Mini Heart Cake with Chocolate Strawberry Cream

Name: Mini Heart Cake with Chocolate Strawberry Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 mini cakes
Ingredients: 1 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 sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup buttermilk; 1 tsp vanilla extract; 1 cup heavy cream; 1/4 cup powdered sugar; 1/2 cup chocolate, melted; 1/2 cup strawberries, pureed; 1/8 tsp salt; Fresh strawberries; Chocolate shavings or sprinkles

Highlighted under: Cozy Favorites

I love making this Mini Heart Cake with Chocolate Strawberry Cream for special occasions. It combines rich chocolate with the delightful freshness of strawberries, making each bite a little piece of heaven. Baking these mini cakes not only fills my kitchen with a sweet aroma, but it also brings smiles to everyone at the table. Whether it’s a birthday or a romantic dinner, this cake is sure to impress. Try it out, and you’ll see why it’s become one of my go-to recipes for celebrating love!

Created by

Elodie Fairfax

Last updated on 2026-01-14T08:45:34.895Z

Baking these Mini Heart Cakes was a delightful experience! I started by whipping up a classic chocolate cake batter, and I was amazed at how the fragrant chocolate blended beautifully with the tartness of fresh strawberries. It’s fascinating how flavors can enhance each other, creating a harmonious dessert that feels both decadent and light.

The chocolate strawberry cream frosting is the star of the show, and I discovered that adding a pinch of salt to the cream really elevates the flavors. This tiny detail transforms the frosting into a luxurious topping that complements the mini cakes perfectly. I can’t wait for you to try it!

        Why You'll Love This Recipe
        Decadent chocolate flavor paired with fresh strawberries
Adorable mini heart shape perfect for celebrating love
Rich, creamy frosting that elevates the overall dessert

      

Understanding Ingredients

The combination of cocoa powder and flour is key to achieving the rich, chocolatey flavor of this Mini Heart Cake. I find that using high-quality cocoa powder can elevate the taste significantly, contributing deeper chocolate notes that complement the strawberries. Make sure your cocoa powder is unsweetened to avoid adding unnecessary sweetness that could overshadow the cake's flavor profile.

In baking, each ingredient plays a critical role. Here, buttermilk adds moisture and tenderness to the cake, resulting in a soft crumb. If you don’t have buttermilk on hand, you can create a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes. This slight acidity will help tenderize the cake and enhance its overall flavor.

Expert Tips for Perfect Cakes

When baking the mini cakes, timing and temperature are crucial. Each oven may vary, so I recommend checking the cakes around the 20-minute mark. You want the cakes to rise and form a slight dome without cracking. A toothpick inserted should come out clean or with just a few moist crumbs, indicating doneness without over-baking, which can lead to a dry texture.

Cooling the cakes properly is just as important as baking them. By letting them cool in the pans for 10 minutes before transferring them to a wire rack, you allow them to set, which helps prevent them from breaking apart. Ensure they are completely cooled before frosting; otherwise, the frosting may melt and lose its structure.

Ingredients

For the Cake

1 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 sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1 tsp vanilla extract

For the Frosting

1 cup heavy cream
1/4 cup powdered sugar
1/2 cup chocolate, melted
1/2 cup strawberries, pureed
1/8 tsp salt

For Decoration

Fresh strawberries
Chocolate shavings or sprinkles

Ensure all ingredients are at room temperature before starting for best results.

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in the buttermilk and vanilla. Gradually add the dry ingredients, mixing until just combined.

Bake the Cakes

Grease and flour mini heart-shaped cake pans. Pour the batter evenly into the pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and allow them to cool completely on a wire rack.

Make the Frosting

In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the melted chocolate, strawberry puree, and salt until well combined. Be careful not to deflate the whipped cream.

Assemble the Cakes

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of chocolate strawberry cream on top. Add the second layer and frost the top and sides of the mini cakes. Decorate with fresh strawberries and chocolate shavings.

Allow the assembled cakes to chill in the refrigerator for about 30 minutes to set the frosting before serving.

Pro Tips

For a more intense chocolate flavor, consider adding chocolate chips to the batter. You can also substitute other fruits, such as raspberries or cherries, in place of strawberries for a different twist.

Frosting Techniques

Achieving the correct consistency in your frosting can make or break the overall presentation of your Mini Heart Cakes. When whipping the heavy cream, stop as soon as stiff peaks form; this ensures the frosting is fluffy and holds its shape well. If you accidentally over-whip, the cream may turn grainy or separate. If this happens, you can salvage it by gently folding in a little more heavy cream to smooth it out.

If you prefer a lighter frosting, consider adjusting the ratio of strawberry puree in the mixture. A little less puree will maintain a more stable frosting. Additionally, you can experiment with flavored extracts such as almond or raspberry to layer flavors and make the frosting even more delectable.

Decoration Ideas

Presenting your Mini Heart Cakes beautifully can enhance the dining experience. Using a piping bag fitted with a star tip to apply frosting can create a decorative finish, adding height and elegance. For a touch of sparkle, you might sprinkle edible glitter or gold leaf around the decoration, accentuating the cake’s appeal for special occasions.

For a fun variation, try incorporating additional toppings such as crushed nuts or coconut flakes for extra texture. These additions not only provide visual contrast but also add a delightful crunch that balances the creaminess of the frosting. Experimenting with assorted berries can also provide a lovely burst of flavor and color, customizing your cake to different preferences.

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 in the fridge.

→ What can I use instead of buttermilk?

You can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

→ How do I store leftovers?

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

→ Can I freeze these mini cakes?

Yes, you can freeze the baked and cooled mini cakes without frosting for up to three months. Just wrap them tightly in plastic wrap.