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: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup fresh raspberries; 1/4 cup powdered sugar; 1 tablespoon lemon juice; 1/2 teaspoon vanilla extract

Highlighted under: Cozy Food

I love baking, and nothing says 'I care' like making a Mini Heart Cake with Raspberry Glaze! This delightful little cake is perfect for special occasions or just to indulge in something sweet. The rich chocolate flavor, paired with a bright raspberry glaze, creates a harmonious balance that’s hard to resist. Plus, these individual cakes are not only adorable but also incredibly easy to make, allowing you to wow your loved ones without spending all day in the kitchen. Let’s get baking!

Created by

Cleo Winter

Last updated on 2026-01-05T20:17:35.163Z

Baking the Mini Heart Cake with Raspberry Glaze has become one of my favorite traditions. The delight on my loved ones' faces when they see these cute little cakes is priceless! I discovered that using fresh raspberries in the glaze gives a vibrant flavor that elevates the chocolate cake. The balance of tart and sweet is what makes each bite exciting!

Each time I make this cake, I play around with the garnish. Fresh mint leaves or a dusting of powdered sugar can turn a simple dessert into a showstopper! Don't forget to let the glaze set for the perfect finish; it keeps everything looking beautiful and neat. That little time investment pays off so well!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh raspberry glaze
Individual heart shapes for a special touch
Perfect for gifting or sharing with loved ones

      

Understanding the Ingredients

The foundation of the Mini Heart Cake is the combination of all-purpose flour and cocoa powder. The flour provides structure, while the cocoa powder not only imparts a rich chocolate flavor but also affects the texture. Using Dutch-processed cocoa for a more intense flavor and darker color can elevate your cake. Remember, sifting the dry ingredients helps to aerate them, ensuring a lighter texture in the final cake.

Butter plays a crucial role in creating a moist and tender crumb. If you find yourself out of unsalted butter, you can substitute it with an equal amount of vegetable oil or melted coconut oil, though the latter will impart a slight coconut flavor. The buttermilk contributes to the cake's softness due to its acidity, which helps activate the baking powder for a higher rise.

Baking Tips for Success

When baking the cakes, it’s essential to monitor their doneness closely. Ovens can vary, so start checking for doneness a few minutes before the suggested baking time. Insert a toothpick into the center of a cake—if it comes out clean or with a few moist crumbs, they're ready. Letting them cool in the pan for 10 minutes is key, as it allows the moisture to redistribute, reducing the risk of a dry cake when transferring to a wire rack.

Another tip is to make sure your mini heart pans are well-greased. Using a non-stick spray or buttering and flouring them will help the cakes release easily. If they do get stuck, gently run a thin knife around the edges to free them, but handle with care to maintain the heart shape.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup cocoa powder
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Raspberry Glaze

1 cup fresh raspberries
1/4 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease your mini heart cake pans. In a mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk. Gradually mix the wet ingredients into the dry ingredients until smooth.

Bake the Cakes

Divide the batter evenly into the prepared mini heart pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Raspberry Glaze

While the cakes cool, prepare the raspberry glaze. In a blender, combine the fresh raspberries, powdered sugar, lemon juice, and vanilla extract. Blend until smooth, then strain through a fine mesh sieve to remove the seeds.

Glaze the Cakes

Once the cakes are completely cooled, drizzle the raspberry glaze over the top of each mini heart cake. Allow the glaze to set before serving.

Pro Tips

For a unique twist, consider adding a layer of ganache between the cake layers or incorporating different berries in the glaze for varied flavors. Always ensure that your cakes are completely cooled before adding the glaze to prevent it from melting.

Raspberry Glaze Insights

The raspberry glaze not only adds a burst of color but also a refreshing contrast to the rich chocolate cake. To ensure a smooth consistency, make sure to blend the raspberries thoroughly before straining. This step is crucial for removing seeds, which can detract from the glaze’s appealing texture. I recommend tasting the glaze after blending. If you want it sweeter, feel free to adjust with more powdered sugar to suit your taste.

If fresh raspberries aren't available, you can substitute with frozen ones. Just be sure to thaw and drain them before blending, as this will help to reduce excess liquid in your glaze. Additionally, adding a touch of cornstarch can help thicken it if it's too runny after straining.

Serving and Storage Tips

These delightful mini heart cakes can be made ahead of time, making them a great option for parties or special occasions. Once cooled and glazed, they can be stored in an airtight container in the refrigerator for up to three days. Let the cakes come to room temperature before serving to ensure the best flavor and texture.

For a more festive presentation, consider garnishing with additional fresh raspberries or a sprinkle of edible glitter. For those who love a bit of crunch, a dusting of crushed nuts on top of the glaze adds not only flavor but also an appealing texture contrast to the soft cake.

Questions About Recipes

→ Can I use frozen raspberries for the glaze?

Yes, you can use frozen raspberries. Just make sure to thaw them and drain any excess liquid before blending.

→ Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

→ How long can I store the mini cakes?

The mini cakes can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the cakes?

Yes, you can freeze the unglazed mini cakes for up to a month. Just thaw them in the refrigerator before serving and then glaze.