Mini Heart Cake with Vanilla Sponge

Name: Mini Heart Cake with Vanilla Sponge
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; Whipped cream; Fresh strawberries; Powdered sugar for dusting

Highlighted under: Baking & Desserts

I absolutely adore baking mini cakes, and this Mini Heart Cake with Vanilla Sponge is one of my favorites. The tender vanilla sponge, shaped like a heart, is perfect for celebrating special moments or simply enjoying with loved ones. I love how easy it is to customize with your favorite frosting or fresh fruits. This recipe results in a beautiful, light dessert that always brings smiles. Whether it’s for a birthday, anniversary, or just a sweet treat, this cake never fails to impress.

Created by

Lila Morgan

Last updated on 2026-01-13T02:22:14.796Z

When I first decided to make this Mini Heart Cake, I was inspired by the idea of creating a simple yet elegant dessert. The key is in the vanilla sponge—light, fluffy, and incredibly moist. I discovered that using room temperature ingredients ensures better aeration during mixing, which is crucial for the spongy texture. If you can resist the urge to over-mix, the result will be a dreamy cake.

I’ve made this cake several times for different occasions, and it always brightens the atmosphere. One tip I’d share is to use fresh fruits or a light icing to complement the vanilla flavor. Your guests will appreciate the delightful combinations, and the heart shape adds a personal touch.

        Why You'll Love This Recipe
        Charming heart shape perfect for romantic occasions
Fluffy vanilla sponge that melts in your mouth
Easy to customize with various fillings or toppings

      

Understanding the Ingredients

The foundation of this Mini Heart Cake is the vanilla sponge, which relies on the perfect balance of flour, butter, and sugar. All-purpose flour provides the necessary structure, while granulated sugar adds sweetness and helps create a light texture. If you're looking to reduce sugar, consider substituting with a natural sweetener like honey or agave, but keep in mind that the cake may need slight adjustments in liquid content.

Using unsalted butter in the recipe is essential because it gives you precise control over the saltiness of the cake. The butter should be softened to room temperature for optimal creaming with sugar. This process incorporates air into the mixture, resulting in a fluffy batter. If you prefer a dairy-free version, you can substitute the butter with coconut oil or a plant-based butter alternative, which will also add a hint of flavor.

Baking Tips for Success

Preheating your oven is crucial: ensure it reaches 350°F (175°C) before placing the cake inside. This helps achieve an even rise and browning. When mixing your batter, be cautious not to over-mix; overworking the gluten in the flour can lead to a dense cake rather than the light, airy texture we aim for. Mixing until just combined, even if a few lumps remain, will yield the best results.

When it comes to baking time, start checking your cake around the 20-minute mark, as oven temperatures may vary. The cake is done when the edges pull away slightly from the pan, and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Letting the cake cool completely before decorating is vital, as it helps maintain the stability of the whipped cream and prevents it from melting.

Ingredients

For the Vanilla Sponge

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

For Decoration

Whipped cream
Fresh strawberries
Powdered sugar for dusting

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with milk, and fold until just combined. Do not over-mix; a few lumps are okay.

Bake the Cake

Pour the batter into a greased heart-shaped cake pan and smooth the top. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Decorate the Cake

Once the cake has cooled, spread whipped cream on top and decorate with fresh strawberries. Dust with powdered sugar before serving.

Pro Tips

For an extra burst of flavor, consider adding a few drops of almond extract to the batter. This will give your cake a unique twist.

Creative Decoration Ideas

While whipped cream and fresh strawberries are classic toppings for your Mini Heart Cake, I encourage you to get creative with seasonal fruits like blueberries or raspberries for a vibrant color palette. Fresh mint leaves can also add a refreshing touch. For a richer treat, consider drizzling a chocolate ganache over the top or incorporating layers of lemon curd between the sponge layers for a zesty twist.

If you're looking to make this cake for a special occasion, you could use colored whipped cream to match a theme, or even consider stenciling powdered sugar designs on the top. Using a heart-shaped cookie cutter, you can create fun shapes out of leftover cake to add as a garnish, turning it into a delightful display.

Storage and Serving Suggestions

This Mini Heart Cake can be stored in an airtight container in the refrigerator for up to three days. However, if you plan to enjoy it later, consider frosting it just before serving to maintain the freshness of the whipped cream. If you need to make the cake ahead of time, you can bake and cool it, then freeze the un-frosted sponge in an airtight container for up to a month. Just be sure to let it cool completely before wrapping it tightly for freezing.

When serving, this adorable cake pairs beautifully with a scoop of vanilla ice cream or a simple fruit coulis for added flavor. For a more indulgent experience, serve it alongside a rich caramel sauce or a drizzle of chocolate. I'd recommend slicing the cake into wedges and displaying them on individual plates; this not only looks elegant but makes serving easy for gatherings or parties.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cake a day ahead. Just store it in an airtight container and frost it on the day you plan to serve.

→ What other flavors can I incorporate?

You can easily adapt this recipe by adding lemon zest, orange zest, or almond extract for different flavor profiles.

→ How can I make this cake gluten-free?

Substituting all-purpose flour with a gluten-free flour blend should work. Just ensure that your baking powder is also gluten-free.

→ What is the best way to store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving for the best texture.