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

Highlighted under: Delightful Bakes

I absolutely adore this Mini Heart Cake with Raspberry Cream because it's not only a delightful treat but also a heartwarming way to celebrate special moments. The combination of soft cake with a smooth raspberry cream filling creates an elegant dessert that will impress anyone. I love how each bite feels like a mini celebration, and preparing these cakes is almost as much fun as eating them! With simple ingredients and a little bit of love, you can create this charming dessert in no time.

Created by

Rowena Clarke

Last updated on 2026-01-06T11:01:17.761Z

When I first tried making this cake, I was amazed by how easy it was to create such a beautiful dessert. The raspberry cream filling adds a refreshing tang that pairs perfectly with the sweetness of the cake. I recommend using fresh raspberries for the most vibrant flavor. The heart shape elevates the dessert's presentation, making it ideal for romantic dinners or special occasions.

One trick I've learned is to chill the raspberry cream before filling the cakes. This helps it set up nicely, ensuring a firm yet creamy texture. Don't rush this step—it really makes a difference in how the layers hold together. Trust me, this cake will be a showstopper on your dessert table!

Why You'll Love This Recipe
Delicate heart shape that adds charm to any occasion
Luscious raspberry cream that balances sweetness perfectly
Easily customizable for different flavors and fillings

The Importance of Fresh Ingredients

When making the raspberry cream for this Mini Heart Cake, using fresh raspberries is crucial. Their natural sweetness and tartness really elevate the flavor profile of the cream. Frozen raspberries can work in a pinch, but they tend to be mushier and may require additional straining to remove seeds, impacting the texture. If you're sourcing fresh raspberries, look for firm berries with a vibrant color, as these are ideal for maximizing flavor.

Heavy cream is another essential ingredient, providing a rich, decadent texture that balances the tartness of the raspberries. If you’re aiming for a lighter version, you can substitute half-and-half, but keep in mind the result will be less creamy. I often recommend chilling the heavy cream before whipping, as it helps achieve a thick, stable cream that holds its shape beautifully on the cake.

Assembly Tips for a Flawless Finish

To achieve a perfect assembly, ensure the cakes are completely cooled before slicing. If they are even slightly warm, the raspberry cream can melt, leading to a messy situation. I find that using a serrated knife for slicing the cakes makes it easier to cut without crumbling the delicate layers. This technique results in neat, even layers and contributes to a professional-looking presentation once assembled.

When spreading the raspberry cream, use an offset spatula for a smooth application. Start with a thin layer to prevent the cream from spilling over the sides, and add more as needed. A tip I like is to refrigerate the assembled cake for about 30 minutes before serving, as it helps the layers meld together and makes slicing easier, providing clean-cut pieces.

Ingredients

For the Cake

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

For the Raspberry Cream

1 cup fresh raspberries
1/2 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon lemon juice

Instructions

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, combining until fully incorporated.

Bake the Cakes

Grease and flour heart-shaped cake pans. Pour the batter evenly into the prepared pans. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Raspberry Cream

In a blender, combine fresh raspberries, heavy cream, powdered sugar, and lemon juice. Blend until smooth and creamy. For a thicker consistency, refrigerate the mixture for at least 15 minutes.

Assemble the Cakes

Once cooled, carefully slice each cake layer in half horizontally. Spread a layer of raspberry cream between the cake layers, stacking them back up in their original shape. Top with additional raspberry cream and whole raspberries for decoration.

Pro Tips

For a more intense raspberry flavor, you can swirl some whole raspberries into the cream before frosting. Also, consider dusting the assembled cake with powdered sugar for an extra touch of elegance.

Flavor Variations

While the raspberry cream is delightful as is, I love experimenting with different fruits for a personalized twist. Consider using strawberries or blueberries for the cream. The process remains the same, although you may want to adjust the sugar based on the fruit’s natural sweetness. When substituting, just ensure the fruit is blended thoroughly to maintain a smooth texture.

Another variation is to add a touch of extract to the raspberry cream. A drop of almond or coconut extract can add an intriguing layer of flavor that complements the cake beautifully. However, be cautious with the amounts; start with half a teaspoon and adjust according to taste, as these flavors can quickly overpower the subtle raspberry.

Make-Ahead and Storage Tips

The Mini Heart Cakes can be made ahead of time, as they store well. Bake the cakes a day in advance, allowing them to cool completely before wrapping them tightly in plastic wrap. Store them at room temperature for up to one day or refrigerate them for a longer shelf-life. Just remember to bring them back to room temperature before serving for the best taste and texture.

As for the raspberry cream, it can be made several hours ahead of time as well. Store it in an airtight container in the refrigerator. Note that it may thicken as it sits, so you might need to whip it lightly before spreading it between the cake layers. Leftover cake can also be stored in the fridge for up to three days, making it a perfect dessert for gatherings across multiple days.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, but be sure to thaw and drain them to avoid adding excess moisture to the cream.

→ How should I store the cake?

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

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance, and prepare the raspberry cream to assemble just before serving.

→ What other fruits can I use for the cream?

You can substitute strawberries, blueberries, or blackberries for a delicious variation.