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: 4-6 servings
Ingredients: 3/4 cup almond flour; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon almond extract; 1/4 cup whole milk; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Fresh berries for decoration (optional)

Highlighted under: Pastry Pleasures

I love making this Mini Heart Cake with Almond Sponge for special occasions or just to brighten up a normal day. The delicate almond flavor combined with a light sponge creates a dessert that's both delightful and satisfying. Each time I bake this cake, I’m reminded of the joy of sharing small, sweet treats with loved ones. It's a versatile recipe that allows for creativity in decoration, making it a fantastic choice for any celebration or simply a treat for yourself.

Created by

Eliza Thornton

Last updated on 2026-01-13T05:28:20.856Z

When I first experimented with this Mini Heart Cake, I wanted a dessert that wasn’t just visually appealing but also bursting with flavor. The almond sponge turned out to be moist yet light, creating the perfect base for my frosting. The aroma while baking filled my kitchen with warmth, making it a delightful experience.

What really sets this cake apart is how it holds its shape while remaining soft, allowing for intricate decorations. I found that using almond extract enhances the nuttiness, so don’t skip it if you want that punch of flavor. Each bite is a special treat that always gets rave reviews!

Why You'll Love This Recipe
Delicate almond flavor that's simply irresistible
Beautiful heart shape that makes it perfect for celebrations
Light and fluffy texture that melts in your mouth

Perfecting the Almond Sponge

The almond flour in this cake adds a distinct nutty flavor and moisture, which contributes to the light, fluffy texture. Be sure to use finely ground almond flour, as coarser varieties can lead to a denser sponge. For a gluten-free version, you can substitute the all-purpose flour with additional almond flour or a gluten-free all-purpose blend, but keep in mind that this may alter the cake's texture slightly.

Incorporating the baking powder correctly is crucial for achieving a lift in your almond sponge. Ensure that the baking powder is fresh to guarantee optimal leavening. If you're unsure about its potency, you can test it by adding a teaspoon of baking powder to vinegar; it should bubble vigorously. Be careful not to overmix the batter once the dry ingredients are added — mixing only until combined helps maintain the cake's airy quality.

Whipping the Perfect Frosting

When whipping the heavy cream for the frosting, it’s essential to start with cold cream and a chilled bowl. This helps achieve the best volume and stiffness. I usually chill my mixing bowl and beaters in the refrigerator for about 15 minutes prior to whipping. Watch closely as you whip; stopping at soft peaks allows for a lighter texture, which complements the almond sponge's fluffiness.

Adding powdered sugar gradually after the cream starts to thicken will help you control the sweetness and consistency. If you find the frosting too sweet, you can reduce the sugar slightly. For an alternative flavor profile, try switching the vanilla extract for almond extract, which can enhance the cake’s overall almond flavor, creating a delightful flavor synergy.

Ingredients

For the Cake

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

For the Frosting

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Fresh berries for decoration (optional)

These simple ingredients come together beautifully in this delightful cake.

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour a heart-shaped pan. In a bowl, mix almond flour, all-purpose flour, baking powder, and salt. In a separate bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs and almond extract. Gradually add the flour mixture alternately with milk, mixing until just combined.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Frosting

While the cake cools, whip the heavy cream in a bowl until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Assemble the Cake

Once the cake is completely cool, spread a layer of whipped cream frosting on top. Decorate with fresh berries if desired. Slice into hearts or serve whole.

Enjoy your delicious Mini Heart Cake with Almond Sponge!

Pro Tips

For a deeper almond flavor, you can substitute some of the milk with almond milk. Additionally, chilling the whipped cream for about 15 minutes before using it can help achieve even more stability in the frosting.

Storage Tips

This Mini Heart Cake can be stored at room temperature in an airtight container for up to 2 days. If you prefer a longer shelf life, you can refrigerate it, but the whipped cream frosting should be added just before serving to maintain its texture. For best results, store the cake layers separately from the frosting by wrapping each layer in plastic wrap, which keeps them fresh and prevents sogginess.

If you want to prepare this cake ahead of time, bake the almond sponge a day in advance and freeze it. Once cooled, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container in the freezer for up to 3 months. Defrost the cake in the refrigerator overnight before frosting, allowing it to come to room temperature for optimal flavor.

Serving Suggestions

To elevate this cake for special occasions, consider layering it with fresh fruit, like sliced strawberries or raspberries, along with the frosting. This can enhance both the visual appeal and the flavor profile. A drizzle of chocolate or a sprinkle of toasted almond slivers on top adds a decadent touch and a delightful crunch that complements the soft sponge.

For a more whimsical presentation, you can cut the cake into smaller heart shapes and assemble them into a tiered arrangement for a dessert platter. This not only looks stunning but also makes serving easier, as guests can pick up individual portions. Pair the cake with a scoop of vanilla ice cream or a dollop of crème fraîche for additional richness.

Questions About Recipes

→ Can I use other flours?

Yes! You can experiment with gluten-free flour blends or replace some of the all-purpose flour with more almond flour for a nuttier taste.

→ What if I don't have a heart-shaped pan?

No problem! You can use any round cake pan and cut the shapes out after baking. Just ensure the cake cools completely before attempting to cut.

→ How should I store leftovers?

Store any leftover cake in an airtight container in the fridge for up to three days. You can also freeze it for longer storage.

→ Can I make this cake in advance?

Absolutely! You can bake the cake a day ahead and frost it just before serving for the best texture.