Mini Heart Cake with Raspberry Glaze

Name: Mini Heart Cake with Raspberry Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1/2 cup milk; 1 teaspoon baking powder; Pinch of salt; 1 cup fresh raspberries; 1/2 cup powdered sugar; 1 tablespoon lemon juice

Highlighted under: Cozy Ideas

I’ve always adored the sweet surprise of mini cakes, and this Mini Heart Cake with Raspberry Glaze has become a favorite in my home. The play of textures and flavors is incredible, with the soft, moist cake paired beautifully with a vibrant, tart glaze. I love how these little treats not only bring joy to the taste buds but also make for an elegant presentation at gatherings. Perfectly portioned for any occasion, they are a delight to bake and share with loved ones.

Created by

Marnie Calder

Last updated on 2026-01-05T23:05:34.976Z

When I first made this Mini Heart Cake, I was aiming for a dessert that would impress at a family gathering. The first bite was a revelation; the raspberry glaze added a delightful tang that cut through the sweetness of the cake. It's a recipe I now turn to time and time again!

One tip I can share is to use fresh raspberries whenever possible for the glaze. They provide a burst of flavor that truly elevates the entire dessert. Plus, the vibrant pink color makes these cakes irresistible on the dessert table!

        Why You Will Love This Recipe
        Adorable mini heart shapes that are perfect for sharing
Sweet and tangy raspberry glaze that complements the cake beautifully
Perfect for Valentine’s Day or any romantic occasion

      

Mastering the Mini Heart Cakes

The beauty of these mini heart cakes lies in their size and shape, making them delightful for serving. When mixing the batter, ensure you don't over-mix; this is crucial to keep the cakes tender. Mix just until the dry and wet ingredients are combined. The key is to retain air in the batter for a fluffy cake, achieving that perfect dome shape while baking.

Using soft, room-temperature butter can drastically improve the texture of your cake. Here’s a tip: if you forget to leave butter out, you can soften it quickly in the microwave. Just cut it into small pieces and microwave on low for about 10 seconds – you want it to be soft but not melted!

Creating the Perfect Raspberry Glaze

The raspberry glaze adds a tangy sweetness that pairs beautifully with the fluffy cake. For the best results, use fresh, ripe raspberries as they have the best flavor. When blending, ensure you achieve a completely smooth puree before straining; this will ensure the glaze is glossy and free of seeds, allowing it to drape over your cakes elegantly.

If you find that your glaze is too thick, you can thin it out with a little more lemon juice or water until it reaches your desired consistency. Conversely, if it's too thin, adding a bit more powdered sugar can help. Remember, you'll want the glaze to have a pourable yet slightly thick consistency that clings to the sides.

Storing and Serving Suggestions

These mini heart cakes can be made ahead of time. After glazing, allow them to set completely, then store them in an airtight container in the refrigerator for up to three days. Allowing them to chill can actually enhance the flavors as the glaze has more time to meld with the cake.

If you're looking to scale this recipe, consider using standard muffin tins instead of mini heart pans. This alternative will yield a slightly larger cake, perfect for serving at a bigger gathering. Simply adjust the baking time to 25-30 minutes, checking for doneness with a toothpick inserted in the center.

Ingredients

Cake Ingredients

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

Raspberry Glaze Ingredients

1 cup fresh raspberries
1/2 cup powdered sugar
1 tablespoon lemon juice

Instructions

Make the Cake Batter

In a mixing bowl, cream together 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 extract. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease mini heart-shaped cake pans and pour the batter evenly into them. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans.

Prepare the Raspberry Glaze

While the cakes are cooling, prepare the raspberry glaze by blending the fresh raspberries until smooth. Strain the mixture through a fine sieve to remove the seeds. Mix the raspberry puree with powdered sugar and lemon juice until smooth.

Assemble the Cakes

Once the cakes are completely cooled, remove them from the pans. Drizzle the raspberry glaze generously over the top of each mini heart cake and let it set before serving.

Pro Tips

For an extra touch, decorate with fresh raspberries or edible flowers before serving.

Troubleshooting Tips

If you experience cakes that stick to the pans, make sure to thoroughly grease them and consider using parchment paper for easier removal. Alternatively, a light dusting of flour can also help in keeping your cakes intact. This is particularly important for shaped pans like hearts, where every detail counts for presentation.

Should your cakes be too dense or heavy, it may be due to overmixing the batter or using cold ingredients. Always ensure eggs and milk are at room temperature before starting, and mix just enough to combine wet and dry ingredients.

Variations and Customizations

For a twist on the classic flavor profile, consider adding a touch of almond extract to the batter. A half teaspoon can add a delightful nuance that complements the raspberry glaze remarkably well. You might also experiment with different fruit glazes, such as strawberry or blueberry, depending on your preferences.

If you're looking for a dietary-friendly option, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but it will still yield adorable mini heart cakes that everyone can enjoy.

Questions About Recipes

→ Can I use frozen raspberries for the glaze?

Yes, you can use frozen raspberries, but make sure to thaw and drain them before blending.

→ How should I store the mini heart cakes?

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

→ Can I make this recipe as a full-sized cake?

Absolutely! Just double the recipe and bake in a larger round cake pan for a longer time.

→ Is it possible to make the cakes gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend.