Mini Heart Cake with Chocolate Sponge

Name: Mini Heart Cake with Chocolate Sponge
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 cakes
Ingredients: 1 cup all-purpose flour; 3/4 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup unsweetened cocoa powder; 2 tablespoons heavy cream; 1 teaspoon vanilla extract

Highlighted under: Delightful Bakes

I absolutely adore baking delicious treats, and the Mini Heart Cake with Chocolate Sponge has become a favorite in my kitchen. This recipe is perfect for romantic celebrations, anniversaries, or simply to bring a smile to a loved one's face. The combination of rich chocolate with a light, fluffy sponge creates a delightful dessert that feels extra special. Plus, it’s small enough to share or savor on your own. Let me guide you through this sweet, heart-shaped indulgence that’s easier than you might think!

Created by

Rowena Clarke

Last updated on 2026-01-13T06:16:13.890Z

When I first attempted this Mini Heart Cake, I was surprised at how easily it came together. The chocolate sponge is wonderfully moist, and the heart shape makes it visually charming. I found that mixing in a bit of espresso powder enhances the chocolate flavor without overpowering it, leading to a truly decadent bite.

For the best results, I highly recommend letting the cakes cool completely before frosting. This prevents the frosting from melting and helps achieve that perfect, smooth finish. The contrast of the fluffy sponge with rich chocolate frosting creates a delightful experience that keeps friends and family coming back for more!

Why You'll Love This Recipe
Heart-shaped design adds a personal touch to any occasion
Decadent chocolate flavor paired with a light, airy sponge
Easy to make, yet stunning enough for special celebrations

The Importance of Proper Mixing

When combining the wet and dry ingredients, it's important not to overmix. Overmixing can lead to a dense, gummy cake rather than the light, airy texture we want in our Mini Heart Cakes. Mix until the ingredients are just combined, which should take about 30 seconds to a minute. You might still see a few streaks of flour, and that's totally fine as it will continue to blend during baking.

If you’re looking to enhance the flavor profile, consider adding a tablespoon of strong brewed coffee to the wet mixture. Coffee intensifies the chocolate flavor without overpowering the cake, making it richer and more complex. It’s a simple adjustment that can elevate the overall tasting experience.

Frosting Tips for a Beautiful Finish

When preparing the chocolate frosting, make sure your butter is at room temperature and thoroughly softened, as this will yield a smooth, creamy consistency. If your butter is too cold, the frosting may become lumpy. If you happen to overbeat the frosting, it might become too soft. To fix this, simply chill it for a few minutes to firm it up, and then re-mix gently until it reaches the desired consistency.

For a decorative touch, you can add a pinch of sea salt to the frosting or some mini chocolate chips on top after frosting. This not only enhances the flavor but also adds a beautiful contrast to the rich chocolate on your cakes. To create an even more festive look, you could use a piping bag fitted with a star tip for a professional finish.

Make-Ahead and Storage Suggestions

The Mini Heart Cakes can be baked a day in advance and stored in an airtight container at room temperature. This allows the flavors to meld and will not compromise the texture of the sponge. Just ensure they cool completely before storing to prevent moisture buildup inside the container, which can make them soggy.

If you want to prepare the frosting ahead of time, you can refrigerate it in an airtight container for up to one week. When ready to use, allow it to come to room temperature and re-whip it for a smooth spread. Consider freezing any leftover frosting; it can be stored for up to three months and still maintain its delicious flavor.

Ingredients

For the Chocolate Sponge

1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Chocolate Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions

Steps

Prepare the Baking Pans

Preheat your oven to 350°F (175°C). Grease and flour two mini heart-shaped cake pans.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Combine the Wet Ingredients

In a large bowl, combine the melted butter, eggs, vanilla extract, and buttermilk. Mix until smooth.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated.

Bake the Cakes

Divide the batter evenly between the prepared cake pans and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Once cooled, beat together the frosting ingredients and frost the mini cakes.

Enjoy!

Pro Tips

For an extra touch, consider adding fresh fruit or chocolate shavings on top of the frosted cakes before serving.

Ingredient Substitutions

If you need a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. This will work well without altering the taste much but ensure that you're using a product that includes xanthan gum, which helps create a similar texture to traditional flour. Additionally, if you're dairy-free, coconut milk can be a great substitute for buttermilk.

For a healthier twist, consider replacing half the sugar with a natural sweetener like maple syrup or honey. Just remember to reduce the liquid ingredients slightly, as these substitutes introduce more moisture into the batter. This will allow you to maintain the right consistency for your chocolate sponge cake.

Serving and Presentation Ideas

To make serving extra special, consider placing each mini heart cake on a decorative dessert plate or a small wooden board for a rustic touch. Garnish with fresh berries like raspberries or strawberries, which not only add a pop of color but also a refreshing tartness that pairs delightfully with chocolate.

You can also serve these cakes with a dollop of whipped cream or a scoop of vanilla ice cream to balance the rich chocolate flavor. Drizzling a bit of chocolate sauce or caramel over the top before serving adds an elegant finishing touch that makes each bite even more indulgent.

Questions About Recipes

→ Can I make this cake in advance?

Absolutely! You can bake the cakes a day ahead and keep them covered at room temperature. Frost just before serving for the best texture.

→ How can I store leftover cakes?

Store any leftovers in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving.

→ Can I use other shapes for the cake?

Yes! This recipe works well with different shaped pans. Just adjust the baking time as necessary.

→ What can I substitute for buttermilk?

You can substitute with a mixture of milk and vinegar or lemon juice. Just add 1 tablespoon of either to 1/2 cup of milk and let it sit for about 5 minutes.