Mini Heart Cake with Chocolate Sponge

Name: Mini Heart Cake with Chocolate 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 unsweetened cocoa powder; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract; Fresh berries for decoration

Highlighted under: Baking & Desserts

I love creating delightful desserts, and this Mini Heart Cake with Chocolate Sponge has become one of my favorites! The soft, airy chocolate sponge is perfect for special occasions or simply to satisfy a sweet tooth. I enjoy adding a personal touch by decorating each heart with vibrant frosting and fresh berries, making them not just a treat for the taste buds, but also a feast for the eyes. Trust me, once you try this recipe, it will become a go-to for all your sweet celebrations!

Created by

Freya Cooper

Last updated on 2026-01-13T01:13:16.233Z

When I first set out to bake a mini cake, I wanted something that felt both special and easy to create. The process of whipping up the chocolate sponge was a delightful experiment, especially when I realized that folding in the egg whites made the cake so airy and light. This method truly elevates the texture, and I encourage you to take your time with it!

Each time I make this cake, I'm reminded of how versatile it can be. I've tried different fillings, from whipped cream to fruit preserves, and each version has been a hit. The key is to embrace creativity – don’t hesitate to mix and match your favorite flavors for the ultimate personalized treat!

        Why You Will Love This Recipe
        Rich chocolate flavor combined with a fluffy texture
Adorable heart shape that's perfect for gifting
Easy to customize with your favorite fillings and toppings

      

Baking the Perfect Chocolate Sponge

To ensure a light and fluffy texture for your chocolate sponge cake, it's crucial to cream the butter and sugar adequately. Beating them together for 3-4 minutes introduces air into the mixture, which helps the cake rise beautifully. If you're using an electric mixer, start at a low speed to prevent sugar from flying everywhere. This step should yield a pale, fluffy mixture, which is key for achieving the right sponge consistency.

When mixing the dry ingredients, sift the cocoa powder to avoid clumps. The even distribution of cocoa powder enhances the flavor throughout the cake. A good technique is to gently fold the dry ingredients into the wet ingredients; this helps maintain the airiness of the batter, resulting in a softer cake. Overmixing can lead to a denser texture, so stop mixing as soon as you see no dry flour.

Frosting Tips for a Flawless Finish

For the frosting, whipping the cream to soft peaks is essential for a stable yet fluffy texture. Be sure to use heavy cream with a high fat content (at least 36%). This will help achieve the desired consistency. To avoid overwhipping, which can lead to a grainy texture, keep an eye on it while mixing, stopping as soon as the cream holds its shape without being too stiff.

If fresh berries aren’t available or seasonal, you can substitute with freeze-dried fruits or a drizzle of chocolate ganache for decoration. Store any leftovers covered in the refrigerator for up to three days, ensuring the texture and flavor remain intact. If you’re preparing these cakes in advance, the layers can be baked and frozen for up to a month; just ensure they’re wrapped tightly to prevent freezer burn.

Ingredients

Gather these simple ingredients for a delightful treat!

Cake Ingredients

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

Frosting Ingredients

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Fresh berries for decoration

Make sure to have all your ingredients pre-measured for a smooth baking experience!

Instructions

Follow these simple steps to create your delicious mini heart cakes.

Prepare the Oven and Pans

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

Mix the Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.

Cream the Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until light and fluffy. This takes about 3-4 minutes.

Add the Eggs and Vanilla

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

Combine Dry and Wet Ingredients

Slowly incorporate the dry mixture into the wet mixture, mixing gently until just combined.

Bake the Cake

Divide the batter evenly between the prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

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

Assemble the Cakes

Once the cakes are cool, spread frosting between layers and on top. Decorate with fresh berries.

Enjoy your delicious Mini Heart Cake with Chocolate Sponge!

Pro Tips

For a richer flavor, consider adding a splash of espresso to the batter. Adjust the baking time if you are making larger cakes, as they may require additional time to cook through.

Serving Suggestions

These mini heart cakes are perfect as a delightful dessert for romantic dinners or birthday celebrations. I like to serve them with a side of vanilla ice cream or a dollop of whipped cream to add richness against the lightness of the cake. Presentation is key; consider serving on a decorative plate garnished with extra berries and a sprinkle of powdered sugar for a beautiful look.

To elevate the flavor profile, you can infuse a layer of raspberry or strawberry jam between the cake and frosting. This not only adds a burst of fruity flavor but also introduces a lovely color contrast when the cake is sliced. Another idea is to add a splash of espresso or coffee to the batter for a deeper, more complex chocolate flavor.

Troubleshooting Common Issues

If your sponge cakes don’t rise as expected, first check the freshness of your baking powder; old leavening agents can result in poor rise. Ensure that your ingredients are at room temperature before starting; this helps create a more homogenous batter and allows for better aeration. If you notice that your cakes are doming or cracking on top, it might be due to the oven temperature being too high; adjust down by 25°F and keep an eye on them as they bake.

For a dry cake, overbaking is usually the culprit. It’s important to check for doneness a few minutes earlier than the suggested baking time. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is done. Remember that cakes will continue cooking slightly after being removed from the oven, so aim for a slightly underbaked finish to retain moisture.

Questions About Recipes

→ Can I make this cake vegan?

Yes, you can replace the eggs with flax eggs and use plant-based butter and cream.

→ What can I use instead of cocoa powder?

You can use carob powder for a different taste or substitute with extra flour for a vanilla sponge.

→ How do I store the cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the cake?

Yes, wrap it tightly in plastic wrap and then aluminum foil to freeze for up to 2 months.