Mini Heart Cake with Chocolate Sponge

Name: Mini Heart Cake with Chocolate Sponge
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3/4 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup heavy cream; 8 ounces chocolate, chopped

Highlighted under: Modern Baking Ideas

I absolutely adore making mini heart cakes, especially when they combine the lightness of chocolate sponge with luscious filling. This recipe has become a favorite for celebrations and special occasions. The tender cake pairs beautifully with a rich chocolate ganache that elevates the overall experience. It’s the kind of recipe that impresses guests while allowing me to enjoy the process without feeling overwhelmed. By using simple ingredients and following a few straightforward steps, I can create an irresistible dessert that melts hearts.

Created by

Dorothy Finch

Last updated on 2026-01-12T02:09:34.769Z

When I first tried my hand at baking mini heart cakes, I was amazed at how much joy they brought not only to me but also to those around me. The joy of slicing into a heart-shaped cake and revealing a soft, moist interior is truly heartwarming. I learned that using a mix of butter and oil in the sponge helps keep it light and fluffy, which is essential for a cake that looks as good as it tastes.

Another lovely aspect of this recipe is its versatility. Depending on my mood or the season, I sometimes switch up the fillings or toppings. For instance, in the summer, I enjoy adding fresh fruit along with the ganache, which gives a beautiful contrast and an extra burst of flavor. Experimenting with the ingredients allows me to create a unique cake every time, ensuring that no two celebrations feel the same.

        Why You'll Love This Recipe
        Decadent chocolate sponge that’s both airy and rich
Adorable heart shape that’s perfect for sharing
Versatile fillings to suit any occasion or palate

      

Choosing the Right Ingredients

The quality of ingredients significantly impacts the outcome of your mini heart cakes. Using high-quality cocoa powder will enhance the chocolate flavor and give your sponge a richer color. Look for Dutch-processed cocoa if you prefer a deeper, cake-like richness, while natural cocoa offers a lighter taste. Additionally, using fresh eggs is crucial; they provide the necessary structure and moisture, ensuring your cakes rise beautifully.

Buttermilk plays a key role in achieving the cake's tenderness. The acidity in buttermilk reacts with baking soda, contributing to a lighter, fluffier texture. If you're out of buttermilk, you can easily substitute it by mixing one tablespoon of vinegar or lemon juice with a half-cup of regular milk. Let it sit for about five minutes before using it in the batter.

Perfecting Your Baking Technique

When preparing your cake pans, you want to ensure that they are well-greased and floured to prevent sticking. A common mistake is under-greasing, which can lead to the tops of your cakes tearing when you try to remove them. Take the time to apply a consistent layer of oil and flour, and consider using parchment paper for extra insurance against sticking.

Keep a close eye on the baking time; every oven can vary. The cakes are done when they start pulling away from the edges and a toothpick inserted in the center comes out clean or with a few moist crumbs. If they seem to sink in the middle, it’s likely they were underbaked. Don’t hesitate to adjust your baking time if necessary, and if your cakes domed up too high, slice the tops off to create a flat surface for assembling.

Ingredients

For the Chocolate Sponge

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Chocolate Ganache

1 cup heavy cream
8 ounces chocolate, chopped

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the oil, eggs, vanilla, and buttermilk until smooth. Combine the wet and dry ingredients, mixing until just blended.

Bake the Cakes

Grease and flour heart-shaped cake pans. Pour the cake batter evenly into the pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Ganache

Heat the cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for 5 minutes, then stir until smooth.

Assemble the Cakes

Once the cakes are completely cool, slice them in half horizontally. Spread a layer of ganache on the bottom half of each cake, then place the top half back on. Pour additional ganache over the tops of the cakes for a glossy finish.

Serve

Garnish with fresh berries or a dusting of powdered sugar if desired. Cut into slices and enjoy the delightful combination of flavors and textures!

Pro Tips

For a more intense chocolate flavor, consider using dark chocolate for the ganache. Also, ensuring your ingredients are at room temperature will help the batter mix more evenly.

Storing Leftovers

If you have leftover mini heart cakes, store them in an airtight container in the refrigerator for up to three days. The chocolate sponge holds up well, and chilling can even enhance some flavors. When you’re ready to enjoy them again, gently reheat individual slices in the microwave for 15-20 seconds to soften the ganache, giving them a freshly baked feel.

For longer storage, consider freezing your assembled cakes. Wrap each cake securely in plastic wrap followed by aluminum foil to prevent freezer burn. These can last for up to three months in the freezer. When you’re ready to serve, let them thaw in the refrigerator overnight before enjoying.

Flavor Variations

Feel free to get creative with your filling! While chocolate ganache is a classic pairing, alternatives like raspberry preserves or whipped cream provide a delightful contrast to the chocolate sponge. Layering different flavors can make for a more dynamic dessert. Just ensure the fillings are not too runny, or they may seep into the sponge, compromising its structure.

For a decadent twist, consider adding espresso powder to the cake batter for an enhanced chocolate flavor. Just one teaspoon mixed in during the dry ingredients can elevate your cake's taste profile. Alternatively, incorporate orange zest or mint extract into the ganache for a refreshing hint. These small additions can significantly change the character of your mini heart cakes.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cakes a day ahead and keep them wrapped in plastic wrap in the refrigerator. Assemble them just before serving.

→ What can I use instead of buttermilk?

You can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

→ Can I freeze the cakes?

Absolutely! Wrap the cooled cakes tightly in plastic wrap, and they can be frozen for up to 3 months. Thaw in the refrigerator before use.

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done.