Mini Heart Cake with Vanilla Sponge

Name: Mini Heart Cake with Vanilla Sponge
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 cup buttermilk; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Fresh berries for decoration

Highlighted under: Baking & Desserts

I absolutely adore baking, and nothing brings me more joy than creating delightful treats like these Mini Heart Cakes with Vanilla Sponge. The process is both rewarding and therapeutic, and the best part is that they're perfect for any celebration or simply as a sweet indulgence. These little cakes are moist, fluffy, and bursting with a rich vanilla flavor that everyone loves. Each bite feels like a warm hug, making them a favorite for special occasions or a delightful afternoon treat.

Created by

Marley Quinn

Last updated on 2026-01-06T00:40:15.401Z

When I first decided to make these Mini Heart Cakes, I knew I wanted to perfect a vanilla sponge that was light and airy, yet moist enough to hold a decorative frosting. After several attempts, I found that gently folding the whipped egg whites into the batter made all the difference, giving the cakes that airy texture I craved. It’s essential to be patient during this step!

To elevate the flavor, I added a hint of almond extract, which complements the vanilla beautifully and adds an unexpected depth that surprised my friends. Everyone loved the heart shape, too; they made for an adorable centerpiece at our gathering!

        Why You'll Love This Recipe
        Cute heart shape that makes any occasion special
Fluffy vanilla sponge with a subtle hint of almond
Perfectly sized for a delightful single serving

      

Understanding the Ingredients

The choice of butter in this recipe is crucial for achieving a rich flavor and tender texture. Opting for unsalted butter not only allows you to control the salt levels but also enhances the sweetness of the cake. High-quality vanilla extract will provide a robust flavor that complements the almond extract beautifully. If you're in a pinch, a clear vanilla extract can be a suitable substitute, but the depth of flavor may not be as pronounced.

Buttermilk plays a pivotal role in the moisture content of the cakes, creating a tender crumb. If you don’t have buttermilk on hand, a mix of whole milk and a tablespoon of vinegar or lemon juice can be an excellent substitute. Just let the mixture sit for about 5 minutes to thicken before adding it to your batter, ensuring that your cakes remain light and fluffy.

Baking Tips for Perfect Mini Cakes

When baking your mini heart cakes, keep a close eye on them during the last few minutes of baking. Since mini cakes can bake faster than standard-sized cakes, check for doneness about 18 minutes in by inserting a toothpick into the center; it should come out clean or with just a few crumbs. This prevents overbaking, which can result in a dry texture.

Cooling the cakes in the pans for about 10 minutes before transferring them to a wire rack is essential. This step allows the cakes to set and reduces the risk of them breaking apart. Make sure to run a knife around the edges to ensure they release easily. A well-cooled cake is also easier to frost, giving you a seamless finish.

Ingredients for Mini Heart Cake

Cake Ingredients

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

Frosting Ingredients

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh berries for decoration

Preparation Steps

How to Prepare the Mini Heart Cakes

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Cream the Butter

In another bowl, cream the softened butter until light and fluffy before incorporating the eggs, vanilla, and almond extracts.

Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.

Bake the Cakes

Pour the batter into the prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.

Prepare the Frosting

While the cakes cool, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Assemble the Cakes

Once the cakes are cool, spread the whipped cream frosting on top and garnish with fresh berries.

Enjoy Your Creation!

Pro Tips

Make sure not to overmix the batter to keep the sponge light and fluffy. Use room temperature ingredients for the best results.

Frosting and Decoration Insights

Whipping the cream for your frosting to soft peaks creates a light and airy texture that complements the moistness of the cakes. Be careful not to over-whip, as the cream can turn grainy and start to separate. Aim for a consistency where the cream holds its shape but is still spreadable for easy application over your cakes.

Fresh berries not only add a pop of color but also a burst of freshness that cuts through the sweetness of the frosting. Depending on the season, you can use strawberries, raspberries, or blueberries. For a festive touch, consider drizzling a bit of chocolate or fruit syrup over the top for extra flavor and visual appeal.

Storage and Make-Ahead Options

These Mini Heart Cakes can be made in advance, making them perfect for busy or special occasions. Once cooled, store them in an airtight container at room temperature for up to two days or refrigerate for up to a week. Just frost them right before serving to maintain the freshness of the whipped cream.

If you have leftover cakes or wish to make them ahead in larger batches, freeze them unfrosted. Wrap each cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you're ready to enjoy them, thaw at room temperature for about 2 hours before frosting and serving.

Questions About Recipes

→ Can I use a different flavor for the cake?

Yes, you can enhance the flavor by substituting some vanilla extract with lemon or orange zest for a citrus twist.

→ How do I store the mini cakes?

Store them in an airtight container in the refrigerator for up to three days.

→ Can I freeze the cakes?

Yes, you can freeze unfrosted cakes. Wrap them tightly and store them for up to a month.

→ What can I use instead of buttermilk?

You can make a quick buttermilk substitute by mixing one tablespoon of vinegar or lemon juice with a cup of milk and letting it sit for 10 minutes.