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

Highlighted under: Oven Delights

I love making these delightful Mini Heart Cakes with Almond Sponge for special occasions or just to bring a smile to my loved ones' faces. The almond flavor adds a unique twist, setting them apart from traditional cakes. Each bite is incredibly moist and rich, thanks to the careful balance of ingredients. Plus, the baking time is just right to create a fluffy sponge that holds its shape. I can't resist pairing them with a light frosting to top off these adorable cakes and make them truly special.

Created by

Rosalie Mitchell

Last updated on 2026-01-13T05:10:22.522Z

When I first tried this recipe, I was amazed at how simple it is to create such an adorable cake. The almond sponge acts as a perfect base, and I love how it holds onto any frosting I choose to pair with it. I recommend experimenting with different fillings or toppings to customize the cake!

Another tip I've discovered is to make sure all your ingredients are at room temperature before mixing. This will guarantee a smooth batter that rises perfectly in the oven, resulting in a beautiful, airy sponge that looks as good as it tastes.

Why You'll Love This Recipe
Delicate almond flavor that enhances sweetness
Adorably shaped, perfect for celebrations
Versatile for various fillings and frostings

Understanding Almond Flour's Role

Almond flour is a key ingredient in this Mini Heart Cake, offering both flavor and moisture that all-purpose flour alone cannot provide. It contains healthy fats and proteins that help to create a rich, tender crumb. If you find yourself without almond flour, you can substitute it with additional all-purpose flour, but the cake may lose some of its delightful nuttiness and moisture. Make sure to measure accurately, as too much flour can lead to a dense sponge.

When incorporating almond flour, be aware that it can sometimes absorb more moisture than regular flour, potentially affecting your batter’s consistency. If your mixture feels too thick, add a tablespoon of milk to achieve the right pourable texture. The balance between the almond and all-purpose flour is crucial—keep the ratios as specified for the best results in taste and texture.

Whipping Cream Tips

Whipping the cream for your frosting should be done when the cream is very cold—this helps achieve better volume and stability. Start with heavy cream, which has a higher fat content, ensuring a rich and luscious topping. In my experience, running the mixing bowl and beaters under cold water before use can also enhance the whipping process. Beat on medium speed until you reach soft peaks, which should take about 3-5 minutes.

Avoid overwhipping the cream, as it can quickly turn grainy and start to separate. If this happens, gently remix with a spatula. The addition of powdered sugar stabilizes the whipped cream and adds just the right sweetness to complement the almond flavor of the cake. For a different twist, consider flavoring the frosting with additional almond extract or even a touch of citrus zest for brightness.

Ingredients

Gather all your ingredients before starting for a smooth baking experience.

For the Almond Sponge:

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

For the Frosting:

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

Make sure to measure your ingredients accurately for the best results!

Instructions

Preheat your oven and prepare your baking pans before beginning to mix ingredients.

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour your heart-shaped cake pans.

Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cakes

Pour the batter into the prepared pans and smooth the tops. Bake for 25 minutes, or until a toothpick comes out clean.

Cool and Decorate

Allow cakes to cool in the pans for 10 minutes before transferring to wire racks. Once cooled, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Frost the cakes and decorate with fresh berries if desired.

Enjoy your beautiful Mini Heart Cakes and share with loved ones!

Pro Tips

For best results, use a food scale to measure your ingredients accurately. You can also flavor your frosting with a hint of almond extract for an extra layer of flavor.

Make-Ahead and Storage

These Mini Heart Cakes can be made ahead of time, perfect for busy celebrations. Once baked and cooled, wrap them tightly in plastic wrap and store in the refrigerator for up to three days. For longer storage, freeze un-frosted cakes for up to a month. Just make sure to store them in an airtight container or double wrap in plastic and then foil to prevent freezer burn.

Thaw the cakes in the refrigerator overnight before frosting and serving. When ready to serve, creating a fresh whipped cream topping right before presentation not only enhances the texture but also visually elevates the cake, making it a delightful treat that feels freshly baked, even after being stored.

Serving Suggestions

To serve the Mini Heart Cakes, consider adding fresh berries on top not only for decoration but also for a burst of tartness that cuts through the sweetness of the cake. Raspberries, blueberries, or strawberries pair beautifully with the almond sponge, creating a harmonious balance of flavors and textures. You could also place a dollop of whipped cream alongside for a lovely presentation.

For those looking to add a unique twist, try incorporating layers of jam or chocolate ganache between the cake layers before frosting. A light apricot or raspberry jam can complement the almond flavor wonderfully, making each bite even more enticing while elevating the overall presentation of your mini cakes.

Questions About Recipes

→ Can I use a different shape for the cake?

Yes, you can use any shape you like, but adjust the baking time accordingly.

→ Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend.

→ How do I store leftover cakes?

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

→ Can I freeze these cakes?

Yes, wrap them tightly in plastic wrap and place them in an airtight container before freezing.