Mini Heart Cake with Almond Sponge

Name: Mini Heart Cake with Almond Sponge
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 mini cakes
Ingredients: 1 cup almond flour; 1/2 cup all-purpose flour; 1/2 cup sugar; 4 large eggs, separated; 1/2 cup unsalted butter, melted; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract; Fresh berries; Chopped nuts; Mint leaves

Highlighted under: Modern Baking Inspiration

I adore making desserts that are not only delicious but also visually appealing. This Mini Heart Cake with Almond Sponge has quickly become a favorite in my kitchen. The tender, almond-infused sponge pairs beautifully with a light frosting, making it a delightful treat for any occasion. Plus, these mini cakes are perfect for sharing with loved ones, and their charming heart shape adds a special touch. I love how simple yet elegant this recipe is, and I can’t wait to share it with you!

Created by

Linnea Porter

Last updated on 2026-01-06T11:45:34.561Z

While testing this recipe, I realized that using almond flour instead of regular flour brings a richer flavor to the cake. The first time I made these mini heart cakes, I topped them with a fresh berry compote, which complemented the almond perfectly. The combination was magical!

Another crucial tip is to properly whip the egg whites. This step is key to achieving that airy sponge texture. I found that folding the dry ingredients gently into the egg whites prevents deflation, ensuring the cake rises beautifully in the oven. Trust me, the effort is worth it for such a lovely result.

        Why You Will Love This Recipe
        Delicate almond flavor that delights the palate
Cute heart shape perfect for special occasions
Versatile options for toppings and fillings

      

Understanding the Ingredients

The key to a successful almond sponge lies in the balance of its dry ingredients. Almond flour lends a distinct nutty flavor and contributes moisture, while all-purpose flour provides the necessary structure. For the best texture, choose high-quality almond flour that is finely ground. The interplay between these flours results in a tender crumb that's both light and satisfying. If you're looking for a gluten-free option, consider substituting the all-purpose flour entirely with more almond flour, but be aware that adjustments in moisture may be necessary.

Eggs are crucial for both leavening and richness in this recipe. Using room-temperature eggs can help the sponge rise more effectively, so consider taking them out of the refrigerator an hour before you begin. When separating the eggs, ensure no yolk enters the whites, as even a small amount of fat can prevent the egg whites from whipping properly. This step is essential—the stiffer the egg whites, the lighter the finished cake will be.

Frosting and Decorations

The frosting for this mini heart cake is a simple whipped cream that complements the almond flavor beautifully. Using heavy cream is non-negotiable here, as its higher fat content allows for a more stable whipped texture. Whip the cream in a chilled bowl for the best results. If you prefer a slightly sweeter frosting, feel free to adjust the powdered sugar to your liking, just remember to maintain a soft peak consistency—not too stiff, so it spreads easily.

For decoration, adding fresh berries is not only visually appealing but also provides a tart contrast to the sweetness of the cake. Consider using raspberries or strawberries, which are both seasonal favorites. Alternatively, toasted chopped nuts can enhance the almond flavor further while adding a delightful crunch. If you're using mint leaves, they not only provide a pop of color but also a refreshing aroma that balances the overall sweetness.

Ingredients

Gather these ingredients to make the perfect Mini Heart Cakes:

For the Almond Sponge

1 cup almond flour
1/2 cup all-purpose flour
1/2 cup sugar
4 large eggs, separated
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt

For the Frosting

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

For Decoration (optional)

Fresh berries
Chopped nuts
Mint leaves

Make sure to have everything ready before you start mixing!

Instructions

Follow these steps to create your Mini Heart Cake:

Prepare the Baking Pan

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

Make the Batter

In a bowl, whisk together the almond flour, all-purpose flour, sugar, baking powder, and salt. In another bowl, beat the egg yolks, then add melted butter and vanilla. Combine both mixtures until just incorporated.

Whip Egg Whites

In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions to keep the mixture airy.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.

Prepare the Frosting

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Refrigerate until ready to use.

Assemble the Cakes

Once the cakes are completely cool, frost the tops and sides. Decorate with fresh berries, chopped nuts, and mint leaves if desired.

Now enjoy your delicious Mini Heart Cakes with friends and family!

Pro Tips

For an extra touch, consider adding a layer of fruit jam between the sponge layers for added flavor and moisture.

Make-Ahead Tips

One of the advantages of this mini heart cake is that both the sponge and the frosting can be made ahead of time. You can bake the almond sponge up to a day in advance. Once cooled, wrap each cake tightly in plastic wrap and store it in the refrigerator. This not only saves time but can enhance the flavors as they meld together. Just remember to frost the cakes right before serving to maintain the integrity of the whipped cream.

If you plan to decorate with fresh berries, it's best to add these just before serving to prevent them from becoming soggy. This will keep your dessert looking fresh and appetizing. Plan ahead to gather any additional decorative elements you might want, ensuring a beautiful presentation that highlights the cute heart shape of each cake.

Troubleshooting Common Issues

If your almond sponge doesn't rise as expected, the culprit may be the egg whites. Ensure they are whipped to stiff peaks; if they look droopy or are no longer glossy, they won’t incorporate well, impacting the lightness of the cake. Alternatively, check the baking powder's expiration date to guarantee its effectiveness, as old leaveners won't provide the lift necessary for a fluffy texture.

In case of over-baking, keep an eye on the cakes towards the end of the baking time. A toothpick test is ideal—insert it into the center, and it should come out clean but not dry. Over-baked cakes can become dense and crumbly, losing their delicate crumb structure. If you have extra cake, consider turning it into a trifle with layers of whipped cream and fruit for a delightful second dessert!

Questions About Recipes

→ Can I use other types of flour?

Yes, you can substitute part of the almond flour with other flours, but the almond flavor will change.

→ How do I store the mini cakes?

Keep the cakes in an airtight container in the fridge for up to 3 days.

→ Can I freeze these mini cakes?

Yes, you can freeze un-frosted cakes for up to a month. Just thaw before serving and frost them afterward.

→ What can I use instead of heavy cream for frosting?

You could use coconut cream or whipped topping as alternatives, though the flavor will differ.