Mini Heart Cake with Chocolate Raspberry Layers

Name: Mini Heart Cake with Chocolate Raspberry Layers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup buttermilk; 1/4 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 cup fresh raspberries; 1/4 cup granulated sugar; 1 tbsp lemon juice; 1 tbsp cornstarch; 2 tbsp water; Whipped cream; Fresh raspberries; Chocolate shavings

Highlighted under: Baking & Desserts

I absolutely love making this Mini Heart Cake with Chocolate Raspberry Layers for special occasions. The combination of rich chocolate and tangy raspberry creates a delightful flavor profile that always impresses my friends and family. Plus, the presentation is just adorable! Every time I prepare it, I enjoy experimenting with the layering technique. It’s surprisingly straightforward, and I find that making mini versions is not only easier, but it also ensures that everyone gets their own little cake to enjoy. Trust me, this recipe will win hearts!

Created by

Eden Clarke

Last updated on 2026-01-14T01:22:17.484Z

When I first attempted this Mini Heart Cake, I was amazed by how easy it was to bring together such vibrant flavors. The layers of chocolate cake intertwined with raspberry filling create a harmonious blend that elevates any celebration. I particularly love using fresh raspberries, as they provide a delightful burst of flavor in each bite.

One crucial tip I learned is to ensure each layer cools completely before assembling. This prevents any melting or slipping, leading to a beautifully presented cake. Trust me, patience pays off in the final display!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh raspberry zest
Cute mini shape that's perfect for portion control
The balance of sweetness and tartness is simply irresistible

      

Expert Layering Techniques

Achieving perfectly even layers in your mini heart cakes requires a bit of finesse. Once your cake layers have cooled, use a serrated knife to slice them in half horizontally. This technique allows for flat surfaces that hold the raspberry filling well. I often recommend using a cake leveler for the most precise cuts. Aim for a uniform thickness of about half an inch per layer, which not only showcases the filling beautifully but also ensures that the cakes are easy to stack and serve.

Consider using a turntable when building your mini heart cakes. This tool allows for smooth adjustments while spreading the raspberry filling, leading to a more polished finish. Just be gentle as you spread the filling to avoid tearing the delicate cake layers. If you notice any cracks while stacking, a bit of whipped cream can serve as glue, holding everything together while adding an extra layer of sweetness.

Understanding Ingredients

The choice of cocoa powder can significantly impact the flavor of your chocolate cake. Dutch-processed cocoa offers a smoother taste and richer color than natural cocoa, which can yield a more complex and luxurious cake. If you choose the latter, just be sure to adjust the baking soda amount slightly, as Dutch cocoa is less acidic and can affect your final rise.

Raspberries are the star of the filling, but you can play with flavors by substituting them with other berries, such as strawberries or blueberries, if desired. Keep in mind that these alternatives may change the overall sweetness and tartness, so adjust the sugar and lemon juice accordingly. If you’re making this cake in advance, consider a berry puree as an easy substitute that can be stored in the fridge while still delivering fantastic flavor.

Ingredients

For the Chocolate Cake

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

For the Raspberry Filling

1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water

For Decoration

Whipped cream
Fresh raspberries
Chocolate shavings

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, mix all the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt). In another bowl, whisk together the buttermilk, oil, eggs, and vanilla.

Combine both mixtures and stir until just blended.

Bake the Cakes

Pour the batter into greased heart-shaped pans and bake for 25–30 minutes or until a toothpick comes out clean. Allow the cakes to cool completely on a wire rack.

Make the Raspberry Filling

In a saucepan, combine raspberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat until thickened, about 5 minutes. Remove from heat and let cool.

Assemble the Mini Cakes

Once the cakes are cool, carefully slice each cake in half horizontally to create layers. Spread a layer of raspberry filling between each cake layer and stack them. Top with whipped cream and garnish with fresh raspberries and chocolate shavings.

Pro Tips

Make sure the cakes are completely cool before layering to prevent the filling from melting. Use fresh, ripe raspberries for the best flavor in the filling.

Make-Ahead Tips

To make your preparation easier, you can bake the chocolate cake layers a day in advance. Just ensure they’re completely cool before wrapping them tightly in plastic wrap and refrigerating. This method not only saves time but also allows the flavors to meld, resulting in a moist cake. Be cautionary and ensure there’s no air getting in; otherwise, your cakes may dry out.

For the raspberry filling, cooking it ahead is an excellent option too. Once prepared, store it in an airtight container in the refrigerator for up to three days. Just reheat it slightly over low heat if it thickens too much before assembling your cakes. This little trick keeps the flavor fresh and vibrant without requiring last-minute work.

Serving and Presentation Ideas

When serving these mini heart cakes, consider placing them on a tiered cake stand to elevate their presentation. This approach adds an enchanting touch to any gathering. For a more casual look, a simple plate dusted with powdered sugar can accentuate the cakes without stealing the show. Each mini cake can be adorned with whimsical decorations using whipped cream and fresh raspberries for that extra visual appeal.

To elevate the flavor profile at serving, drizzle a bit of chocolate ganache over the tops of the cakes. Not only does it enhance the chocolate experience, but it also adds a touch of elegance. You could even consider pairing your mini heart cakes with a scoop of vanilla ice cream for an indulgent dessert option that contrasts beautifully with the tart raspberry filling.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just be sure to thaw and drain any excess liquid before making the filling.

→ How do I store the leftover cake?

Store any leftover cake in an airtight container in the refrigerator for up to three days.

→ Can I substitute the all-purpose flour?

Yes, you can use a gluten-free flour blend if needed, though the texture may vary slightly.

→ Is this cake suitable for a larger gathering?

Absolutely! You can easily multiply the recipe to make a larger cake or more mini cakes.