Mini Heart Cake with Strawberry Honey Cream

Name: Mini Heart Cake with Strawberry Honey Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 teaspoon vanilla extract; 1/2 cup milk; 1 cup heavy whipping cream; 2 tablespoons honey; 1/2 cup fresh strawberries, pureed; 1 teaspoon vanilla extract

Highlighted under: Classic Cooking

I absolutely love creating desserts that not only tantalize the taste buds but also bring joy to the moment. When I made this Mini Heart Cake with Strawberry Honey Cream, I couldn’t help but smile at its charming presentation. The rich flavors of the cake combined with the sweet, fruity cream make it a delightful treat. Perfect for a romantic occasion or simply to share with loved ones, this cake is both visually stunning and delicious, making it a must-try for cake enthusiasts like me!

Created by

Willow Harries

Last updated on 2026-01-14T03:45:36.158Z

Creating this Mini Heart Cake was such a joy for me, especially as I experimented with different flavors. I wanted to balance the richness of the cake with something light and fruity, and that’s when strawberry honey cream came to mind. The combination not only added a burst of flavor but also beautifully contrasted with the cake's texture. I learned that layering the cream gently on top elevates the dessert visually and enhances its overall deliciousness.

One tip I’d love to share is to let the cakes cool completely before frosting them. I once rushed this step and ended with a melty cream—although still tasty, it wasn’t as appealing! By waiting, you’ll achieve a perfectly composed cake that looks as good as it tastes.

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Understanding the Ingredients

The key to a moist and flavorful Mini Heart Cake lies in the choice of ingredients. The use of unsweetened cocoa powder provides a rich, chocolatey base that pairs beautifully with the sweet strawberry honey cream. It’s important to use high-quality cocoa powder for deeper flavor; consider Dutch-processed cocoa for a smoother, less acidic taste. Additionally, using fresh strawberries for the cream enhances the freshness and overall lightness of the dessert.

Butter plays a crucial role in this recipe by adding richness and moisture to the cake. Make sure to use unsalted butter at room temperature for optimal creaming with sugar. If you're looking for a dairy-free option, substituting with a plant-based butter can yield good results, though the texture may vary slightly.

Baking Tips

When preparing the mini heart-shaped cake pans, greasing and flouring are essential steps to ensure your cakes release easily once baked. If you have parchment paper, lining the bottom of the pans can provide extra insurance against sticking. Additionally, keep an eye on the bake time; checking for doneness around the 20-minute mark can prevent overbaking, ensuring the cake remains soft and moist.

Be careful not to overmix the batter after adding the dry ingredients. Overmixing can lead to a denser cake due to gluten development. Mix just until combined, and you’ll achieve a light and tender crumb. Also, for a more pronounced flavor, consider experimenting with adding a splash of orange or almond extract into the cake batter.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup milk

For the Strawberry Honey Cream

1 cup heavy whipping cream
2 tablespoons honey
1/2 cup fresh strawberries, pureed
1 teaspoon vanilla extract

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, combine flour, cocoa powder, and baking powder. Set aside.

Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar together until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time and then mix in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients and milk alternately to the butter mixture, mixing well.

Bake the Cakes

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

Make Strawberry Honey Cream

In a bowl, beat the heavy whipping cream until soft peaks form. Gradually add honey, pureed strawberries, and vanilla extract; mix until well combined.

Cool and Frost

Let the cakes cool completely. Once cool, spread the strawberry honey cream generously over the top.

Serve and Enjoy

Serve immediately and enjoy this delightful mini heart cake with those you love!

Pro Tips

Make sure to use room temperature ingredients for a smoother batter. Also, don't skip the cooling step
it makes a big difference in the frosting application.

Serving Suggestions

To elevate your Mini Heart Cake, consider garnishing it with fresh strawberry slices or a dusting of powdered sugar just before serving. This not only enhances the visual appeal but also adds a burst of freshness. You could also pair it with a scoop of vanilla ice cream for a delightful contrast in temperatures and textures.

If you're celebrating a special occasion, serving the cake on a decorative plate or adding a few mint leaves can really make it pop. You might also want to consider making additional strawberry honey cream to serve on the side for those who enjoy extra frosting.

Storage and Make-Ahead Tips

This delightful cake can be made in advance and stored in the fridge. After frosting with the strawberry honey cream, cover it with plastic wrap to keep it fresh and avoid any absorption of other refrigerator odors. Enjoy it within 3 days for the best quality. If you prefer to freeze the cakes, do so before frosting; wrap them tightly in plastic wrap and then foil to prevent freezer burn. They can be frozen for up to 3 months.

When you're ready to serve frozen cakes, allow them to thaw in the refrigerator overnight. Once thawed, frost them with the strawberry honey cream just before serving to maintain freshness. This approach makes it easy to prepare for gatherings without the last-minute hassle.

Questions About Recipes

→ Can I use other fruits for the cream?

Yes! You can substitute strawberries with other berries like raspberries or blueberries for a different flavor.

→ How can I store leftovers?

Store the cake in an airtight container in the fridge for up to 3 days. The cream may soften a bit, but it will still taste delightful.

→ Can I make this cake in advance?

Absolutely! You can bake the cakes a day ahead and assemble them shortly before serving.

→ Is it possible to make a gluten-free version?

Yes, you can replace the all-purpose flour with a gluten-free blend suitable for baking.