Mini Heart Cake with Berry Glaze

Name: Mini Heart Cake with Berry Glaze
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup milk; 1 cup mixed berries (strawberries and raspberries); ¼ cup powdered sugar; 1 tablespoon lemon juice

Highlighted under: Baking & Desserts

I love baking sweet treats that not only taste amazing but also look delightful. This Mini Heart Cake with Berry Glaze captures both attributes perfectly. Each bite is a celebration of textures and flavors, with a light, fluffy cake paired with a vibrant, tangy glaze. It's become my go-to recipe for special occasions and family gatherings, and I can't wait to share it with you. Follow along to make this charming dessert that will impress everyone, whether it's for Valentine's Day or a casual get-together.

Created by

Ruby Lawson

Last updated on 2026-01-12T00:07:18.282Z

When I first concocted the Mini Heart Cake with Berry Glaze, I wanted something that was not just visually appealing but also packed a punch in flavor. After experimenting with different berry combinations, I settled on a blend of strawberries and raspberries for the glaze. The result? A sweet and tart explosion that elevates the cake's light texture beautifully.

One crucial tip I discovered during my baking adventures is to let the cake cool completely before adding the glaze. This ensures that the glaze maintains its vibrant color and doesn’t soak into the cake, preserving that delightful presentation. I can't recommend this cake enough for any celebration!

        Why You'll Love This Recipe
        Adorable heart shape that’s perfect for celebrations
Light texture paired with a sweet and tangy berry glaze
Quick preparation time allows for easy baking

      

Creating the Perfect Heart Shape

Choosing the right heart-shaped cake pan is crucial for achieving that charming look. If you don’t have a specific heart-shaped pan, you can use a standard round pan and carve a heart shape from the baked cake later. Just ensure your knife is sharp for clean edges, and take your time to avoid breaking the delicate cake.

When greasing your pan, I recommend using a combination of butter and a dusting of flour for an even release. This technique helps prevent sticking, especially around the detailed edges of the heart shape. Remember to tap out any excess flour before pouring in the batter.

The Berry Glaze: A Flavorful Finish

The berry glaze not only adds visual appeal but also enhances the flavor profile of the cake. Mixing strawberries and raspberries gives you a balanced sweetness and slight tartness, which pairs beautifully with the cake’s lightness. If fresh berries aren’t available, frozen can be used, just ensure they're thawed before blending for optimal texture.

When blending the glaze, keep an eye on the consistency. A thick glaze can be spooned over the cake, while a thinner glaze will create beautiful drips down the sides. Adjust the powdered sugar to reach your desired sweetness level and thickness. If you like a hint of spice, try adding a pinch of cinnamon or a few mint leaves during blending.

Ingredients

Gather the following ingredients to make your Mini Heart Cake with Berry Glaze:

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon salt
½ cup milk

For the Berry Glaze

1 cup mixed berries (strawberries and raspberries)
¼ cup powdered sugar
1 tablespoon lemon juice

Make sure to have all ingredients measured and ready for a seamless baking experience!

Instructions

Here’s how to bring your Mini Heart Cake with Berry Glaze to life:

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a heart-shaped cake pan with butter. This will ensure the cake releases easily after baking.

Mix the Batter

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Then, add the eggs one by one, mixing well after each addition, followed by the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet mixture, alternating with milk until everything is well combined.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

Prepare the Berry Glaze

While the cake is cooling, blend the mixed berries, powdered sugar, and lemon juice in a blender until smooth. Strain the mixture if you prefer a smoother glaze.

Glaze the Cake

Once the cake is completely cool, drizzle the berry glaze over the top, allowing it to drip down the sides for an attractive presentation.

Now, you're ready to serve your beautiful Mini Heart Cake with Berry Glaze!

Pro Tips

For an extra touch, consider garnishing the cake with fresh berries and mint leaves before serving.

Storing and Serving Tips

This mini heart cake is best served fresh but can be stored in an airtight container at room temperature for up to two days. If you need to keep it longer, consider refrigerating it; just allow it to come to room temperature before serving. The glaze may thicken in the fridge, so a brief trip to the microwave can help restore its pourability.

For special occasions, consider layering the cake with whipped cream and additional fresh berries. Not only does this enhance flavor, but it also adds height and a beautiful presentation to the dessert, making it even more attractive for guests.

Troubleshooting Common Issues

If your cake comes out dense or gummy, check that you're measuring your flour correctly. Too much flour can lead to a heavy texture. The spoon-and-level method is suggested: spoon flour into your measuring cup and level off with a knife. Additionally, ensuring your butter is softened, not melted, is crucial for a light batter.

Another common issue is the glaze separating or weeping. This can happen if the berries are too watery. Strain the mixture if you find it too runny, or consider adding a cornstarch slurry (1 teaspoon of cornstarch mixed with a tablespoon of water) to help thicken the glaze without altering the flavor.

Questions About Recipes

→ Can I use frozen berries for the glaze?

Absolutely! Just make sure to thaw and drain them before blending.

→ What can I substitute for eggs in the cake?

You can use applesauce or flaxseed meal as an egg substitute.

→ How should I store leftover cake?

Store it in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake in advance?

Yes, you can bake the cake a day ahead and glaze it just before serving for the best results.