Mini Heart Cake with Raspberry Glaze

Name: Mini Heart Cake with Raspberry Glaze
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup unsalted butter, softened; 1/2 cup milk; 1 teaspoon vanilla extract; 1 large egg; 1 cup raspberries (fresh or frozen); 1 cup powdered sugar; 1 tablespoon lemon juice; 1 tablespoon water

Highlighted under: Basic Cooking

I absolutely love making these adorable Mini Heart Cakes with Raspberry Glaze for special occasions. They are not only visually stunning but also delightful to eat, with a moist texture and a tangy-sweet glaze that perfectly complements the cake. Each bite transports me to a sweet moment filled with love and joy. I’ve experimented with different flavor combinations, but the classic pairing of raspberry and vanilla truly shines. This recipe is perfect for sharing or as a charming surprise for someone special in your life.

Created by

Flora Kensington

Last updated on 2026-01-05T20:41:35.408Z

These Mini Heart Cakes with Raspberry Glaze became a staple in my kitchen after I hosted a Valentine's Day gathering. I wanted to impress my guests with something charming yet delicious, and these cakes did just that! The bit of tartness from the raspberry glaze beautifully balances the sweetness of the cake itself.

What I learned during this process is that letting the glaze cool slightly before pouring it on keeps it from running off the edges, allowing for a beautifully decorated cake. I encourage you to play around with the glaze's thickness for a rustic or glossy finish.

        Why You'll Love This Recipe
        Adorable heart shape makes it perfect for celebrations
Delicious raspberry glaze adds a fresh and fruity flavor
Easy to make in small batches for intimate gatherings

      

Understanding the Ingredients

Each ingredient in this Mini Heart Cake plays a critical role in achieving its moist texture and delicate flavor. The all-purpose flour provides the necessary structure, while the granulated sugar helps with caramelization during baking, resulting in a gentle sweetness. Unsalted butter not only adds flavor but also contributes to the cake's tender crumb. If you're in need of a dairy-free option, consider substituting coconut oil for butter, which will give the cake a unique flavor profile.

The addition of buttermilk instead of regular milk can enhance the cake's richness and moisture content, creating an even more delectable dessert. If you don't have buttermilk on hand, a simple blend of milk and vinegar can provide a similar effect. Just mix 1/2 cup of milk with 1/2 teaspoon of vinegar or lemon juice and let it sit for about 5-10 minutes before adding it to the batter.

Baking Tips for Success

When pouring the batter into the mini heart-shaped pans, be mindful not to overfill them; filling each mold about two-thirds full allows room for the cake to rise without spilling over. To achieve an even bake, rotate the pans halfway through the baking time, especially if your oven has hot spots. You'll know the cakes are done when they are golden brown around the edges and a toothpick inserted into the center comes out clean, about 18-20 minutes.

Letting your cakes cool completely before applying the glaze is crucial. If the cakes are still warm, the glaze will melt and run off rather than set nicely. Be patient; typically, this takes about 30 minutes. For best results, place the cooled cakes in the refrigerator for a few minutes to firm them up, ensuring that the raspberry glaze clings beautifully to their surface.

Ingredients

Gather these simple ingredients to create your Mini Heart Cakes:

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup milk
1 teaspoon vanilla extract
1 large egg

For the Raspberry Glaze

1 cup raspberries (fresh or frozen)
1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon water

Now that you have everything prepped, let’s get to baking!

Instructions

Follow these simple steps to bring your Mini Heart Cakes to life:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour mini heart-shaped cake pans.

Mix the Batter

In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla, mixing well. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients and milk to the butter mixture, stirring until smooth.

Bake the Cakes

Pour the batter into the prepared mini heart pans and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

Prepare the Raspberry Glaze

In a small saucepan over medium heat, combine raspberries, lemon juice, and water. Cook until the raspberries break down. Strain the mixture through a fine sieve to remove the seeds. Stir in the powdered sugar until you reach your desired consistency.

Glaze the Cakes

Once cooled, carefully remove the cakes from the pans. Place them on a wire rack over a baking sheet and pour the raspberry glaze over each cake, allowing some to drip down the sides.

Serve and Enjoy

Let the glaze set for a few minutes, then your adorable Mini Heart Cakes are ready to serve!

Enjoy these delightful treats with family and friends!

Pro Tips

Feel free to customize the flavors by adding lemon or almond extract to the batter for a unique twist.

Storing and Making Ahead

If you're planning ahead, these Mini Heart Cakes can be baked a day in advance. Store them in an airtight container at room temperature, ensuring they remain moist. You can glaze them on the day of serving for the freshest taste and prettiest presentation. The raspberry glaze, however, can be made a day early as well; just store it in the fridge and warm it gently before use so it flows smoothly over the cakes.

For longer storage, these cakes freeze well! Wrap each cooled cake tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months. To serve, thaw them overnight in the refrigerator and glaze them fresh before serving.

Variations to Explore

While the classic raspberry glaze is delightful, consider exploring other fruit glazes or toppings to change the flavor profile of your cakes. A lemon glaze made with powdered sugar and lemon juice can offer a bright, citrusy contrast. Alternatively, you might try a chocolate ganache for an indulgent twist; simply heat heavy cream and pour it over chocolate until melted and glossy for a rich topping that complements the vanilla cake beautifully.

If you're feeling adventurous, you could also infuse the cake batter with flavors like almond extract or citrus zest for added depth. Fresh herbs like basil or mint can be a surprising addition to the glaze, enhancing the fruity notes with a fragrant touch. Feel free to experiment and find your favorite combination!

Questions About Recipes

→ Can I use frozen raspberries for the glaze?

Yes, frozen raspberries work great! Just thaw them before cooking.

→ How do I store the Mini Heart Cakes?

Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

→ Can I make this recipe as a single larger cake?

Definitely! Just use a standard cake pan and adjust the baking time to about 25-30 minutes.

→ What other toppings can I use?

You can top these cakes with whipped cream, fresh fruits, or even chocolate ganache.