Mini Heart Cake with Raspberry Cream
Highlighted under: Simple Baking Recipes
I absolutely adore making desserts that not only taste amazing but also look cute and romantic, like this Mini Heart Cake with Raspberry Cream. It's perfect for any occasion where you want to impress someone special, especially around Valentine's Day. The combination of moist cake layers and tangy raspberry cream creates a delightful balance of flavors, and the heart shape adds a charming touch. I love serving this cake with a sprinkle of fresh berries on top for an extra pop of color and flavor.
When I first tried to bake this Mini Heart Cake, I was nervous—it had to be perfect for a special occasion! I experimented with various flavors, finally settling on raspberry cream, which complements the cake's lightness beautifully. It’s important to layer the cream evenly to enhance the visual appeal, so take your time with this step.
One tip I discovered is to use fresh raspberries for the cream; not only does it make the flavor pop, but the vibrant color contrasts beautifully with the cake's pale layers. This cake has become a go-to recipe for me, showcasing my affection for someone special in a delicious way!
Why You'll Love This Recipe
- Moist cake layers with a sweet and tangy raspberry cream
- Heart shape adds a romantic touch for special occasions
- Easy to customize with different flavors or toppings
The Perfect Cake Texture
Achieving a moist and fluffy cake is essential for this Mini Heart Cake. The ratio of butter to sugar creates a tender crumb while the eggs lend richness. When creaming the butter and sugar, aim for a light and fluffy texture, which usually takes about 3-5 minutes on medium speed. This process incorporates air, helping your cakes rise beautifully and achieve that desired fluffiness.
If you find your cake consistently turns out dry, it may be due to overmixing once the flour is added. Mix until you see no dry flour, and then stop. Remember, the batter will continue to develop its structure as it bakes, so less is more in this stage!
Whipping Raspberry Cream to Perfection
The key to achieving stiff peaks in your raspberry cream is ensuring your bowl and beaters are ultra-clean and free from any grease. Chill both before use for better whipping results, and be cautious not to overwhip, or you might end up with butter instead of smooth cream. Whether using fresh or thawed frozen raspberries, I suggest blending your berries before adding them to incorporate a uniform flavor without large chunks.
If you prefer a sweeter or tangier cream, adjust the sugar level according to your taste. You might also experiment with a hint of lemon juice in the whipped cream to heighten the raspberry flavor, offering a delightful contrast to the sweetness of the cake.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Raspberry Cream
- 1 cup heavy whipping cream
- 1/2 cup fresh raspberries
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Steps
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 in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake the Cake
Grease and flour heart-shaped cake pans. Pour the batter evenly into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Raspberry Cream
In a mixing bowl, combine heavy whipping cream, fresh raspberries, powdered sugar, and vanilla extract. Use an electric mixer to whip the cream until it forms stiff peaks.
Assemble the Cake
Once the cake layers have completely cooled, spread a layer of raspberry cream on top of one cake layer. Place the second layer on top and cover the entire cake with the remaining raspberry cream. Garnish with additional fresh raspberries if desired.
Serve chilled and enjoy your delightful Mini Heart Cake!
Pro Tips
- For an extra touch of elegance, consider drizzling some raspberry sauce over the top before serving for added color and flavor.
Storing and Serving Suggestions
This Mini Heart Cake is best enjoyed the same day it's made, but if you need to prepare in advance, store the assembled cake in an airtight container in the refrigerator for up to 3 days. The flavors will develop, and the cake will remain deliciously moist. For a decorative touch, serve slices with additional fresh raspberries and a drizzle of raspberry coulis, which complements the cream perfectly.
If you want to freeze the cake, I recommend freezing the individual layers separately before frosting. Wrap each layer tightly in plastic wrap and place it in a freezer bag. You can keep the cake in the freezer for up to 2 months. When ready to enjoy, thaw the layers in the refrigerator overnight before assembling with the raspberry cream.
Customization Tips
Feel free to get creative with this Mini Heart Cake! While the raspberry cream is fabulous, you can easily substitute it for other flavors. Consider a rich chocolate ganache for a decadent twist or a light lemon-flavored cream for a refreshing finish. You could even explore different berry combinations like strawberries or blueberries for a delightful variation.
When it comes to decoration, sprinkles of edible flowers or shaved chocolate can add a beautiful visual element to the cake. For added texture, sprinkle some crushed nuts on top to provide a crunch that contrasts beautifully with the creamy layers. Personalizing this cake makes it not only delicious but also uniquely yours!
Questions About Recipes
→ Can I use frozen raspberries for the cream?
Yes, you can use frozen raspberries, but make sure to thaw and drain them before mixing.
→ How do I store any leftovers?
Store the cake in an airtight container in the refrigerator for up to three days.
→ Can I substitute the all-purpose flour?
Yes, you can use almond flour or a gluten-free all-purpose blend as a substitute.
→ What other fruits can I use in place of raspberries?
Strawberries, blueberries, or even blackberries work beautifully as alternatives.
Mini Heart Cake with Raspberry Cream
I absolutely adore making desserts that not only taste amazing but also look cute and romantic, like this Mini Heart Cake with Raspberry Cream. It's perfect for any occasion where you want to impress someone special, especially around Valentine's Day. The combination of moist cake layers and tangy raspberry cream creates a delightful balance of flavors, and the heart shape adds a charming touch. I love serving this cake with a sprinkle of fresh berries on top for an extra pop of color and flavor.
Created by: Elowen Carter
Recipe Type: Simple Baking Recipes
Skill Level: Intermediate
Final Quantity: 6 servings
What You'll Need
For the Cake
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Raspberry Cream
- 1 cup heavy whipping cream
- 1/2 cup fresh raspberries
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
How-To Steps
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 in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Grease and flour heart-shaped cake pans. Pour the batter evenly into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In a mixing bowl, combine heavy whipping cream, fresh raspberries, powdered sugar, and vanilla extract. Use an electric mixer to whip the cream until it forms stiff peaks.
Once the cake layers have completely cooled, spread a layer of raspberry cream on top of one cake layer. Place the second layer on top and cover the entire cake with the remaining raspberry cream. Garnish with additional fresh raspberries if desired.
Extra Tips
- For an extra touch of elegance, consider drizzling some raspberry sauce over the top before serving for added color and flavor.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g