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: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/4 cup milk; 1 tsp vanilla extract; 1 tsp baking powder; 1/4 tsp salt; 1/4 tsp almond extract; Whipped cream; Fresh berries (strawberries, raspberries); Edible flowers (optional)

Highlighted under: Baking & Desserts

When I decided to make a Mini Heart Cake with Vanilla Sponge, I was filled with excitement. The idea of creating a delicate dessert shaped like a heart immediately appealed to me, especially for special occasions. I wanted this cake to be light and fluffy while bursting with flavor. After experimenting with various techniques, I perfected a sponge cake that is easy to prepare yet impressive in presentation. Trust me, this delightful treat will surely win the hearts of your loved ones!

Created by

Margaret Hill

Last updated on 2026-01-13T05:16:10.095Z

Creating this Mini Heart Cake has become a cherished memory for me. I meticulously tested different proportions to achieve that desired lightness in the vanilla sponge. The final version boasts a soft crumb that practically melts in your mouth, making each slice irresistible. By adding a hint of almond extract, I elevated the flavor profile, making it unique compared to standard cakes.

The best part about this cake is the visual appeal—its heart shape radiates love and makes it perfect for celebrations. I often pair it with fresh berries for an added burst of flavor. Trust me, anyone who tastes this cake will be coming back for seconds!

        Why You Will Love This Recipe
        Adorable heart shape adds a sweet touch to your celebrations
Light vanilla sponge that is fluffy and flavorful
Perfect for sharing with loved ones on special occasions

      

Perfecting the Vanilla Sponge

The key to a fluffy vanilla sponge lies in the technique used to cream the butter and sugar. It's essential to beat them until the mixture is light and airy, which typically takes 3-5 minutes with an electric mixer. This incorporation of air will ensure that your cake rises beautifully in the oven. I recommend using room temperature butter, as it incorporates more smoothly and creates a better texture.

Another integral element is the addition of the eggs. When adding them one at a time, make sure to incorporate each egg fully before adding the next. This gradual integration helps maintain the delicate air bubbles created during the creaming process. If you're looking to make this recipe dairy-free, unsweetened applesauce can be a suitable substitute for the butter, though it might alter the flavor slightly.

Baking Tips for Success

When baking the mini heart cake, using a heart-shaped pan is vital for that charming presentation, but grease it well to prevent sticking. Additionally, check for doneness by inserting a toothpick; it should come out clean, without any sticky batter. If it takes longer than 30 minutes, your oven may have hot spots; consider rotating the pan halfway through to ensure even baking.

Cooling the cake properly is just as important as baking it. Allowing it to cool in the pan for about 10 minutes helps it firm up, making it easier to transfer to the wire rack. If you accidentally left it in too long and it starts sticking, gently run a knife around the edges to release it before removing.

Ingredients

For the Vanilla Sponge

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

For the Decoration

Whipped cream
Fresh berries (strawberries, raspberries)
Edible flowers (optional)

Instructions

Prepare the Batter

Preheat the oven to 350°F (175°C). In a mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with milk, and mix until smooth.

Bake the Cake

Pour the batter into a greased heart-shaped cake pan. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Decorate the Cake

Once the cake has cooled, whip the cream until it reaches stiff peaks. Spread the whipped cream generously over the top of the cake. Garnish with fresh berries and optional edible flowers to enhance the appearance.

Pro Tips

For an extra layer of flavor, consider soaking the sponge with a light syrup made from the berries you use for decoration.

Decoration Mastery

When it comes to decorating your mini heart cake, the whipped cream should be at stiff peaks to ensure it holds its shape beautifully. If you prefer a sweeter topping, you can mix in a tablespoon of powdered sugar during whipping, but keep in mind that the sugar content can slightly change the texture. For a flavored twist, you might also consider adding a teaspoon of vanilla extract or a splash of almond extract.

Fresh berries not only add a burst of color but also a refreshing tartness that balances the sweetness of the sponge. When arranging them, think about creating clusters for a more visually appealing presentation. If edible flowers are available, they lend an elegant touch and offer subtle flavors as well.

Storage and Serving Suggestions

After decorating, if you have any leftovers, store your mini heart cake in an airtight container in the refrigerator for up to three days. Be mindful that the whipped cream may start to soften, so consume it sooner rather than later. Alternatively, if you want to make it ahead of time, you can bake the sponge a day prior and store it wrapped in plastic wrap to maintain its moisture.

This delightful mini heart cake is versatile for occasions like anniversaries and Valentine's Day, but you can also serve it as a charming dessert for book club gatherings or bridal showers. Consider pairing it with a scoop of vanilla ice cream or a drizzle of berry compote to elevate the dessert experience beautifully.

Questions About Recipes

→ Can I use a different shape for the cake?

Absolutely! You can use any cake pan shape you have on hand, but heart-shaped pans add a special touch.

→ How do I store the Mini Heart Cake?

Store the cake in an airtight container in the refrigerator for up to 3 days. The whipped cream may lose some of its fluffiness over time.

→ Can I make the cake ahead of time?

Yes, you can make the sponge a day ahead. Just be sure to add the whipped cream and decorations right before serving.

→ Is it possible to make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend to make the cake suitable for gluten-sensitive diets.