Mini Heart Cake with White Chocolate

Name: Mini Heart Cake with White Chocolate
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup white chocolate, melted; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup powdered sugar; 1/4 cup white chocolate, melted; 1 tablespoon heavy cream; 1 teaspoon vanilla extract

Highlighted under: Oven Inspiration

I love making desserts that not only taste delicious but also look adorable. This Mini Heart Cake with White Chocolate is the perfect treat for special occasions or a simple indulgence. With its rich, creamy white chocolate flavor and tender cake, each bite feels like a celebration. The mini heart shape adds a charming touch that makes these cakes irresistible. I've found that using high-quality white chocolate really elevates the flavor, making every slice an exquisite experience.

Created by

Sybil Hawkes

Last updated on 2026-01-12T04:07:35.619Z

When I decided to create this Mini Heart Cake, I wanted to ensure that it was both lovely and delicious. The combination of white chocolate and the soft, moist cake captivated my taste buds. I experimented with different ratios until I found the perfect balance, which made it not just tasty but also a delight to decorate!

One key tip I discovered while making these cakes is to let the chocolate cool slightly before mixing it into the batter. This prevents the eggs from curdling, ensuring the cake turns out perfectly moist and fluffy, setting a lovely base for the rich buttercream frosting.

Why You'll Love This Recipe
Rich white chocolate flavor that melts in your mouth
Adorable heart shape perfect for gifting or celebrations
Decadent yet light texture, making it a delightful treat

Crafting the Perfect Batter

When preparing the batter for the Mini Heart Cake, be sure to cream the butter and sugar until the mixture is light and fluffy. This process incorporates air, which helps the cake rise beautifully during baking. Aim for about 3–5 minutes on medium speed with a stand mixer. The melted white chocolate should be slightly cooled before adding to prevent it from melting the butter, which can lead to a dense cake texture.

It's essential to add the eggs one at a time, allowing each one to fully incorporate before adding the next. This helps emulsify the mixture, ensuring a smooth batter that results in a tender crumb. If you notice any curdling, don’t worry; simply add a tablespoon of the flour mixture to help smooth it out.

Achieving the Perfect Bake

Baking times can vary depending on your oven and the specific size of your mini heart pans. Start checking for doneness around the 25-minute mark. The cakes are ready when they pull away slightly from the edges and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking, which can leave you with dry cakes; a light golden top is a good visual cue for perfect doneness.

If you find that the tops of your cakes dome up, gently press them flat using a spatula while they are still warm. This helps create an even layer for stacking later. Let the cakes cool completely in the pans before transferring them to a cooling rack to prevent them from crumbling.

Ingredients

For the Mini Heart Cake

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup white chocolate, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt

For the White Chocolate Buttercream

1/2 cup unsalted butter, softened
1 cup powdered sugar
1/4 cup white chocolate, melted
1 tablespoon heavy cream
1 teaspoon vanilla extract

Instructions

Preheat the Oven

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

Prepare the Batter

In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Mix in the melted white chocolate, followed by the eggs and vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cakes

Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.

Make the Buttercream

For the frosting, beat the softened butter until creamy, then gradually mix in the powdered sugar. Add the melted white chocolate, heavy cream, and vanilla extract, blending until smooth and fluffy.

Decorate the Cakes

Once the cakes are cool, remove them from the pans. Place one layer on a serving plate, spread a layer of white chocolate buttercream, and top with the second layer. Frost the top and sides of the cake as desired.

Pro Tips

For added flair, consider decorating with fresh berries or edible flowers on top of your mini heart cake.

Customizing Your Cake

Feel free to experiment with the flavor of the cake base. You can substitute the vanilla extract with almond or coconut extract for a unique twist. Additionally, incorporating finely grated citrus zest like lemon or orange can add a delightful brightness to the cake, working beautifully with the richness of the white chocolate.

If you want to reduce the sweetness, consider adding a pinch of sea salt to the batter. Salt enhances the chocolate’s flavor by balancing the sweetness, making every bite more enjoyable and complex.

Serving and Storing the Cakes

Once decorated, these mini heart cakes are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to two days. If you need to keep them longer, consider refrigerating them, where they will last for about a week. Just ensure they are well-wrapped to prevent drying out.

For a fun serving suggestion, consider cutting the cakes into smaller heart shapes if serving for a larger gathering, or adorn them with fresh berries or edible flowers for an elegant presentation. A drizzle of extra melted white chocolate on top can also create a beautiful finishing touch.

Questions About Recipes

→ Can I use dark chocolate instead of white chocolate?

Yes, you can substitute dark chocolate for a richer flavor, but adjust the sugar to account for the sweetness of white chocolate.

→ How can I make this cake gluten-free?

You can replace all-purpose flour with a gluten-free flour blend, ensuring it has a binding agent like xanthan gum.

→ Can I prepare the batter ahead of time?

Yes, you can prepare the batter and store it in the fridge for up to 24 hours before baking.

→ What should I do if my buttercream is too thick?

If your buttercream is too thick, add a little more heavy cream, a teaspoon at a time, until you reach your desired consistency.