Mini Heart Cake with White Chocolate

Name: Mini Heart Cake with White Chocolate
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1 pinch salt; 6 oz white chocolate, chopped; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Golden Favorites

I absolutely adore baking, and this Mini Heart Cake with White Chocolate has become a beloved favorite in my home. The combination of moist cake and creamy white chocolate icing is an irresistible treat that I can't resist sharing. The heart-shaped design adds a personal touch, making it perfect for special occasions or simply to brighten up an ordinary day. With just a few ingredients and a bit of love, you can create this delightful dessert that will impress everyone around the table.

Created by

Selene Woodward

Last updated on 2026-01-12T00:41:36.844Z

Baking this Mini Heart Cake was a delightful experience that sparked my creativity. I initially wanted to make something simple, but I quickly realized that a heart shape would elevate it for a recent gathering. The combination of white chocolate in both the cake and icing brought a wonderful richness that really stood out.

One tip I found invaluable was letting the cake cool completely before icing it, ensuring a smooth finish. The joy on my friends' faces when they took that first bite was truly rewarding, and I’m certain this cake will become a staple in my baking repertoire.

        Why You'll Love This Recipe
        Decadent white chocolate flavor that feels indulgent
Adorable heart shape perfect for gifting or celebrations
Delightfully moist cake with a creamy texture

      

Baking Tips for Success

When it comes to achieving a perfectly baked Mini Heart Cake, the temperature of your ingredients can play a crucial role. Ensure that your butter and eggs are at room temperature to help them combine more easily, creating a smoother batter. This attention to detail prevents any graininess in the final cake and ensures even baking. If you forget to take them out ahead of time, you can place the eggs in warm water for a few minutes to speed up the process.

Another important step is to avoid over-mixing the batter once you incorporate the flour. Over-mixing can lead to a dense cake, which is not the desired outcome for this delicate heart-shaped treat. Mix just until you can no longer see any flour streaks. The batter should remain somewhat thick yet pourable, resulting in a moist crumb once baked.

Customizing Your Design

Feel free to get creative with the decoration of your Mini Heart Cake! Beyond the white chocolate icing, you can add fresh fruit like strawberries or raspberries for a pop of color and flavor contrast. A dusting of edible glitter or colored sprinkles can also enhance its festive appeal, especially for special occasions like anniversaries or Valentine’s Day.

For those interested in flavor variations, consider adding a hint of citrus zest, such as lemon or orange, to the cake batter. This brightens the flavor profile and complements the richness of the white chocolate icing beautifully. For an extra touch, you could infuse the icing with flavored extracts, like almond or lemon, for another dimension of taste.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1 pinch salt

For the White Chocolate Icing

6 oz white chocolate, chopped
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Make sure to have all ingredients at room temperature for best results.

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture while alternating with the milk.

Bake the Cake

Pour the batter into a greased heart-shaped cake pan. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

Make the Icing

While the cake cools, melt the chopped white chocolate in a heatproof bowl over simmering water. In another bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract. Fold in the melted white chocolate until well combined and smooth.

Assemble the Cake

Once the cake is completely cool, spread the white chocolate icing generously on top and around the sides. Decorate as desired, and serve at room temperature.

Enjoy this delightful cake with your loved ones!

Pro Tips

For an extra touch, you can add fresh berries on top of the icing for a burst of color and flavor.

Storing Your Cake

If you have leftovers, storing your Mini Heart Cake properly ensures it remains moist and delightful for days. Wrap the cake in plastic wrap or place it in an airtight container, and it can be stored at room temperature for up to three days. If you live in a particularly warm climate, the fridge is a safer bet to prevent any melting of the icing.

For longer storage, consider freezing the cake. It freezes well for up to three months. Slice the cake beforehand, and wrap each piece tightly with plastic wrap, followed by aluminum foil to prevent freezer burn. To enjoy, simply thaw at room temperature before serving, bringing back the freshness of the cake.

Troubleshooting Common Issues

A common challenge when baking is dealing with uneven cake doming. If your cake rises in the center while remaining flat on the edges, it may be due to too high a baking temperature. To remedy this, invest in an oven thermometer to ensure consistent baking temperatures and adjust your oven settings as needed. An accurate temperature can make all the difference in achieving a level cake.

If your icing appears too thick, it might be because the white chocolate has seized or the cream hasn't been whipped enough. To fix this, gently re-melt the chocolate on low heat until smooth. Meanwhile, whip the heavy cream just until soft peaks form—this adds air and ensures a light and spreadable icing. Remember, practice makes perfect!

Questions About Recipes

→ Can I use a different type of chocolate for the icing?

Yes! Dark or milk chocolate can also be delicious alternatives.

→ How do I store the leftover cake?

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

→ Can I bake this cake in a different pan?

Absolutely! Just adjust the baking time accordingly if you're using a different pan size.

→ Is it possible to make this cake gluten-free?

Certainly! Substitute the all-purpose flour with a gluten-free blend.