Mini Heart Cake with Raspberry Glaze

Name: Mini Heart Cake with Raspberry Glaze
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 cup milk; A pinch of salt; 1 cup fresh raspberries; 1/2 cup powdered sugar; 1 tablespoon lemon juice; 1 tablespoon corn syrup

Highlighted under: Easy Baking Inspiration

I absolutely love making these Mini Heart Cakes with Raspberry Glaze for special occasions. They're the perfect bite-sized treat to not only satisfy a sweet craving but also to impress friends and family. The combination of the moist, fluffy cake and the tart raspberry glaze is simply heavenly. Plus, they’re incredibly fun to decorate! With the right techniques, you can achieve that beautiful, glossy finish on the glaze that elevates the look and taste. Trust me, once you bake these, you’ll want to share them with everyone!

Created by

Grace Walker

Last updated on 2026-01-05T18:37:34.403Z

During one baking session with my daughter, we decided to experiment with flavors and ended up creating these delightful Mini Heart Cakes topped with raspberry glaze. The idea came from a desire to make something sweet yet slightly tangy, and I was thrilled with how the raspberry flavor complemented the vanilla cake perfectly. We made sure to use fresh raspberries, which added an extra burst of flavor to each bite.

After baking, we let the cakes cool completely before glazing them, which is crucial. This helps the glaze set properly without sliding off. To achieve the perfect glossy finish, we used a bit of corn syrup in the glaze. It made a remarkable difference and turned these little cakes into showstoppers for our family gathering.

        Why You'll Love This Recipe
        Delicate heart shape that adds charm to any occasion
Tart raspberry glaze perfectly balances the sweetness
Quick and simple to make, perfect for beginners

      

Mastering the Mini Heart Cakes

Creating these Mini Heart Cakes is all about precision and attention to detail. For a perfect rise, make sure your baking powder is fresh; old baking powder can lead to dense cakes. When mixing the batter, avoid overmixing once you add the flour, as this can result in a tough texture. The batter should be just combined with a few lumps remaining for that delightful fluffiness.

The heart-shaped pans are key in achieving the charming presentation. To ensure the cakes release perfectly, use a non-stick spray or butter with a light dusting of flour before pouring in the batter. This simple step prevents sticking and helps maintain their adorable shape, so each cake comes out intact.

Perfecting the Raspberry Glaze

The raspberry glaze should have a glossy, smooth consistency that beautifully coats the cakes. If the glaze is too thick, add a teaspoon of warm water to thin it out. Straining the mixture is crucial if you want a smooth finish without seeds. I recommend using a fine mesh sieve, gently pressing the mixture with a spatula to extract as much liquid as possible without losing flavor.

Timing is important when glazing your cakes. Wait for them to cool completely before dipping or drizzling. If the cakes are still warm, the glaze might melt, losing its vibrant appearance. After glazing, let the cakes sit at room temperature, allowing the glaze to set and create an appetizing sheen.

Storing and Serving Tips

These Mini Heart Cakes can be made a day in advance! Store them in an airtight container at room temperature if unglazed. Once glazed, they should be refrigerated to keep the glaze from melting. Just note that refrigeration can slightly alter the texture of the cake, so ideally, glaze them a couple of hours before serving.

For a delightful twist, consider adding flavors to the cakes. A tablespoon of almond extract can replace vanilla for an interesting variation, or add lemon zest to the batter for a zingy kick. You can also layer two cakes with a filling of whipped cream or additional raspberry sauce for an impressive dessert.

Ingredients

For the Mini Heart Cakes

1 cup all-purpose flour
1/2 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 tsp baking powder
1/4 cup milk
A pinch of salt

For the Raspberry Glaze

1 cup fresh raspberries
1/2 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon corn syrup

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Bake the Cakes

Grease your mini heart-shaped pans and fill each cavity with batter. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Prepare the Raspberry Glaze

In a blender, combine the fresh raspberries, powdered sugar, lemon juice, and corn syrup. Blend until smooth and strain through a fine sieve to remove seeds, if desired.

Glaze the Cakes

Once the cakes are completely cool, dip each mini heart cake into the raspberry glaze or drizzle it on top using a spoon. Allow the glaze to set before serving.

Pro Tips

For an extra touch, garnish with fresh raspberries or mint leaves before serving. You can also experiment with different flavored glazes, such as lemon or passion fruit, for a fun twist!

Techniques for Success

Baking times can vary based on your oven, so keep an eye on the cakes starting at the 15-minute mark. You want them to be golden brown and spring back when gently pressed in the center. If you notice they’re browning too quickly, consider covering them loosely with foil for the last few minutes of baking.

If you encounter issues with the cakes rising, check your baking powder's expiration date or ensure you’re not mixing the batter too vigorously. Light and fluffy cakes rely on incorporating air – the creaming step with butter and sugar is essential.

Creative Variations

Feel free to experiment with different types of fruit glazes. For a unique twist, swap raspberries for other berries like strawberries or blackberries. Just adjust the sweetness of the glaze by tasting as you go, since some berries are sweeter than others.

You could also add a touch of cocoa powder to half the batter for a marbled effect. Simply divide the batter, add cocoa to one half, and swirl together in the pan. This not only creates visual appeal but also offers a delightful mix of chocolate and vanilla flavors.

Questions About Recipes

→ Can I use frozen raspberries for the glaze?

Yes, you can use frozen raspberries, but make sure to thaw them and drain any excess liquid before blending.

→ How long can I store the mini heart cakes?

You can store the mini cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I make the cakes in advance?

Absolutely! You can bake the cakes a day in advance and glaze them right before serving for the best texture.

→ Is there a substitute for corn syrup?

You can substitute corn syrup with honey or agave syrup, though this may slightly change the flavor.