Mini Heart Cake with Chocolate Strawberry Cream

Name: Mini Heart Cake with Chocolate Strawberry Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk; 1/4 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1 cup heavy cream; 2 tablespoons powdered sugar; 1/4 cup cocoa powder; 1 cup fresh strawberries, pureed; Extra strawberries for garnish

Highlighted under: Celebration Inspiration

I absolutely adore making mini heart cakes because they not only look charming but also taste phenomenal. The combination of rich chocolate and fresh strawberries creates a heavenly flavor profile that's perfect for any celebration. When I bake these cakes, I love to experiment with different textures in the cream, and adding strawberries gives it a delightful freshness that pairs beautifully with the chocolate. It's a treat that's sure to impress both in taste and presentation, making it a favorite among my friends and family.

Created by

Jacqueline Moore

Last updated on 2026-01-14T00:33:36.476Z

Baking this Mini Heart Cake with Chocolate Strawberry Cream has become one of my go-to recipes for special occasions. One time, I made these for Valentine’s Day, and the joy on my partner’s face when they saw the heart-shaped cakes was priceless. The rich chocolate flavor complemented with the sweetness of strawberries felt like a match made in heaven, and I had so much fun decorating them!

What I love about this recipe is the versatility. You can customize the size and shape of the cakes, or even change the fruit based on what's in season. The chocolate strawberry cream is easy to whip up but feels indulgent, and with a sprinkle of fresh strawberries on top, they not only taste amazing but also look stunning on the plate.

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh strawberry notes
Charming heart shape that adds a personal touch to any occasion
Creamy texture that melts in your mouth, creating a delightful contrast

      

Key Techniques for a Perfect Mini Heart Cake

When baking mini heart cakes, it's crucial to evenly distribute your batter to ensure consistent baking. Using a kitchen scale can help measure uniform amounts if you're aiming for the same height in each layer. Also, consider using a plain, light-colored butter or oil in your cake batter; this will help to achieve a golden-brown crust while avoiding excessive browning that darkened batters can sometimes yield.

For the best texture, ensure your buttermilk is at room temperature before mixing it with the dry ingredients. This helps to activate the leavening agents better, resulting in a fluffier cake. Additionally, take care not to overmix once you combine the wet and dry ingredients—mixing just until incorporated will prevent dense cakes.

Flavor Variations and Enhancements

While the chocolate strawberry combination is delightful, you can experiment with different flavors for a unique twist. Try adding a teaspoon of espresso powder to the dry ingredients for a mocha flavor that pairs well with chocolate. Alternatively, use raspberry puree instead of strawberry for a tangy contrast that also complements the cocoa beautifully.

For added texture in the cream, consider folding in crushed freeze-dried strawberries or chocolate shavings after you've achieved stiff peaks. This not only adds a flavor punch but also a delightful crunch that contrasts against the smoothness of the whipped cream.

Storage and Serving Suggestions

These mini heart cakes can be made ahead of time and stored in an airtight container at room temperature for up to two days. If planning to make them further in advance, I recommend refrigerating the cakes without cream. The chocolate strawberry cream can be made a day ahead and stored separately in the fridge; just be sure to give it a gentle whip before serving, as it may separate slightly.

Serving suggestions are endless! These cakes are perfect for a romantic dinner or as a lovely addition to a brunch spread. They can also be cut into slices for a more casual presentation. Drizzling a bit of chocolate sauce or balsamic reduction on the plate can elevate the serving experience, making it visually appealing and ensuring that every bite is as flavorful as possible.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

For the Chocolate Strawberry Cream

1 cup heavy cream
2 tablespoons powdered sugar
1/4 cup cocoa powder
1 cup fresh strawberries, pureed
Extra strawberries for garnish

Instructions

Prepare the Batter

Preheat your oven to 350°F (175°C) and grease your mini heart-shaped cake pans. In a medium bowl, mix the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract. Combine the wet and dry ingredients until just mixed.

Bake the Cakes

Pour the batter evenly into the heart-shaped pans and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Cream

In a chilled mixing bowl, whip the heavy cream until it forms soft peaks. Gradually add powdered sugar and cocoa powder, continuing to whip until you reach stiff peaks. Gently fold in the pureed strawberries.

Assemble the Cakes

Once the cakes have cooled, spread a layer of chocolate strawberry cream on the top of one cake, place another on top, and then spread cream all around. Garnish with whole strawberries for a lovely presentation.

Pro Tips

For an extra touch, drizzle melted chocolate over the top after assembling the cakes. You can also use whipped cream instead of the chocolate strawberry cream for a lighter version.

Ingredient Insights

The use of all-purpose flour alongside cocoa powder gives the cake a sturdy base while keeping it light. This combination absorbs moisture well, so you'll find that the cake has a tender crumb, which contrasts beautifully with the smooth cream. If you want to make this gluten-free, try substituting with a gluten-free flour blend meant for baking, but be mindful of the necessary adjustments in liquid quantities as some blends vary in absorbency.

Buttermilk not only provides moisture but also contributes to the cake's tenderness through its acidity, which reacts with baking soda and baking powder during the baking process. If you don't have buttermilk on hand, you can easily make a substitute by mixing 1/2 cup of milk (or plant-based milk) with 1/2 tablespoon of vinegar or lemon juice—let this sit for a few minutes before using.

Troubleshooting Common Issues

If you find the cakes are doming significantly in the center, it might be due to an overly aggressive mixing technique or too much leavening. A good rule of thumb is to always check your baking powder and soda for freshness, as expired leavening agents can cause inconsistent baking results. In the future, reduce the leavening slightly for a flatter cake.

Should you encounter dry cakes, this often results from overbaking. To avoid this, check for doneness a minute or two before the suggested time by inserting a toothpick into the center. It should come out with moist crumbs, not completely clean. Another tip is to cover the cakes lightly with foil towards the end of baking if they're getting too brown, allowing them to stay moist while preventing the crust from overbaking.

Presentation Tips

For an attractive presentation, consider using a piping bag to apply the chocolate strawberry cream around the cakes. This not only enhances the visual appeal but also allows for even distribution of cream. I find that using a simple star tip creates lovely swirls that look elegant on each layer.

Lastly, don't forget about garnishing! Whole strawberries or edible flowers can add a pop of color and freshness. If you want to impress even further, dust the top with a light sprinkle of powdered sugar before serving—a touch that elevates the aesthetic without overwhelming the flavor.

Questions About Recipes

→ Can I use other fruits instead of strawberries?

Absolutely! Raspberries, blueberries, or even mango puree can create delicious variations.

→ How long can I store the cakes?

These cakes are best enjoyed fresh but can be stored in the fridge for up to 3 days in an airtight container.

→ Can I freeze the cakes?

Yes, you can freeze them before frosting for up to a month. Just make sure they are wrapped tightly.

→ Is there a gluten-free option?

For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.