Mini Heart Cake with Berry Glaze

Name: Mini Heart Cake with Berry Glaze
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 granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 teaspoon vanilla extract; 1/2 teaspoon baking powder; Pinch of salt; 1/2 cup mixed berries (raspberries and blueberries); 1/4 cup powdered sugar; 1 tablespoon lemon juice; 1 tablespoon water

Highlighted under: Baking & Desserts

I adore baking mini cakes, especially when they come with a delightful twist like this Mini Heart Cake with Berry Glaze. The combination of fluffy cake and a vibrant berry glaze not only pleases the palate but also makes for a striking dessert that’s perfect for any occasion. Whenever I bake this dessert, I’m always amazed by how the sweet and tangy flavors dance together, creating a truly memorable treat. Plus, these cakes are simple to whip up and are sure to impress anyone you share them with!

Created by

Harper Collins

Last updated on 2026-01-12T00:13:12.308Z

When I first tried creating mini cakes, I never thought they could be so much fun! This Mini Heart Cake with Berry Glaze was inspired by my love for baking during the holidays. The heart shape adds a charming touch, making it the perfect dessert for romantic dinners or festive gatherings.

I’ve experimented with various glazes, but the berry option won me over. The fresh taste of raspberries and blueberries combined with a hint of lemon zest enhances the flavors wonderfully. Pro tip: let the glaze cool slightly before pouring it over the cakes for a perfect finish!

        Why You Will Love This Recipe
        Adorable heart shape perfect for any celebration
Bright and zesty berry glaze adds a burst of flavor
Quick to prepare, making it great for last-minute dessert cravings

      

Understanding the Ingredients

The foundation of any cake lies in its ingredients, and for this Mini Heart Cake, the role of the butter cannot be overstated. Using unsalted butter allows you to control the sodium content more precisely, enhancing the cake's flavor. When creaming the butter with sugar, aim for a light and fluffy texture; this creates air pockets that help the cake rise and achieve a tender crumb. Remember, room temperature butter is key here for proper emulsification, so take it out ahead of time!

Eggs not only contribute moisture but also act as a binder, providing structure to your cakes. Be sure to incorporate them individually, allowing each egg to integrate fully into the batter for a uniform texture. Also, consider using large eggs, as size can significantly affect baking results, especially in recipes where precision is vital. The right balance of eggs enables the cakes to rise beautifully while maintaining their heart shape.

Techniques for Perfect Baking

Achieving perfectly baked mini cakes is all about timing and temperature. Preheating your oven to 350°F (175°C) ensures that the cakes rise evenly right from the start. Keep a close eye on them during the last few minutes of baking; the cakes should turn a lovely golden brown and a toothpick inserted in the center should come out clean. If you notice that the tops are coloring too quickly, consider covering them loosely with foil to prevent burning.

Once pulled from the oven, allow your cakes to cool in the pans for a few minutes. This helps them firm up and makes them easier to remove without breaking. After transferring them to a wire rack, let them cool completely. This step is crucial to achieving a glossy berry glaze; a warm cake may cause the glaze to run off instead of adhering beautifully.

Ingredients

Gather these fresh ingredients to create your mini cakes:

For the Mini Heart Cakes

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

For the Berry Glaze

1/2 cup mixed berries (raspberries and blueberries)
1/4 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon water

Ensure to preheat your oven before beginning!

Instructions

Follow these simple steps to create your mini heart cakes:

Prepare the Batter

In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture until just combined.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease the heart-shaped mini cake pans and fill each with batter, about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Allow the cakes to cool in the pans before transferring them to a wire rack.

Make the Berry Glaze

In a small saucepan over medium heat, combine the mixed berries, powdered sugar, lemon juice, and water. Cook until the berries break down and the mixture thickens, about 5 minutes. Let cool slightly before using.

Glaze and Serve

Once the mini cakes are completely cooled, drizzle the berry glaze generously over the top. Serve immediately and enjoy your delightful creation!

Your mini cakes are ready to impress!

Pro Tips

For an extra touch, garnish with fresh berries or a dusting of powdered sugar before serving.

Berry Glaze Variations

While this recipe calls for mixed berries, feel free to experiment with other fruits to customize your glaze. Strawberries, blackberries, or even cherries can provide different flavor profiles. Just ensure that any fresh fruit you use is ripe for the best taste. To enhance the glaze further, try adding a splash of vanilla or a hint of cinnamon for added depth.

If you're looking for a thicker glaze, a bit of cornstarch can be dissolved in water and added to the mixture while it's cooking. This will help create a more viscous glaze that can provide a stunning finish and a burst of flavor as you bite into the cake.

Storage and Make-Ahead Tips

These Mini Heart Cakes store well if you want to prep ahead of time. Once cooled completely, wrap them tightly in plastic wrap and store them in an airtight container at room temperature for up to two days. If you need to keep them longer, consider freezing the unglazed cakes. Just ensure they are properly wrapped to prevent freezer burn. They can last up to three months in the freezer.

When you're ready to serve after freezing, allow them to thaw in the refrigerator overnight. This prevents condensation from forming on the surface when they warm up, which could otherwise interfere with the glaze. Prepare the berry glaze fresh before serving for a delightful touch that revives the cakes!

Questions About Recipes

→ Can I use frozen berries for the glaze?

Yes, frozen berries work well; just ensure to thaw and drain them before use.

→ What can I substitute for butter?

You can use vegetable oil or coconut oil as a substitute, but this may slightly change the texture.

→ How long do these cakes last?

They are best eaten within 2-3 days when stored in an airtight container at room temperature.

→ Can I make a larger cake instead?

Absolutely! Just adjust the baking time and use a standard round cake pan.