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: 12 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup heavy cream; 1 tsp vanilla extract; Pinch of salt

Highlighted under: Everyday Baking Favorites

I love baking mini heart cakes because they bring an extra dose of love and happiness to any occasion. The rich chocolate sponge paired with a delicate cream frosting creates a combination that's irresistible. Making these charming treats feels like a delightful experience, especially watching them transform in the oven. Each bite is a mini celebration! With this recipe, you’ll impress your loved ones without spending a whole day in the kitchen. Let's dive in and create something special together!

Created by

Chloe Baker

Last updated on 2026-01-12T00:27:34.713Z

When I first made these mini heart cakes, I was immediately taken with how adorable they turned out. The dark, rich chocolate sponge provides a wonderful base that's not too sweet, which contrasts perfectly with the fluffy frosting. I discovered that using high-quality cocoa powder makes a significant difference in the flavor, so don’t skimp on this essential ingredient!

Another delightful aspect of this recipe is that it allows for personalization. You can easily switch the frosting from classic vanilla to something adventurous like raspberry or mocha, tailoring the cakes to suit the tastes of my friends and family. Each decoration became a reflection of my love for them!

Why You'll Love This Recipe
Rich chocolate flavor perfectly balanced with sweet frosting
Cute mini size ideal for sharing or gifting
Versatile: customize with different flavors and decorations

Mastering the Chocolate Sponge

The chocolate sponge is the heart of this cake, and mastering it ensures a delightful finish. Using room temperature ingredients, particularly the butter and eggs, is crucial for achieving a fluffy texture. When mixing the wet and dry ingredients, be careful not to overmix; stopping as soon as no dry flour remains will yield a lighter cake. Watching the cake rise is one of my favorite moments – aim for a slight dome at the center for that extra bakery-quality look.

Timing is key when baking these mini cakes. Keep an eye on them during the last few minutes of baking; they should spring back when lightly pressed and have a moist crumb. If you accidentally overbake them, don’t worry; a little simple syrup brushed on the cooled cake layers can help retain moisture and enhance flavor.

Frosting Tips for Success

Achieving the perfect frosting can elevate your mini heart cakes even more. Make sure your butter is at room temperature to allow for easier creaming and to develop that fluffy consistency. If you find your frosting too thick, a tablespoon of heavy cream can be gradually mixed in until the desired smoothness is reached. Conversely, if it's too thin, a dusting of powdered sugar can help achieve the right spreadable texture.

When decorating your cakes, consider the temperature of your frosting. A cooler frosting will hold its shape better but may be harder to spread. Finding the ideal balance during assembly is important; if it starts to feel too warm, just pop it in the fridge for a few minutes. This will help ensure clean lines and a beautiful finish.

Ingredients

For the Chocolate Sponge:

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

For the Frosting:

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup heavy cream
1 tsp vanilla extract
Pinch of salt

Instructions

Steps

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, beating well after each addition. Gradually mix in the dry ingredients and the buttermilk until just combined.

Bake the Cakes

Pour the batter into heart-shaped cake pans, filling them about 2/3 full. Bake in the preheated oven for approximately 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 them to a wire rack to cool completely.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well, then incorporate the heavy cream, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy.

Assemble the Cakes

Once the cakes are completely cool, take one layer, spread frosting evenly on top, then place the other layer on top. Frost the top and sides of the assembled cake as desired. Decorate with sprinkles or chocolate shavings for an extra touch!

Enjoy!

Pro Tips

For an added touch of flavor, consider infusing the frosting with orange zest or a splash of coffee. This plays beautifully against the chocolate of the sponge.

Storing and Make-Ahead Tips

These mini heart cakes can easily be made ahead of time! Once baked, let them cool completely, then wrap them tightly in plastic wrap and store at room temperature for up to three days or freeze for up to a month. When you’re ready to serve, let the cakes thaw in the refrigerator overnight before frosting them. This ensures they maintain their moisture and tenderness even after freezing.

For best results, frost the cakes just before serving. This not only keeps the frosting fresh but also maintains the textural contrast between the light sponge and the creamy frosting. If you're planning to decorate them with sprinkles or chocolate shavings, wait until the final moment to add these, so they retain their crunch.

Flavor Variations

While the chocolate sponge is undeniably delicious, you can easily customize the flavor profile of these mini heart cakes. Consider substituting half of the cocoa powder with ground almonds or hazelnuts for a nutty twist. Alternatively, try adding a splash of orange or almond extract to the batter to enhance the chocolate flavor further.

The frosting can also see some fun variations. Swap out the vanilla extract for mint or coffee flavoring to pair beautifully with the cocoa base. For a lighter option, use whipped cream instead of butter-based frosting; just be sure to serve the cakes immediately after assembly as the whipped cream can soften over time.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, the cakes can be baked a day in advance and stored in an airtight container before frosting.

→ What can I use instead of buttermilk?

You can create a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

→ Can I freeze the heart cakes?

Absolutely! You can freeze the unfrosted cakes for up to a month. Just wrap them well to prevent freezer burn.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to let the cake sit at room temperature for a bit before serving.