Mini Heart Cake with Lemon Cream

Name: Mini Heart Cake with Lemon Cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/4 cup unsalted butter, softened; 1/2 cup milk; 1 large egg; 1 tsp baking powder; 1/2 tsp vanilla extract; Pinch of salt; 1 cup heavy cream; 1/4 cup powdered sugar; 1/2 cup lemon curd; Zest of 1 lemon

Highlighted under: Modern Baking Inspiration

I love making these Mini Heart Cakes with Lemon Cream for special occasions or just to brighten up any day. The delicate balance of the sweet cake and zesty lemon cream creates a delightful treat that always puts a smile on my face. Each bite melts in your mouth, making it an instant favorite for anyone who tries it. Plus, the heart shape adds a playful touch that’s perfect for celebrations or just because. Give this recipe a try, and I promise it will become a cherished dessert in your repertoire.

Created by

Linnea Porter

Last updated on 2026-01-05T23:37:34.579Z

When I first baked these Mini Heart Cakes, I was experimenting with different flavors and textures. The combo of the light sponge cake with the tangy lemon cream was pure magic! It was a hit at my last gathering, with friends and family raving about them.

One tip I learned is to let the lemon cream chill before frosting the cakes; it thickens beautifully and holds its shape perfectly when applied. This recipe is not just a treat; it's a joyous experience that brings everyone together!

        Why You'll Love This Recipe
        Charming heart shape that adds a personal touch
Lemon cream that perfectly balances sweetness and tartness
Light and fluffy cake satisfying any sweet tooth

      

Choosing the Right Ingredients

When making the Mini Heart Cake, selecting high-quality ingredients plays a crucial role in achieving the best flavor. Opt for fresh eggs and real vanilla extract for a richer taste. The unsalted butter should be softened at room temperature to ensure it combines well with the sugar, creating a fluffy batter. For the milk, using whole milk will enhance the moist texture, but if you're looking for a lighter option, low-fat milk can suffice without drastically affecting the outcome.

The type of flour you use is important too; all-purpose flour strikes the right balance for this cake, providing structure without making it dense. If you’re seeking a gluten-free option, a 1:1 gluten-free baking mix can be a great substitute, though it’s advisable to follow the package instructions as some blends may react differently.

Perfecting the Baking Process

Baking this cake in heart-shaped molds requires attention to timing and temperature. Always preheat your oven thoroughly; an incorrectly heated oven can lead to uneven baking. For cakes that are fluffy and golden, look for a light golden color on the edges and a springy top when touched. If the cake domes and has cracks on the surface, it might have been overmixed or baked too long.

Using a toothpick to check for doneness is essential—if it comes out clean, your cakes are ready. Avoid opening the oven door frequently; this can cause the cakes to collapse. If your hearts do sink in the middle, try reducing your oven temperature slightly next time to give them more time to rise evenly.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup sugar
1/4 cup unsalted butter, softened
1/2 cup milk
1 large egg
1 tsp baking powder
1/2 tsp vanilla extract
Pinch of salt

For the Lemon Cream

1 cup heavy cream
1/4 cup powdered sugar
1/2 cup lemon curd
Zest of 1 lemon

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, until everything is well combined.

Bake the Cakes

Pour the batter into heart-shaped molds, filling each mold about two-thirds full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.

Prepare the Lemon Cream

In a mixing bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue mixing until stiff peaks form. Then gently fold in the lemon curd and lemon zest until fully incorporated.

Assemble the Cakes

Once the cakes are cool, carefully remove them from the molds. Frost the top of each heart cake with a generous dollop of lemon cream. You can garnish with additional lemon zest or a slice of lemon for a beautiful presentation.

Pro Tips

To ensure the best results, make sure your ingredients are at room temperature before starting. This helps with better incorporation and a fluffier cake. For an extra zing, feel free to add a splash of lemon juice to the cream!

Storing and Serving Tips

These Mini Heart Cakes can be stored in an airtight container for up to 3 days at room temperature or in the fridge for about a week. If you want to freeze them, place the cooled cakes in a single layer on a baking sheet until solid, then wrap them tightly in plastic wrap and foil. They can be frozen for up to 2 months. Before serving, simply thaw them in the fridge overnight for best results.

Serve these cakes fresh topped with the lemon cream, but if you have any leftovers, consider repurposing them by turning them into a trifle. Layer pieces of the heart cakes with lemon cream and fresh berries in a glass for an eye-catching dessert.

Creative Variations

Feel free to get creative with the lemon cream! Try adding a swirl of berry puree or a hint of lavender for a unique twist. You can also infuse the cream with a hint of almond extract or a splash of limoncello to elevate the flavors even more, making this dessert a customizable delight for various palettes.

If you're looking to add a little extra texture, consider incorporating crushed nuts or a sprinkling of coconut on top of the lemon cream. This not only enhances the visuals but also adds a delightful crunch that contrasts nicely with the softness of the cake.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, gluten-free all-purpose flour can be substituted to make this cake gluten-free.

→ How long can I store the cakes?

These cakes can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the cakes?

Absolutely! You can freeze the baked cakes for up to 2 months. Just ensure they are well-wrapped.

→ What can I substitute for lemon curd?

If you don't have lemon curd, a mixture of cream cheese and fresh lemon juice can work well in place.