Mini Heart Cake with Strawberry Vanilla Cream
Highlighted under: Baking & Desserts
I’ve always been enchanted by the charm of mini desserts, especially when they are heart-shaped. This Mini Heart Cake with Strawberry Vanilla Cream is not only adorable but also bursting with flavor. The moist vanilla cake pairs beautifully with a rich strawberry cream that melts in your mouth. I love making these for special occasions or even as a sweet surprise for someone I care about. It’s a fun way to show love, and I can’t wait to share this delightful experience with you!
When I first tried making a heart-shaped cake, I didn't expect it to be so gratifying. The key is to make sure that the vanilla cake is fluffy and light, which guarantees a delightful bite each time. I experimented with different cream toppings, but the strawberry vanilla cream quickly became my favorite due to its balanced sweetness and tanginess.
One important tip I learned is to use fresh strawberries for the cream; they deliver a vibrant flavor that truly elevates the cake. I always make sure to chill the cream before frosting; it helps in achieving a smooth and beautiful finish!
Why You Will Love This Recipe
- Adorable heart shape perfect for loved ones
- Fresh strawberry flavor combined with creamy vanilla
- Perfectly light and fluffy cake texture
Understanding the Ingredients
The key centerpiece of this Mini Heart Cake is its tender, fluffy texture, which comes primarily from the perfect balance of ingredients. The unsalted butter, when creamed with sugar, not only adds sweetness but also incorporates air into the batter, contributing to its lightness. Make sure your butter is at room temperature for optimal mixing; this usually takes about 30 minutes out of the fridge. Substituting gelled butter or margarine will compromise the cake’s texture, so stick with real butter for the best results.
Using fresh strawberries in the vanilla cream elevates the flavor profile significantly. When pureeing, aim for a smooth consistency to ensure it blends seamlessly into the whipped cream. If strawberries are not in season or you’d like to save time, you can substitute with quality store-bought strawberry puree or jam. Just be mindful to adjust the powdered sugar accordingly to maintain the desired sweetness and texture, as some store-bought purées can be more concentrated.
Baking and Frosting Techniques
Proper baking is crucial for achieving beautifully risen mini cakes. Avoid overmixing the batter after adding flour, as this can lead to a dense cake. Mix until just combined; you should still see a few visible streaks of flour. Once baked, allow the cakes to cool in the molds for about 10 minutes before transferring them to a wire rack to cool completely. This step is vital to prevent them from becoming soggy due to steam.
When it comes to frosting, ensure your Strawberry Vanilla Cream is chilled well before application. It should be thick enough to hold its shape yet spreadable. If you notice it’s too runny, try chilling for an additional 10-15 minutes. For a decorative touch, using a piping bag fitted with a star tip can help you achieve a professional finish, creating swirls or rosettes on top of your heart cakes.
Ingredients
Ingredients
For the Mini Heart Cake
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
For the Strawberry Vanilla Cream
- 1 cup heavy cream
- 1/2 cup fresh strawberries, pureed
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Instructions
Steps
Prepare the Mini Heart Cakes
Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract.
Make the Strawberry Vanilla Cream
In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, whipping until stiff peaks are achieved. Gently fold in the pureed strawberries until well combined.
Assemble the Cakes
Once the mini cakes have cooled completely, carefully remove them from the molds. Frost the tops generously with the chilled strawberry vanilla cream. You can decorate with additional strawberries or a sprinkle of edible glitter for a magical touch!
Enjoy Your Mini Heart Cakes!
Pro Tips
- To make the cakes even more special, you can add chocolate chips to the batter or a layer of jam before frosting with cream. Remember to serve them chilled for the best flavor!
Serving Suggestions
These Mini Heart Cakes shine at intimate gatherings or romantic dinners. Serve them on a bed of fresh mint leaves for a pop of color and an aromatic touch. You can also pair them with a scoop of vanilla ice cream for a delightful contrast in temperature and texture, making this dessert the star of any meal.
If you want to take the love theme further, consider creating a mini dessert platter. Combine these cakes with other small treats like chocolate-dipped strawberries or cream-filled pastries. This variety will enhance the visual appeal while giving your guests a range of flavors to enjoy.
Make-Ahead Tips
You can prepare the mini cakes a day in advance, allowing the flavors to settle in. Just ensure they are completely cooled before wrapping them in plastic wrap to prevent dryness. Store in an airtight container at room temperature for up to two days or in the refrigerator for up to five days for the freshest taste.
The Strawberry Vanilla Cream can also be made ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours. Just give it a good stir before frosting your cakes to revive its creamy consistency and ensure a smooth application.
Questions About Recipes
→ Can I use frozen strawberries for the cream?
Yes, you can use frozen strawberries, but fresh strawberries will provide a brighter flavor.
→ How long can these cakes be stored?
These mini cakes are best enjoyed fresh but can be stored in the fridge for up to 2 days.
→ Can I substitute any ingredients?
Absolutely! You can swap the all-purpose flour for almond flour for a gluten-free option.
→ What is the best way to remove the cakes from the molds?
Let them cool completely and gently run a knife around the edges before turning them out.
Mini Heart Cake with Strawberry Vanilla Cream
I’ve always been enchanted by the charm of mini desserts, especially when they are heart-shaped. This Mini Heart Cake with Strawberry Vanilla Cream is not only adorable but also bursting with flavor. The moist vanilla cake pairs beautifully with a rich strawberry cream that melts in your mouth. I love making these for special occasions or even as a sweet surprise for someone I care about. It’s a fun way to show love, and I can’t wait to share this delightful experience with you!
Created by: Aubrey Collins
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 6 mini cakes
What You'll Need
For the Mini Heart Cake
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
For the Strawberry Vanilla Cream
- 1 cup heavy cream
- 1/2 cup fresh strawberries, pureed
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
How-To Steps
Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, alternating with the milk, until just combined. Grease heart-shaped baking molds and fill them with the batter, about 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean.
In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, whipping until stiff peaks are achieved. Gently fold in the pureed strawberries until well combined. Chill the cream in the refrigerator for about 15 minutes to allow it to set.
Once the mini cakes have cooled completely, carefully remove them from the molds. Frost the tops generously with the chilled strawberry vanilla cream. You can decorate with additional strawberries or a sprinkle of edible glitter for a magical touch!
Extra Tips
- To make the cakes even more special, you can add chocolate chips to the batter or a layer of jam before frosting with cream. Remember to serve them chilled for the best flavor!
Nutritional Breakdown (Per Serving)
- Calories: 340 kcal
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 90mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 4g