Mini Heart Cake with Almond Sponge

Name: Mini Heart Cake with Almond Sponge
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 mini cakes
Ingredients: 3 large eggs; 100g granulated sugar; 70g almond flour; 40g all-purpose flour; 30g unsalted butter, melted; 1 tsp vanilla extract; ½ tsp baking powder; Pinch of salt; 100g whipped cream; Fresh berries or edible flowers (for garnish); Powdered sugar (for dusting)

Highlighted under: Modern Kitchen

I absolutely love making adorable treats, and this Mini Heart Cake with Almond Sponge is one of my favorites. The light almond flavor paired with a subtle sweetness creates the perfect bite-sized dessert that’s ideal for any occasion. Whether it’s a romantic dinner, a birthday, or just a sweet indulgence for myself, these mini cakes bring joy to the table. Plus, they’re simple to make, and the heart shape makes them extra special!

Created by

Primrose Cavendish

Last updated on 2026-01-06T16:49:34.906Z

Creating these Mini Heart Cakes was a delightful experience. I wanted to make something special for a close friend’s birthday, and the combination of almond and fluffy sponge worked perfectly. I honed in on elevating the texture to provide a melt-in-your-mouth sensation that everyone raved about.

One important tip I discovered is to lightly fold the egg whites into the batter rather than mixing vigorously. This technique helps retain the airiness, ensuring each cake has a delightful rise. The result is an irresistible treat that showcases love in both flavor and presentation!

        Why You'll Love This Recipe
        Delicate almond flavor that enchants your palate
Perfectly moist sponge that melts in your mouth
Charming heart shape for any celebration

      

Perfecting Your Almond Sponge

The key to achieving a perfectly moist almond sponge lies in the right balance of wet and dry ingredients. When mixing your egg and sugar, whisk until the mixture lightens in color and increases in volume. This aeration is crucial as it provides the structure and lift to your cakes. If under-beaten, the sponge may turn out denser and less fluffy than desired.

When combining the dry ingredients, sifting them together helps avoid clumps, ensuring an even distribution of the baking powder and salt. This not only contributes to a well-risen cake but also improves texture. If you only have whole almond flour, you can pulse it briefly in a food processor to create a finer texture, which is ideal for this recipe.

Decoration and Serving Suggestions

After filling and baking your cakes, let them cool completely before decorating. This prevents the whipped cream from melting and sliding off. For an elegant finish, consider using a piping bag fitted with a star nozzle to add volume and texture to your whipped cream. Fresh berries provide a burst of color and flavor; strawberries or edible flowers like pansies add a touch of sophistication that enhances presentation.

If you're making these cakes ahead of time, you can freeze the sponges wrapped tightly in plastic wrap. To use, simply thaw them in the refrigerator overnight before decorating. This method not only saves time for last-minute gatherings but also ensures that the cakes remain fresh and delicious, ready to impress your guests.

Ingredients

Gather these ingredients to create your delightful Mini Heart Cakes:

For the Almond Sponge

3 large eggs
100g granulated sugar
70g almond flour
40g all-purpose flour
30g unsalted butter, melted
1 tsp vanilla extract
½ tsp baking powder
Pinch of salt

For Decoration

100g whipped cream
Fresh berries or edible flowers (for garnish)
Powdered sugar (for dusting)

Once you have everything ready, you can start creating your delightful treats!

Instructions

Follow these steps to whip up your Mini Heart Cakes:

Prepare the oven and pans

Preheat your oven to 350°F (175°C) and grease your mini heart-shaped cake pans with a little butter or baking spray.

Whip the eggs and sugar

In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes light and fluffy, about 5-7 minutes.

Combine dry ingredients

In another bowl, mix the almond flour, all-purpose flour, baking powder, and a pinch of salt.

Fold the mixtures together

Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Add melted butter and vanilla extract, mixing until just combined.

Bake the cakes

Pour the batter into your prepared pans, filling each about halfway. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

Cool and decorate

Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack. Once cooled, decorate with whipped cream and garnishes as desired.

Enjoy your delightful Mini Heart Cakes!

Pro Tips

For an extra touch, consider adding almond extract to the whipped cream for enhanced flavor, or serve with a drizzle of chocolate sauce.

Key Techniques for Baking Success

Ensure your egg and sugar mixture reaches the right volume before adding in the dry ingredients. This step is pivotal as well-beaten eggs will trap air, resulting in a lighter cake. Keep an eye on the color; the batter should look pale and fluffy. If you notice it’s still dark and liquidy, continue whisking until you've achieved that airy consistency.

When pouring the batter into your mini heart-shaped pans, try to distribute it evenly to ensure uniform baking. Avoid overfilling them, as the cakes will rise during baking. A good rule of thumb is to fill each pan halfway; this allows enough space for them to expand without overflowing.

Ingredient Insights

The use of almond flour gives this cake its signature flavor and dense structure. If you want a nut-free version, you can substitute the almond flour with an equal amount of oat flour, ensuring you maintain the light texture by also considering a bit of added baking powder to achieve the right rise.

Using unsalted butter allows you better control over the sweetness and saltiness of your cake. If you prefer a dairy-free option, coconut oil can work as a great substitute; just melt it as you would the butter. The change will impart a subtle coconut flavor, which can complement the almonds beautifully.

Questions About Recipes

→ Can I use a different flavor in place of almond?

Absolutely! Feel free to substitute with hazelnut or a citrus zest for a unique twist.

→ How can I ensure my cakes don’t stick to the pans?

Using parchment paper lining in addition to greasing can help ensure they release easily.

→ What can I do with leftover cake batter?

Leftover batter can be baked into cupcakes or mini cakes in a muffin tin!

→ Can these cakes be made ahead of time?

Yes, you can bake the cakes a day in advance and store them in an airtight container until ready to decorate.