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: 6 servings
Ingredients: 3/4 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; 1 1/2 cups powdered sugar; 1/4 cup unsweetened cocoa powder; 2 tbsp heavy cream; 1 tsp vanilla extract; Fresh berries (strawberries, raspberries); Mint leaves (optional)

Highlighted under: Golden Inspiration

I absolutely adore making these Mini Heart Cakes with Chocolate Sponge! Each time I bake them, I find joy in the exacting process of measuring ingredients, whisking the light batter, and watching them bloom in the oven. Their charming shapes and rich chocolate flavors delight not only the palate but also the heart. Whether it’s a birthday celebration or a simple afternoon treat, I love serving these cakes adorned with a fresh berry topping, bringing a burst of color and flavor that makes everything feel extra special.

Created by

Tallulah Brooks

Last updated on 2026-01-12T01:34:36.414Z

When I first tried making Mini Heart Cakes, I was amazed by how easy it was to create something that looks so impressive. The chocolate sponge recipe is particularly forgiving, allowing for slight variations without sacrificing flavor. I recommend using high-quality cocoa powder to enhance the chocolate taste.

One detail I learned is that letting the cakes cool completely before icing them prevents the frosting from melting away. This simple tip ensures a beautiful presentation, allowing you to create those divine layers of chocolate goodness paired with a creamy frosting. I can't wait for you to try it!

Why You'll Love This Recipe
Adorable heart shape perfect for special occasions
Rich chocolate flavor balanced by a light sponge
Easy to decorate and impress friends and family

Mastering the Chocolate Sponge

The secret to a perfectly moist chocolate sponge lies in the proper creaming of the butter and sugar. Take your time with this step; aim for a light, airy mixture before adding the eggs. This incorporates more air into the batter, which contributes to the cake’s fluffiness. Make sure your butter is softened adequately, as cold butter will not cream well and won’t give you that desired texture.

Incorporating the dry ingredients with the buttermilk is another critical moment. Mix at a low speed to avoid over-developing the gluten, which can lead to a dense cake. You want just enough blending to achieve a smooth batter, with a few small lumps still visible. This helps maintain the cake’s lightness and results in a delightful texture.

Frosting Techniques

When preparing the frosting, ensure your butter is at room temperature for optimal blending. If it's too cold, the frosting will remain lumpy; if it's too warm, it might become overly runny. Start by mixing the butter until it's fluffy and pale, which will create a light, airy frosting. Gradually add the powdered sugar and cocoa powder, which helps prevent clumping and ensures a smooth finish.

To adjust the consistency of your frosting, add heavy cream a little at a time, mixing until you achieve a spreadable texture. If it becomes too thin, adding a bit more powdered sugar can help thicken it up. This flexibility allows you to ensure that your frosting holds up beautifully for both spreading and decoration.

Ingredients

Gather the following ingredients to create your delicious Mini Heart Cakes:

For the Chocolate Sponge

3/4 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
1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tbsp heavy cream
1 tsp vanilla extract

For Decoration

Fresh berries (strawberries, raspberries)
Mint leaves (optional)

Make sure all your ingredients are fresh for the best results!

Instructions

Follow these steps to create your Mini Heart Cakes:

Prepare the Batter

Preheat your oven to 350°F (175°C) and grease your heart-shaped cake pans. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until fluffy, then add the eggs and vanilla. Gradually mix in the dry ingredients and buttermilk until well combined.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for about 25 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the Frosting

While the cakes are cooling, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and cocoa powder, alternating with heavy cream and vanilla, until the frosting is smooth and spreadable.

Assemble the Cakes

Once the cakes have cooled, spread a layer of frosting on top of one cake, then place the other cake on top. Frost the top and sides of the cake thoroughly.

Decorate

Garnish the top with fresh berries and mint leaves for a beautiful presentation. Slice and enjoy your delightful Mini Heart Cakes!

Enjoy your handmade dessert and share with loved ones!

Pro Tips

Using room temperature ingredients ensures a more uniform batter, allowing for a better rise and texture in your cakes. Additionally, consider adding a touch of espresso powder to the batter to intensify the chocolate flavor!

Serving Suggestions

To make your Mini Heart Cakes even more special, consider serving them with a dollop of whipped cream or a scoop of vanilla ice cream. The rich chocolate flavor pairs wonderfully with the creamy texture, enhancing each bite. For an elegant touch, drizzle some chocolate sauce or caramel over the top before adding your fresh berries.

These cakes not only look delightful but can also be served with a complimentary beverage. A cup of freshly brewed coffee or a light herbal tea can balance the sweetness of the cake beautifully, making it a perfect pairing for tea parties or intimate gatherings.

Storage Tips

Store any leftover Mini Heart Cakes in an airtight container to keep them fresh for up to three days at room temperature, or up to a week in the refrigerator. If you prefer to keep them longer, you may freeze the unfrosted cakes. Wrap each cooled cake layer in plastic wrap and then in aluminum foil to prevent freezer burn, storing for up to three months.

When ready to enjoy a frozen cake, allow it to thaw in the refrigerator overnight. Once thawed, frost and decorate as desired. This not only preserves the cakes well but also makes them exceptionally convenient for spontaneous celebrations or last-minute dessert cravings.

Questions About Recipes

→ Can I make these cakes ahead of time?

Yes, you can bake the cakes a day in advance. Just store them in an airtight container at room temperature until you’re ready to frost and serve.

→ What can I substitute for buttermilk?

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

→ How should I store leftover cakes?

Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.

→ Can I freeze the cakes?

Yes, you can freeze the cakes after they have cooled. Wrap them tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator before decorating and serving.