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: 6 servings
Ingredients: 1 cup almond flour; 1/2 cup all-purpose flour; 1 cup sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1/2 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Fresh raspberries for garnish

Highlighted under: Daily Meals

I absolutely adore baking, and this Mini Heart Cake with Almond Sponge has become one of my all-time favorites. The lightness of the almond sponge, paired with a rich frosting, creates an irresistible treat that is perfect for special occasions or just because. I love how the heart shape adds a personal touch, making each bite feel extra special. Plus, the ingredients are simple and easy to find, letting the natural flavors shine through beautifully. Join me in making this delightful cake that will surely impress anyone who tastes it!

Created by

Belinda Fraser

Last updated on 2026-01-06T11:05:34.605Z

When I first set out to create this Mini Heart Cake, my goal was to find a balance between elegance and simplicity. I experimented with almond flour, which not only adds a nutty flavor but also a delightful texture. It took a few tries to perfect the recipe, but the end result is a moist and fluffy cake that holds its shape beautifully. I recommend using fresh, high-quality ingredients for the best flavor.

One tip I discovered is to let your almond sponge cool completely before frosting. This prevents the frosting from melting and allows for a beautiful finish. Each heart-shaped slice reveals a tender crumb that's perfect for pairing with a cup of tea or coffee. I can't wait for you to try it!

        Why You'll Love This Recipe
        Light and fluffy almond sponge that melts in your mouth
Beautiful heart shape perfect for any occasion
Deliciously versatile with a variety of frostings

      

Mastering the Almond Sponge

Achieving a light and airy almond sponge is all about the right technique. When creaming the unsalted butter and sugar, take your time to ensure it becomes pale and fluffy; this usually takes about 3-5 minutes using an electric mixer on medium speed. The correct incorporation of air during this step is crucial for the sponge's final texture. After adding the eggs, ensure they are well incorporated before proceeding to the next step, as this helps maintain the lightness of the batter.

Be cautious not to overmix the dry ingredients into the wet mixture. Combine them just until you see no dry streaks. Overmixing could lead to a denser cake texture, contradicting the desired fluffy outcome. When you fold the ingredients, use a gentle hand to keep that airiness intact—treat the batter as if it’s a delicate cloud!

Frosting and Garnishing Tips

For the frosting, using heavy cream is essential to achieve a stable and luscious texture. When whipping, keep your mixing bowl and beaters chilled to help the cream whip faster and achieve volume quickly. Aim for soft peaks, which will create a light frosting that complements the almond sponge perfectly. Gradually adding powdered sugar helps to sweeten the frosting without making it grainy, while the vanilla extract enhances the overall flavor of the cake.

Garnishing with fresh raspberries not only adds a pop of color but also a burst of tartness that balances the sweetness of the frosting. If raspberries are unavailable, feel free to use other berries like strawberries or blueberries, or even a sprinkle of chopped nuts for a crunchy contrast. Presentation matters—consider stacking the cakes with a layer of frosting in between for an upscale look!

Ingredients

For the Almond Sponge

1 cup almond flour
1/2 cup all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt

For the Frosting

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Fresh raspberries for garnish

Make sure to gather your ingredients beforehand to ensure a smooth baking process.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two heart-shaped cake pans.

Prepare the Batter

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix Dry Ingredients

In another bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Bake the Cakes

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Cool and Frost

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. For the frosting, whip heavy cream until soft peaks form, then add powdered sugar and vanilla. Frost the cooled cakes as desired.

Serve and Enjoy

Once frosted, garnish with fresh raspberries and serve to your loved ones.

Cut the cake into medium slices to enjoy every delightful bite!

Pro Tips

For an extra touch, you can flavor the frosting with a bit of almond extract to enhance the sponge's nutty notes.

Adapting for Dietary Needs

If you're looking to make this cake gluten-free, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Ensure that the blend contains some form of added binding agent, like xanthan gum, for the cake to hold together properly. The almond flour provides moisture and flavor, so do not remove it entirely; it’s key to the lovely texture of the sponge.

For a dairy-free version, you can replace the unsalted butter with a plant-based alternative like coconut oil or a vegan butter substitute. The heavy cream can be swapped with chilled coconut cream for frosting; just be sure to whip it well to achieve that fluffy consistency. Keep in mind that these substitutions may slightly alter the flavor, but the core essence of the cake will remain delicious.

Storing and Serving Suggestions

This Mini Heart Cake can be stored in an airtight container in the refrigerator for up to three days. If you have leftover frosting, keep it stored separately in the fridge and re-whip it slightly before using it again. For longer storage, you can freeze the unfrosted almond cakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They can last up to three months; just thaw completely before frosting and serving.

Serving this cake at room temperature offers the best flavor experience. If you've just taken it out of the fridge, let it sit for about 30 minutes before serving. This allows the flavors to bloom and the frosting to soften. You can also serve slices with whipped cream or a scoop of vanilla ice cream for an impressive dessert! If you want to dress it up further, drizzle a raspberry or chocolate sauce on the plate.

Questions About Recipes

→ Can I use only almond flour?

Yes, you can replace the all-purpose flour completely with almond flour, but the texture may vary slightly.

→ How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can this recipe be doubled?

Absolutely! Just ensure you have larger cake pans or bake them in batches.

→ What can I substitute for heavy cream?

You can use whipped coconut cream or mascarpone cheese as alternatives for a lighter option.