Mini Heart Cake with Lemon Cream

Name: Mini Heart Cake with Lemon Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; ½ cup milk; 2 large eggs; 2 teaspoons baking powder; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 cup heavy cream; ½ cup powdered sugar; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1 teaspoon vanilla extract

Highlighted under: Oven Ideas

I love making this Mini Heart Cake with Lemon Cream for special occasions! The combination of moist cake and zesty lemon cream creates a delightful treat that's perfect for celebrating love. Preparing these cakes allows me to express creativity and share sweetness with friends and family. I also enjoy the challenge of crafting the perfect mini shapes, which not only look adorable but are also great for portion control. It’s a fun recipe that always brings smiles, and I can't wait to share it with you!

Created by

Frederica Houghton

Last updated on 2026-01-13T03:42:41.657Z

Making this Mini Heart Cake was both a creative and a rewarding experience for me. I used a simple vanilla cake recipe as the base, but the real star is the zesty lemon cream that elevates the flavor to a whole new level. Layering the cream between the heart-shaped cakes adds a fun, playful element that delights both children and adults alike.

One crucial tip I learned is to chill the lemon cream before assembling the cakes. This helps it firm up, making layering much easier and ensuring that the cream doesn’t ooze out when serving. Trust me, this small step enhances the presentation and taste, bringing everything together perfectly!

        Why You'll Love This Recipe
        Heart-shaped cakes that add a personal touch for loved ones
Tangy lemon cream that perfectly balances the sweetness of the cake
Great for parties, anniversaries, or as a special dessert treat

      

Understanding the Ingredients

The key to the success of the Mini Heart Cake lies in the quality of your ingredients. Using unsalted butter ensures you have full control over the saltiness of the cake, allowing the sweet flavors to shine. Additionally, the combination of granulated sugar and powdered sugar plays an important role in texture: granulated sugar helps aerate the batter while powdered sugar gives the lemon cream its lovely smooth finish. For the best flavor, opt for fresh lemons for both zest and juice; the bright acidity will elevate the cream and balance the sweetness.

Eggs bring moisture and structure to the cake, so it's crucial to use large eggs as specified. If you're looking for an egg substitute due to dietary restrictions, consider using a flaxseed mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce (1/4 cup per egg). These alternatives will provide similar binding properties, helping to achieve a cake that maintains its heart shape while remaining moist and fluffy. Just be mindful of the flavor changes that may occur with substitutions.

Perfecting the Baking Process

Baking the cake at the right temperature is essential for achieving the desired texture. Ensure your oven is accurately preheated to 350°F (175°C) by using an oven thermometer. If the cakes are browning too quickly, you might want to cover them loosely with aluminum foil to prevent over-baking. Each heart-shaped cake should rise evenly; if they puff up too much in the center, it may indicate that the batter was overmixed, leading to a dense texture. Watch for golden edges and a springy top as signs that they are ready to come out.

After removing the cakes from the oven, it’s important to allow them to cool completely in the pans before transferring to a wire rack. This prevents them from collapsing and ensures a light and airy crumb. If you’re pressed for time, you can speed up the cooling process by placing the pans in the fridge for about 15-20 minutes. Be cautious, though, as it can also make the cake slightly firmer; just ensure they're completely set before frosting to maintain the cream's appeal.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
½ cup milk
2 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt

For the Lemon Cream

1 cup heavy cream
½ cup powdered sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract

Make sure to measure all ingredients accurately for the best results!

Instructions

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract.

Mix Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients until just combined.

Bake the Cakes

Grease heart-shaped cake pans and pour the batter evenly into the pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.

Make the Lemon Cream

In a large bowl, beat the heavy cream until it starts to thicken. Gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract. Continue beating until soft peaks form.

Assemble the Cake

Once the cakes are cool, place one heart-shaped cake on a plate. Spread a layer of lemon cream on top, and then sandwich with the second heart-shaped cake. Use the remaining cream to frost the top and sides.

Chill and Serve

Refrigerate the cake for at least 30 minutes before serving to let the flavors set. Slice and enjoy your beautiful mini heart cakes!

Serve chilled for the best flavor experience!

Pro Tips

For an extra touch, decorate with fresh berries or mint leaves on top of the cake just before serving.

Flavor Variations

While the classic lemon cream perfectly complements this cake, consider experimenting with different flavors for a twist. Adding a few drops of almond extract can enhance the overall sweetness with a nutty aroma. Alternatively, mixing in some fresh berries like raspberries or strawberries into the lemon cream can provide an additional layer of flavor and color, making the dish visually appealing. It's a simple swap that adds a refreshing touch to the dessert, especially during warmer months.

You can also swap the lemon cream for a different citrus flavor. Use lime or orange juice and zest instead for a new take on the creamy filling, which can lend a uniquely delicious taste profile to your mini heart cakes. Just be mindful of the level of acidity, as some citrus fruits are stronger than others; adjust the sugar level accordingly to achieve the right balance.

Storage Tips

To keep your Mini Heart Cake fresh, store it in an airtight container in the refrigerator. It will last about 2-3 days, but its best flavor is enjoyed within the first day or two. If you wish to prepare the cakes in advance, consider freezing them individually wrapped in plastic wrap. Just make sure they are fully cooled before wrapping to prevent moisture buildup, which could impact texture. When ready to enjoy, simply thaw at room temperature for about an hour, then frost with freshly made lemon cream.

If you prefer to store the entire assembled cake, cover it securely with plastic wrap or foil after chilling. The cream may soften over time, but it will still taste fantastic. To revive its presentation, you can whip up a fresh batch of lemon cream to frost the top before serving, ensuring it looks as delightful as when first made.

Questions About Recipes

→ Can I use a different flavored cream?

Absolutely! Try using a raspberry or chocolate cream for a different twist.

→ How do I store leftover cake?

Keep the leftover cake 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 in advance and assemble them the next day.

→ Is there a gluten-free version of this recipe?

You can substitute the all-purpose flour with a gluten-free blend to make this cake gluten-free.