Mini Heart Cake with Berry Glaze

Name: Mini Heart Cake with Berry Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated 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; 1/4 cup milk; 1 cup mixed berries (strawberries, blueberries); 1/4 cup powdered sugar; 1 tablespoon lemon juice

Highlighted under: Oven Ideas

I love whipping up these charming Mini Heart Cakes with Berry Glaze when I want to impress friends or celebrate a special occasion. Their petite size makes them perfect for sharing! The combination of moist vanilla cake and vibrant berry glaze not only tastes divine but also adds a stunning visual to your dessert table. With just a few simple ingredients and a little creativity, you can create these delightful treats that are sure to steal the show at any gathering.

Created by

Lorna Whitcombe

Last updated on 2026-01-13T03:33:35.157Z

When I first tried making these Mini Heart Cakes, I was surprised at how easy the process was. The key is to focus on getting the batter light and fluffy, which creates a wonderfully moist cake. I mixed my ingredients carefully, incorporating the wet ingredients into the dry just until combined. This little tip helps in achieving the perfect texture for these cakes.

To make the berry glaze, I decided to use fresh strawberries and blueberries, which not only provided a vibrant color but also a deliciously sweet-tart flavor. Simmering the berries on the stove helped to concentrate their flavor, and I was amazed at how simple it was to prepare this delightful topping that pairs beautifully with the cakes.

Why You'll Love This Recipe
Adorable heart shape perfect for any occasion
Deliciously moist vanilla cake that melts in your mouth
Bright and flavorful berry glaze that adds a pop of color

The Importance of Room Temperature Ingredients

Using room temperature ingredients is crucial for achieving the best texture in your Mini Heart Cakes. When butter is softened and creamy, it incorporates air efficiently, increasing the cake's volume and lightness. Let your eggs and milk sit out for about 30 minutes before mixing; this not only ensures a smoother batter but also helps the ingredients blend seamlessly, resulting in a tender crumb that melts in your mouth.

If you're short on time, you can warm your eggs by placing them in a bowl of warm water for around 10 minutes. For the butter, cut it into small cubes to speed up the softening process. However, avoid microwaving butter, as it can melt unevenly and affect the cake's structure.

Customizing Your Berry Glaze

While the berry glaze consists of mixed berries, feel free to experiment with your favorites! Raspberries, blackberries, or even a combination can create unique flavor profiles. Just remember if using frozen berries, keep them partially thawed to avoid excess water which can thin the glaze. Adjust the sweetness by starting with less powdered sugar and adding gradually until the desired taste and consistency is reached.

For added richness, consider infusing your glaze with a touch of vanilla extract or almond extract for a delightful twist. You can even substitute the lemon juice with a splash of orange juice or zest for a different citrus note that complements the berries beautifully.

Storage and Serving Suggestions

These mini heart cakes can be made a day in advance, making them perfect for busy schedules or party preparations. Store the cooled cakes in an airtight container at room temperature, and apply the berry glaze shortly before serving to maintain its vibrant appearance. If you plan to freeze them, do so before glazing. Wrap each mini cake tightly in plastic wrap and place them in a freezer-safe bag for up to a month.

To elevate your presentation, consider serving these cakes on a decorative platter, garnished with fresh berries or whipped cream. Drizzling a bit of extra berry glaze around the cakes adds a nice touch. These mini treats are also perfect for pairing with a scoop of vanilla ice cream, creating a delightful contrast of textures and flavors.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup granulated 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
1/4 cup milk

For the Berry Glaze

1 cup mixed berries (strawberries, blueberries)
1/4 cup powdered sugar
1 tablespoon lemon juice

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease mini heart-shaped cake pans. In a bowl, mix together the flour, sugar, baking powder, baking soda, and salt. In another bowl, cream the butter until fluffy, then add the eggs one at a time, followed by the vanilla extract and milk. Gradually combine the wet and dry ingredients until just mixed.

Bake the Cakes

Pour the cake batter into the prepared heart-shaped pans, filling them about two-thirds full. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.

Make the Berry Glaze

In a small saucepan, combine the mixed berries, powdered sugar, and lemon juice. Cook over medium heat until the berries start to break down and the mixture thickens slightly, about 5 minutes. Remove from heat and let cool.

Assemble the Cakes

Once the cakes are completely cool, drizzle the berry glaze over each mini heart cake. Serve immediately or refrigerate until ready to enjoy.

Pro Tips

For an extra touch, garnish with fresh mint leaves or a dollop of whipped cream before serving.

Common Troubleshooting Tips

If your cakes come out dense, it may be due to overmixing the batter. Mix just until combined—overmixing can lead to developing gluten in the flour, resulting in a tough cake. Watch for visual cues, such as the batter appearing smooth with no lumps but not overly homogenous.

If the cakes are sticking to the pans, make sure to either thoroughly grease the pans with butter or non-stick spray or use parchment paper. Allowing the cakes to cool a bit longer in the pans before transferring to a wire rack can also help them release more easily.

Scaling the Recipe

This recipe can be easily scaled for larger gatherings. To double or triple the recipe, use a larger mixing bowl and ensure to mix in batches if necessary. Keep an eye on baking times, as larger cakes may need a few extra minutes, and always check for doneness by inserting a toothpick into the center.

When scaling, consider the size of your baking pans. If using regular-sized heart pans instead of mini ones, you may need to increase the baking time by 5-10 minutes. Always keep an eye on color and aroma for the best results.

Questions About Recipes

→ Can I use frozen berries for the glaze?

Yes, frozen berries work well too! Just thaw them first before cooking.

→ How do I store leftover cakes?

Store the mini heart cakes in an airtight container in the fridge for up to three days.

→ Can I make these cakes in advance?

Definitely! You can bake the cakes a day ahead and glaze them just before serving.

→ What if I don't have heart-shaped pans?

You can use regular round cake pans or muffin tins; just adjust the baking time accordingly.