Mini Heart Cake with Lemon Cream

Name: Mini Heart Cake with Lemon Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 1/4 cup powdered sugar; Zest and juice of 2 lemons; 1 teaspoon vanilla extract

Highlighted under: Golden Ideas

I absolutely adore making Mini Heart Cakes, especially when they're filled with a luscious lemon cream. These adorable treats are perfect for any occasion, be it a birthday, an anniversary, or just a delightful dessert for loved ones. I find that the combination of tender cake and zesty cream creates a refreshing balance that always receives rave reviews. Plus, the heart shape adds a special touch that makes them even more charming. I guarantee you'll fall in love with these delightful morsels of joy!

Created by

Adriana Whitaker

Last updated on 2026-01-05T18:06:34.879Z

Each time I bake these Mini Heart Cakes, a wave of nostalgia washes over me. My grandmother used to make heart-shaped desserts to celebrate special moments, and I've always wanted to carry that tradition forward. One specific trait I’ve noticed is that allowing the cakes to cool completely before adding the lemon cream makes a significant difference in texture. The flavors meld beautifully, allowing the zesty tang to shine through without overpowering the delicate cake.

The key to achieving the perfect lemon cream is using fresh lemons and not skimping on the whisking. I remember the first time I made them; I rushed and the cream didn’t reach the luscious consistency I desired. Now, I take my time and appreciate the process, and I can assure you that the results are worth the effort!

        Why You'll Love This Recipe
        Bright, zesty lemon cream that perfectly complements the sweet cake
Charming heart shape that adds a special touch to any occasion
Easy-to-follow recipe that yields impressive results

      

Perfect Your Cake Texture

Getting the right cake texture is vital for these Mini Heart Cakes. You want them to be tender but not too crumbly. When creaming the butter and sugar, aim for a light and fluffy consistency before adding the eggs. This aeration is crucial as it helps create a soft cake that rises well. Take your time with this step; it can take about 3-5 minutes if you're using a hand mixer on medium speed.

Another critical factor is not overmixing your batter once the dry ingredients are added. Mixing until just combined ensures you retain the air bubbles created during the creaming process, which contributes to a light and tender cake. If you see streaks of flour, it's fine to stop; a few lumps are okay!

Whipping the Perfect Cream

When making the lemon cream, the temperature of your cream is vital. For best results, use heavy cream that's well-chilled before whipping. This makes it easier to achieve stiff peaks, which is essential for the cream to hold its shape between the layers of cake. Additionally, a chilled mixing bowl can also aid in proper whipping; consider placing your bowl in the fridge for a few minutes before use.

Add the powdered sugar gradually while whipping. This helps it dissolve more thoroughly, allowing for a smoother texture. If you whip too quickly or too vigorously, you might end up with grainy cream. Remember to stop when you see stiff peaks that hold their shape, rather than overwhipping, which can lead to a grainy or butter-like consistency.

Decorating and Serving Suggestions

These Mini Heart Cakes provide a wonderful canvas for creativity in decoration! Besides the dollop of lemon cream on top, consider finishing them with fresh berries like raspberries or strawberries, which can contrast beautifully with the zesty cream. You can also sprinkle some lemon zest on top for additional color and flavor, enhancing the overall presentation and appeal.

If you're looking to make these cakes ahead of time, bake the heart cakes a day in advance and store them in an airtight container at room temperature. The lemon cream can also be whipped and stored in the refrigerator for a couple of days ahead, just be sure to give it a good whip again before assembly. This way, you can assemble and serve them fresh right before your gathering!

Ingredients

For the Cake:

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

For the Lemon Cream:

1 cup heavy cream
1/4 cup powdered sugar
Zest and juice of 2 lemons
1 teaspoon vanilla extract

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a heart-shaped cake pan.

Prepare the Batter

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

Bake the Cakes

Pour the batter into the prepared cake pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.

Make the Lemon Cream

In a mixing bowl, whip the heavy cream until it begins to thicken. Gradually add powdered sugar, lemon zest, juice, and vanilla extract. Continue whipping until stiff peaks form.

Assemble the Cakes

Once the cakes are completely cooled, slice them in half horizontally. Spread a generous layer of lemon cream in between, then place the top half back on. Finish with a dollop of lemon cream on top.

Enjoy!

Pro Tips

For an extra touch, you can garnish the cakes with fresh berries or additional lemon zest.

Ingredient Substitutions

If you're looking to make this cake gluten-free, you can substitute the all-purpose flour with a gluten-free all-purpose baking mix. Ensure that the mix contains xanthan gum for better texture and structure. It’s always a good idea to follow the ratio recommended by the product you choose, typically replacing 1:1 with the standard flour in the recipe.

For a dairy-free option, replace the unsalted butter with a plant-based butter and use almond or coconut milk in place of heavy cream. The lemon cream can be made successfully with coconut cream, which can give an added depth of flavor while still maintaining a light texture. Just ensure the coconut cream is chilled before whipping!

Troubleshooting Common Issues

If your cakes sink in the center after baking, this typically means they were underbaked. To avoid this, always check for doneness using a toothpick inserted into the center; it should come out clean or with a few moist crumbs but no wet batter. If they sink even when baked through, this could also be a result of opening the oven door too soon or too frequently during baking.

Should your lemon cream seem too runny, it may be due to under-whipping or the cream being too warm. You can fix this by placing it back in the refrigerator for about 10-15 minutes and then re-whipping until you reach the desired consistency. Ensuring your ingredients are cold before starting can help maintain the correct texture throughout the whipping process.

Scaling the Recipe

If you're considering scaling up this recipe for more servings, simply double the ingredient amounts and use a larger cake pan or multiple pans. For example, using a standard 9-inch round pan can help you bake a larger cake that can then be cut into heart shapes after cooling. Just keep an eye on the baking time and check for doneness as larger cakes may require additional time.

Conversely, if you want to make a smaller batch, you can halve the ingredients and bake in a smaller-sized pan. Baking times will still roughly remain the same, but it's crucial to check the cakes a few minutes earlier to prevent overbaking. These adjustments allow flexibility while ensuring you maintain the delightful flavor and texture of the cake and cream.

Questions About Recipes

→ Can I use a different flavor for the cream?

Absolutely! You can substitute the lemon with orange or lime for a different citrus flavor.

→ How can I store the mini cakes?

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

→ Can I make the cakes ahead of time?

Yes, you can bake the cakes a day in advance. Just assemble and add the cream before serving.

→ What can I use instead of eggs?

You can replace eggs with unsweetened applesauce or flaxseed meal mixed with water as a binder.