color and visual interest, appealing to taste as well as to the eyes.

Serving and Storage Tips

The Mini Heart Cake shines when served the same day it’s made. However, if you wish to prepare it ahead of time, store the cake layers separately from the cream in the refrigerator. This prevents the cake from becoming soggy and helps the raspberries maintain their texture. Assemble the cake within a few hours of serving for the best results.

You can also freeze the cake layers if you plan to make them well in advance. Wrap them tightly in plastic wrap and place them in an airtight container. When you're ready to use them, let the layers thaw in the fridge overnight. Once thawed, you can layer them with fresh raspberry cream and enjoy a springtime dessert even in the chill of winter.

Ingredients

Gather all of your ingredients before you start to ensure a smooth baking process!

For the Cake

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

For the Raspberry Cream

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

Make sure to sift the dry ingredients to avoid any lumps in the cake batter.

Instructions

Follow these steps carefully to achieve the best results for your Mini Heart Cake!

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease your heart-shaped cake pans.

Mix the Batter

In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs, milk, and vanilla, mixing until smooth. Gradually add the flour, baking powder, and salt until just combined.

Bake the Cakes

Pour the batter into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.

Make the Raspberry Cream

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

Assemble the Cake

Once the cakes are cooled, layer them with the raspberry cream in between. Top with more raspberry cream and fresh raspberries.

For the best flavor, let the cake chill in the fridge for at least an hour before serving.

Pro Tips

Using fresh raspberries not only enhances the flavor but also adds a beautiful touch to the cake's presentation. Additionally, chilling the cream briefly can help it maintain its shape better when layered.

Troubleshooting Common Issues

If your cake doesn’t rise as expected, double-check that your baking powder is fresh. Old or inactive baking powder can lead to dense cakes. When measuring, ensure you’re using the correct technique: spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag, which can compact the flour and yield incorrect measurements.

Another common issue is over-whipping the cream. When making the raspberry cream, whip until stiff peaks form, but stop immediately once you see those peaks. If you whip too long, the cream can turn into butter, which ruins the silky texture you aim to achieve. If this happens, add a little more heavy cream and blend gently to reinstate the desired consistency.

Flavor Variations and Additions

For an extra twist on flavors, consider adding a splash of lemon or lime juice to the raspberry cream. This brightens the overall flavor profile and can balance the sweetness of the cake. Alternatively, folding in some finely chopped mint can add a refreshing hint that complements the raspberry beautifully.

If you want to switch up the fruit flavor, strawberries or blueberries can be used in place of raspberries. Just remember to adjust the sweetness of the cream if using a sweeter fruit. This versatility allows you to enjoy a heart-shaped cake for any occasion, with flavors that suit your preference or seasonal availability.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, frozen raspberries can be used, but they might release some moisture. Be sure to drain any excess liquid.

→ How long can I store the cake?

You can store the assembled cake in the refrigerator for up to 3 days. It’s best enjoyed fresh!

→ Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

→ What can I use instead of heavy whipping cream?

You can use a dairy-free whipped topping or whipped coconut cream as an alternative.