Mini Heart Cake with Chocolate Strawberry Cream

Name: Mini Heart Cake with Chocolate Strawberry Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup sugar; 1/2 cup unsalted butter, softened; 2 eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup heavy whipping cream; 1/2 cup powdered sugar; 1/2 cup fresh strawberries, pureed; 2 oz dark chocolate, melted

Highlighted under: Classic Kitchen

I absolutely adore this Mini Heart Cake with Chocolate Strawberry Cream! The combination of rich chocolate and fresh strawberries is simply irresistible. I love making these mini cakes for special occasions, as they are both adorable and delicious. The heart shape gives them a unique touch, making them perfect for celebrations like anniversaries or Valentine's Day. With the light cream and fresh fruit topping, every bite feels like a little piece of heaven. Trust me, this recipe will impress your guests and keep them coming back for more!

Created by

Vanessa Whitlock

Last updated on 2026-01-14T03:21:34.764Z

When I first experimented with this Mini Heart Cake, I knew I wanted a dessert that combined classic flavors in a playful presentation. The result was more than I imagined! I discovered that using high-quality chocolate enhances the overall taste, and pairing it with creamy strawberry frosting creates a delightful contrast.

One tip I've perfected over time is to let the cakes cool completely before frosting. This helps prevent the cream from melting off, ensuring a beautiful finish. Each mini cake turned out light and fluffy, and the chocolate with strawberry is a match made in dessert heaven!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh strawberry cream
Adorably cute and perfect for celebrations
Light, fluffy texture that melts in your mouth

      

Understanding the Ingredients

The foundation of the Mini Heart Cake lies in its ingredients, particularly the cocoa powder and butter. Unsweetened cocoa powder enhances the cake’s rich chocolate flavor while keeping it moist. It’s important to sift the cocoa with flour to remove any lumps, ensuring a smooth batter. Additionally, using room temperature butter aids in achieving the right texture, as it incorporates air better, resulting in a fluffy cake.

Substituting ingredients is an option, especially if you have dietary restrictions. For a gluten-free version, consider using almond flour or a gluten-free baking blend, but adjust the liquid as these flours absorb moisture differently. You can replace traditional dairy butter with a vegan butter alternative without compromising the cake's moisture and richness.

Tips for Perfect Assembly

When it comes to frosting the mini cakes, patience is key. Ensure that the cakes are thoroughly cooled; otherwise, the frosting will melt and slide off. I recommend chilling the cakes for about 30 minutes after they cool, as this helps the cream set on the surface. For the best presentation, use an offset spatula to spread the chocolate strawberry cream evenly, creating a smooth surface.

Garnishing with fresh strawberries not only enhances the visual appeal but also adds freshness to each bite. I like to slice some strawberries into thin rounds and overlap them on top, which creates a beautiful layered effect. For an added touch, you could drizzle some extra melted chocolate over the top before serving, elevating the dessert’s look and flavor.

Ingredients

Ingredients for Mini Heart Cake

Cake Ingredients

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

Chocolate Strawberry Cream Ingredients

1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 cup fresh strawberries, pureed
2 oz dark chocolate, melted

Decoration

Fresh strawberries for garnishing.

Instructions

How to Make Mini Heart Cake

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). 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 and milk.

Combine Dry Ingredients

In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

Bake the Cakes

Grease mini heart-shaped cake pans and pour the batter evenly into each. Bake for 15-20 minutes or until a toothpick comes out clean. Allow them to cool completely.

Make the Chocolate Strawberry Cream

In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar, continue whipping until stiff peaks form. Gently fold in the pureed strawberries and melted chocolate until evenly incorporated.

Assemble the Cake

Once the mini cakes are completely cool, frost the top of each with the chocolate strawberry cream. Garnish with fresh strawberries and serve immediately.

Enjoy your delicious mini heart cakes!

Pro Tips

For extra flavor, you can add a splash of strawberry extract to the cream. Ensure your ingredients, especially the cream, are chilled for better whipping results.

Storage and Make-Ahead Tips

These mini heart cakes can be baked ahead of time and stored in an airtight container at room temperature for up to three days. You can frost them just before serving to maintain the lightness of the chocolate strawberry cream. If you need to prepare them in advance for a party, consider freezing the unfrosted mini cakes for up to a month. When ready to serve, let them thaw at room temperature and whip up the cream shortly before you're set to indulge.

For the chocolate strawberry cream, it’s best to prepare it just before assembling your cakes, as the cream can lose its structure over time. However, if you have leftover cream, store it in the refrigerator for up to 24 hours. Just remember to re-whip it gently before using to restore its fluffy texture.

Flavor Variations and Customizations

Feel free to play around with the flavor profile of your mini heart cakes! Instead of strawberries, you can use raspberries or blueberries for a different twist. To infuse the cake with additional flavor, consider adding a teaspoon of espresso powder to enhance the chocolate or a splash of orange zest for a citrusy touch.

If you're looking for a less sweet option, you can reduce the amount of sugar in both the cake and frosting. Just keep in mind that the texture might change slightly. For a richer experience, try adding a layer of ganache between the cake and the frosting for a more decadent treat—this will keep your guests raving about your baking skills!

Questions About Recipes

→ Can I use other fruits instead of strawberries?

Absolutely! Raspberries or blueberries make a delicious alternative.

→ How do I store leftover cakes?

Store any leftover mini cakes in an airtight container in the refrigerator for up to three days.

→ Can I make the cake ahead of time?

Yes! You can bake the cakes a day prior and frost them just before serving for optimal freshness.

→ Is there a gluten-free option available?

You can substitute the all-purpose flour with a gluten-free blend, ensuring it has a good binding agent.