Mini Heart Cake with Raspberry Cream

Name: Mini Heart Cake with Raspberry Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1/4 cup plain yogurt; 1 cup heavy cream; 1/4 cup powdered sugar; 1/2 cup fresh raspberries; 1 teaspoon vanilla extract

Highlighted under: Soft Planning

I adore baking, and when I discovered how easy it is to make these Mini Heart Cakes topped with luscious Raspberry Cream, I couldn't resist! Each bite of these delightful cakes is a perfect balance of sweetness and tartness. The raspberry cream not only adds a beautiful color but also a refreshing flavor that complements the soft cake perfectly. Whether for a romantic occasion or a fun gathering, these mini cakes are sure to impress and satisfy every guest's sweet tooth with their charming presentation and delightful taste.

Created by

Zara Ellington

Last updated on 2026-01-12T06:09:34.728Z

When I first made these Mini Heart Cakes, I was surprised by how simple yet rewarding they were. The batter comes together swiftly, and the heart-shaped molds make them adorable for any occasion, especially Valentine’s Day. The key is to ensure the cake is moist, which I achieve by mixing in a touch of yogurt along with the usual ingredients; it makes all the difference.

As for the raspberry cream, using fresh raspberries rather than jam really elevates the flavor. I learned to blend them just enough to maintain some texture, which adds a delightful burst of fruit in every bite. Pairing these flavors together has made them a favorite in my home!

        Why You'll Love This Recipe
        Beautiful heart shape perfect for any occasion
Fresh raspberry cream adds a tangy sweetness
Easy to make with simple ingredients

      

Understanding the Ingredients

The foundation of the Mini Heart Cakes lies in the combination of all-purpose flour, which provides structure, and the creamy personality of unsalted butter. The butter not only contributes to the cake's richness but ensures a tender crumb when creamed properly with sugar. Remember to soften your butter beforehand; this will create a light and airy batter as you incorporate air into the mix. You can also substitute half the butter with unsweetened applesauce for a lighter version that still retains moisture.

Using fresh raspberries in the cream is crucial for achieving that bright, tangy flavor. If you can't find fresh ones, frozen raspberries can work too, but ensure they are thawed and well-drained to avoid excess moisture in your cream. The heavy cream's fat content is also important; it needs to be at least 36% for the well-whipped consistency that stands up nicely when folded with the berries.

Perfecting Your Technique

When mixing your cake batter, be cautious not to overmix after adding the dry ingredients. Overmixing can lead to tough cakes because it develops gluten in the flour. Mix just until the ingredients are incorporated and you see no dry flour remaining. Your batter should appear smooth, and should drop easily from a spoon but hold its shape when piped into molds.

Baking times can vary based on your oven's efficiency. Start checking the cakes at around 18 minutes to prevent overbaking. You're looking for a golden edge and a springy touch when pressed. A toothpick inserted should come out clean, but avoid testing in the center where moisture can linger. If your cakes are doming too much, try reducing the oven temperature by 25°F (about 15°C) on your next attempt.

Ingredients

Gather these ingredients to create delicious Mini Heart Cakes topped with Raspberry Cream:

For the Cake

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

For the Raspberry Cream

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

Make sure you have all these ingredients ready before starting your baking adventure!

Instructions

Follow these steps to bake and assemble your Mini Heart Cakes:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, combining until just mixed.

Bake the Cakes

Pour the batter evenly into greased heart-shaped molds. Bake in the preheated oven for 20 minutes, or until a toothpick inserted comes out clean. Let them cool completely.

Make the Raspberry Cream

While the cakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the fresh raspberries.

Assemble and Serve

Once the cakes are cool, carefully remove them from the molds and place them on serving plates. Top each heart cake generously with the raspberry cream and a few additional raspberries for garnish.

Enjoy your lovely Mini Heart Cakes with Raspberry Cream!

Pro Tips

For the best results, make sure your butter is at room temperature and whip the cream until it's just at soft peaks to avoid it turning into butter.

Storage and Serving Suggestions

These Mini Heart Cakes are perfect for making ahead of time. Store cooled cakes in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. If you want to freeze them, wrap each cake individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to three months, making them a convenient option for when you want a sweet treat without the fuss of baking fresh cakes.

When ready to serve, consider dusting the raspberry cream with a light sprinkle of cocoa powder or a drizzle of chocolate sauce for an extra touch. You might also experiment by layering the raspberry cream with additional fresh fruit or crushed nuts to provide a variety of textures that enhance the overall presentation.

Troubleshooting Tips

If your raspberry cream isn’t whipping up as desired, ensure that your heavy cream is well-chilled. Warmer cream won't whip properly. If you find the cream too stiff after adding the raspberries, a splash of milk can help you achieve the desired consistency.

In case the cakes stick to your molds, ensure they are adequately greased before pouring in the batter. Parchment paper circles on the base of the molds can also help in easy removal. If your cakes are a bit dry, serve them with a drizzle of raspberry syrup or a dollop of yogurt to add moisture and enhance the flavor profile.

Questions About Recipes

→ Can I use frozen raspberries for the cream?

Yes, you can use frozen raspberries, but make sure to thaw them and drain any excess moisture before using.

→ How can I store leftover cakes?

Store any leftover cakes in an airtight container in the refrigerator for up to 2 days.

→ Can I substitute the all-purpose flour with a gluten-free alternative?

Absolutely! A gluten-free all-purpose flour blend works well as a substitute in this recipe.

→ Is it possible to make the cakes ahead of time?

Yes! You can bake the cakes a day in advance. Just add the raspberry cream topping right before serving.