Mini Heart Cake with Raspberry Glaze

Name: Mini Heart Cake with Raspberry Glaze
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 small cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup buttermilk; 1/4 cup vegetable oil; 1 large egg; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 cup fresh raspberries; 1 cup powdered sugar; 1-2 tbsp water (as needed)

Highlighted under: Sweet Kitchen

I absolutely adore making desserts that not only taste incredible but also look stunning. This Mini Heart Cake with Raspberry Glaze strikes that perfect balance. The soft, moist cake is infused with vanilla and topped with a sweet-tart raspberry glaze that brings everything together beautifully. It’s perfect for any occasion, whether it’s a romantic dinner or a fun gathering with friends. The small heart shape makes it even more special, and I love how it adds a personal touch to each slice.

Created by

Jessamine Ford

Last updated on 2026-01-05T22:37:35.405Z

When I first decided to make these mini heart cakes, I wanted a recipe that was simple yet impressive. After a couple of trial runs, I found that the key was incorporating buttermilk into the batter, which keeps the cakes incredibly moist and fluffy. The raspberry glaze is straightforward to whip up, combining fresh raspberries and powdered sugar to create a magical finishing touch.

One memorable moment in the kitchen was when I took my first bite of the finished product; the tartness of the glaze against the sweet cake was a revelation! I suggest experimenting with the glaze thickness to find your perfect consistency, whether you prefer a thick coating or something more drizzle-like.

        Why You Will Love This Recipe
        Cute heart shape that's perfect for celebrations
Moist cake with a delightful raspberry glaze
Easy to make and perfect for beginners
Great for impressing friends and family

      

Understanding the Ingredients

Each ingredient in this Mini Heart Cake plays a vital role in achieving the perfect texture and flavor. The buttermilk provides moisture while also contributing a tangy flavor that complements the vanilla. If you don’t have buttermilk on hand, you can easily substitute it with a mixture of regular milk and vinegar. Just add one tablespoon of white vinegar to one cup of milk, let it sit for five minutes, and you’ll have a suitable alternative.

The cake’s lightness comes from the combination of baking powder and baking soda. While both are leavening agents, they each serve a specific function. Baking powder helps the cake rise quickly, while baking soda reacts with the acidity of the buttermilk to create a fluffy texture. Make sure these ingredients are fresh for optimal leavening—expired ones can lead to dense cakes.

Baking Tips for Success

When it comes to baking, accuracy is key. I recommend leveling off your flour with a knife to ensure you’re not using too much, which can cause a dense cake. Using room-temperature ingredients can also help create a more even batter. If you’ve just pulled your buttermilk from the fridge, let it sit out for about 30 minutes before mixing it into your batter.

Keep an eye on the cakes as they bake. Ovens can vary, so start checking for doneness around the 25-minute mark. Your mini cakes should spring back when lightly touched, and a toothpick should come out clean. If the cakes aren't fully baked yet, check again in increments of 2-3 minutes to avoid overbaking, which can dry them out.

Ingredients

Gather the following ingredients before getting started:

For the Cake

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

For the Raspberry Glaze

1 cup fresh raspberries
1 cup powdered sugar
1-2 tbsp water (as needed)

Make sure you have everything ready to create this delightful treat!

Instructions

Follow these steps to create your mini heart cakes:

Make the Cake Batter

In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract. Gradually mix the wet ingredients into the dry, stirring until just combined.

Bake the Cakes

Preheat your oven to 350°F (175°C) and grease your mini heart-shaped cake pans. Divide the batter evenly among the pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks.

Prepare the Raspberry Glaze

In a small saucepan, combine fresh raspberries and powdered sugar over medium heat. Cook until the raspberries break down and release their juice. If too thick, add a bit of water until you achieve your desired consistency. Strain if you want a smoother glaze.

Glaze the Cakes

Once the cakes are completely cool, drizzle or spread the raspberry glaze over the top of each mini heart cake. Allow it to set for a few minutes before serving.

Enjoy your delicious mini heart cakes with family and friends!

Pro Tips

For an extra touch, garnish with fresh raspberries or mint leaves before serving.

Making and Storing the Raspberry Glaze

The raspberry glaze not only adds a vibrant color but also a burst of flavor that complements the cake beautifully. If you’re working with frozen raspberries, they can be a great alternative. Just be careful to drain any excess liquid before adding the powdered sugar; otherwise, your glaze may become too watery. Heat the mixture gently to avoid burning the sugar, which can alter the taste.

After making the glaze, allow it to cool slightly before applying it to the cakes. This ensures it won’t melt the cake or make it soggy. If you have leftover glaze, it can be stored in an airtight container in the refrigerator for up to a week. Drizzle it over pancakes or waffles for a delightful breakfast treat!

Serving Suggestions and Variations

To elevate your Mini Heart Cakes for special occasions, consider garnishing them with fresh mint leaves or edible flowers for a stunning presentation. You can also serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream for added richness. The contrast of cold creaminess with the tart glaze is incredibly satisfying.

For a fun twist on the recipe, feel free to experiment with different flavors of glaze. Adding a splash of lemon juice to the raspberry glaze can give it a refreshing zing, while a chocolate glaze would create a decadent dessert. Additionally, you could try layering the cakes with whipped cream and fresh fruit, transforming them into mini tiramisu-inspired treats!

Questions About Recipes

→ Can I use frozen raspberries for the glaze?

Yes, frozen raspberries work well too. Just make sure to thaw and drain excess liquid before use.

→ How can I store leftover cakes?

Store leftover cakes in an airtight container at room temperature for up to two days or refrigerate for up to a week.

→ Can I make this in a larger cake pan?

Absolutely! Just adjust the baking time as needed, usually increasing it by 10-15 minutes for a larger cake.

→ Can I add other flavors to the cake?

Definitely! You can try adding lemon zest, almond extract, or even a bit of cocoa powder for variations.