Mini Heart Cake with Almond Sponge

Name: Mini Heart Cake with Almond Sponge
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 mini cakes
Ingredients: 2 large eggs; 1/2 cup almond flour; 1/4 cup granulated sugar; 1/4 cup all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 2 tbsp unsalted butter, melted; 1 tsp vanilla extract; Whipped cream; Sliced almonds; Fresh berries

Highlighted under: Baking & Desserts

I absolutely adore making mini heart cakes, especially when they come with a light almond sponge that melts in your mouth. Each bite is a testament to love, perfect for any occasion, whether it's a birthday or a sweet surprise for someone special. The gentle almond flavor combined with a fluffy texture elevates this classic treat, and I can't wait to share it with you. Trust me, once you master this recipe, it will become your go-to dessert to impress family and friends.

Created by

Sloane Patterson

Last updated on 2026-01-13T06:07:15.038Z

When I first experimented with this mini heart cake recipe, I was drawn to its simplicity and elegance. The almond sponge was surprisingly easy to make, and the aroma that filled my kitchen was nothing short of delightful. It reminded me of the cozy days spent baking with my grandmother, who always said that a pinch of love makes all the difference.

After a few attempts, I learned the importance of folding in the egg whites gently to achieve that airy texture. Each mini heart cake is not just a dessert but a heartfelt creation that I love sharing with my loved ones. The joy on their faces when they taste it is the icing on the cake!

        Why You'll Love This Recipe
        Delicate almond flavor in a beautifully fluffy cake
Adorable mini heart shape perfect for gifting
Versatile for various occasions, from anniversaries to Valentine's Day

      

The Perfect Almond Sponge

The almond sponge in this mini heart cake is uniquely light and aromatic, making it a wonderful base for various toppings. The almond flour not only adds a delicate nutty flavor but also contributes to the cake's moist and tender crumb. Make sure to whisk the eggs and sugar until they are pale and fluffy, which typically takes about 3 to 5 minutes, to incorporate enough air into the batter for that airy texture.

Baking powder plays a crucial role in helping the cake rise, so ensure it is fresh. If you discover your baking powder has expired, a quick substitute can be made using a mix of 1/4 teaspoon baking soda and 1/2 teaspoon vinegar, added just before pouring the batter into the molds. This can help achieve that coveted lift and fluffiness in your cakes.

Perfecting the Bake

When baking these mini heart cakes, placing them in the center of the oven is key for even cooking. It’s essential to check for doneness around the 20-minute mark, as oven temperatures can vary. A toothpick should come out clean or with just a few moist crumbs attached, but be cautious not to overbake, as this can lead to a dry cake.

After removing the cakes from the oven, allow them to cool for 10 minutes in the molds before transferring them to a wire rack. Cooling in the molds helps maintain the shape of the heart cakes and prevents them from breaking. If the cakes stick to the sides, gently run a knife along the edge to release them.

Creative Decorating Ideas

For a romantic touch, consider adding a light dusting of powdered sugar to the cooled cakes before decorating. This not only adds a sweet contrast but also enhances the presentation. Fresh berries can complement the almond flavor beautifully; strawberries, raspberries, or blueberries work wonderfully and add a pop of color.

If you're looking for a richer taste, feel free to substitute the whipped cream with a chocolate ganache or a cream cheese frosting. Both options will elevate the cake's flavor profile and create a decadent experience. Just remember to pipe the frosting using a pastry bag for a polished finish!

Ingredients

For the Almond Sponge

2 large eggs
1/2 cup almond flour
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 tbsp unsalted butter, melted
1 tsp vanilla extract

For Decoration

Whipped cream
Sliced almonds
Fresh berries

Prepare your ingredients before you start for a smoother baking experience!

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and line your mini heart cake molds with parchment paper.

Whisk Eggs and Sugar

In a medium bowl, whisk together the eggs and granulated sugar until light and fluffy.

Combine Dry Ingredients

In another bowl, combine the almond flour, all-purpose flour, baking powder, and salt.

Mix Everything Together

Gently fold the dry ingredients into the egg mixture. Stir in the melted butter and vanilla extract until just combined.

Bake

Pour the batter evenly into the prepared molds. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Cool and Decorate

Let the cakes cool for 10 minutes in the molds before transferring them to a wire rack. Once cooled, top with whipped cream, sliced almonds, and fresh berries.

Enjoy your delightful mini heart cakes with friends and family!

Pro Tips

To enhance the almond flavor, try toasting the almond flour lightly before using it in the recipe.

Ingredient Substitutions

If you're looking to lighten the recipe, you can replace half of the almond flour with a gluten-free mix or coconut flour. Coconut flour absorbs more moisture, so you'll want to increase the liquid slightly or add an additional egg. This ensures that your cake still retains its moist crumb while catering to gluten-free diets.

For a dairy-free version, substitute the unsalted butter with melted coconut oil or a plant-based butter alternative. Both will provide necessary fat for texture without compromising flavor. Just keep an eye on the consistency of your batter, as vegan substitutes sometimes alter the moisture balance.

Make-Ahead and Storage

These mini heart cakes can be made a day in advance, which makes them perfect for prepping for special occasions. Just keep them in an airtight container at room temperature. Avoid frosting them until you're ready to serve to keep the whipped cream from wilting and the berries from becoming mushy.

If you want to freeze your mini cakes, bake and cool them completely, then wrap each cake in plastic wrap and place them in a resealable freezer bag. They can be stored in the freezer for up to three months. When you're ready to enjoy them, thaw them at room temperature, and then add your preferred toppings just before serving.

Variations to Try

Feel free to experiment with flavors by adding a hint of almond extract (in addition to vanilla) to really bring out that nutty taste. Alternatively, citrus zest, like lemon or orange, can add a refreshing brightness that contrasts well with the almond sponge. Just a teaspoon will elevate the flavor profile wonderfully.

For seasonal variations, consider using pumpkin puree during the fall or crushed strawberries in the summer. Both add moisture and seasonal flavor, allowing you to make this treat appropriate for any time of year while keeping the heart shape. Adjust the sugar content as needed, especially with pumpkin, to balance the flavors.

Questions About Recipes

→ Can I use a different type of flour?

You may use gluten-free flour blends if necessary, but it may alter the texture.

→ How can I store the mini cakes?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the cakes?

Yes, you can freeze the un-frosted cakes for up to a month. Wrap them tightly in plastic wrap.

→ What can I use instead of whipped cream for decoration?

Consider using a dairy-free whipped topping or a light cream cheese frosting as alternatives.